Mexican Chili Lime Chicken
Grilled chicken in a lime and ancho chili marinade. 33 g of protein and 2 g of carbs per serving, built for fajitas and meal prep.
- prep
- 15 min
- cook
- 15 min
- total
- 30 min
- serves
- 4
- level
- easy
Per serving: 185 kcal · 33 g protein · 6 g fat · 2 g net carbs
Chicken breasts in a sharp marinade of lime, garlic, ancho chili, cumin and cayenne, grilled over high heat. At 33 g of protein and 2 g of carbs per serving, it works as hard as you do.
Keep the marinating window between 2 and 4 hours. The lime juice is doing acid work on the meat, and too long turns the texture mealy. Slice it for fajitas or pack it into meal prep bowls.
method
Whisk the lime juice and olive oil together. Add the garlic and all the spices and whisk until well combined.
Place the chicken in a zip-top bag, pour the marinade over and massage to coat evenly.
Refrigerate for 2 to 4 hours.
Take the chicken out of the fridge 30 minutes before cooking. Preheat a grill or grill pan to high heat.
Remove the chicken from the marinade and grill for 6 to 7 minutes per side, rotating the pieces 45 degrees partway through for crosshatch marks.
Cook until the internal temperature reaches 165°F.
Let the chicken rest for 5 minutes, then slice it against the grain.
Garnish with cilantro and serve with lime wedges.
chef's tips
- Don’t marinate longer than 4 hours. The lime juice will start cooking the chicken.
- For extra char, brush the chicken with oil just before it hits the grill.
- Great for meal prep fajita bowls.