• Cheyenne Crennan

Chili Lime Chicken

Updated: Dec 17, 2020

Have you ever made dinner for a family that predominantly eats chicken?

They don't prefer burgers or steak. They won't even touch seafood. You might be able to trick them into pork chops, but don't bother trying to convince them to eat that pork tenderloin, that you tenderized and marinated. That's just cruel, and unusual punishment.

What this means is that you either settle for Dino-nuggets, chicken tenders and completely meat free dinners made for children, or find a bunch of different ways to make chicken good (and not boring).

I'm lying, I love grilled cheese and mac&cheese just as much, maybe more, than my kids do. I'm going to assume it tastes better, because it was easier to make and they put up no fight. Matt will eat anything but has absolutely no aversion to eating chicken every night too. So boring people! But, I'm outnumbered so the next option is; find 1 million different ways to make chicken, or die trying.

One of my favorite "go-to" pork chop recipes I saw online forever ago. It never fails me and makes itself in a ziplock bag. Pork chops, soy sauce and garlic powder. That is all. Works great on chicken. (also steak but that's for another time)

I was watching the cooking channel and heard one of the chefs on Best Thing I Ever Ate mention a dish from a Spanish cuisine restaurant that used chili powder and lime. Now, with the garlic and soy sauce marinade you just go as hard as you want with both (or follow directions, I never do) and let it work its magic. Soy sauce is salty enough, the garlic powder blends perfect with it and if you're feeling fancy, add in some dried ginger for flare. I sat in my bed and my brain told me "you can do the same thing with chili powder, lime juice and salt." Thanks, brain.

And so I did. I got my chicken breasts. I couldn't find plain f%&king lime juice without added sugar, so I also bought like four limes and had to squeeze them by hand into this ziplock bag with chicken breasts, and a good shake of chili powder and salt. I let it sit from morning to dinner time and when it got home I tossed them into my Ninja Foodi and dinner basically made itself last night. I cried about my homework that I procrastinated about for a week. And drank a margarita.

This recipe does not require a Ninja Foodi, so the other best option is to line a baking sheet with parchment paper, spray with cooking spray, and lay your chicken breasts down. Bake for 15 mins at 350 degrees (or until done depending on your oven) and serve with some really good mexi-rice. Also, pairs with a good marg, and sautéed green peppers and red onions.


2 chicken cutlets

1 TSP chili powder

1/2 squeezed lime

salt to taste

1/2 TSP chicken seasoning

ziplock bag

1/8 cayenne pepper (optional)

1/2 sliced green pepper

1/2 sliced red onion


1. Take your two chicken cutlets and put them into a large bowl for seasoning. If you are using 1 chicken breast, slice it horizontally to create cutlets.

2. Season chicken with chicken seasoning, chili powder, salt and cayenne pepper. The cayenne will add a kick to it. If you want a little flavor and very little spice just sprinkle it on, or skip it entirely

3. Season well with salt

4. Place the chicken cutlets into a ziplock bag

5. Squeeze half a lime into the ziplock bag, add the other half if it doesn't seem like enough to move the juice around the bag

6. Toss that into the fridge for a few hours

7. If you are making a side, start that first. Chicken cutlets do not take long to cook and you don't want them to dry out by over-cooking, or get cold. They take 10-15 minutes to cook

8. Bake the chicken for 15 at 350 degrees in the Ninja Foodi, or on a parchment lined baking sheet at 350 for 20 minutes

9. Sautée the green peppers and red onions in a TSP of olive oil

10. Serve with pico de Gallo, mexi-rice or roasted potatoes. xoxo enjoy!

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