Multistate Spiced Chicken with Chili-Lime Rub

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken breasts marinated in a vibrant chili and lime rub, inspired by the multistate compact’s diverse flavors. This latin american-inspired chicken ready in about 55 minutes pairs chili powder, ground cumin, paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 15 min Serves 4 Latin American cuisine 220 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: In a small bowl, combine 2 tbsp chili powder, 1 tsp ground cumin, 1 tsp paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper to create the spice rub.
  2. Step 2: Place 4 boneless skinless chicken breasts in a large shallow dish. Drizzle with 2 tbsp olive oil, 2 tbsp fresh lime juice, and 1 tsp honey. Rub the spice mix evenly over both sides of the chicken.
  3. Step 3: Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate.
  4. Step 4: Preheat grill or grill pan to medium-high heat (about 400°F). Grill the chicken for 6-7 minutes per side until internal temperature reaches 165°F and the edges have nice grill marks.
  5. Step 5: Remove from heat and let rest for 5 minutes before slicing. Serve with extra lime wedges if desired.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Frequently asked questions

How long does Multistate Spiced Chicken with Chili-Lime Rub take to make?

Total time is about 55 minutes (40 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Multistate Spiced Chicken with Chili-Lime Rub?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chili powder from drying out.

Can I substitute ingredients in Multistate Spiced Chicken with Chili-Lime Rub?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Multistate Spiced Chicken with Chili-Lime Rub for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Multistate Spiced Chicken with Chili-Lime Rub?

Latin American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes