Baked Chili Lime Chicken Breasts


  • 4 chicken breasts
  • 2 cloves crushed garlic
  • 3 limes
  • 1 tablespoon honey
  • 1 tablespoon chili powder + 2 teaspoons, divided
  • 2 teaspoons salt


  1. To marinate the chicken, add the breasts to a large ziplock bag. To the bag, add the juice from 2 of your limes (reserve the 3rd for later), the crushed garlic, the honey, and 1 tablespoon of the chili powder (reserve the other 2 teaspoons for later)
  2. Marinate the chicken for at least an hour, if you can
  3. When the chicken is done marinating, preheat your oven to 450 degrees
  4. Lay the chicken breasts across a few sheets of paper towels and pat the chicken dry with more paper towels. Transfer the chicken breasts to a baking sheet
  5. Pour 2 tablespoons of olive oil into a small bowl, and using a pastry brush, brush both sides of the chicken breasts evenly with the oil
  6. Season the chicken breasts with some salt and 1/4 teaspoon of chili powder on each side of each chicken breast. So each chicken breast as a whole should be seasoned with 1/2 teaspoon of chili powder
  7. If you need to, you can use the pastry brush to spread the seasoning around on the chicken breasts and make sure it’s evenly displaced
  8. Place the baking sheet in the oven and bake the chicken for 15 minutes. When the 15 minutes are up, turn the oven to broil, and broil for about 2-3 minutes to help the tops of the chicken breasts brown
  9. When done, remove the chicken breasts to a plate, squeeze about half of your remaining lime over the top of the breasts (you can squeeze the whole thing if you want it extra lime-y), and let the chicken rest for 5 to 10 minutes before serving