Boneless, skinless chicken breasts are rubbed with a simple chili‑lime mixture, then oven-baked until juicy, tender and lightly caramelized around the edges. Slice it up for salads, wraps, sandwiches and tacos, or cook a batch on the weekend and keep it in the fridge or freezer so quick, delicious meals are always within reach.
You’ll love that this chili lime chicken is so versatile for use in salads, grain bowls, wraps, sandwiches and tacos all week long. The chicken bakes up beautifully juicy and moist, thanks to a quick chili rub and high‑heat roast.
There is no long marinating needed for this chicken. It’s ready in about 40 minutes, start to finish and is perfect for meal prep, with leftovers that keep well in the fridge or freezer.
Reader Review – “This recipe is so wonderful and was a quick and easy dinner. I followed the recipe exactly and the chicken was moist and flavourful. I let it rest for a few minutes and then sliced it. It was a real treat! I used it in salads and with pasta for the next few days.” – Jen B.
Ingredients and substitutions
A few notes about the key ingredients …
Chicken Breasts – boneless, skinless chicken breasts are used here for the best slicing. You can start with any size of chicken breasts, but note that oven cooking time will vary a bit based on size.
Chili Powder – this would be the same chili powder that you would use for a pot of chili (which is usually a mixture of spices).
Tomato Paste – I love having the tubes of tomato paste on hand, as they are perfect for small amounts of tomato paste such as is used here.
Chipotle Chili Powder – The chipotle chili powder is optional, but it does add a nice smoky flavour, as well as a little heat. You can easily leave it out if you like. If you decide to skip it, consider replacing a bit of smoked paprika with a similar bit of smokiness.
Garlic Powder – Don’t substitute minced fresh garlic for the powdered. It will burn and become bitter. Use either the powdered or skip if you don’t have it.
Recipe tip!
- Be sure to test the chicken with an instant-read thermometer, as it can be hard to tell when it is cooked through. The thermometer should register 165F internal temperature, when tested in the thickest part of the chicken breast.
- This rub/marinade always works beautifully on the BBQ.
Ideas for using this chili lime chicken
Enjoy this chili lime chicken sliced and added to salads, on sandwiches, in wraps or tacos, or sliced and added to a bowl.
- Enjoy it in a Southwest-inspired bowl with rice, corn and black beans! I also enjoy it freshly cooked as a whole breast alongside corn on the cob and a salad.
- Enjoy this chili lime chicken in a taco with a corn and tomato salsa and cilantro sour cream drizzle.
- My Trader Joe’s-inspired Chili Corn Salsa would be great with this chicken!
- Serve this chicken with my Corn and Pepper Skillet on the side.
Making ahead, storing and freezing
If you like, you can rub the chicken, then wrap it in plastic wrap and pop it into the fridge for several hours before cooking. Cooking time will be a little bit longer if it’s cold going into the oven (probably 25 minutes).
I like to make a big batch of this chicken and refrigerate/freeze it. The recipe as written will nicely coat 3 chicken breasts, but you can double or triple the rub as needed. The cooked chicken will keep several days in the fridge or several months in the freezer.
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Get the Recipe: Easy Oven Chili Lime Chicken
Ingredients
- 3 chicken breasts, boneless and skinless
- 1 lime, cut into thin slices, plus more lime wedges for drizzling when serving
Chili Rub:
- 2 Tablespoons olive, canola or vegetable oil
- 1 Tablespoon tomato paste, *see Tips below
- 1 teaspoon brown sugar
- 1 teaspoon chili powder
- 3/4 teaspoon fine table salt
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/8 – 1/4 teaspoon chipotle chili powder, optional, for a bit of smoky heat
- Freshly ground pepper
Instructions
- Preheat oven to 425F. (non-convection/not fan-assisted).
- Combine the rub ingredients in a small bowl. Rub all over chicken breasts and place them into a lightly greased cast-iron or other oven-safe skillet. Tuck 5 or6 lime slices between the chicken. Allow to stand in the pan for about 15 minutes.
- Place the skillet into the preheated oven to cook for about 20 minutes or until the internal temperature of the chicken reaches 165F, when measured in the thickest part of the meat. Timing will vary depending on the size of the chicken breasts.
- Switch the oven to broil and place the skillet about 6 inches from the broiler for a few minutes, or until the chicken is nicely browned. Remove from the oven, and then remove the chicken to a cutting board. Let the chicken rest at least 5 minutes before slicing. Slice the chicken and enjoy right away, or if making ahead, wrap and refrigerate or freeze to enjoy later.
- When serving, a drizzle of fresh lime juice really brightens the flavours!
- The cooked chicken will keep well in the refrigerator for 3-4 days or freeze it for up to 3 months.
Notes
More boneless chicken breast recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
This recipe is so wonderful and was a quick and easy dinner. I followed the recipe exactly and the chicken was moist and flavourful. I let it rest for a few minutes and then sliced it. It was a real treat! I used it in salads and with pasta for the next few days. My son asked me to make it again this week because he enjoyed it so much. Another great recipe Jen! Thank you!!!!
So glad you all enjoyed it, Jen :) Thanks so much!
I used this rub/marinate all the time for BBQ chicken – I actually find it more delicious than a lot of the longer marinades and ideal for when you’re in time crunch. Thanks for another great recipe Jennifer!
So glad to hear, Nick! I turn to this one a lot, too, especially in the Summer. It’s always an easy and delicious BBQ dinner :) Thanks!
This chicken is absolutely delicious. Tender and very tasty. Thank you so much Jennifer.
Josephine
Glad you enjoyed it, Josephine :) Thanks so much!
This is – without question – the most delicious chicken “PowerDish” I have ever had. It hits all the right notes and ticks every box in terms of simplicity of preparation, complexity of flavour and it’s versatility. Do you have any more rub/marinade/potions that could be used in a similar manner!? #geniusdish
Thanks so much, Robb! I often make a Korean style chicken breast. I will work it up and post it :)
Did this receipe on the barbecue during one of our never ending hot & humid days. Used one & a half times the rub for four chicken breasts,. Yummy either warm or cold!
So glad to hear, Irene! We have been having endless hot and humid days here, as well. It’s been quite a Summer. Trying to just soak it up. We know it won’t last ;)
Fabulous
So glad to hear, Susan :)
I’m always looking for new ways to jazz up my chicken Jennifer! Love the sound of this!
You sure know how to make me hungry! This is amazing! Shared!
Thanks Annie!
I just made another blogger’s chili lime chicken last night and it was dry and flavorless, wish I’d seen this first, yours looks amazing, as always!
Thanks Sue and yes, this one keeps the chicken nice and moist (and delicious :)
Such a tasty, playful rub! The chicken looks moist and I love the color on top! Pinned and will make soon.
Thanks Milena! It’s one of my favourites to have in the fridge all Summer long :)
I could eat these for breakfast this morning Jennifer. Love that flavorful rub. I’ll look for the tubes of tomato paste in the store today. I usually flash-freeze 1-tablespoon mounds of tomato paste with any leftover from recipes. I always have a bag in the freezer ready to go – all I need for this is the chicken!
Thanks Tricia :) In grocery stores here, the tubes are in a box and on the shelves with the sun-dried tomatoes, roasted red peppers, pesto etc (not with the tomato paste, for some strange reason). So handy to have around!