why make this recipe
Chili Lime Chicken Strips are a fantastic choice for anyone looking to add some zest to their meals. They are flavorful, easy to make, and perfect for a quick weeknight dinner or a weekend barbecue. The combination of lime and chili gives the chicken a refreshing and spicy taste that makes it irresistible. Plus, they are versatile and can be served in many ways, from tacos to salads.
how to make Chili Lime Chicken Strips
Ingredients :
- 1.5 lbs boneless, skinless chicken tenders
- 2 tablespoons olive oil
- Juice and zest of 2 limes
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges, for serving
Directions :
I. In a large bowl, whisk together olive oil, lime juice and zest, garlic, chili powder, smoked paprika, cumin, honey, salt, and pepper.
II. Add chicken tenders to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
III. Preheat grill or grill pan to medium-high heat. Lightly oil the grates.
IV. Grill chicken strips for 3–4 minutes per side, or until charred and cooked through (internal temp of 165°F/74°C).
V. Remove from grill and rest for a few minutes.
VI. Garnish with fresh cilantro and lime wedges. Serve hot with dipping sauce or in wraps, bowls, or tacos.
how to serve Chili Lime Chicken Strips
Chili Lime Chicken Strips can be served in multiple ways. They are excellent in soft tortillas as tacos, or you can add them to a fresh salad for a light meal. They also make a great protein topping for grain bowls or can be served with dips for a fun appetizer. Lime wedges and fresh herbs enhance the presentation and taste.
how to store Chili Lime Chicken Strips
To store leftover Chili Lime Chicken Strips, place them in an airtight container in the refrigerator. They can last for 3 to 4 days. For longer storage, consider freezing them. Place cooled strips in a freezer bag, remove as much air as possible, and freeze for up to 3 months.
tips to make Chili Lime Chicken Strips
- Marinate for longer: For best flavor, marinate the chicken for at least an hour, or overnight if possible.
- Use a meat thermometer: Ensure the chicken is cooked properly by checking that the internal temperature reaches 165°F (74°C).
- Customize the spice: Adjust the amount of chili powder to your preferred spice level.
variation
You can customize the flavors by adding different spices or herbs to the marinade, such as oregano or cayenne pepper for more heat. For a fruity twist, consider adding a little mango or pineapple juice to the marinade.
FAQs
1. Can I use chicken breasts instead of tenders?
Yes, you can use boneless, skinless chicken breasts. Just cut them into strips for even cooking.
2. Can I cook these chicken strips in the oven?
Absolutely! Preheat your oven to 400°F (200°C) and bake the strips on a lined baking sheet for about 20-25 minutes, flipping halfway through.
3. What can I serve with Chili Lime Chicken Strips?
They pair well with rice, beans, fresh salads, or even a side of guacamole and chips. Enjoy them however you like!
Chili Lime Chicken Strips
Ingredients
For the marinade
- 2 tablespoons olive oil Use extra virgin for more flavor.
- 2 limes Juice and zest of 2 limes Freshly squeezed for best flavor.
- 2 cloves garlic, minced Adjust based on preference.
- 1 tablespoon chili powder Adjust amount for desired spiciness.
- 1 teaspoon smoked paprika Adds a smoky flavor.
- 1/2 teaspoon ground cumin Enhances the overall flavor.
- 1 teaspoon honey or maple syrup For a hint of sweetness.
- to taste none Salt and pepper Season to preference.
For serving
- to taste none Fresh cilantro, chopped For garnish.
- as needed none Lime wedges For serving.
Main ingredient
- 1.5 lbs boneless, skinless chicken tenders Can substitute with chicken breasts.
Instructions
Preparation
- In a large bowl, whisk together olive oil, lime juice and zest, garlic, chili powder, smoked paprika, cumin, honey, salt, and pepper.
- Add chicken tenders to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
Cooking
- Preheat grill or grill pan to medium-high heat. Lightly oil the grates.
- Grill chicken strips for 3–4 minutes per side, or until charred and cooked through (internal temp of 165°F/74°C).
- Remove from grill and rest for a few minutes.
Serving
- Garnish with fresh cilantro and lime wedges. Serve hot with dipping sauce or in wraps, bowls, or tacos.