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Baked chili lime chicken seasoned with Tajín is an easy, one-pan recipe that delivers juicy chicken packed with flavor.
With just a few shakes of seasoning and a squeeze of fresh lime juice, this chicken dish is ready to go into the oven. Much like baked lemon pepper chicken, the prep is a straightforward layer-and-bake process and relies on robust seasoning for flavor.
I make it all the time on busy weeknights and for meal prep. Since my family loves all things Tex-Mex, there's no shortage of ways to enjoy it. I pair it with roasted cauliflower rice for a low-carb dinner and plan for leftovers so I can make a salad with yogurt-based taco salad dressing the next day.
Don't let the seasoning scare you off. Tajín is a popular Mexican seasoning blend made from chili peppers, lime, and salt. It's easy to find it, or a similar blend, at the grocery store. From Mexican street corn cups to elote cauliflower, you'll find plenty of ways to use it.
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Ingredients
Here's what you'll need to make this chicken recipe with chili lime seasoning:
Of special note:
- Boneless chicken breasts - Use thin-sliced breasts or pound them to a ½ inch thickness for a quicker cook time. Boneless chicken thighs can be used instead.
- Lime juice from fresh limes or a bottle. Sprinkle lime zest over the top for even more lime flavor. Serve with additional lime wedges.
- Tajín is made from chili peppers, lime, and salt. It's known for its tangy and slightly spicy flavor. Other blends, such as Badia's chil and lime blend, work as well. If you need a substitute, try mixing chili powder with lime zest to capture a similar zestiness.
- Fresh cilantro is optional and is added at the end. It doesn't hold up well under heat but adds lots of flavor after the chicken cooks.
Please refer to the recipe card below for the full list of ingredients and detailed instructions.
Directions
Follow these steps to make this easy chili lime chicken in the oven.
Step 1
Place chicken in a baking dish or on a sheet pan lined with aluminum foil. Season with salt and pepper to taste.
Step 2
Gently spoon lime juice over each chicken breast. Place a butter tab on top and evenly sprinkle garlic powder and Tajín seasoning on top.
Step 3
Bake chicken until the internal temperature registers 165°F. Spoon juices over the chicken and sprinkle with chopped cilantro before serving.
Top Tips
- Generously sprinkle the seasoning after the lime juice and butter have been added so the seasonings stay in place.
- To ensure juicy chicken every time, use a meat thermometer and cook to 165°F. The cooking time will vary depending on the thickness of the chicken.
Storage
Store leftover chili lime chicken in an airtight container in the refrigerator for up to 3-4 days or up to 3 months in the freezer.
Add a splash of water or chicken broth before reheating. Warm the chicken in a preheated oven at 350°F for about 10-15 minutes, or until heated through. Alternatively, microwave the chicken in a covered dish for 1-2 minutes on medium power, checking frequently to ensure it doesn’t dry out.
What to Serve with Chili Lime Chicken
My family loves chili lime chicken with rice, black bean corn salsa, and a dollop of simple guacamole.
Mix everything together, and you have tasty Mexican-inspired rice bowls! A side of low-carb tortilla chips is also a must.
Looking for family-friendly, low-carb recipes?
Check out all our Keto-Friendly South Beach Diet Recipes!
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📋 Recipe
Baked Chili Lime Chicken
Equipment
Ingredients
- 16 ounces chicken breasts, boneless and skinless pounded to an even ½ inch thickness
- salt and pepper to taste
- 4 teaspoons lime juice
- 4 teaspoons butter
- 1 teaspoon Tajín or any chile and lime seasoning blend
- 1 teaspoon garlic powder
- ¼ cup cilantro, optional chopped
- lime wedges, optional
Instructions
- Preheat oven to 350°F.
- Place chicken breasts in a baking dish or on a sheet pan lined with aluminum foil. Season with salt and pepper.
- Carefully spoon lime juice over chicken and place a tab of butter on top.
- Generously sprinkle Tajin and garlic powder over the top.
- Bake uncovered for about 25 minutes or until the chicken's internal temperature registers 165°F and the juices run clear.
- Spoon juices over chicken, garnish with cilantro and lime wedges, if using, and enjoy.
Notes
- Generously sprinkle the seasoning last, after the lime juice and butter have been layered. The seasonings are less likely to slide off the top.
- For juicy chicken every time, use a meat thermometer to ensure that chicken is not over or undercooked.
Izzy says
My family loves your lemon pepper chicken so I couldn't wait to try this one it was just as easy and everyone loved it. The Tajin gave it so much flavor. Served it with rice, corn, and zucchini. thanks for the recipe.
Marjory Pilley says
I'm so happy you enjoyed it!