This wickedly good chile limon chicken recipe is super easy, and the mix of spices gives it an amazing flavor for tacos, burritos, enchiladas, salads, or just with your favorite rice dish.
In search of a tasty and easy chicken recipe? I absolutely love this wickedly good chile limon chicken! I was having no luck finding chile anchos one day and substituted the mild, dark chili powder to create this dish. It was a great way to use the overstock of dried spices that were in my pantry, and it was delicious!
Most people only think of using chili powder when making a big pot of chili, and it gets forgotten in the back of the cupboard. I like making a big batch of this chicken and then using it throughout the week in a variety of dishes: tacos, burritos, salads... you name it!
In a medium glass bowl, combine all of the dry spices with the lime juice and canola oil. Whisk until well combined. If it seems too thick, add a little more oil. Taste for salt
Arrange the chicken breast in a glass baking dish. Take the marinade and pour over chicken. If you have to, use your hands to make sure the chicken is covered completely. Marinate in refrigerator for 3 hours.
Remove the chicken from the refrigerator 30 minutes before cooking. Preheat oven to 400ºF. Line a baking sheet with foil paper. Arrange chicken breast onto baking sheet and do not overcrowd. Bake in oven for 30 minutes. Remove from oven and let stand for 5 to 6 minutes.
Serve as-is with your favorite rice dish or slice thin for tacos. Makes a great topping for your favorite salad. If you serve it sliced, it yields up to 10 servings.
It’s important to let the chicken rest for a few minutes before slicing.
You can always substitute mild chile for hot !