Ingredients
- Boneless, skinless chicken breasts: 3 lbs (about 6 medium)
- Lime juice: 1/4 cup (freshly squeezed, about 2-3 limes)
- Olive oil: 2 tablespoons
- Chili powder: 2 tablespoons
- Garlic powder: 1 tablespoon
- Cumin: 1 teaspoon
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
Instructions
- Step 1: In a large bowl, whisk together the lime juice, olive oil, chili powder, garlic powder, cumin, salt, and pepper.
- Step 2: Add the chicken breasts to the bowl and toss to coat evenly in the marinade. Ensure each piece is well covered.
- Step 3: Cover the bowl and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor.
- Step 4: Preheat your grill or a large skillet over medium-high heat.
- Step 5: Remove the chicken from the marinade and discard the remaining marinade. Place the chicken on the hot grill or skillet.
- Step 6: Cook the chicken for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the juices run clear when pierced with a fork. Let the chicken rest for 5 minutes before slicing and serving.
Notes
- Store leftover Chili Lime Chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat sliced chicken gently in a skillet with a splash of chicken broth to keep it moist.
- Serve this flavorful chicken over cilantro-lime rice with a dollop of sour cream and fresh avocado slices.
- For extra flavor, zest one of the limes into the marinade before adding the juice; the citrus oils add a bright note.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American