Let’s spice up your dinner with my Chili and Lime Pan Fried Chicken! Picture juicy bite sized chicken thighs infused with the vibrant zest of lime and the warmth of chili seasoning, all sizzling in a pan to perfection! With its simple prep and natural ingredients, this dish promises a flavorful feast that’ll have everyone coming back for seconds!
Table of Contents
Why I Love This Recipe
If you’re a fan of bold, zesty flavors and crave a quick, protein-packed meal, my Chili and Lime Pan Fried Chicken is tailor-made for you! Inspired by the success of our other chili lime dishes like Chili Lime Chicken Wings and Lime Chicken Fried Rice, this recipe brings together tender chicken thighs seared to golden perfection and seasoned with the vibrant kick of chili and lime using my proven pan searing technique from my Garlic Chicken Stir Fry recipe!
What sets this recipe apart is its simplicity and use of all-natural ingredients, making it a go-to choice for anyone seeking a fuss-free, flavor-packed dinner! Trust me, in just under 10 minutes, you’ll be indulging in tender, juicy chicken infused with tangy lime and a hint of chili, topped off with creamy feta cheese. It’s a zesty spicy adventure you won’t want to miss out on—so let’s fire up that skillet and get cooking!
Ingredients
Ingredients
- Chicken – skinless and boneless chicken thigh. Can substitute with boneless skinless chicken breasts if preferred.
- Cilantro – freshly chopped.
- Red Bell Pepper – sliced.
- Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
- Salt – sea salt preferred.
- Cayenne Pepper – ground red pepper.
- Lime Juice – fresh lime juice.
- Crumble Feta – crumbled feta cheese found in a tub.
Additional Seasoning
Feel free to add some sliced Fresh Garlic, Garlic Powder, Onion Powder, and Lime Zest with the chicken for some extra flavors!
Essential Kitchen Equipment
Directions
☑ Before Getting Started
I recommend using a Large Skillet to prepare this recipe. Using a large skillet will provide ample room for your chicken thighs to sear evenly and develop a golden crust.
Step 1 Begin by heating a skillet with cooking oil and adding bite-sized chicken cubes. Season them with salt and cayenne pepper, and cook for about 2 minutes.
Step 2 Introduce the sliced bell peppers and continue cooking until the chicken adopts a golden hue.
💡 Pan Searing Pro Tip
Avoid Overcrowding the Pan. This can result in steaming the chicken rather than achieving a proper sear.
Step 3 Finish by stirring in lime juice and cilantro, blending well, then transfer to a plate and garnish with crumbled feta cheese.
Pairing Recommendations
This pan-seared chicken dish would complement other dishes with similar flavors exceptionally well. Enhance your meal by serving it with my Cilantro Green Sauce, perfect as a side dipping sauce. For a complete meal pairing, include my family’s favorite Peruvian Chicken Soup with a side of Lime Chicken Fried Rice!
Frequently Asked Questions
Can I use boneless, skinless chicken breasts instead of thighs?
Yes, you can definitely use boneless, skinless chicken breasts instead of thighs for this recipe. Simply follow the recipe instructions as written, making sure to adjust the cooking time if needed.
Can I prepare the seasoning mix ahead of time?
Absolutely, you can prepare the seasoning mix ahead of time. Simply combine the dry seasonings and store them in an airtight container in your pantry for future use.
Can I use a grill instead of a skillet to cook the chicken?
Yes, you can definitely grill the chicken instead of using a skillet. However, if you opt for grilling, I recommend keeping the chicken whole to prevent it from falling through the BBQ grates. For grilling, cook the chicken for approximately 7 minutes per side at 350°F over direct heat until internal temp reaches 165F.
How do I know when the chicken is cooked through?
To determine if the chicken is cooked through, I recommend using a meat thermometer. Ensure that the internal temperature of the chicken reaches 165°F.
Storage Tips
To store leftovers, place them in an airtight container and refrigerate. Leftovers can be kept in the fridge for 7-10 days, maintaining their freshness and flavor.
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Watch How To Make It
Chili and Lime Pan Fried Chicken
Ingredients
- 1/2 lb Chicken Thigh can sub with chicken breast
- 5 Stems Cilantro
- 1/2 Red Bell Pepper
- 1 tbsp Cooking Oil neutral, no flavor or taste
- 1/2 tsp Salt
- 1/4 tsp Cayenne Pepper
- 2 tbsp Lime Juice
- 1 tbsp Crumbled Feta Cheese
Instructions
- Gather all the ingredients.
- Loosely chop cilantro and set aside.
- De-seed red bell pepper and slice as shown below.
- Cut chicken into bite-size cubes as shown below.
- In a large fry pan, add 1 tbsp of cooking oil and bring up to temp on high heat. Once up to temp, reduce heat to medium, add in chicken, sprinkle in salt and cayenne pepper and cook for 2 minutes while occasionally stirring.
- Add in sliced bell peppers and cook for 2-3 more minutes until chicken is browned.
- Add in lime juice, cilantro, give it a quick mix and transfer to a serving plate. Top with crumbled feta cheese and enjoy!
