Ingredients
Scale
- 4 boneless, skinless chicken breasts or 8 boneless, skinless chicken thighs
- ½ cup fresh lime juice (from 3-4 limes)
- ¼ cup fresh orange juice
- ½ cup fresh cilantro, finely chopped
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of red pepper flakes (optional)
Instructions
- Pat chicken pieces dry with paper towels
- Trim visible fat from chicken
- Combine lime juice, orange juice, cilantro, honey, olive oil, cumin, garlic powder, onion powder, salt, and black pepper in a bowl
- Taste marinade and adjust seasoning as needed
- Store chicken in a resealable bag or dish, submerging in marinade
- Refrigerate for 30 minutes to 4 hours
- Preheat oven to 375°F (190°C)
- Bake chicken for 25-30 minutes, flipping once, until internal temperature reaches 165°F (74°C)
Notes
- Marinating for an hour or two is ideal for optimal flavor
- Using chicken thighs improves moisture and juiciness in the final dish
- For non-halal versions, ensure oils and spices are halal-certified
- Leftovers store in an airtight container for up to 3 days
- Prep Time: 15
- Cook Time: 35
- Category: Chicken
- Method: Baking
- Cuisine: Latin American