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Chili Lime Chicken

Chili Lime Chicken

Rated as 4.33 out of 5 Stars
Recipe By:Larry Dean
"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(TM)-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."


  • 1/4 cup ancho chili powder
  • 1 tablespoon salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chipotle chili powder
  • 2/3 cup canola oil, or more as needed
  • 1 large lime, juiced
  • 8 skinless, boneless chicken breast halves


  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.