Baked Chili Lime Chicken with Broiled Finish
Citrus-marinated chicken breasts with warm chili spice, finished under the broiler for caramelized edges. Lime juice and maple syrup create a balanced sweet-tart glaze while chili powder adds depth and gentle heat. Perfect for weeknight dinners or meal prep, this straightforward technique delivers restaurant-quality results without complicated steps. The marinade infuses the chicken with flavor while keeping it moist through baking.
Ingredients
- 1 ½ lbs boneless skinless chicken breasts, none
- 3 Tbsp avocado oil, none
- ¼ cup fresh lime juice, none
- 2 Tbsp pure maple syrup, nonehoney1:1sweetener
honey provides similar sweetness with slightly different flavor profile
Full guide → - 1 ½ Tbsp chili powder, none
- 1 tsp garlic powder, none
- ½ tsp sea salt, none(optional)
Instructions
- 1
Whisk together avocado oil, lime juice, maple syrup, chili powder, garlic powder, and sea salt in a small bowl until combined.
- 2
Place chicken breasts in a zip-lock bag with the marinade, seal, and shake until fully coated. Refrigerate for at least 1 hour, preferably several hours.
- 3
Preheat oven to 350°F.
- 4
Transfer chicken and marinade to a large baking dish or rimmed sheet.
- 5
Bake on the center rack for 15 minutes.
- 6
Remove from oven and baste chicken with pan juices using a spoon.
- 7
Set oven to high broil and broil for 3 to 8 minutes until golden brown and cooked through.
- 8
Check internal temperature reaches 165°F at the thickest part.
- 9
Rest for at least 10 minutes before serving.
Tips
Marinate for several hours rather than the minimum 1 hour to allow deeper flavor penetration and more tender meat.
Use a meat thermometer to avoid overcooking; chicken dries out quickly once past 74C internal temperature.
Good to Know
Refrigerate cooked chicken in an airtight container for up to 4 days. Freeze in a freezer-safe container for up to 3 months.
Prepare marinade and marinate chicken up to 24 hours in advance. Marinated chicken can go directly to oven when ready to cook.
Serve with rice, roasted vegetables, salad, or grain bowls. Pairs well with cilantro-lime rice or black beans.
Common Mistakes
Skip broiling to avoid pale, undercaramelized chicken; the high heat creates the golden finish.
Don't skip the rest period to avoid cutting into warm chicken that will lose juices.
Substitutions
honey provides similar sweetness with slightly different flavor profile
Full guide →FAQ
Can I cook this on the stovetop instead of in the oven?
Yes, use a large skillet over medium-high heat. Sear chicken 6-7 minutes per side until cooked through, then reduce heat and simmer 5 minutes with marinade. Skip broiling step. Cooking time will be shorter overall.
What if I don't have a meat thermometer?
Check doneness by slicing into the thickest part; meat should be white throughout with no pink. Broil time is typically 3-8 minutes depending on thickness and your broiler intensity.
Can I freeze the marinated chicken?
Yes, freeze in the zip-lock bag for up to 3 months. Thaw in the refrigerator overnight before baking. Marinating continues as it thaws, intensifying flavor.