Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 – 2 pounds total)
- 1/2 cup fresh lime juice (from 3-4 limes)
- 1/4 cup olive oil
- 2 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1/2 teaspoon dried oregano
- 1/4 cup chopped fresh cilantro, plus more for garnish
- Salt and freshly ground black pepper to taste
Instructions
- Combine lime juice, olive oil, soy sauce, chili powder, cumin, paprika, garlic powder, onion powder, cayenne pepper (if using), oregano, and cilantro in a bowl. Whisk until well mixed.
- Place chicken breasts in a large container or resealable bag. Pour marinade over the chicken, ensuring it is fully coated. Seal and refrigerate for 15 minutes to 2 hours.
- Remove chicken from marinade, letting excess drip off. Season with salt and pepper.
- Preheat grill or oven to 400°F (200°C). Grill the chicken over medium heat 6-7 minutes per side, or bake for 20-25 minutes, until internal temperature reaches 165°F (74°C).
Notes
- Marinating time can be adjusted as per schedule; longer marination enhances flavor. Serve with steamed rice, avocado, or a fresh salad. Leftovers refrigerate well for up to 3 days.
- Prep Time: 20
- Cook Time: 25
- Category: Chicken
- Method: Grilling/Baking
- Cuisine: Mexican-Inspired
- Diet: Non-Vegetarian