Tex-Mex Grilled Chicken with Chili-Lime Rub
Juicy grilled chicken breasts seasoned with a smoky chili-lime rub, served with a fresh cilantro-lime salsa. This mexican-inspired chicken (gluten free) ready in about 37 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 320 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.
Ingredients
- 4 pieces (6 oz each) boneless skinless chicken breasts
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp lime zest
- 2 tbsp fresh lime juice
- 3 tbsp olive oil
- 1/2 cup chopped fresh cilantro leaves
- 1/4 cup diced red onion
- 1/2 cup diced tomato
- 1 tsp minced jalapeño
Instructions
- Step 1: In a small bowl, combine 2 tbsp chili powder, 1 tbsp ground cumin, 1 tbsp paprika, 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tbsp lime zest. Rub this spice mixture evenly over 4 boneless skinless chicken breasts.
- Step 2: Drizzle 3 tbsp olive oil and 2 tbsp fresh lime juice over the chicken breasts, then let marinate at room temperature for 20 minutes to absorb the flavors.
- Step 3: Preheat a grill or grill pan to medium-high heat (about 400°F). Grill the chicken breasts for 5-6 minutes per side, until internal temperature reaches 165°F and the outside has nice grill marks.
- Step 4: While the chicken cooks, mix together 1/2 cup chopped fresh cilantro leaves, 1/4 cup diced red onion, 1/2 cup diced tomato, and 1 tsp minced jalapeño in a small bowl for a fresh salsa.
- Step 5: Remove chicken from the grill, let rest for 5 minutes, then serve topped with the cilantro-lime salsa.
Frequently asked questions
How long does Tex-Mex Grilled Chicken with Chili-Lime Rub take to make?
Total time is about 37 minutes (25 min prep + 12 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 Tex-Mex Grilled 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 Tex-Mex Grilled 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 Tex-Mex Grilled 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.
Is Tex-Mex Grilled Chicken with Chili-Lime Rub gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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