Chili Lime Chicken
A bright and bold weeknight favorite that's quick to prepare and bursting with flavor.
Ingredients
Main ingredients
- 1.5 pounds boneless skinless chicken thighs or breasts Thighs stay juicier; breasts are leaner.
- 2 tablespoons olive oil For caramelization and warmth.
- 2 cloves garlic, minced Aroma that sings as it hits the pan.
- 1 teaspoon smoked paprika Adds a smoky depth.
- 1 teaspoon chili powder For gentle heat; increase for more kick.
- 0.5 teaspoon ground cumin Earthy warmth.
- 1 teaspoon salt, or to taste Brings the flavors alive.
- 0.5 teaspoon black pepper A little bite.
- 2 limes, zest and juice Bright citrus that defines the dish.
- 1 tablespoon honey or maple syrup Balances the heat with a glossy finish.
- to taste Fresh cilantro, chopped For garnish and fresh, herbal brightness.
- optional sliced jalapeno, avocado, or a dollop of plain yogurt for serving optional toppings.
Instructions
Preparation
- Pat the chicken dry and season lightly with half the salt and pepper.
- In a small bowl, whisk together lime zest, lime juice, olive oil, garlic, smoked paprika, chili powder, cumin, honey, and the remaining salt and pepper.
Cooking
- Heat a large skillet over medium-high heat. When hot, add a splash of oil.
- Add chicken in a single layer and sear for 4 to 6 minutes per side, until deeply caramelized and cooked through.
- Pour the lime-chili mixture over the chicken during the last 2 minutes of cooking, spooning it into the pan.
Serving
- Remove from heat, let rest for 5 minutes, then slice against the grain. Sprinkle with fresh cilantro and an extra squeeze of lime.
Notes
Make the dish smoky by substituting smoked sea salt and adding a dash of liquid smoke. Grill for a charred finish. For a lighter option, use Greek yogurt instead of sour cream.