Chili Lime Chicken

Instructions

If using regular thickness chicken breasts, slice them horizontally through the middle to create thinner cutlets or pound them to an even thickness, about ½-inch thick. Boneless chicken thighs can be left whole.

Whisk together the oil, juice from 1½ limes, and the remaining ingredients, reserving the remaining ½ lime for later. Place the chicken in a zip-top bag or shallow dish, pour the marinade over the top, and marinate for 1 to 6 hours. For the best flavor, marinate for as close to 6 hours as possible, but no longer since the acidity in the lime juice can begin to affect the texture of the chicken.

Grilling Instructions

Preheat an outdoor grill or indoor grill pan to MEDIUM-HIGH heat and lightly oil the grates. Remove the chicken from the marinade and discard the remaining marinade. Grill for 3 to 5 minutes per side for thin-sliced chicken breasts or 4 to 6 minutes per side for boneless chicken thighs, or until nicely browned and the internal temperature reaches 165°F. Transfer the chicken to a cutting board and let it rest for 5 minutes. Squeeze the reserved lime half over the chicken, then slice and serve.

Stovetop Instructions

Heat a large skillet with a small amount of olive oil over MEDIUM heat. Remove the chicken from the marinade, allowing the excess to drip off, and discard the remaining marinade. Cook for 3 to 5 minutes per side for thin-sliced chicken breasts or 4 to 6 minutes per side for boneless chicken thighs, adjusting the heat as needed to prevent them from burning, until nicely browned and the internal temperature reaches 165°F. Transfer the chicken to a cutting board and let it rest for 5 minutes. Squeeze the reserved lime half over the chicken, then slice and serve.

Air Fryer Instructions

Preheat the air fryer to 380°F for 5 minutes. Remove the chicken from the marinade, allowing the excess to drip off, and discard the remaining marinade. Arrange the chicken in a single layer in the air fryer basket, working in batches as needed. Air fry for 8 minutes, then flip and continue cooking for 3 to 7 minutes, depending on thickness, or until the internal temperature reaches 165°F in the thickest portion. Transfer the chicken to a cutting board and let it rest for 5 minutes. Squeeze the reserved lime half over the chicken, then slice and serve.

Serving Suggestion

Slice the chicken and use it for tacos, fajitas, salads, rice bowls, wraps, and more.

Main Course