Southwest Chicken

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Southwest Chicken is quick, flavorful, and perfect for the grill or stovetop. Shop the recipe here.

Prep Time10

Cook Time8

Marinating Time30

Total Time48

Course: Dinner

Cuisine: American

Keyword: Southwest Chicken

Servings: servings

Author: Chelsea Lords

Cost: $8.51

Equipment

Ingredients

1.25 pounds boneless, skinless chicken breast 2 small breasts, cut in half
3 tablespoons olive oil divided
1 lime
1 tablespoon smoked paprika
1 teaspoon cumin
1 teaspoon light brown sugar
1/2 teaspoons garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
3/4 teaspoon salt
1/4 teaspoon pepper

US - Metric

Instructions

In a large bowl, whisk together 2 tbsp oil, 2 tbsp lime juice, 1 tsp lime zest, and all the seasonings until smooth.
Slice each chicken breast in half widthwise to make 4 thinner pieces. Lightly pound to even thickness.
Add chicken to the bowl and toss to coat. Cover and refrigerate for at least 30 minutes or up to 8–10 hours.
To grill chicken, see note 1. Otherwise, heat a large nonstick skillet over high heat. Add the remaining 1 tbsp oil. Once hot, add the chicken in a single layer. Cook 3–4 minutes per side, or until nicely browned and cooked through (160°F or juices run clear).
Transfer to a cutting board, cover loosely with foil, and let rest for 5 minutes before slicing or dicing.

Video

Notes

Note 1: Preheat grill to medium-high (450°F) and oil grates well (I soak a paper towel in oil and rub it on with tongs—don’t skip this). Lift chicken from marinade with tongs, letting excess drip off. Grill 4–6 minutes per side, flipping once, until nicely charred and chicken reaches 160°F. It should release easily when ready to flip. Cook time may vary by chicken size and grill heat.

Storage: This chicken is best hot. Got leftovers? I like them in tacos, wraps, or soup. Keep stored in an airtight container in the fridge for up to 4 days.

Nutrition