Lime and Chili Rubbed Chicken Breasts
A Great Summer Meal
For years now, I have been making one new recipe per week, and I rate each one according to several factors: how my family likes it, how easy it is to make, and of course, taste.
I gave this particular recipe three stars, meaning excellent. It is a great summer meal for the following reasons:
- It's easy to make.
- You can grill it outside or on your grill pan inside.
- You can use the leftovers for a cold salad the next day.
- It makes boneless, skinless chicken breasts—which are usually dry—juicy, tasty and very tender.
Serve the Leftover Chicken on a Salad
We had a large piece of leftover chicken, which I refrigerated. The next day was 90 degrees and so humid that I didn't want to cook, so I made a large salad and cut up the cold leftover chicken to serve on top (see photo below).
Two meals out of one recipe—I love recipes like that.
- 2 teaspoons chili powder
- 2 teaspoons brown sugar, packed
- Rind of 1 lime, grated
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon red pepper flakes
- 4 chicken breasts, boneless, skinless, and pounded thin
- 2 teaspoons olive oil
- In a small bowl, mix the chili powder, brown sugar, lime peel, salt, garlic powder and red pepper flakes. Pat the chicken dry and then rub the chicken with the oil and then with the spice mixture. Cover with plastic wrap and refrigerate for 2 hours to marinate.
- Heat the grill pan and rub with oil. Place the chicken on the pan over medium heat. Cook for 5 or 6 minutes depending on how thick your chicken is on each side. Make sure the juice that runs out of the chicken is clear. If you aren't sure, just make a small slit in the chicken to make sure it's done.
- Serve it with your favorite side dish. I used sauteed mushrooms and onions. Served with a cold frosty glass of your favorite drink, and you'll have a great summer meal.
Changes From the Original Recipe
I adapted this recipe from the Betty Crocker website. Here are the changes I made:
- The original recipe called for just 2 teaspoons of grated lime rind, but I grated the whole lime and was glad I did. You wouldn't taste the lime otherwise.
- I used red pepper flakes instead of the cayenne pepper the recipe called for.
- I also cooked the chicken on my grill pan instead of on the gas grill outside, which would have been good, too. I just thought the chicken would dry out on the gas grill.
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Serving SuggestionsClick thumbnail to view full-size
|Serving size: 4 ounces|
|Calories from Fat||63|
|% Daily Value *|
|Fat 7 g||11%|
|Saturated fat 1 g||5%|
|Unsaturated fat 0 g|
|Carbohydrates 3 g||1%|
|Sugar 2 g|
|Fiber 0 g|
|Protein 31 g||62%|
|Cholesterol 85 mg||28%|
|Sodium 390 mg||16%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
© 2020 Rachel L Alba