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Juicy and flavorful chicken breasts marinated in a chili lime wet rub and cooked on the stovetop or grill, perfect for versatile meals like salads, tacos, and bowls.

  • Total Time: 15-45 minutes (includes optional marinating: 0 to 8 hours)
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 pound chicken breasts, pounded to 1/2-inch thickness
  • 2 tablespoons olive oil (extra-virgin recommended)
  • Juice of 1 lime (about 2 tablespoons)
  • Zest of 1 lime
  • 1 teaspoon chili powder
  • 1 teaspoon brown sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 to 1/2 teaspoon chipotle chili pepper (optional)
  • 1/4 teaspoon black pepper

Instructions

  1. Make the wet rub by whisking together olive oil, lime juice, lime zest, chili powder, brown sugar, salt, cumin, smoked paprika, onion powder, garlic powder, chipotle chili pepper (if using), and black pepper in a small bowl.
  2. Pound the chicken breasts to an even 1/2-inch thickness using a meat mallet or side of a can on a stable surface.
  3. Place pounded chicken in a shallow dish and evenly coat all sides with the chili lime rub.
  4. Marinate the chicken: cook immediately, or let rest for 30 minutes at room temperature, or refrigerate for up to 8 hours for deeper flavor. Bring refrigerated chicken to room temperature for 15-30 minutes before cooking.
  5. For stovetop cooking: Heat a large nonstick skillet over medium-high heat. When hot, add the chicken and cook undisturbed for 3-5 minutes until browned.
  6. Flip the chicken, cover the skillet, reduce heat to medium, and cook for 5-7 more minutes until fully cooked through.
  7. Transfer chicken to a cutting board and rest for 5 minutes before slicing. Optionally, finish with extra fresh lime juice.
  8. For grilling: Preheat grill to medium heat (375-450°F). Clean and grease grates.
  9. Grill chicken undisturbed for 5-7 minutes per side until cooked through (internal temperature 165°F).
  10. Remove from grill and rest for 5 minutes before slicing.

Notes

Pounding chicken to even thickness ensures uniform cooking and prevents dry edges., Use both lime zest and juice for bright, layered citrus flavor., Do not marinate longer than 8 hours to avoid mushy texture, especially with thin pieces., Allow refrigerated chicken to sit at room temperature before cooking to ensure even cooking., Rest chicken after cooking to let juices settle for best texture., Visual cues (browned or blackened exterior) and a 165°F internal temperature ensure doneness., Extra lime juice can be frozen in 1-tablespoon portions for future use., Variations include adding chopped fresh cilantro, using fresh chipotle chili pepper instead of powder, substituting brown sugar with honey, using fresh garlic instead of powder, swapping lime with orange, or adding finely chopped jalapeños.

  • Author: Ashley
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Main Course

Nutrition

  • Serving Size: Approximately 4 ounces of cooked chicken per serving
  • Calories: Approximately 220 kcal per serving
  • Fat: Approximately 6 g per serving
  • Carbohydrates: Approximately 5 g per serving
  • Protein: Approximately 35 g per serving