Spicy Garlic Lime Chicken Recipe

This was good but needed some help. First of all, do cut chicken breasts into pieces & pound thin. Second, don't double the lime juice unless you want it sour. Use 3 TBLSP first (juice of one small lime) and then taste-test the sauce, then adjust as needed. The sauce also could benefit from a little chicken broth added when you put in the lime juice.

This recipe is five stars as written, but to spice it up, I doubled the spice mixture, increased the cayenne pepper to 1/2 tsp. Right before finishing the "sauce" I added 1/2 cup of chicken broth per another reviewers suggetion, a "turn" of margarita mix, a splash of tequila, 1.5 tbs of honey and let bubble for two plus minutes. Perfect mix of sweet and spice!!!

This is almost identical to a recipe that I love. The only difference is that in my recipe you add 1/3 of a cup of chicken broth with the lemon juice to the pan drippings. This helps to add the needed liquid for the sauce. This is a fast, delicious recipe that the whole family likes.

Love the spicy little kick this chicken has to offer. I did have to double the butter and lime juice in order to have enough sauce to spoon over the top. I also pounded the brests thinner to avoid that "too chickeny" taste. This is a keeper!

I made it just as stated in the recipe, and it turned out fantasmic! I did as some of the other readers suggested, and doubled the amounts on the spices, and it was enough to cover 4 skinless chicken breasts from Trader Joes. We also had the black bean / couscous salad on this site, and it was a fabulous combination. Not a bit left for leftovers. One note....Several people have commented on the sauce, and using real garlic in place of garlic powder. It seems that will prevent the sauce from setting up. My sauce was golden, and very smooth with a creamy texture, using the garlic powder. I wouldn't change a thing other than the spices being doubled up for complete coverage of the breasts...otherwise, the spices may be sort of sparse!

I have made this several times and it is consistently a hit! The only thing I do is after the chicken is done, i put a pan full of fresh spinach in the pan, cover andcook until wilted. It is great with all the spices on it and makes a quick side.

Added 6 min to prep and removed 6 mins from cook time. Could have been spicier. Used a nonstick pan and zero fats, zero salt. Doubled thyme + paprika. Trippled parsley. Substitutes 7 cloves crushed garlic for powder, the juice of a whole lime for bottles, the white ends off 8 green onions chopped fine. Process: mix all but chicken in bowl. Cut chicken in fat strip and mix well with the rest. Cook 3 mins per side. Rest 1 min and serve.

The flavor is excellent! I used 2 pounds of boneless, skinless chicken thighs. It took more than 6 minutes per side to cook the water out of the meat so that the chicken would brown. I reduced the liquid before adding the lime juice. After we ate dinner, I added flour to the pan drippings in the cast iron skillet, then made gravy with chicken broth for tomorrow. I will make this recipe regularly. Might try with chicken breasts next time.

This was fantastic!!! Yummy, tasty and delish!!!!! I followed the recipe but added a few more spices. I added red pepper flakes and cumin. Changed the paprika to "smoked paprika" and added a bit more garlic. I only had (2) chicken breasts, so I sliced down the sides to have the four pieces allowing for even cooking which cooked the chicken quicker and the lime juice added more flavor and a rich sauce. Paired with Spanish rice and homemade guacamole. This was a hit with hubby. This is now our go to chicken staple.

I loved this! It was super super easy. I made the following changes: omitted the butter, used paprika in place of cayenne pepper, and added ginger, cumin, and red chili flakes. I also sliced the chicken breast into small chunks, and then shredded it after it was cooked. It’s so flavorful! The only con (and why it is 4 stars rather than 5) is that it was *slightly* too salty, so I will probably reduce it to just 1/2 tsp next time. Highly recommend either way!

For 8 breast slices, use 3X the spice mix. Do not triple the garlic powder and lime juice at the end. Add the chicken stock and use the goodness to cook your short grain rice. Remove the chicken or keep one or two pieces in with your rice. Cook the short grain rice on medium high for 10min, lower to low for another 10min.

Excellent! I doubled the spices as suggested by someone else. Great advice if you like your chicken with loads of flavor, like us.

Tasty recipe. Upped the spices a little but great flavors. No tweaking necessary.

Bro, tastes like happiness in my mouth.

The only change I made was leaving out the cayenne pepper because I am not too keen on that spice. Was great without it too.

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Chicken was very tender. Good spices for a a Mexican type meal. Will try with lemon juice next time.

delicious

Excellent flavor and easy to make. My pan was really hot and the cayenne at that temperature does make your eyes burn a bit but it was worth it for sure! Yum! I pound my chicken to make it all the same thickness and cut it into slightly smaller pieces before cooking, then I slice it before serving. I also add a bit of water to the lime and let it simmer a bit and use those juices, poured over the meat, when I serve it. SO good!

Everyone enjoyed this. butterflied thicker pieces of chicken and ended up making additional seasonings in the seasoning bowl. The first time I measured carefully, but the second time I eye balled the measurements. The flavors were great, but a tad bit too spicy for us, so I will decrease the cayenne pepper in the future. I didn’t use fresh garlic. I used garlic salt so I omitted the added salt. I made this in a cast iron pan and it cooked nicely. Served it with oven roasted potato wedges and some roasted broccoli.