2 tablespoons freshly squeezed lime juice and the zest of 1 lime
1 teaspoon honey
Optional- Chipotle Lime Crema and/or lime wedges for garnish or squeezing
Instructions
In a bowl that is large enough to fit the chicken or in a zipper-top
bag, mix the dry spices (chili powder through cayenne pepper), and
then stir in the oil, lime juice, zest, and honey. Add the chicken
breasts, and flip them a few times to evenly coat in the spice rub.
Time permitting, allow the chicken to marinate all day or overnight.
The chicken will still taste delicious if marinated for a shorter time–
aim for at least an hour or two–but the flavor will improve with
time. Let the chicken sit at room temperature for 30 minutes prior
to grilling.
Preheat the grill and remove the chicken from the marinade. There
won’t be much excess marinade, but you can discard what remains.
Cook the chicken over medium heat for 7-8 minutes per side,
depending on thickness, or until the chicken is just cooked through
(internal temperature should read 170 degrees F with a quick read
thermometer). As an option, lightly coat a large skillet with oil, and
place over medium to medium-high heat. Cook the chicken breast
halves for 5 minutes per side, or until the meat is no longer pink in
the center. (The chicken can also be cut into bite-size pieces and
stir-fried.) Remove from the heat and allow the chicken to rest for 5
minutes before cutting. Garnish with lime slices if desired.
Chipotle Lime Crema
INGREDIENTS
1 cup sour cream
1 chipotle pepper in adobo sauce plus 1 teaspoon of sauce
2 tablespoons freshly squeezed lime juice plus the zest of 1 lime
1 teaspoon honey
1 garlic clove, minced
1/4 teaspoon kosher salt
INSTRUCTIONS
Blend all of the ingredients in a jar with an immersion blender or
using a regular blender or food processor. Scrape down the sides,
as needed, blending until the mixture is smooth. (If you'd like to cut
this recipe in half, I recommend not using a regular blender or food
processor because the smaller portion is almost not enough to
catch in the blending mechanism and fully blend. As an option,
mince the garlic and chipotle by hand. Wear rubber gloves or wash
your hands immediately after handling the pepper.)
The crema may be prepared in advance and refrigerated, where it
will keep for 5 to 7 days.
Originally Submitted
5/9/2016
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