Ingredients
Method
- In a bowl, whisk together olive oil, lime juice and zest, garlic, chili powder, paprika, cumin, onion powder, cayenne pepper (if using), salt, and pepper. Add chicken and toss to coat. Cover and marinate in the fridge for at least 30 minutes or up to 2 hours.
- Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade, shaking off excess. Cook for 6-7 minutes per side, or until internal temperature reaches 165°F. Let rest for 5 minutes.
- Slice the chicken and garnish with fresh cilantro. Serve with your favorite sides such as rice, tortillas, or salad.
Notes
- Refrigeration: Store cooked chicken in an airtight container for up to 4 days.
- Freezing: Freeze leftovers for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in a skillet or microwave until heated through.