Chili-Lime Chicken

Ready to bring the heat? Keep the seeds in your jalapenos when slicing them for this recipe. They’ll add more firepower to the marinade, but if you’re feeling chicken (pun intended), slice out the seeds and the ribs and add only the flesh of the pepper to the mix.

Casey Barber

Chili-Lime Chicken

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    4 boneless, skinless chicken breasts 3 clove garlic, coarsely chopped
    Olive oil 2 limes
    2-3 jalapenos, thickly sliced


    Prep: 15 min Total:
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    • 1

      Place the chicken breasts in a large zip-top bag and add 1/2 cup olive oil, jalapenos, garlic cloves and the juice of 1 lime.

    • 2

      Seal the bag and shake gently to combine all ingredients. Marinate for 1 hour at room temperature or 6-8 hours in the refrigerator.

    • 3

      Preheat the oven to 375.

    • 4

      Heat 2 tablespoons olive oil in a large ovenproof skillet or saute pan over medium heat. Add two chicken breasts and cook to brown each side, about 2-3 minutes per side. Transfer the browned chicken to a plate.

    • 5

      Add 2 more tablespoons olive oil to the skillet, then brown the remaining two chicken breasts. Return all chicken breasts to the pan and transfer the pan to the oven.

    • 6

      Bake for 15-20 minutes, until the chicken breasts are fully cooked and register 165 on a meat thermometer. Let rest for 5 minutes.

    • 7

      Slice the remaining lime into 4 wedges. Serve a wedge of lime with each chicken breast.

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