Spicy Garlic Lime Chicken

This is almost identical to a recipe that I love. The only difference is that in my recipe you add 1/3 of a cup of chicken broth with the lemon juice to the pan drippings. This helps to add the needed liquid for the sauce. This is a fast, delicious recipe that the whole family likes.

I will make this easy recipe again but with some changes. I loved the spice mixture but it wasn't enough to adequately cover/rub four breasts so I had make another batch. Also, way, way, WAY too much garlic powder at the end. It overpowered the other flavors, especially the lime. I will reduce the amount of garlic powder and double the other ingredients in the future.

This recipe is five stars as written, but to spice it up, I doubled the spice mixture, increased the cayenne pepper to 1/2 tsp. Right before finishing the "sauce" I added 1/2 cup of chicken broth per another reviewers suggetion, a "turn" of margarita mix, a splash of tequila, 1.5 tbs of honey and let bubble for two plus minutes. Perfect mix of sweet and spice!!!

Love the spicy little kick this chicken has to offer. I did have to double the butter and lime juice in order to have enough sauce to spoon over the top. I also pounded the brests thinner to avoid that "too chickeny" taste. This is a keeper!

This was good but needed some help. First of all, do cut chicken breasts into pieces & pound thin. Second, don't double the lime juice unless you want it sour. Use 3 TBLSP first (juice of one small lime) and then taste-test the sauce, then adjust as needed. The sauce also could benefit from a little chicken broth added when you put in the lime juice.

OMG! What can I add to everything that has been said before? I couldn't wait to get on here to review this recipe! Fabulous combination of flavors and just enough spice to get you going. It tasted like a restaurant meal. I didn't change the ingredients at all -- simply doubled the spice rub because I wanted a more intense flavor. I made only the slightest change to the directions - using a foolproof technique I learned with pork chops. I put the spice rub on the chicken about three hours before cooking. Then 30 minutes before cooking I took the chicken out of the fridge and let it "rest." After browning, I removed the chicken, deglazed the pan with the lime juice, returned the breasts for a few minutes, then covered the pan, turned off the heat and let everything "rest" again for about 10 minutes. The two "resting periods" make pork chops (and chicken breasts) come out both well cooked and very moist and delicious. This is a keeper, and I can't wait to make it again!!!

I'm scratching my head over the glowing reviews. To my palate garlic powder tastes nothing at all like garlic! To me, the flavor is plain nasty. I can't understand why anyone would use a fake-tasting product when the real thing is both inexpensive and readily available. If you want to make this dish worlds better, mash 3-4 garlic cloves to a paste. Apply to the chicken with the spices. For the sauce, mash another clove or two of garlic (or to taste) and replace that awful powder. Infinitely superior, fresh, and tasty. Try it this way - you won't believe the difference!

This was very good. Very easy. I made a couple adjustments; I halved the hot pepper- was still very zippy. I added 3 Tablespoons chicken broth. I covered it at the end, and had to cook it more like 12 min, not 5min, but the breasts I used were very thick. I think I might pound them a bit next time. All in all this recipe rocks. It was so quick and easy.

I made it just as stated in the recipe, and it turned out fantasmic! I did as some of the other readers suggested, and doubled the amounts on the spices, and it was enough to cover 4 skinless chicken breasts from Trader Joes. We also had the black bean / couscous salad on this site, and it was a fabulous combination. Not a bit left for leftovers. One note....Several people have commented on the sauce, and using real garlic in place of garlic powder. It seems that will prevent the sauce from setting up. My sauce was golden, and very smooth with a creamy texture, using the garlic powder. I wouldn't change a thing other than the spices being doubled up for complete coverage of the breasts...otherwise, the spices may be sort of sparse!

The sauce is wonderful! DH and i were licking the plate and fighting over the last piece of chicken!

I like to use this recipe to make quick chicken soft tacos. I will usually double all the ingredients EXCEPT the salt and I omit the butter. If you mix all the ingredients together in the morning and marinate the chicken in the spices/liquid all day, you get a more flavorful end result.

