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Spicy Garlic Lime Chicken
February 17, 2013

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!!!

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