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.
Ingredients
- ancho Chili powder: 0.25 cup
- salt: 1 Tbsp
- garlic powder: 1 Tbsp
- onion powder: 1 Tbsp
- ground cumin: 0.5 tsp
- chipotle Chili powder: 0.5 tsp
- canola oil: 0.66667 cup (or more if needed)
- lime: 1 piece (juiced)
- skinless, boneless chicken breast halves: 8 piece
Metric Conversion
Stages of cooking
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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.
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Arrange chicken in a glass or ceramic baking dish; pour marinade over chicken, covering it completely. Marinate in the refrigerator for 3 hours.
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Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
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Arrange chicken on the baking sheet; do not crowd. Discard any excess marinade.
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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.