This dish was very flavorful and tasty. I didn't even really measure out the spices- I just used more of what we like and less of what we're not crazy about. I served it with white rice and used the sauce over the rice. I also saved the extra lime juice and poured it over the chicken and rice. I recommend using more than 3 TBS of lime juice.

Five stars for the ingredients & flavor, even though I prepared it my own way: Made the spice rub in the morning using 1 tsp. garlic powder, 1/2 tsp. salt & 1/8 tsp. cayenne (other spices as written). Rubbed this all over & under the skin of 4 chicken thighs & refrigerated all day. Later I combined the butter, oil, 1 clove minced garlic, lime juice & 1/3 cup chicken broth in a saucepan & let it simmer for a while to create a basting sauce. We grilled the chicken & when it was almost done we began to baste it with most of the "garlic-lime sauce" & saved a bit to pour over the top when serving. Everyone loved it, chicken stayed juicy & was full of flavor from the spice rub, then the lime sauce added a nice lift. Served with "Green Rice II" from this site for a pleasing meal! ;p

Delicious outcome, but who wants to get out eight spice bottles and measure such tiny amounts every time you cook. I'll definitely make this again and again, so I mixed up a batch of the spice mix and have it available in a shaker for next time. I may even put it on some other meats like hamburgers, steaks, and pork chops.

I didn't have any chicken in the freezer, so I used boneless pork tenderloins instead. My husband and I loved it! It made beautiful, golden brown pork chops. A hint when using with pork: omit the salt.

I followed the recipe exactly and this chicken came out quite well. As other reviewers mentioned, you may have to double the spices to cover 4 pieces of chicken well. It depends on how spicy you'd like it. If you want more of a kick, I would double them for sure. The best thing about this recipe is that it's so quick and easy. I was worried about overcooking, so I lowered the temp a bit and covered the pan to keep it nice and juicy. When it was done, the chicken had a slight crust to it which was nice, but it stayed juicy in the center. If you don't watch this carefully, I could see how this could become a bit dry. I also used freshly squeezed lime juice (took 1.5 limes). Boyfriend approved, will make this again for sure.

Great and quick way to do flavorful chicken! Served along with some rice and green salad. A wonderful quick meal. Thanks!

We loved this recipe! I do add chicken broth - maybe 1/4 cup - at the end to give it some more flavor. Try this - let the chicken and sauce cool a bit, and use it to top a green salad, using the sauce on your salad as a dressing. It's great! I'm on Weight Watchers, and this is a really great recipe.

I have made this several times and it is consistently a hit! The only thing I do is after the chicken is done, i put a pan full of fresh spinach in the pan, cover andcook until wilted. It is great with all the spices on it and makes a quick side.

Funny this should be the featured recipe today because I just prepared it yesterday. It is awesome and can be cooked in the oven. I followed baking advise from another reviewer (jsecret) and it was great for easy clean-up. Otherwise followed it as is written and it was soooo good. Will definitely be making again.

This is a great tasting dish that works well with my preferences for healthy food and my husband's particular tastes. Very few dishes have the distinction of making his list of favorite meals and this is one of them. I just made this chicken again tonight, and my husband spent the whole dinner raving about the flavor and saying "wow!" every few minutes. This is truly a keeper and well-deserved five stars from me and the husband. The only changes I made were cooking with virgin coconut oil (healthier than butter and olive oil, and goes well with the lime), using fresh garlic, and adding 1/4 chicken stock to increase the amount of sauce. I served it with roasted garlic mashed potatoes and steamed broccoli. It also reheats well, which makes it an ideal lunch to bring to work.

Made recipe as is and do not taste the "spicy" in this one. It tasted more like too much lime and salt. So, I would suggest cutting back on the lime and salt and add more cayenne for spice to suit your level of spiciness. Besides, when it is done and if you think it needs more salt, you can always add more to taste. This recipe for chicken also had a slightly bitter taste to it, and perhaps it would be better to use some fresh garlic, chopped or minced (whichever you prefer), and chopped onion-sauteing the garlic and onion first before adding the chicken to the pan.

