One of the best things about making this lime chicken recipe is the ability to cook it in whatever way is most convenient for you. In this recipe, we roasted the chicken in the oven and basted it for maximum flavor.
How To Make Awesome Garlic Chile Lime Chicken
This lime chicken recipe boasts a flavorful dish of perfectly marinated chicken for a juicier bite, all smothered in a spicy sauce after roasting.
Prep:
15 mins
Marinate:
2 hrs
Cook:
40 mins
Total:
2 hrs 55 mins
Ingredients
- 3½ lb chicken, (broiler), cut into 8 parts
- cooking spray
For Marinade:
- ¼ cup olive oil
- ¼ cup soy sauce
- lime zest, (from 4 limes)
- lime juice, (from 4 limes)
- 1 tbsp Worcestershire sauce
- 4 garlic cloves, minced
- ½ tsp dry mustard powder
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp salt
- ½ tsp black pepper, freshly cracked
For Garlic Chile Lime Sauce:
- 1 cup mayonnaise
- 1 cup sour cream
- 2 garlic cloves, minced
- ¼ cup green finger chili, or any similar chilies of your choice, finely minced
- lime zest, (from 2 limes)
- lime juice, (from 2 limes)
- 1½ tsp granulated sugar
- salt and ground black pepper, to taste
Instructions
Chicken:
- Preheat the oven to 360 degrees F.
- Combine all ingredients for the marinade then whisk until evenly incorporated.
- Place chicken in the marinade and toss to coat. Cover, then transfer to a chilled area. Allow to marinate for 1 hour, but no more than 2 hours.
- Remove chicken from marinade and transfer to the roasting tray, inches apart from each other. Reserve the marinade.
- Transfer to the oven and roast roughly 40 minutes until juices run clear. Important to note that the breasts part will roast faster than the other chicken parts.
- Baste the chicken with the reserved marinade while roasting.
- Once the chicken is cooked, allow it to cool slightly onto cooling racks.
Garlic Chile Lime Sauce:
- Combine all ingredients in either a food processor or blender. Season with salt and pepper and adjust accordingly.
- Puree all ingredients until smooth.
- Portion the chickens accordingly, and serve!
Recipe Notes
Note: I have had the leftovers of this dish the next day on top of salad greens with chopped onions, sliced radishes, sliced cucumbers and shredded cheese...using the cold sauce as dressing.
Nutrition
- Sugar: 2g
- :
- Calcium: 53mg
- Calories: 527kcal
- Carbohydrates: 4g
- Cholesterol: 100mg
- Fat: 48g
- Fiber: 1g
- Iron: 1mg
- Monounsaturated Fat: 17g
- Polyunsaturated Fat: 17g
- Potassium: 269mg
- Protein: 20g
- Saturated Fat: 11g
- Sodium: 848mg
- Trans Fat: 1g
- Vitamin A: 335IU
- Vitamin C: 3mg
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