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Chili Lime Chicken

A vibrant blend of tangy lime and smoky chili in a quick and comforting chicken dish that's perfect for family dinners.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds boneless, skinless chicken thighs or breasts Thighs stay juicier; swap for breasts if you prefer leaner cuts.
  • 3 tablespoons olive oil, divided Avocado oil works well for higher-heat searing.
  • 3 cloves garlic, minced Or 1 teaspoon garlic powder in a pinch.
  • 2 teaspoons chili powder Or a mix of smoked paprika and cayenne for a smokier kick.
  • 1 teaspoon ground cumin Adds earthy warmth.
  • 2 pieces limes, zest and juice Bottled lime can be used but fresh is joyful.
  • 2 tablespoons honey or agave Balances the heat; skip for less sweetness.
  • Salt and freshly ground black pepper, to taste.
Optional Garnishes
  • chopped cilantro, sliced green onions, lime wedges, and a sprinkle of flaky sea salt. Optional but recommended.

Method
 

Marinating
  1. In a bowl, whisk together 2 tablespoons olive oil, minced garlic, chili powder, cumin, lime zest, lime juice, honey, 1/2 teaspoon salt, and a few grinds of black pepper.
  2. Add the chicken and coat thoroughly. Let it sit at room temperature for 10 minutes or in the fridge for up to 2 hours.
Cooking
  1. Place a heavy skillet over medium-high heat and add the remaining tablespoon of olive oil.
  2. When the oil ripples and becomes glossy, add the chicken. Cook 4–6 minutes per side, depending on thickness, until a golden crust develops.
  3. Lower the heat, add a squeeze of fresh lime juice to the pan, and let it bubble briefly with any pan juices.
Resting and Serving
  1. Transfer the chicken to a cutting board and let it rest for 5 minutes.
  2. Slice against the grain and finish with a shower of chopped cilantro and flaky sea salt.

Notes

For variations, swap chicken for large cauliflower steaks or firm tofu for vegetarian options, and consider adding orange zest for a festive version. Store in an airtight container for up to 3 days or freeze in portioned bags for up to 3 months.