Spice Up Your Taste Buds with Chili Lime Chicken

1. Combine ancho chile powder, salt, garlic powder, onion powder, cumin, and chipotle powder in a medium glass or ceramic bowl. Whisk in canola oil and lime juice until well-combined; thin with additional canola oil if mixture seems too thick.

2. Arrange chicken in a glass or ceramic baking dish; pour marinade over chicken, covering it completely. Marinate in the refrigerator for 3 hours.

3. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

4. Arrange chicken on the baking sheet; do not crowd. Discard any excess marinade.

5. Bake in the preheated oven until chicken is no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let stand for 5 to 6 minutes.

Cook’s Notes:

Brine chicken if time permits.

Substitute ancho chile powder with any ground mild chile you like.

Editor’s Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.