Ingredients
Scale
- 1.5 lbs chicken breasts or thighs
- 1/4 cup olive oil
- 1/4 cup fresh lime juice
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (adjust for heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon honey or agave (optional to balance heat)
- 2 tablespoons chopped fresh cilantro
Instructions
- In a medium-sized mixing bowl, whisk together the olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, onion powder, cayenne pepper, salt, pepper, and honey. Once the marinade is well-combined, place your chicken in a large resealable freezer bag or a shallow glass dish. Pour the marinade over the chicken, ensuring every piece is thoroughly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, though 2 to 4 hours is ideal for maximum flavor penetration.
- Preheat your grill or a heavy cast-iron skillet over medium-high heat. If using a skillet, add a small drizzle of oil to prevent sticking. Remove the chicken from the marinade and let the excess drip off. Place the chicken on the hot surface. Cook for about 6 to 7 minutes per side, depending on the thickness of the meat. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). Avoid moving the chicken too much so it develops a nice, charred crust.
- Once the chicken is fully cooked, remove it from the heat and transfer it to a cutting board. Let the meat rest for 5 minutes before slicing; this allows the juices to redistribute so the chicken stays tender. Slice the chicken into strips or bite-sized cubes. Garnish with fresh cilantro and a squeeze of extra lime juice. Serve immediately with warm tortillas, fresh salsa, and avocado slices.
- Cook Time: 25 minutes