To be totally honest, I rarely cooked chicken breast. I could never make a juicy and perfectly cooked boneless skinless chicken breast, until…I made it in the air fryer. Now, I cannot stop making it! It cooks in only 10 minutes, and it always comes out perfect! The chili lime version is my favorite. Great for tacos or fajitas, or with a side of rice and beans; So many options! I always make a double batch because I love to use the leftovers for quick and tasty salads.
What you need to make Chili Lime Chicken
Spices: Onion powder, chili powder, cumin, oregano, salt and pepper
Fresh cilantro and lime wedges for serving
Full recipe below.
Helpful tips and tricks
The best tip I can give you to get moist and tender chicken is to let it sit on the counter for 30 minutes. This will bring the chicken to room temperature and will allow to cook evenly and in less time. Raw chicken can safely be left at room temperature for up to two hours(although, I wouldn’t leave it out that long).
You can pound the thickest part of the chicken to make it even or butterfly the breast open. You want the same thickness throughout the breast so it all cooks at the same time.
Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.