Chili Lime Chicken recipe
All Recipes World Cuisine Recipes Latin American MexicanIngredients
- ¼ cup ancho chile powder 1 tablespoon salt 1 tablespoon garlic powder 1 tablespoon onion powder ½ teaspoon ground cumin ½ teaspoon chipotle chile powder ⅔ cup canola oil, or more as needed 1 large lime, juiced 8 skinless, boneless chicken breast halves
Nutrition Info
- 301.2 caloriescarbohydrate: 2.9 gcholesterol: 64.6 mgfat: 21.5 gfiber: 0.5 gprotein: 24 gsaturatedFat: 2.2 gservingSize: -sodium: 929.5 mgsugar: 0.8 gtransFat: : -unsaturatedFat: : -
Directions Chili Lime Chicken
Directions
-
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.
Arrange chicken in a glass or ceramic baking dish and pour the marinade over the chicken, covering it completely. Marinate in the refrigerator for 3 hours.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Arrange the chicken on the baking sheet, do not crowd. Discard any excess marinade.
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.