chili lime chicken

Chili Lime Chicken Foil packs save the day for camping meal prep! Assembled in just a few minutes and packed into the cooler, these foil packs are perfect for your next camping trip. 

Chili Lime Chicken Foil Packs

chicken breasts

lime

garlic,

paprika

tsp cumin

tsp chili powder

corn

red pepper, diced

olive oil

In a large bowl, combine all of the ingredients and gently mix until it is all combined.

Lay out 2 pieces of foil, approx 12 inches by 12 inches. Divide the mixture up evenly into the center of each foil piece

Create the foil packs, and store in a container (in case they leak at all) until you want to cook them.

Preheat the oven to 400F

Place the foil packs on a baking sheet and bake for 20-25 minutes until chicken is cooked (165 degrees).

For the Oven

Set the grill to 450F

Place the foil packs on the grill and cook for approximately 15-20 minutes, until chicken is 165F. 

For Grilling

This Grilled Chili Lime Chicken is up there on our weekly menu rotation all year long. Bright flavors of lime, chili powder, green chile, and fresh cilantro make the most delicious marinade. Add in a slight char from the grill, and you&#039;ve got a flavor marriage for the books.

Grilled Chili Lime Chicken

4-oz can chopped fire roasted green chiles

green onions (ends trimmed)

garlic

lime juice

Tablespoon chili powder

Tablespoon fresh cilantro (chopped)

cumin

salt

black pepper

Make the marinade.

Make the marinade. Add all ingredients for the chili lime marinade to a blender or food processor or blender and pulse to combine.

Marinate the chicken.

Marinate the chicken. Place the chicken in a gallon zip-top bag and pour the chile lime marinade on top. Turn the bag over a few times to coat well. Refrigerate and allow the chicken to marinate for 6-8 hours.

Preheat the grill.

Preheat the grill. Preheat grill to 425 degrees F. I cooked these on a charcoal grill, but you can use whatever you have available.

Grill the marinated chicken.

Grill the marinated chicken. Remove chicken from the marinade and place the breasts directly on the grill grates. Discard the remaining marinade. Grill the chicken for 4-5 minutes on each side, flipping only once, or until the internal temperature of the chicken reads 165° F with a meat thermometer.

Rest, slice, and serve.

Rest, slice, and serve. Remove the chicken promptly from the grill when it has reached temperature. Allow the chicken to rest for 4-5 minutes before slicing and serving.

Store and enjoy leftovers.

Store and enjoy leftovers. Leftovers are awesome in tacos and burritos, on salads, or in tortilla soup!

Awesome dish put lime zest and chopped green onions and squeezed fresh lime juice when serving great flavor profile

Used it for chicken tacos. Best recipe we have found period!!!

I did next day taco's. I made a new sauce, but instead of olive oil I did mayo.  Mixed together coleslaw and sauce grilled some cod fish, slice some avocado awesome taco. Thank you for your great recipes

This sounds delicious would like to try but we don't have canned chilis in Italy what can I use instead. Thank you

This sounds great. I will try it.
I am also looking for a good anchor chili lime recipe. Any thoughts on that?

A flavorful dish that combines the zest of fresh lime with the subtle heat of chili, this Chili Lime Chicken is marinated to perfection and grilled or baked for a juicy, tender meal that’s perfect for any occasion.

Chili Lime Chicken

Chicken:4 boneless, skinless chicken breasts (or thighs)

chili powder

garlic powder

onion powder

smoked paprika (optional)

salt (to taste)

black pepper (to taste)

Garnish:Fresh cilantro, chopped

Lime wedges

Marinate the Chicken:

In a large bowl, whisk together the lime juice, lime zest, olive oil, chili powder, garlic powder, onion powder, cumin, smoked paprika, salt, and black pepper.

Add the chicken breasts (or thighs) to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes to 2 hours for maximum flavor.

Preheat the Grill or Oven:

If grilling, preheat your grill to medium-high heat. If baking, preheat your oven to 400°F (200°C).

Grilling

Remove the chicken from the marinade and shake off excess. Grill the chicken for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C).

Baking

Place the marinated chicken on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until the chicken is cooked through and no longer pink in the center.

Chili Lime Chicken is chicken thighs marinated in lime, honey, and spices, seared, then baked to perfection and brushed with a sticky glaze made from the reserved marinade. It is a delicious way to serve tender, juicy, flavorful chicken!

chicken thighs, (about 6-8 thighs)

(121 g) lime juice, (fresh or store-bought)

(85 g) honey

cilantro

garlic, (minced)

cayenne pepper

vegetable oil

Mix chicken with marinade ingredients. Refrigerate.

To a large bowl, add lime juice, honey, cilantro, garlic, chili powder, cumin, onion powder, salt, and cayenne. Mix well. Add chicken. Cover and refrigerate for 20 minutes, up to 4 hours.

Preheat oven.

Heat oil. Add chicken and cook.

To a large oven-safe skillet over medium to medium-high heat, add oil. Once hot, add the chicken, reserving the excess marinade. Cook for 2-3 minutes per side or until the chicken begins to brown. It will not be fully cooked at this time.

Transfer to oven to continue to cook.

Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the chicken reaches an internal temperature of 165°F.

Heat marinade to a boil.

While the chicken is cooking, to a medium saucepan over medium heat, add the reserved marinade. Bring to a boil.

Reduce heat and simmer.

Once boiling, reduce heat and simmer for 5-10 minutes, or until the marinade thickens and becomes sticky.

Brush marinade over cooked chicken.

Brush the marinade over the cooked chicken. Serve warm.

Came out delicious.   I substituted ancho chili powder for cayenne.    Additionally I added 1 tsp of tajin.

I made this last night for my family and it came out sooo good! They loved it! I did have to triple everything but It was delicious. Definitely becoming a regular in my house.

I scaled this recipe down to a “for one” and made it on the foreman grill and it was amazing. I served it in corn tortillas with some salsa and cilantro on top this time (and loved it!) and will be trying it with rice next time! I was looking for something new to add to the rotation and I can safely say this is it!

This recipe is fantastic! I used a little less lime juice as I only had 3 med limes. (Approx 1/3 c lime juice.) Used 8 chicken thighs. Served w jasmine coconut rice &amp; fresh chopped avocado. It was a hit with the entire family.

https://content.jwplatform.com/videos/mjVuS8zI.mp4

Chili Lime Chicken is chicken thighs marinated in lime, honey, and spices, seared, then baked to perfection and brushed with a sticky glaze made from the reserved marinade.

Top 5 chili lime chicken recipes from across the web

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Chili Lime Chicken Foil Packs

Chili Lime Chicken Foil Packs

Grilled Chili Lime Chicken

Chili Lime Chicken

Chili Lime Chicken

Top 5 chili lime chicken recipes from across the web

The most viewed chili lime chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chili Lime Chicken Foil Packs

Chili Lime Chicken Foil Packs

Grilled Chili Lime Chicken

Chili Lime Chicken

Chili Lime Chicken

The most viewed chili lime chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine