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chili-lime-chicken-skillet-recipe

Chili Lime Chicken

Juicy grilled or pan-seared chicken breasts marinated in a bold blend of chili powder, lime juice, garlic, cumin, and paprika. A fast, flavorful protein ready in just 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mexican-Inspired
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts pounded to even thickness recommended
  • 1/4 cup olive oil
  • 2 limes juiced fresh
  • 2 tbsp chili powder
  • 1 tbsp garlic powder
  • 1 tsp cumin
  • 1 tsp paprika
  • salt and pepper to taste
  • fresh cilantro for garnish, optional

Equipment

  • Grill or stovetop pan
  • Resealable plastic bag or shallow dish
  • Instant-read thermometer
  • Mixing bowl

Method
 

  1. In a bowl, whisk together olive oil, fresh lime juice, chili powder, garlic powder, cumin, paprika, salt, and pepper until fully combined.
  2. Place chicken breasts in a resealable bag or shallow dish. Pour the marinade over the chicken, seal or cover, and refrigerate for at least 30 minutes and up to 4 hours. Do not exceed 8 hours as the lime juice can affect the meat texture.
  3. Preheat your grill or stovetop pan to medium-high heat until hot.
  4. Remove chicken from the marinade, let excess drip off, and discard the used marinade. Place chicken on the grill or pan in a single layer.
  5. Cook for 6 to 7 minutes per side without moving the chicken until deep golden brown with slight char marks and the internal temperature reaches 165 degrees F.
  6. Remove from heat and let the chicken rest for 5 minutes before slicing.
  7. Slice or serve whole. Garnish with fresh cilantro if desired.

Notes

For best flavor, marinate overnight. Do not exceed 8 hours marinating time due to lime acid. Chicken thighs can be substituted. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.