Chicken Recipe ★ Chili Lime Chicken

This recipe combines many of the spices that I grew up with and that have become a distinctive part of much of my cooking including dishes such as chili Colorado, posole, and Frontera™ style carne asada. I would describe this dish as more Tex-Mex or New Mexican than Mexican. Serve on a bed of rice or slice thinly for use in tacos or to top a green salad.

Ingredients

• ¼ cup ancho chile powder
• 1 tablespoon salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• ½ teaspoon ground cumin
• ½ teaspoon chipotle chile powder
• ⅓ cup canola oil, or more as needed
• 1 large lime, juiced
• 8 skinless, boneless chicken breast halves

Cooking Directions

1. Combine ancho chile powder, salt, garlic powder, onion powder, cumin, and chipotle powder in a medium glass or ceramic bowl. Whisk in canola oil and lime juice until well combined; thin with additional canola oil if mixture seems too thick.
2. Arrange chicken in a glass or ceramic baking dish and pour the marinade over the chicken, covering it completely. Marinate in the refrigerator for 3 hours.
3. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
4. Arrange the chicken on the baking sheet; do not crowd. Discard any excess marinade.
5. Bake in the preheated oven until chicken is no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let stand for 5 to 6 minutes.

Nutrition Facts

• calories301.2
• carbohydrateContent2.9 g
• cholesterolContent64.6 mg
• fatContent21.5 g
• fiberContent0.5 g
• proteinContent24 g
• saturatedFatContent2.2 g
• sodiumContent929.5 mg
• sugarContent0.8 g