This easy and delicious chili lime chicken can be made in the oven or on the bbq. Enjoy right away or keep in the fridge or freezer and you’re always ready for a quick and easy meal! Great for salads, sandwiches, wraps and tacos, too.
If you’ve ever found yourself reaching for the pre-cooked, pre-sliced, pre-seasoned chicken at the grocery store, here’s an easy and much more economical way to make your own! This Oven or BBQ Chili Lime Chicken only needs a quick rub, a short marinating rest and then into the oven for 20 minutes. And if it’s too hot to turn on the oven, put the cast iron skillet right on the BBQ.
In about 45 minutes, you’ll have delicious, moist chicken for a meal, or simply a great supply of cooked, sliced and delicious seasoned chicken for your fridge or freezer to use on salads, sandwiches, wraps or tacos.
Ingredients and substitutions
A few notes about the key ingredients …
- Chicken Breasts – boneless, skinless chicken breasts are used here, for best slicing. You can start with any sized 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 smokey 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 for 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 tips!
- 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.
- If cooking on the bbq, I like to still cook it in the pan. I find it’s really hard to cook whole chicken breasts all the way through without burning the outside coating otherwise. The method used here simply turns your BBQ into an outdoor oven. You can certainly finish it with a quick trip to the grill grates at the end, to brown up a bit.
Ideas for using this chili lime chicken
Enjoy this chili lime chicken sliced in salads, sandwiches, wraps, tacos or enjoy it as a whole breast alongside corn on the cob and a salad.
Making ahead, storing and freezing
If you like, you can rub the chicken then wrap in plastic wrap and pop into the fridge for several hours ahead 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: 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
- 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) Alternatively, preheat BBQ to medium-high heat.
- Combine rub ingredients in a small bowl. Rub all over chicken breasts and place into a lightly greased cast iron or other oven-safe skillet (or other oven or BBQ safe pan). Tuck 5-6 lime slices between the chicken. Allow to stand for about 15 minutes.
- Place skillet into the preheated oven to cook for 20 about minutes or until temperature reaches 165F in thickest part of meat (timing will vary depending on size of the chicken breasts). Switch the oven to broil and place skillet about 6-inches from broiler for a few minutes, or until nicely browned. Remove from oven and remove chicken to a cutting board. Let stand at least 5 minutes before slicing. Slice chicken and serve warm or if making ahead, wrap up whole and refrigerate to slice and use later.
- (For the BBQ, place the cast iron skillet on the BBQ grate, close the BBQ lid and allow to cook for 15-20 minutes. You can finish the chicken quickly directly on the grill for some browning and grill marks, if you like.)
- When serving, top with a drizzle of fresh lime juice to really brighten the flavours!
- Keeps several days in the fridge or you can freeze it, as well!
Notes
- 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.
- If cooking on the bbq, I like to still cook it in the pan. I find it’s really hard to cook whole chicken breasts all the way through without burning the outside coating otherwise. The method used here simply turns your BBQ into an outdoor oven. You can certainly finish it with a quick trip to the grill grates at the end, to brown up a bit.
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!