This was so good and so easy! I baked mine in the oven for 40 mins at 425, I pre-heated my pan then put my chicken (I used quarters) skin side down so it crisped up nicely. At about 20 min I squeezed a whole lime over it than flipped and back in the oven. When it was done I squeezed half a lime over it. YUMMY!

This had great flavor. I used the full amount of seasoning for two breasts, and I would think that any less wouldn't have been enough. For health reasons, I did not use the full amount of butter, and eye-balled the olive oil, but I added a little broth when I added the lime. I also made a gravy out of the sauce by whisking in a tablespoon each of flour and water after removing the chicken. My two big criticisms are 1) that the required amount of garlic powder at the end would have been way too much, and 2) maybe it's just my stove, but the cooking time was too long. I only cooked it for about 12 minutes total, and our chicken was dry. So I'll use the recipe again, but will use my judgment with the spice levels and cooking time.

I followed the recipe exactly except when I added the lime juice, I also added about 1/2 a cup of chicken broth. I then let it simmer down to a wonderfully intense reduction that coated the chicken nicely. Topped with a little lime zest... Awesome, delicious and not too spicy!

Great recipe. My limes didn't have much juice, so I had to add some lemon juice as well (I used 4T total of this mixture instead of 3), but otherwise I followed the recipe as written. The flavor was excellent, the chicken perfectly done and moist. Spicy but not overpowering. My son has asked me to make sure I make this dish again, and I definitely will.

This turned out Great! I used chicken tenderloins (10 or so), they are the perfect size, thickness and are perfect for this dish. Doubled the spice mixture due to quantity of chicken. I used more olive oil because i believe a dish like this should NOT be cooked in a non stick skillet, I wanted good browning without fear of burning. Followed as written otherwise until the end, I thought 3 cloves of real minced garlic sounded better than sprinkling garlic powder, browned a few minutes then added the lime juice! Perfect, but we love garlic and it's soooo good for you. YUM! This reminded me of Red Lobsters cajun chicken linguini dish, same flavor. We'll be making this again for sure.

So easy and so wonderful!! I made extra rub to really rub all over the chicken and I added a little extra of the olive oil, butter, and lime- then made pasta and added some of the starchy water to thicken it up to enjoy it even more.

Just a fun little tip I thought I would share with everyone! I make this without the lime every time now because of our taste preference, and last time I made it, I took the left over chicken breast and chopped it up with a little onion and mayo and it made some amazing spicy chicken salad! Just thought I would share a little tip for using leftovers!

I thought this was just ok. I added some flour to the spices because I thought it would be too spicy otherwise for my kids. They enjoyed it, so I guess that worked. I forgot to add the tequila to the sauce at the end as someone suggested, so next time I will try that. I'll make it again.

This was really good. I used cooking spray instead of the oil and butter to cut the fat. I also added about 1/2 t. of Splenda with the lime juice. I think it was a great addition. This turned out really great. I'll use this recipe often, I'm sure.

TERRIFIC, unique, flavor and not too hot (for us). Next time, I would change 4 things, however. I will use thinner (either pounded or cutlets)breasts, or tenders, or cut the breast into strips. Even though I marinated a few hours, the flavor didn't pentrate the thick chicken breasts. Also, would prefer SEARING on MED-HIGH heat (instead of the slower browning on medium as recipe instructs)and then finishing at med heat. Will also use the suggestions of FRESH minced garlic and adding a little chicken broth. Think it would be 5 star, with changes.

Excellent combination of spices and flavors-as one reviewer recommended, I'm going to add chicken broth with lime juice for more sauce. Thanks for a great variation of chicken, C. Perez!

The addition of tequila makes a nice finish!!! Ole'

SUPER RECIPE!! I used 1 tablespoon black pepper, 1 teaspoon cayenne pepper, 1 teaspoon paprika and TRIPLE the Lime juice (I freshly juiced the limes myself). This recipe has won BEST recipe ever from Allrecipes by my partner and my roommate. I also cut the chicken breasts into large chunks (one to two bite size) and I added about 10 whole garlic cloves to the frying pan that I removed when the chicken was done and my partner and roommate put the cooked garlic on their plates and ate it with their chicken... I served this with white rice and a salad. Great taste!

