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Chile Lime Chicken Recipe

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4 from 4 reviews

This Chile Lime Chicken recipe features juicy boneless, skinless chicken breasts marinated in a flavorful mixture of rehydrated dried red chiles, lime juice, jalapeno, garlic, and salt. The chicken is then grilled to perfection, providing a deliciously tangy and spicy dish that is perfect for a summer barbecue or any casual meal.

Ingredients

Chicken

  • 1 pound boneless skinless chicken breasts

Marinade

  • 8 medium dried red chiles (about 4 large chiles)
  • 3 tablespoons lime juice
  • 1 jalapeno pepper, seeded and chopped
  • 3 teaspoons minced garlic
  • 1/2 teaspoon salt

Garnish

  • 4 limes, sliced into 1/4 inch slices and then cut in half

Instructions

  1. Trim chicken: Trim any excess fat from the chicken breasts to prepare them for marinating.
  2. Prepare chiles and marinade: Soak the dried red chiles in hot water to rehydrate. After soaking, cut off the stems and remove the seeds. Place the chiles into a mini food chopper along with minced garlic, lime juice, chopped jalapeno, and salt. Puree the mixture until smooth to create the marinade.
  3. Slice limes: Slice the 4 limes into 1/4 inch thick slices, then cut each slice in half. These will be used to infuse the chicken with extra citrus flavor.
  4. Marinate chicken: Cut diagonal slits into the chicken breasts to allow better absorption of the marinade. Rub the chile mixture evenly over the chicken and place the breasts into a glass baking dish. Insert lime slices into the slits on the chicken. Cover the dish with plastic wrap and refrigerate for 2 to 8 hours to let the flavors develop.
  5. Preheat grill: When ready to cook, preheat the grill to 375°F (190°C).
  6. Prepare chicken for grilling: Remove the lime slices from the chicken breasts before placing them on the grill. Optionally, place the lime slices on a flat top section of the grill if available to impart additional flavor.
  7. Grill chicken: Place chicken breasts on the grill and cook undisturbed for 5-7 minutes. Turn the chicken and cook for another 5 minutes, then turn again and continue cooking until the internal temperature in the thickest part reaches 165°F (74°C), ensuring the chicken is fully cooked and juicy.

Notes

  • Allowing the chicken to marinate for up to 8 hours enhances the flavor significantly but even a 2-hour marinade will produce a tasty result.
  • Adjust jalapeno seeds if you prefer more or less heat in the marinade.
  • Use a meat thermometer to check for doneness to avoid overcooking and drying out the chicken.
  • Grilling times may vary depending on the thickness of the chicken breasts and the exact grill temperature.
  • For extra smoky flavor, soak wood chips and add to the grill if using a charcoal or gas grill setup.

Find it online: https://marthatasty.com/chile-lime-chicken-recipe/