Mexican Lime Chicken
Mexican Lime Chicken
Brie Thompson
6
10 minutes
30 minutes
Zesty, smoky, and a little spicy, this lime chicken is a weeknight hero that brings big flavor without a lot of fuss. A simple marinade of Sweet Smoked Chili Rub, Sriracha Flake Sea Salt, Key Lime Infused Olive Oil, and Pineapple Habanero White Barrel Aged Balsamic brings bright lime, sweet heat, and a little spice to every bite. Slice it for tacos, burritos, or salads.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
- 2 to 4 Chicken Breasts
- 1 Tbsp Sweet Smoked Chili Rub
- 1 tsp Sriracha Flake Sea Salt
- 2 Tbsp Key Lime Infused Olive Oil
- 2 Tbsp Pineapple Habanero White Barrel Aged Balsamic
Directions
- Place the chicken in a resealable bag. Add Sweet Smoked Chili Rub, Sriracha Flake Sea Salt, Key Lime Infused Olive Oil, and Pineapple Habanero White Barrel Aged Balsamic. Seal the bag and massage to coat. Let rest at room temperature for 30 minutes to 1 hour before cooking.
- Heat a large skillet over high heat. Place the chicken in the hot skillet and sear until golden brown, about 3 minutes per side. Reduce the heat to medium low, cover, and cook until no longer pink and the chicken reaches an internal temperature of 165°F, about 20 minutes.
- Transfer the chicken to a cutting board and let rest for at least 5 minutes before slicing. Serve on salads, in tacos or burritos, or alongside roasted veggies.