I love the flavor combo of chipotle and lime. What I don’t always love is that most chipotle-lime dishes seem to be swimming in sugar or honey—which is why I created this recipe to feature lots of bold chipotle and fresh lime flavor, without the overt sweetness!
Boneless skinless chicken breasts are definitely the most often-used meat in my house. They’re lean and versatile, and well under $2/lb when they’re on sale. On the other hand, they’re pretty flavorless on their own compared with other meats, so you need an arsenal of recipes to jazz them up.
My favorite method of cooking chicken breasts is the grill, no questions asked. When it’s 15 degrees outside and windy, though, there’s no way I’m going out to the carport to fire up our little portable grill. Actually, I did do that once this winter. Then I sat the little canister of propane on the steps outside until my husband got home because I was afraid the temperature change from outdoors to indoors might cause the canister to explode. Yeah, I’m weird that way. I have an irrational fear of explosive materials. Good thing our house heat is fueled by a 250-gallon propane tank in the backyard! Once when I was 10 I tried to make spaghetti, but I didn’t let the water boil because when I turned the heat to high, the stove made a ticking noise and I thought it might explode. So I just poured the box of noodles into the water and heated over low until it boiled. Now those were some dis-gus-ting noodles. I’ve never made that mistake again.
So, if it’s too cold for grilling, or you’re worried you might have a propane explosion, know that you can broil or bake this recipe for chipotle-lime chicken breasts. Just be aware of the thickness of the chicken breasts. If they are small, broiling will work great. If they are large you’ll want to bake them because high heat will char the outsides while leaving the centers undercooked. If you want to grill or broil thick chicken breasts, or bake them faster, consider pounding them to an even thickness before marinading.
Enjoy this fiery chicken as is, or inside an enchilada, taco, or tortilla soup. Or maybe even a chipotle-pepperjack pizza, mmm!
- 2 pounds boneless, skinless chicken breasts
- Juice of 2 large limes, divided
- 2 TBS pureed chipotle peppers with adobo sauce, or 1 minced pepper + 2 tsp sauce
- 1 ½ tsp kosher salt
- ½ tsp chili powder
- ½ tsp ground coriander
- ¼ tsp garlic powder
- ¼ tsp black pepper
- 1 tsp honey
- Additional limes, optional
Place chicken breasts in a large Ziploc bag or airtight container. Add the lime juice to the bag, reserving 1 tsp of juice for the chipotle rub. Seal the bag or container and marinate in the refrigerator for at least 30 minutes or overnight.
Combine the chipotle pepper and sauce, salt, chili powder, coriander, garlic powder, black pepper, honey, and reserved lime juice in a small bowl. Mix thoroughly.
Oil and preheat oven or grill. Remove the chicken breasts from the marinade and use your hands to rub the chipotle mixture into the chicken. Grill or broil until temperature reaches 165*, about 7-14 minutes each size depending on the thickness of the chicken. Let the chicken sit for 10 minutes before cutting. Serve with lime wedges for squeezing over the chicken if desired.
Refrigerate or freeze leftovers for later use.
*Or bake at 375 on a foil-lined rimmed baking sheet, uncovered, for 25-40 minutes depending on the thickness of the chicken.