Lime and Chili Rubbed Chicken

Last Wednesday I made Lime and Chili Rubbed Chicken. This recipe was sent by email from my mom, and it sounded very delish! You are supposed to grill, but since we were out of gas, I was forced to bake it. (Which it said you can do if you would rather not grill.)

It calls for;
- 2 tsp chili powder
- 2 tsp packed brown sugar
- 2 tsp grated lime peel
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1/8 tsp ground red pepper (cayenne)
- 4 boneless skinless chicken breasts (about 1 1/4 lb)
- 2 tsp olive or canola oil

Heat grill or preheat oven to 375. If baking, line shallow baking sheet with foil. In small bowl, mix chili powder, brown sugar, lime peel, salt, garlic powder and ground red pepper. Rub both sides of chicken with oil, then with spice mixture.
Refrigerating the "rubbed" chicken 20 to 30 minutes before grilling or baking really enhances the flavor. But this is optional.
Place chicken on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once or twice, until juice of chicken is clear when center of thickest part is cut.
Or, back for 25-30 minutes.

*I kept the lime after I grated it, and squeezed some juice onto the chicken when it was ready to eat on the plate.
*We made baked beans, corn, and a salad to go with it, but any bbq side would go well.
The family and Caleb all said it was wonderful, and worth doing again! But the next time I do this meal, I hope to grill. And when I do, I'll be sure to blog about it.
Thanks to mom for the extra hands in the kitchen for this meal!

Bon appetit!