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Chili Lime Chicken

4

225 min

Chili Lime Chicken

Chili Lime Chicken Photo 1

Time

225 min

Serving

8 persons

Calories

301

Rating

4.00★ (17)

Cuisine

Mexican
Author: Victoria Buriak
This chili lime chicken recipe combines many of the spices I grew up with and has become a distinctive part of my cooking, including dishes such as chili Colorado, posole, and Frontera-style carne asada. I would describe this dish as more Tex-Mex or New Mexican than Mexican. Serve on a bed of rice or slice thinly for use in tacos or to top a green salad.

Ingredients

  • ancho Chili powder: 0.25 cup
  • salt: 1 Tbsp
  • garlic powder: 1 Tbsp
  • onion powder: 1 Tbsp
  • ground cumin: 0.5 tsp
  • chipotle Chili powder: 0.5 tsp
  • canola oil: 0.66667 cup (or more if needed)
  • lime: 1 piece (juiced)
  • skinless, boneless chicken breast halves: 8 piece

Metric Conversion

Stages of cooking

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  1. Combine ancho chile powder, salt, garlic powder, onion powder, cumin, and chipotle powder in a medium glass or ceramic bowl. Whisk in canola oil and lime juice until well-combined; thin with additional canola oil if mixture seems too thick.
    Chili Lime Chicken Photo 2
  2. Arrange chicken in a glass or ceramic baking dish; pour marinade over chicken, covering it completely. Marinate in the refrigerator for 3 hours.
    Chili Lime Chicken Photo 3
  3. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
    Chili Lime Chicken Photo 4
  4. Arrange chicken on the baking sheet; do not crowd. Discard any excess marinade.
    Chili Lime Chicken Photo 5
  5. Bake in the preheated oven until chicken is no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let stand for 5 to 6 minutes.
    Chili Lime Chicken Photo 6

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