| Prep Time: 10 mins
| Cook Time: 20 mins
| Total Time: 30 mins
You may need: Dried Garlic Powder
In Peru, chilis and limes go together like peanut butter and jelly and this flavor combination works like magic to provide just the right amount of heat and tang on grilled foods. Grilled chicken being a summer backyard BBQ standard, we're confident you'll love this chili lime chicken. Our Chile-Limón spice blend is made with cumin, paprika, oregano, kaffir lime with the fruity warmth of Peruvian Aji Panca and Aji Amarillo chilis. Use it directly as a BBQ rub or mix it with fresh lime juice to create a delicious marinade or vinaigrette. For a little extra heat, add more of either/both Aji Panca or Aji Amarillo spice.
For you city dwellers without a BBQ, make a delicious skillet roasted chicken following simple steps in our recipe. Our Chile-Limón spice blend also tastes fantastic as a marinade on grilled shrimp (or any fish), as a rub on grilled veggies, or as a salad vinaigrette. Test it out and share your ideas in the comments below.
Chili Lime Chicken
4 skin-on chicken leg quarters (legs + thighs) or ~2 lbs of your preferred chicken pieces
Salt & black pepper to taste (optional)
1/2 cup of lime juice (~4 limes) + 1 lime, cut into wedges
4 cloves of garlic, minced
1/4 cup of olive oil
2 Tbsp distilled white vinegar
2 Tbsp Piquant Post Chile-Limón spice blend
1-3 tsp Piquant Post Aji Amarillo spice (optional for extra heat; careful, the heat adds up)
Aji Amarillo chilis have a great fruity flavor alongside the heat. They're not quite as hot as jalapeño peppers, but if you're particularly sensitive to fiery heat, try a lower the dose of Aji Amarillo chilis to test them - you can always add more until you reach your desired temperature!
You can make a stovetop-only skillet chicken (instead of putting in the oven to finish). Cook the chicken on Med for about 10 mins per side or until the chicken reaches 165 deg inside the thickest part.
Serve chili lime chicken with a fresh summer salad or on top of quinoa cooked with dried fruit like cranberries or raisins. Quinoa is a (gluten-free) super-grain of the Inca and is still very common in Peru, so you'll be extra authentic serving it.
If you're in a hurry, you can cut down the marinade time. We think you'll have a decent marinade in as few as 10 mins.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
Rinse chicken and pat dry with paper towels. Season with Peruvian Pink Salt and black pepper to taste. Prepare the marinade. Marinate chicken in a large non-reactive bowl for up to 2 hours in the fridge.
If grilling, clean and pre-heat the grill. (If using the oven pre-heat oven to 400, then heat large oven- proof skillet on Med-High and add 1 tbsp of canola oil until it shimmers.)
Place the chicken on grill, spooning some of the marinade over the top. Cook chicken for ~10 mins, then flip and cook for ~10 mins or until temperature in the thickest part reaches 165 deg. If cooking indoors, place chicken in the skillet and cook each side for ~4 mins or until skin starts to brown and crisp.
(Oven cooking only) Spoon some marinade over chicken then place skillet in the oven and cook for ~20 mins or internal temp reaches 165 deg. Remove and serve with alongside salad or quinoa and lime wedges.
We designed our Chile-Limón spice blend to be a swiss-army knife. Use it straight as a rub on any kind of meat or fish. Mix it with oil and vinegar to make a salad dressing. Or sprinkle it directly on fruit like watermelon, mango, papaya for an authentic Latino snack.
Our vegetarian friends might enjoy this recipe for Chili Lime Lentil Tacos. Sub out the dry spices in their recipe for 2 tbsp of our Chile-Limón spice blend.
Try our easy and flavorful Peruvian Chili Lime Shrimp!
We're going to try it on popcorn next. If you beat us to it (or have another idea worth sharing) share feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!