Baked Chili Lime Chicken

Baked chili lime chicken seasoned with Tajín is an easy, one-pan recipe that delivers juicy chicken packed with flavor.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 169kcal

Author Marjory Pilley

Equipment

DOT® Simple Alarm Thermometer

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

See step-by-step pictures, serving ideas, and more above.

Top Tips

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.

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.

Nutrition