I used used the same amount of sauce/spices for only two breasts and I think that was the key to giving it a lot of flavor.

Made by my son, Matthew (14), as part of a Health class project. He says: "I really like spicy food and I really like chicken, so I said "hey, sounds like a deal to me!" Also it was one of the best chicken entrees I've had." I say: I've been meaning to make this for a while and it looked pretty easy to make and like something Matthew would enjoy. It was even better than I expected, and will definitely make again - with his help. Thanks for the recipe!!

Delicious. We doubled the spice mixture, used the same amount of butter/olive oil and lime juice, but instead of additional garlic powder I used fresh cilantro from the garden. The doubled spice mixture was a bit too salty for our liking, so next time I would double all the spices but cut the salt by at least half if not a bit more. We had this with roasted broccoli and baked potatoes and will definitely have it again. It was spicy and tangy with the perfect amount of lime for us.

Excellent taste! I did use fresh garlic, chopped onion and sliced the lime peel and added to the sauce along w/3 Tbls of chicken broth as others suggested. Will definately double sauce next time. Thanks for sharing. ATTN: Just an added note--just reheated the leftovers today-- the lime peel tasted much too strong. Next time I make this recipe I will probably leave out the lime peel.

Loved it! We made 6 chicken breasts, so I went ahead and doubled the "sauce" for the rice. Based on some of the reviews, instead of just sprinkling the spices on, I rubbed them on about an hour before cooking. Also, I used fresh garlic (3) and onion (green, finely chopped), and added half to the olive oil and half to the sauce. To the sauce I added about 2 tablespoons of honey. Perfect.

Meh. I chose this recipe because I had a lime and some cilantro I needed to get rid of. First, there wasn't anywhere near enough of the rub. The cooking time was also quite off, so by the time the breasts were cooked, the seasoning had charred, which wasn't necessarily bad, but there wasn't enough flavor to carry it. Better bet to marinade it for a while first, use some fresh ingredients instead of everything powdered, and double the seasonings (maybe not the peppers, depending on your tastes). Concept is good, but needs a major upgrade.

We loved this, really moist with a little kick. I used real garlic with the lime juice, & used all ingredients as listed for only 2 breasts, & it was perfect. We served it with potatoes, mashed with sour cream & green onion stired in & fresh green beans. Yum, we will definately be making this again.

WOW! Where's this recipe been all my life?! I'd give this one more stars if I could. I had something similar to this in a restaurant once and always wanted to find a recipe like it. I followed exact directions for cooking the chicken. However, after the chicken was done, I added a little water to the pan and scraped the pan to get all the stuff off the pan and then reduced it a little and added a some flour water to thicken it. I poured the sauce over the chicken and rice. It was fabulous!

I would use more EVOO and less butter while sauteeing as the butter burned a bit, obscuring the spices. I would also recommend that it be cooked lower than medium heat.

Looking for a quick dish to throw together on a busy weeknight, I happened to find this gem of a recipe. I added a bit of crushed red pepper to the spices and a bit of chicken broth while sautéing per other reviews. My husband raved over this. Placed the chicken over a rice dish (in pyrex) I threw together and poured the sauce over everything. Baked at 350 for 15 minutes. Thank you so much for this recipe C.Perez!

The cooking method I used was almost entirely different but I don't think that mattered, the flavors were still the same. I combined all of the spices, 4 tbsp lime juice instead of just 3, and two finely chopped garlic cloves instead of garlic powder in a bowl and let the chicken breasts marinade for a good 2-3 hours. Then I grilled them outside on a gas grill. It was so delicious, totally hit the spot for me. So aromatic and savory from the spices and a little tangy from the limes!

This was really good - lots of flavor. The rub was enough for three chicken breasts and I only used 1.5 T of olive oil (no butter) to saute them in. I also cut back on the garlic powder at the end as that seemed like a lot to me.

