Being a Texan means we eat A LOT of Tex-Mex food! Its just in our blood to crave a margarita, chips, hot sauce (that’s what we call salsa), fajitas on a Friday evening… And we like it spicy, but not Cajun spicy! It has to have a tang of lime along with the heat of the jalapeños. To give you an example of what I mean when I say “in our blood”, my oldest son would sit in his high chair starting when he was about 9 months old and eat, with a spoon, a bowl of “hot sauce” at our favorite Mexican restaurant, Mi Cocina. It was the damnedest thing! He still to this day LOVES spicy- I ship him jars and jars of his favorite salsa, chips and pickled jalapeños to school. Thank God for Amazon!
So what does this have to do with the following recipe?? Well, when we have a busy weeknight and don’t have time to go to our favorite Mexican restaurant I make Mexican Lime Chicken with warm tortillas (we get fabulous tortillas in Texas). If I can’t get the amazing homemade tortillas I will use these and they are AMAZING! They take about 45 seconds in a dry hot pan to warm through and they taste homemade. It is a quick weeknight recipe that gives you all the flavors of Tex-Mex and you can make this as spicy as you like it.
A few notes- First, don’t marinate this overnight, 6 hours is the most you want to marinate this. The acid in the lime juice will make the chicken tough or rubbery. Second, I do not like cilantro, but if you love it substitute the cilantro for the parsley.
Mexican Lime Chicken
This Mexican Lime Chicken is flavorful, easy and delicious in a tortilla, salad or all by itself served with black beans and rice.
- 4 Tablespoons oil (olive, vegetable...), divided
- 2 limes juiced
- 1/4 cup parsley, chopped (use cilantro if you prefer)
- 1/2 teaspoon cumin
- 1/2 teaspoon red pepper flakes
- 4 garlic cloves, minced
- 2 teaspoons brown sugar or honey
- 1/2 teaspoons kosher salt
- 8 boneless, skinless chicken thighs
- 1 lime sliced for garnish
In a zip top bag combine all ingredients, except lime slices, and only use 2 Tablespoons oil. Marinate in fridge for at least 15 minutes or up to 4 hours.
Preheat oven to 400 degrees.
In a skillet, preferably cast iron, heat remaining oil over medium high heat. Remove chicken from marinade and sear in skillet, about 3 minutes a side.
Pour remaining marinade in skillet with chicken and place skillet into preheated oven. Bake for 15 minutes or until cooked through.
Serve with warm tortillas and a lime slice.
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