Chili Lime Chicken

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I've been wondering what to do with the bag of limes we got at Christmas.  You can only have so many glasses of Sprite with a squeeze of lime. :o)  That dilemma combined with my wishful yearning for summertime, inspired me to try making Chili Lime Chicken.  It would be best on the grill, but I wasn't determined enough to walk through the snow in the dark to grill it.  Tonight we pan fried it and it turned out great!  If I try it again before the snow melts I think I'll try broiling it. 

This would be great with a rice pilaf or Spanish rice.  I'm trying to use up the many pounds of potatoes I have stored, so we had baked potatoes with ours.

Chili Lime Chicken

4-6 boneless, skinless chicken breast

Marinade:
1 1/2 C. yogurt
2-3 tsp. chili powder
1/2 tsp. cumin
1 tsp. salt
3 T. freshly squeezed lime juice (about 1 large lime)

Mix well.  

Place chicken breasts in gallon size zip-lock bag and pour marinade over.  Zip closed and shake to be sure chicken is well coated.  Place in fridge and marinate 4-8 hours.

Grill chicken until cooked through, being careful to not overcook.  If pan-frying, heat pan on medium high heat, add 2-3 T. olive oil, brown chicken well on first side, turn chicken over, turn heat down to medium, and cook until chicken is no longer pink in the middle.  Garnish with a sprinkle of paprika and cilantro, add a few slices of lime. Serve with a slice of fresh lime to squeeze over top if desired.


Joy's Notes:   A thinner chicken breast worked best for this.  If the piece you have is too thick, either slice it in half horizontally, OR place between 2 pieces of waxed paper and pound with a mallet until desired thickness.  I used home made yogurt that is more mild than store bought - but either will work great.  This would be easy to assemble in the bag and then freeze for later use.  When ready to use, just place in refrigerator overnight to thaw.

Summer, here we come!

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