Simple recipe and preparation. Cooking in the skillet requires some real dedication in order to maintain the moisture of the poultry. Especially of note when making this recipe: make sure that the stove is set to a medium temperature when coating the chicken in the lime-garlic mixture. If not, the mixture may boil quickly and not properly flavor the chicken. Good find!

This is one of my favorite dishes! I ALWAYS cut the chicken breasts into small, bite size pieces and toss them into the spice mixture. This just gives each little bite A LOT of flavor. I am not a fan of lime juice, so I use lemon juice instead. If you add some chicken broth and cornstarch to the pan after the chicken is cooked, you will get a nice creamy sauce. This is FANTASTIC served over brown or wild rice. I make this often, and always receive a lot of compliments. Thank you for this recipe!

make extra spices - perfect!

This was a very easy dinner to make. I could barely taste the lime so next time I will add a little lime zest to the spice mixture at the begining. I'll also use a sifter or some sort of shaker to put the garlic powder on at the end, since it was very STRONG where it glopped on. We had it with brown rice and corn. I gave my kids the chicken that didn't have a lot of spice on it and they liked it!

Yummy! I followed the recipe exactly, but added asparagus at the end. Oh my gosh, it was delish! Will definitely make again, except maybe pound the chicken thinner.

This recipe is just gorgeous, I made it recently when I substituted the chicken for prawns and served it as a starter, I also added 1/2 tsp of freshly grated ginger and same of garlic (in addition to the garlic powder in the recipe) and all my guests raved about it. I've gotten about 4 e-mails now asking me for the recipe. Such an easy recipe to make (even for a novice like me!) and it is absolutely scrummy! :-)

Excellent spice mix, I love the idea of making a jar-full and shaking it on. However, next time, I'll 1/2 the lime - we all found it a wee bit too much

I was trying to find some healthy recipes and made this tonight and was very happy with the results. I substituted the garlic powder for fresh garlic and rubbed into the chicken with the olive oil prior to sprinkling on the spices. I let it marinate for about 25 minutes before cooking. Thanks so much for the easy and delicious mid-week meal idea

This is seriously amazing! I doubled the rub because it definitely was not enough. I left the rub on the chicken for an hour before actually cooking them and it was a hit with my family! This one will definitely be on regular rotation.

Yum! So many awesome flavors here! A great new way to prepare chicken! We all loved this-thanks :)

This easy chicken recipe has a stunning flavor! It is quick, easy, and very tasty.

Excellent flavor, healthy, the chicken stayed moist and it was easy. I dipped the chicken in a little olive oil before putting on the seasonings and omitted the rest of the butter and oil. We cooked it on the grill and basted it with the garlic powder and lime juice mixture. Will definitely make again.

Delicious! Took another reviewer's advice and added chicken stock to the pan, after letting the outside cook in the olive oil, then covered with a lid and let cook on low until done. Used twice as much spice as called for - it definitely needed it.

This was so good!! I used 7 boneless skinless chicken thighs because that's what I happened to have. I doubled the spice mixture. Yummy!!! Thanks

Sounded like a great recipe until I was done with the spice rub, it was not enough to coat 2 pieces of chicken and I had updated the recipe for 6 servings. if I decide to remake this recipe I'd probably have to make it for 20 serving just to get enough spice..

Okay; everyone LOVED this recipe. Even the picky eaters. The lime juice makes a big difference. I thawed the cubes of juice I had left from my lime tree from summer juicing. I agree with others in that more spices is better; about 50% more. I basically rubbed it on. It's best to dry the chicken a bit too by using paper towels if it's in juice from thawing or package. Addition: made second time and had to check to make sure I gave it 5 stars. OMG! Best chicken recipe! We love the flavors so much! Drizzling extra juice onto rice served with it is wonderful.

Excellent! Add in 1-2 tablespoons red pepper for a spicier recipe. Also, after reading reviews, I cooked the sauce with a couple tablespoons tequila, and it was delicious...and went very well with margaritas and baked potatoes. I've also used it as a topping for chicken tacos/burritos, and that was truly great as well; it would probably be equally good over salad.

