Skip to main content New<> this month
Get the Allrecipes magazine

Chili Lime Chicken

Rated as 4.5 out of 5 Stars

"This recipe combines many of the spices that I grew up with and that have become a distinctive part of much of my cooking including dishes such as chili Colorado, posole, and Frontera™-style carne asada. I would describe this dish as more Tex-Mex or New Mexican than Mexican. Serve on a bed of rice or slice thinly for use in tacos or to top a green salad."
Added to shopping list. Go to shopping list.


3 h 45 m servings 301
Original recipe yields 8 servings (8 chicken breasts)


{{model.addEditText}} Print
  1. Combine ancho chili 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.
  2. Arrange chicken in a glass or ceramic baking dish and pour the marinade over the chicken, covering it completely. Marinate in the refrigerator for 3 hours.
  3. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  4. Arrange the chicken on the baking sheet; do not crowd. Discard any excess marinade.
  5. 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.


  • Cook's Notes:
  • Brine chicken if time permits.
  • Substitute ancho chili powder with any ground mild chili you like.
  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

Per Serving: 301 calories; 21.5 2.9 24 65 1727 Full nutrition

Explore more


Read all reviews 4
Most helpful
Most positive
Least positive

Absolutely fabulous, my family raved! The only changes I made were marinating all day and adding lime zest and a little black pepper. Served with beans, Spanish rice, and tortillas.

Wonderful taste! I followed the recipe and marinated the chicken for 3 hours. Don’t be afraid of the intense chili powder. The flavor doesn’t overpower. Great blend. Perfect amount of salt. Defi...

I have to agree with the first review, this was delicious. I let sit in marinade for 4 hours then cooked on grill with apple wood chips. Served with flour tortillas and toppings. Also serve...

This was okay. Made it just as the recipe states. No complaints, but no ah ha's.