Chili Lime Chicken
"Spicy chicken for tacos, burritos, etc"
Serves 4 | Prep Time 15 minutes | Cook Time 10 minutesWhy I Love This Recipe
One of Calvin’s favorite marinades for chicken
Ingredients You'll Need
1 pound chicken breasts pounded to 1/2 inch thickness
Chili Lime Rub
2 tablespoons olive oil
1 teaspoon chili powder
1-4-1/2 teaspoon chipotle chili powder (optional for more heat)
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
3/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon brown sugar
fresh-squeezed lime juice from 1 lime (about 2 tablespoons)
Lime zest from 1 lime
Directions
Trim and pound chicken
In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts. Timer permitting, allow chicken to sit for 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature for before cooking.*
STOVETOP DIRECTIONS
If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).
Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing.
Garnish with extra fresh lime juice if desired.
GRILLING DIRECTIONS
If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).
Meanwhile, grease and preheat the grill to medium heat, 375-450°F.
Grill chicken undisturbed for for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.)
Remove chicken from grill and let rest 5 minutes before slicing.
Pairs Well With
Put in any Mexican dish
