Chicken is one of those effortless proteins. You don’t really need to do much to get lip-smackin’ flavor. But when you decide to use something other than salt, pepper, and a little char — try chili lime chicken. Marinated in a melody of lime and honey, you’ve got that everlasting love between sour and sweet. The herbaceous brightness of cilantro and a kick of jalapeño may make you wish you had made more.
Make this dish an easy meal by wrapping your chili lime chicken in a collard leaf and serving with a side of Garlic Sweet Potato Fries .
Chili Lime Chicken
- 5.0 stars
- 25m
- 10m
- 1h 35m
- 4
Ingredients
- 2 limes
- 1/4 c cilantro, plus more for garnish
- 4 cloves garlic
- 1 jalapeño pepper
- 2 lb chicken breasts
- 1/4 c olive oil
- 1 tbsp. honey (omit for Whole30)
- 2 tsp. coarse sea salt
- 1 tsp. chili powder, or to taste
- 1 tbsp. olive oil
Instructions
- Juice and zest limes. Mince cilantro and garlic. Deseed and finely chop jalapeno. Using a mallet, pound down the chicken breasts into ½ inch thickness.
- In a bowl, whisk together lime juice, lime zest, cilantro, jalapeño, olive oil, honey, salt, and chili powder. Pour marinade over chicken and refrigerate several hours or overnight.
- Preheat oven to 375F.
- Remove chicken from liquid, discard marinade. Pat chicken dry.
- Heat the olive oil in a large oven-safe pan over medium-high heat. Add the chicken and brown for 2-3 minutes on each side each.
- Place the pan in the oven for 5-8 minutes or until the chicken is completely cooked through.
- Remove from oven and serve topped with additional cilantro if desired for garnish.
Nutrition
- 452
- 51g
- 9g
- 1g
- 20g
- 3g
- 164mg
- 5g
- 1081mg
Paula
Tops. Really good. I sliced the breast into strips as I had forgotten to marinate them overnight. Just quickly fried the strips and did not discard the marinade. Why throw away all the good stuff? It was perfectly delicious cooked right on the chicken where it belongs.
Janet
Awesome as grilled thighs. I had boneless skinless chicken thighs and used the marinade on them for about an hour before grilling for 30 minutes. They tasted amazing.