This chili lime chicken recipe creates a flavorful pollo asado experience in the oven by first marinating chicken in a simple vinaigrette featuring lime juice and ancho and chipotle chili powders.
Preparation Time
10 mins
Cooking Time
30 mins
Total Time
40 mins
Calories
301 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Step 2
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.
Step 3
Arrange chicken in a glass or ceramic baking dish; pour marinade over chicken, covering it completely. Marinate in the refrigerator for 3 hours.
Step 4
Arrange chicken on the baking sheet; do not crowd. Discard any excess marinade.
Step 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.
Ingredients
1 tablespoon salt
1 tablespoon garlic powder
8 skinless, boneless chicken breast halves
1 tablespoon onion powder
1 large lime, juiced
0.5 teaspoon ground cumin
0.5 teaspoon chipotle chile powder
0.25 cup ancho chile powder
0.66666668653488 cup canola oil, or more as needed
