All Purpose
Servings
4
Ingredients
■ 1 pound
Prep Time
5 MINUTES
chicken breasts pounded to 1 /2 inch thickness
Chili Lime Rub
■ 2 tablespoons olive oil
■ 1 teaspoon chili powder
■ 1-4-1 /2 teaspoon
chipotle chili powder (optional for more heat)
• 1 /2 teaspoon ground cumin
• 1 /2 teaspoon smoked paprika
• 1 /2 teaspoon onion powder
■ 1 /2 teaspoon gar1ic powder
• 3/4 teaspoon salt
• 1 /4 teaspoon pepper
• 1 teaspoon brown sugar
Cook Time
10 MINUTES
■ fresh-squeezed lime juice from 1 lime (about 2 tablespoons)
■ Lime zest from 1 lime
Notes
Instructions
1. In a small bowl, whisk chicken rub ingredients together and rub
evenly all over chicken breasts. Timer permitting, allow chicken
to sit for 30 minutes at room temperature or refrigerate up to 8
hours then bring to room temperature for before cooking.*
2. STOVETOP DIRECTIONS
3. If chicken has been refrigerated, let sit at room temperature for
15-30 minutes (time permitting).
4. Heat a large non-stick skillet over medium high heat. Once
very hot, add chicken and cook, undisturbed for 3-5 minutes,
or until nicely browned (or blackened if you prefer) on one side.
Turn chicken over, cover, and reduce heat to medium. Cook for
approximately 5-7 more minutes (depending on thickness of
chicken), or until chicken is cooked through. Remove to a
cutting board and let rest 5 minutes before slicing.
5. Garnish with extra fresh lime juice if desired.
6. GRILLING DIRECTIONS
7. If chicken has been refrigerated, let sit at room temperature for
15-30 minutes (time permitting).
8. Meanwhile, grease and preheat the grill to medium heat, 375-
4500 F.
9. Grill chicken undisturbed for for 5-7 minutes per side, or until
chicken is cooked through. (An inserted thermometer should
read 165 degrees F.)
10. Remove chicken from grill and let rest 5 minutes before slicing.