A scrumptious chili lime chicken marinade from MomNom’s food blog that infuses plain chicken breast with the flavor of chili, lime, garlic and brown sugar.
It’s that time again, and I am so excited to bring you this dish. For this month’s recipe swap, Kim and I chose a delicious chicken marinade from MomNom’s Food Blog. Krysten is a personal chef and food blogger. She has a beautiful site, and I encourage everyone who reads this post to check out her blog. After reviewing her offerings, Kim and I found one that we feel is perfect for this month’s recipe swap. Her Chili Lime Chicken is phenomenal.
This easy to prepare marinade takes a boring piece of chicken and transforms it into a savory meal. The flavors of chili, lime, brown sugar and garlic come together to create a salty and tangy explosion with every bite. The Sriracha adds just a slight kick and the basil provides a unique earthiness that is simply divine. I cannot wait to make it again. The smells that came from our grill top reminded me of dinners on Miami Beach, FL.
As you will see, making this dish is pretty straight forward. I think the only differences in preparation involved the use of a Zip Lock bag. We simply did not have any in the cabinet when I started making the marinade. So, I improvised and used a large mixing bowl. Just make sure you put something on the chicken to press it down into the mixture. Otherwise, it will float to the top, and the chicken will miss out on that bath of spices. My final note is in regards to letting the chicken rest. While you may want to tear into the meal right away, stop yourself! By letting the meat rest, you allow all the juices to collect within the chicken. In short, if you cut it too soon, it will be dry. As always, take care and enjoy the food!
As stated above, this recipe is pretty self-explanatory. It’s a marinade, so there’s not much to it in regards to preparation. First, in a large mixing bowl combine the lime juice, lime zest, Sriracha sauce, brown sugar, garlic powder, onion powder, chili lime salt, basil, and smoked paprika. Then, use a whisk to mix up the ingredients until they are well blended. After properly mixing the marinade, add the chicken. If you are using a bowl like me, then place something heavy on top of the chicken. I tend to use a skillet or even a large coffee cup. Cover the bowl as best you can and put it in the refrigerator to soak for at least 2 hours.
Once the chicken has absorbed all those tasty seasonings, remove it from the fridge. Now, in our house, we use a cast iron griddle for all our grilling. Preheat your griddle, outside grill, skillet, etc. on high. Place the chicken on the grill. You should hear a loud sizzle. That is the sound of chicken searing to the surface of the pan. You want this! When meat sears, it cooks fast on the outside, creating a seal that keeps all the juices on the inside. Reduce the heat to Medium and cook the chicken until it’s done. (165 degrees Fahrenheit internally). Make sure you flip it halfway through the cooking process. I believe it took approximately 7 to 9 minutes on each side.
Now that the chicken has finished cooking; place it on a cutting board or plate. Cover it with aluminum foil for at least 10 minutes and leave it alone so the meat can rest Remember, you have to let the chicken rest so when you cut it, the juice doesn’t just run out all over the place. If that happens, you are going to have some dry chicken. We all know how disappointing that can be after you’ve worked in the kitchen all day. The last step is the best part, serve and enjoy! The cooked chicken can be stored for up to 3 days in sealed in a container in the refrigerator.
Used in this Recipe:
- 3 Medium Limes juiced
- Zest of a Medium Lime
- 3 Tablespoons of Sriracha Sauce
- ¼ Cup of Brown Sugar
- ¼ Tablespoon of Garlic Powder
- ¼ Tablespoon of Onion Powder
- 1 Tablespoon of Chili Lime Salt
- 1 Tablespoon of Basil
- 1 Teaspoon of Smoked Paprika
- 3 Pounds of Chicken 48 ounces
In a large mixing bowl combine lime juice, lime zest, Sriracha sauce, brown sugar, garlic powder, onion powder, chili lime salt, basil, and smoked paprika.
Whisk until well blended.
Add chicken to marinade and put in refrigerator for at least 2 hours.
Cook on Medium heat until chicken reaches 165 degrees Fahrenheit on inside.
Remove from heat and cover with foil for at 10 minutes so chicken can rest.
Serve and enjoy.
Can be stored for up to 3 days in sealed in container in refrigerator.