Chili Lime Chicken

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.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 301 Calories

Ingredients

• 1 tablespoon salt
• 1 tablespoon garlic powder
• ½ teaspoon ground cumin
• 8 skinless, boneless chicken breast halves
• 1 tablespoon onion powder
• ¼ cup ancho chile powder
• ½ teaspoon chipotle chile powder
• 1 large lime, juiced
• ⅔ cup canola oil, or more as needed

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.