Awesome! One of our favorite dinners! :) I like to double all of the spices and bread the chicken in Panko breadcrumbs before frying or baking. We didn't add the extra garlic at the end because it had plenty. Totally recommend!

Loved it! I omitted cayenne powder and used more garlic. Just placed it on top of cooked brown rice and poured remaining juices over it. Fabulous.

I would love to give this recipe 5 stars, but my entire apartment filled up with smoke while making this, so I just can't. I realize I should've known better than to prepare chicken breast in a skillet, but you live, you learn. Anyway, definitely take the advice of other reviewers and BAKE the chicken in the oven. The flavor of the spices was delicious, but I also needed to double the recipe in order to have enough to cover the chicken. Also, I would probably decrease the salt next time. If you don't care about filling your whole house with smoke, my chicken came out pretty dry after following the recipe's recommended cook time for chicken breasts cut in half, so I would suggest decreasing that as well. Bottom line: great combination of spices, but best cooked in the oven!

I altered this a bit. First, I chopped some fresh cilantro and one clove of garlic, added the dry spices and seasonings (minus the garlic powder) and a couple of tablespoons of olive oil. Cooked the chicken as directed, then removed the chicken and deglazed my pan with lime juice and 1/2 c of chicken broth (skipped the garlic powder). I allowed that to reduce and then returned the chicken to the pan to warm it again. It was light and delicious! Went very well with Cilantro Lime Rice from this site.

I tried this recipe for a Sunday dish. It's amazing and my friends from China really love it! However, don't over-cook the chicken (a little less than the recipe is okay), as it may become dry and less tasty! Another change I made is adding chopped pineapple while serving. That makes it perfect!

This is sooo good. I did not measure spices, I just sprinkled them on each piece of chicken and rubbed it in. Used lemon juice instead of lime (did not have) and it was great. My husband loved it. This is a keeper.

Simple little chicken recipe that uses a potent and flavorful spice blend for a zesty taste. It was quick to prepare but I slightly adjusted the garlic content. I increased the initial garlic powder amount from ¼ tsp to ½ tsp. However, the 2 teaspoons of garlic powder called for at the end was omitted as some reviewers mentioned that it was a bit over powering. The chicken was also pounded for quicker cooking. This was going to be served with rice so a ½ cup of chicken broth was added at the end to create a sauce. Cilantro paired well with these flavors.

Not as lime-y as I had hoped, but quite good. I left out the butter and just used the olive oil, to make it a bit healthier. I'd just add more lime juice and an extra last minute dusting of black pepper.

Fabulous! Flavor and presentation is outstanding.

Great recipe! Next time though I will double the seasonings for the chicken, I had 3 boneless skinless breasts and they almost didn't cover them all the way. I pound out the breasts also to make them more of the same size from end to end. Served with rice and steamed vegetables. Husband said it was great and very juicy.

This recipe is pretty good, but I prefer to omit the parsley and adds 1/3 cup of chicken broth at the end. The addition of the broth adds more sauce to the dish. I mix up a big batch of the seasoning mix ahead of time which makes it even easier to get dinner on the table quickly after a busy day.

This went over well here. It was very flavorful as the garlic and lime did well to coat the chicken. I used chili pepper instead of cayenne pepper as my wife doesn't like too much heat. Oh yeah, I took someone else's advice and pounded the breasts a little. I think that helped a lot.

Wonderful chicken! This would make a great chicken fajita recipe, too. Next time, I'll slice the chicken before cooking and serve it up with tortillas. Delicious!!!

The spices were good, but the salt was way over the top. If I made this again, I would cut the salt at least in half.

This was fabulous. I didn't change the spices. They were great. The only thing I did different was combine the lime juice, garlic powder and 3/4 cup of chicken stock at the end to create enough sauce. Simple recipe, quick and easy. My husband couldn't stop complimenting me all night.

Excellent dish! Had it tonight. Used fresh garlic at the end with the lime juice and added a little extra oil and butter to cook. served with garlic pasta and parsley and tossed salad. Will defintitely make again! Thanks!

