Quick and easy cumin lime chicken is a fresh and tasty one-skillet fiesta for taco night at home.
Chicken breasts are stuffed with lime, seasoned with cumin and fried in oil and butter for a fresh, citrusy take on a simple dinner.
Citrusy and Succulent Lime Chicken
- Chicken breasts get a new tangy twist with only a few pantry ingredients such as fresh limes and cilantro.
- Perfect for meal prep, cumin lime chicken can be enjoyed hot or cold in tacos, fajitas, or salads all week.
- Transform ordinary chicken into a tangy and citrusy delight with this mouthwatering lime chicken recipe that is sure to become a new favorite in your kitchen.
- Dining al fresco? Fire up the grill to medium-high heat and grill chicken on both sides until it reaches 165°F internally and the outside develops grill marks. The sauce can still be made in a skillet following the recipe.
What’s in Cumin Lime Chicken?
Chicken: Chicken breasts are best for this recipe because they can be easily seasoned and flattened for uniform cooking.
Seasonings: Lime juice both tenderizes and infuses the chicken with fresh flavor, while cumin provides an earthy depth of flavor,
Twists with a Zest
- Feel free to use boneless thighs instead of chicken breasts, simply remember to adjust the cooking times.
- Cumin lime chicken can be prepped ahead and refrigerated overnight after it’s been seasoned in Step 3, with the lime slices acting as a marinade.
- The flavor will deepen even more if you sprinkle a couple of tablespoons of tequila over the meat.
- A fajita or chili seasoning can be substituted, with an extra kick of heat from added chili powder.
- Add some coconut milk to the pan in Step 5 for an Indian-style chicken lime curry dish.
How to Make Lime Chicken
- Prepare limes (full recipe below).
- Butterfly and season chicken, inserting lime slices in the center.
- Fry chicken in oil and butter until browned and cooked through.
- Pour pan juices over the chicken and garnish with fresh cilantro or avocado.
What to Serve with Cumin Lime Chicken
Cumin lime chicken is perfect for cookouts and Cinco de Mayo parties because it can be served in so many ways. Keep portions warm in a crockpot and let guests help themselves.
Serve sides of lemon rice, spicy jalapeno cornbread muffins, Mexican street corn, or a juicy watermelon salad.
Make it on the grill and kick back with some strawberry margaritas or a tequila sunrise while the food is cooking.
Leftovers?
- Keep leftover cumin lime chicken in a covered container in the refrigerator for up to 4 days and freeze cooled portions in zippered bags for up to 1 month.
- Reheat chicken in the microwave or cut up pieces and add to a black bean corn salad or a zesty chicken taco soup. Cumin lime chicken is also delish in a wrap or sammie with fresh lettuce, sliced avocados red onions, and tomatoes.
More Chicken Winners
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Cumin Lime Chicken
Equipment
Ingredients
- 1 lime
- 4 chicken breasts
- 2 teaspoons ground cumin divided
- 1 teaspoon kosher salt divided
- ½ teaspoon freshly ground black pepper divided
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- chopped fresh cilantro optional for serving
Instructions
- Very thinly slice half of the lime and set aside. Reserve (or juice) the other lime half for squeezing.
- Lightly pound chicken evenly to about ¾ inch thick and dry with a paper towel. Butterfly chicken by cutting half way through the long side of the breast, horizontally, to create a flap. Do not cut all the way through.
- Sprinkle 1 teaspoon cumin, ½ teaspoon salt, and ¼ teaspoon pepper on the inside of the chicken breasts. Divide lime slices evenly, place on the breasts, and close the flap. Sprinkle the outside of the chicken with remaining 1 teaspoon cumin, ½ teaspoon salt, and ¼ teaspoon pepper.
- In a large skillet on medium heat, melt olive oil and 1 tablespoon butter. Once melted and bubbling slightly, add chicken top side down and fry for 4 minutes, or until browned.
- Flip chicken and add remaining butter. Squeeze some lime juice over the breasts and swirl the pan to spread the butter. Cook for 5-7 minutes, until chicken is cooked through and reaches an internal temperature of 165°F.
- Pour pan juices over chicken and sprinkle with fresh cilantro if desired. Serve with cilantro rice. Remove lime before eating if preferred.
Notes
- Assemble the chicken with the lime slices, cumin and seasonings and refrigerate 1-2 hours or overnight to allow the flavors to deepen and the lime to tenderize the chicken.
- Opt for freshly squeezed lime juice instead of bottled juice to add a more vibrant tanginess to the chicken.
- Taste the marinade before adding the chicken and adjust the cumin and lime levels to suit your preference. Add more if desired.
- Leftover chicken will keep in an airtight container in the refrigerator for up to 4 days, and 1 month in the freezer.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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