Baked Chili Lime Chicken Breasts
- Author: Annie Chesson
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- 4 chicken breasts
- 2 cloves crushed garlic
- 3 limes
- 1 tablespoon honey
- 1 tablespoon chili powder + 2 teaspoons, divided
- 2 teaspoons salt
- 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)
- Marinate the chicken for at least an hour, if you can
- When the chicken is done marinating, preheat your oven to 450 degrees
- 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
- 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
- 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
- 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
- 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
- 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
