Chili Lime Chicken recipe

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Ingredients

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

Nutrition Info

301.2 calories
carbohydrate: 2.9 g
cholesterol: 64.6 mg
fat: 21.5 g
fiber: 0.5 g
protein: 24 g
saturatedFat: 2.2 g
servingSize: -
sodium: 929.5 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Arrange chicken in a glass or ceramic baking dish and pour the marinade over the chicken, covering it completely. Marinate in the refrigerator for 3 hours.

  3. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

  4. Arrange the chicken on the baking sheet, do not crowd. Discard any excess marinade.

  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.

Recipe Yield

8 chicken breasts

Recipe Note

This recipe combines many of the spices that I grew up with and that have become a distinctive part of much 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.

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