This recipe has been sitting in my recipe box for a while and I wish I had made it sooner. It is so easy and delicious. I seasoned both sides of the chicken, baked it for 30 mins, added the extra garlic powder and lime juice, and baked for another 5 minutes. I may cut back on the salt a bit next go around.

This came out great! I followed the recipe almost exactly, only I grilled the chicken instead of pan frying. I didn't use any of the oil or butter, either. The chicken was incredibly juicy and had a great flavor. I will definitely make again. Thanks!

Very yummy...I used thin sliced chicken breasts and the same cooking time...did not dry out breasts.

Delicious, but not sure about the cooking time - I had to add a bit more olive oil and time for the chicken to be cooked compltely.

Yumm! I love the flavor of this, I changed it a bit, using more lime than the recipe called for, and minced garlic instead of powder. I also cut the chicken into strips because we like it that way ...more flavor. I roasted the garlic in the butter/oil before adding the chicken. My wife loved it too... and she's SUPER picky!

I had large, thick pieces of chicken, so I used extra oil (about 3-4 tbsp) to avoid the pan drying out. It worked great. After cooking them in the skillet, I stuck them in a 350-degree oven for about 10 minutes while I was waiting for my grilled veggies to finish, and they came out perfectly done and so moist! I'll definitely be using this recipe again.

OK.....so I read all the reviews and decided to take action on what others had done!!! I followed the recipe until the end and then I added a little tequila to the pan-juice and then added 1/4 cup of cream. Oh my gosh......

Nice little kick. I deboned and sliced breasts lengthwise, too lazy to pound them out. I seasoned ahead of time for an hour or so. Fried in coconut oil that does not taste like coconut. I used alot more of the mix since I increased the surface area of chicken, plus I had twice as many to begin with. Very good. Will keep in my rotation.

This is a wonderful recipe. I added just a little more cayenne because we are a spicy family....anywho, i used thick chicken breast, so i cooked covered until cooked through to avoid the outside getting browned to fast, then uncovered and let brown. Careful, this chicken can easily go from nicely browned to blackened because of the seasonings so watch toward the end. The lime was a great touch, thanks for the recipe!

I used the suggestion by another reviewer. I pounded the chicken to be flatter so there were not large sections of chicken without the sauce. It was wonderful. I plan on making this again.

This was good chicken, but I guess I was expecting WOW. I cut the chicken up and sauteed it in the spices and lime juice. I used the juice of one large lime and it wasn't too limey at all. I served it over baby spinach and veggies. The sauce made a nice "dressing" for the salad. Next time, I think I'll grill it to give it a bit more carmelized flavor. Thanks for sharing your recipe, C. Perez.

An interesting recipe; I can see why folks would like it. Just not for us. I didn't care for the lime at all with the chicken.

I did not care for this.

Good stuff! Doubled the recipe and used tighs instead, didn't have limes so I used lemons.

This had great flavor! I used only 2 chicken breasts, but kept everything the same except for the second dose of garlic powder (just sprinkled it on, didn't measure). I used key lime juice and it was so tasty and tangy. Great blend of spices/herbs. My chicken turned out very tender also. I had leftover mashed potatoes, so I served it with those, but it would have been better with rice. Also served with corn and a sliced avocado on the side. Oh, my butter/olive oil turned brown really fast (old stove) but it turned out to be ok. Still tasted great.

This was fantastic! I do suggest doubling the spices though because it does not make enough.

Oh my this was a hit! My roommates love Mexican but we always made it with ground beef. I wanted to try something on the more healthy side so I found this recipe and put a twist on it. Followed the directions until the last 10min of cooking. Took all the chicken off and cut it into cubes, some was still raw and this is ok. Put it back into the pan, added some water for moisture and sautéed for another 10 minutes. Came out wonderful and perfect for tacos, or taco salad as I had it with. Mixed with the Mexican quinoa recipe instead of rice and it was a hit!

This is an easy and delicious recipe my whole family loves (kids ages 8 & 4). We make it about once a week with either chicken or pork chops. The flavor is wonderful with both!

Very tasty. I enjoyed the chicken but felt it was missing something. Maybe next time I'll add minced garlic to the butter. Overall a good recipe