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Easy Chili Lime Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 147 reviews
  • Author: Jaden
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American with Mexican-inspired flavors

Description

This Easy Chili Lime Chicken recipe offers a vibrant and flavorful twist on baked chicken, combining smoky spices with a zesty chili lime sauce. Perfectly baked boneless chicken breasts or thighs are tossed with aromatic garlic, smoked paprika, and cumin, then topped with butter for richness. The accompanying chili lime sauce features a blend of buttery spices, honey, fresh lime juice, and cilantro for a sweet, tangy, and mildly spicy finish. Serve it hot over steamed rice and naan with fresh basil for an inviting, family-friendly meal.

Ingredients

Units Scale

For the Chicken

  • 2 lb small boneless chicken breasts or thighs
  • 4 cloves garlic, chopped
  • 2 tsp smoked paprika
  • 2 tsp cumin
  • Salt and black pepper, to taste
  • 2 tbsp cold, salted butter, sliced
  • Steamed rice, for serving
  • Naan, for serving
  • 1/2 cup fresh basil

For the Chili Lime Sauce

  • 4 tbsp salted butter
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp chipotle chili powder
  • 1 fresno pepper, seeded and sliced
  • 1/3 cup honey
  • 1/3 cup fresh lime juice
  • 1/2 cup fresh cilantro, chopped

Instructions

  1. Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the chicken.
  2. Season and bake the chicken: In a baking dish, toss the boneless chicken breasts or thighs with chopped garlic, smoked paprika, cumin, salt, and black pepper until evenly coated. Arrange the slices of cold, salted butter over the top of the chicken. Place the dish in the oven and bake for 20 to 30 minutes, or until the chicken is cooked through and juices run clear.
  3. Make the chili lime sauce: While the chicken bakes, heat 4 tablespoons of salted butter in a sauce pot over low heat. Add onion powder, garlic powder, cayenne pepper, and chipotle chili powder, stirring to combine. Add the sliced fresno pepper, adjusting quantity for desired heat. Cook gently until the butter melts and the spices are fragrant. Remove from heat, then whisk in honey and fresh lime juice until smooth. Stir in chopped fresh cilantro and season with salt to taste.
  4. Serve: Spoon the warm chili lime sauce generously over the baked chicken. Serve the chicken and sauce over steamed rice, accompanied by naan bread and garnished with fresh basil. Optionally, add additional sauce on the side for extra flavor.

Notes

  • Adjust the fresno pepper amount or omit for milder heat.
  • Use boneless chicken thighs for more juicy and tender results; breasts work well too.
  • Butter can be substituted with olive oil if preferred.
  • Serve with your choice of grains like quinoa or couscous instead of rice for a variation.
  • Leftovers can be stored in the fridge for up to 3 days.

Nutrition

  • Serving Size: 1 serving (approx. 1/6th of recipe)
  • Calories: 350 kcal
  • Sugar: 12 g
  • Sodium: 320 mg
  • Fat: 20 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 1.5 g
  • Protein: 28 g
  • Cholesterol: 85 mg

Find it online: https://yummyhere.com/easy-chili-lime-chicken-recipe/