Chile Lime Chicken

Adapted from The Honour System

I wanted a spicy chicken recipe for a salad I was making, so I looked up Chile Lime Chicken on the interwebs and, lo and behold, there were lots of recipes! I picked the most beautiful photo I could find and started making my marinade. I gave my chicken a little massage with the marinade, put it in a covered container and let it soak overnight.

It was cold outside that weekend, so rather than grilling it, I decided to bake my chicken. I put the breasts in a 13x9x2 inch pan, poured the marinade over, and baked them to perfection. I even took out my kitchen thermometer to make sure the internal temperature was right.

The chicken wasn’t overly spicy, despite their chile bath, but it was a beautiful bright red color and nice and tender and juicy. I ate a bit of the chicken “as is”, but then used most of it in a Thai Peanut Noodle Salad. If you’re making this chicken for dinner, I would suggest making extra as the leftover chicken is awesome for so many things! I provided a few suggestions in the recipe … what would you use it in?

Chile Lime Chicken

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 - 6 servings 1x

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Ingredients

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For the marinade:

• Juice of 3 limes (about 1/3 cup juice)
• 2 – 3 teaspoons powdered red chile
• 4 Tablespoons extra virgin olive oil
• 2 – 3 cloves garlic, peeled & chopped fine
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/2 teaspoon Red Robin Seasoning

For the chicken:

• 4 large chicken breasts

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Instructions

1. Whisk together all the ingredients for the marinade.
2. Pour some of the marinade over each of the chicken breasts and massage with your hands to get it to soak in deep.
3. Put the chicken breasts in a container and pour the rest of the marinade over. Cover and refrigerate for 3 hours or overnight.
4. Prepare the grill or preheat oven to 375 F. If baking, spray a lipped baking sheet with cooking spray and set the chicken on the sheet. Pour some of the marinade over top. Bake for 30 – 45 minutes or until the chicken juices run clear and there is no pink when the chicken breast is cut.
5. Serve over rice with veggies on the side. Or use this chicken in fajitas, tacos, burritos, salads, wraps or sandwiches.

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Notes

Total time doesn’t include the chicken marinating time.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at The Weekend Re-Treat, Inspire Me Monday, Mostly Homemade Monday, Munching Monday, Tuesday’s Table, Simple Supper Tuesday, Treasure Box Tuesday, The Wednesday Roundup, Wine’d Down Wednesday, Thursday Favorite Things, Foodie Friends Friday, Gluten Free Fridays, Moonlight & Mason Jars and Retro Re-Pin Party.