Chili Lime Chicken

Chili Lime Chicken

Recipe by Larry Dean from allrecipes.com

Dinner 4 Hr. 45 Mins.

Ingredients

8

8 servings

  • 0.25 cup ancho chile powder
  • 1 tablespoon salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon chipotle chile powder
  • 0.66666668653488 cup canola oil, or more as needed
  • 1 large lime, juiced
  • 8 skinless, boneless chicken breast halves

Instructions

  • 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.
  • Arrange chicken in a glass or ceramic baking dish; pour marinade over chicken, covering it completely. Marinate in the refrigerator for 3 hours.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Arrange chicken on the baking sheet; do not crowd. Discard any excess marinade.
  • 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.

Nutritional Facts

Per 8 servings

  • Calories: 301
  • Carbohydrate: 3g
  • Fat: 22g
  • Fiber: 1g
  • Protein: 24g
  • Sugar: 1g

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