Chile Lime Marinated Chicken is one of the most versatile foods out there. I’ve used this chicken as a filling in quesadillas, tacos, burrito bowls, nachos, and fajitas. Sometimes I make a double batch and toss the leftovers on a salad with corn and black beans the next day. We love, love, love this chicken!
What makes this recipe different? I slice the chicken tenders before soaking them in the chile lime marinade. Not only does this make the chicken more flavorful, but also ensures the chicken cooks fast (only about 4-5 minutes total). The shorter cooking time is not only convenient, but also keeps the chicken moist and tender. It’s a win-win!
The Marinade
This chile lime marinade is so easy! Combine some oil, spices, lime juice, and a sliced jalapeño together.
Add some sliced chicken tenders to the marinade and let rest in the fridge for 30 minutes, or up to one day.
You can leave the jalapeño slices in with chicken while cooking for a little more spice, or remove them for a more mild flavor. Either way, this recipe is not very spicy. I’m a wimp when it comes to spicy food, but there are some variations in the recipe below if you are looking to add a little more kick to the chicken.
Why Slice the Chicken Before Adding to the Marinade?
On a whim one day I sliced the chicken tenders before adding them to the marinade and it was life changing (for a food-obsessed person like myself, at least).
Smaller pieces of chicken meant more surface area, which also meant the meat absorbed more flavor while it marinaded. The smaller pieces of chicken also meant the chicken cooked more quickly, which also meant it was less prone to overcooking. Just a quick sear on both sides and you’re done. Try this method with all of your favorite marinades, you won’t regret it!
I hope you all love Chile Lime Marinated Chicken as much as we do!
Chile Lime Marinated Chicken
1 1/2 pounds chicken tenders, cut into 1/2” pieces
1/4 cup vegetable oil
2 garlic cloves, minced
1 lime, juiced
1 jalapeño, sliced into 1/4” rounds
1 teaspoon ancho chili powder (or chipotle chili powder for more spice)
1 teaspoon table salt
1 teaspoon black pepper
1/2 teaspoon cumin powder, optional
Directions:
Marinate the sliced chicken tenders for 30 minutes, and up 6 hours. You can remove the jalapeño slices before cooking, or leave them in for a little more spice! Sauté chicken tenders in a large skillet until cooked through (about 4-5 minutes). Serve as a filling for tacos, burrito bowls, nachos, quesadillas, or fajitas. Make a double batch and use leftovers on a salad with corn and black beans. You’re going to want this chicken for more than one meal!
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