Mexican Lime Chicken
Mexican Lime Chicken
This zesty chicken is a weeknight hero! The easy marinade makes it super flavorful and perfect for tacos or salads. Marinate for at least 30 minutes, or try my trick: toss it in the freezer with the marinade in the morning, and by dinner, it’s thawed and ready to go!
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
- Author
- Olivelle
- Prep Time
- 40 minutes
- Cook Time
- 25 minutes
- Servings
- 6
- Category
- Cuisine
Ingredients
- 2-4 Chicken Breasts
- 1 Tbsp Sweet Smoked Chili Rub & Seasoning
- 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 ziploc bag. Sprinkle with Sweet Smoked Chili Rub, Sriracha Sea Salt, Key Lime Olive Oil, and Pineapple Habanero Balsamic Vinegar. Seal the bag and massage to coat. Allow to rest 30 minutes to 1 hour at room temperature before cooking.
- Heat a large skillet over high heat. Place the chicken in the hot pan and sear each side until golden brown, about 3 minutes. Turn the heat down to medium-low, cover, and finish cooking until juices run clear, about 20 minutes.
- Transfer to a cutting board and allow to rest for at least 5 minutes before slicing and enjoying on salads, in tacos or burritos, or along with some roasted veggies.