Dry Lime Marinade for Chicken

showing how to make pineapple chicken tacos by grilling the chicken

2 tablespoons olive oil
1 teaspoon chili powder
1/4-1/2 teaspoon chipotle chili pepper (optional for more heat) –(I did 1/4 tsp. had a bit of a kick but kids still loved it)
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
3/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon brown sugar
fresh-squeezed lime juice from 1 lime (about 2 tablespoons)
Lime zest from 1 lime

In a small bowl, whisk chicken rub ingredients together. Rub evenly all over chicken breasts in a shallow dish.
Time permitting, allow chicken to rest for 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature for before cooking.*

If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).
Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium.
Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through.
Remove to a cutting board and let rest 5 minutes before slicing. Garnish with extra fresh lime juice if desired.

If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).
Meanwhile, preheat the grill to medium heat, 375-450°F, clean and grease.
Grill chicken undisturbed for for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.)
Remove chicken from grill and let rest 5 minutes before slicing.

Serve in salad: This Chili Lime Chicken is the star of my Southwest chicken salad and mango salad and would also be tasty in chicken taco salad, or Mexican salad. You can also add it to any salad fixings you like!
Serve in tacos: It’s featured in my Chili Lime Chicken Tacos with Pineapple Salsa, and also delicious with mango salsa, avocado corn salsa and black bean salsa.
Serve in burritos: Add it to a large tortilla along with your favorite fixings such as rice, beans, lettuce and cheese.
Serve in quesadillas: Sandwich in between tortillas with cheese, or elevate your chicken quesadillas with black beans and sautéed onions and bell peppers.
Serve in chicken burrito bowls: Serve with Mexican rice or cilantro lime rice, beans, tomatoes, corn, lettuce, and either avocados, guacamole or avocado crema with crushed tortilla chips.

Carlsbad Cravings