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Lime Fiesta Chicken

A quick and delicious citrus-marinated chicken dish that pairs well with rice bowls and tacos, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 330
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds boneless, skinless chicken thighs (or breasts for leaner option)
  • 3 pieces fresh limes — juice + zest (about ¼ cup juice)
  • 3 cloves garlic, minced
  • 2 tbsp olive oil (or avocado oil)
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp chili powder (adjust to taste)
  • 1 tbsp brown sugar or honey (optional for caramelized flavor)
  • 1 tsp kosher salt (adjust)
  • 0.5 tsp black pepper
  • 2 tbsp chopped fresh cilantro for garnish
  • 1 small jalapeño, seeded and minced (optional)
  • 0.25 cup low-sodium chicken broth or water (for pan sauce)

Method
 

Preparation
  1. Pat chicken dry with paper towels and season lightly with ½ tsp salt.
  2. In a bowl or jar, combine juice and zest of 3 limes, minced garlic, olive oil, cumin, smoked paprika, chili powder, brown sugar (if using), remaining ½ tsp salt, and pepper.
  3. Add chicken to the marinade. Toss to coat and let rest for 30 minutes at room temperature, or up to 4 hours in the fridge.
  4. Heat a skillet over medium-high. Add a tablespoon of oil and sear chicken for 3–4 minutes per side until a golden crust forms.
Cooking
  1. Reduce heat, add chicken broth (or water) and any reserved marinade to the pan, simmer for 3–5 minutes or until internal temperature reads 165°F (74°C) for breasts or 170°F (77°C) for thighs.
  2. Rest chicken for 5 minutes, then slice and garnish with cilantro, extra lime wedges, and thinly sliced jalapeño.

Notes

For a tangy twist, you can substitute lime with lemon or a mix of both. Adjust chili powder for desired spice level. Use a quick dry-brine with salt before marination for better texture.