Chile Lime Chicken

Servings: servings

Calories: 214cal

Trim any excess fat from the chicken breasts.
1 pounds boneless skinless chicken breasts
Soak the chiles in hot water to rehydrate. Once rehydrated, cut off the stem and seed them. Toss chiles into mini food chopper with the garlic, lime juice, jalapeno, and salt. Puree.
8 medium dried red chiles, 3 Tablespoons lime juice, 1 jalapeno pepper, 3 teaspoons minced garlic, 1/2 teaspoon salt
Slice the 4 limes into 1/4 inch slices and then cut in half.
4 limes
Cut diagonal slits in the chicken breasts to allow them to soak in more of the flavor from the rub. Rub chicken with chile mixture and place into a glass baking dish. Insert lime slices into the slits you cut into the chicken. Cover with plastic wrap and place in the refrigerator for 2-8 hours.
Preheat grill to 375 F.
Remove lime slices from the chicken before placing breasts on the grill. (We have a flat top and grill combination, so we added the lime slices to the flat top side!)
Cook chicken, undisturbed, for 5-7 minutes before turning over. Cook another 5 minutes and turn again. Continue cooking until the internal temperature (in the thick end) reaches 165 F.

5 from 4 votes

For the red chiles, if you prefer a mild to moderate heat level, buy Guajillo peppers. If you prefer some heat, get Puya peppers instead. These are the red chiles I used.
If you prefer it less spicy, remove most of the pith and seeds from the peppers. On the otherhand, if you like it spicy, keep both intact.
I would suggest marinating this recipe for at least 2 hours, though 8 hours is best for the most flavor absorption. Anything less than 2 hours, there's simply not enough time for the marinade to soak into the chicken. 1 hour is okay in a pinch, but I would definitely recommend prepping this the morning of!

Course: Dinner

Cuisine: American

Prep Time15

Cook Time25

Marination time2

Total Time2 40