Baked Chili Chicken Recipes

BAKED CHILI LIME CHICKEN BREASTS

Steps:

• To marinate the chicken, add the breasts to a large ziplock bag. To the bag, add the juice from 2 of your limes (reserve the 3rd for later), the crushed garlic, the honey, and 1 tablespoon of the chili powder (reserve the other 2 teaspoons for later)
• Marinate the chicken for at least an hour, if you can
• When the chicken is done marinating, preheat your oven to 450 degrees
• Lay the chicken breasts across a few sheets of paper towels and pat the chicken dry with more paper towels. Transfer the chicken breasts to a baking sheet
• Pour 2 tablespoons of olive oil into a small bowl, and using a pastry brush, brush both sides of the chicken breasts evenly with the oil
• Season the chicken breasts with some salt and 1/4 teaspoon of chili powder on each side of each chicken breast. So each chicken breast as a whole should be seasoned with 1/2 teaspoon of chili powder
• If you need to, you can use the pastry brush to spread the seasoning around on the chicken breasts and make sure it's evenly displaced
• Place the baking sheet in the oven and bake the chicken for 15 minutes. When the 15 minutes are up, turn the oven to broil, and broil for about 2-3 minutes to help the tops of the chicken breasts brown
• When done, remove the chicken breasts to a plate, squeeze about half of your remaining lime over the top of the breasts (you can squeeze the whole thing if you want it extra lime-y), and let the chicken rest for 5 to 10 minutes before serving

BAKED CHILI CHICKEN

Steps:

• Preheat oven to 425 degrees
• Combine coating mix, chili powder, and garlic powder.
• Use to coat chicken as directed on package.
• Place on baking sheet.
• Bake for 20 minutes or until chicken is cooked through(170 degrees F).
• Serve with rice and a salad.

BAKED CHILI LIME CHICKEN TENDERS RECIPE

Steps:

• Preheat oven to 425 degrees.
• Spray a 9 x 13 inch baking pan with non-stick cooking spray. Arrange chicken tenders in single layer in pan.
• In a medium-sized bowl, whisk together chili sauce, orange marmalade, soy sauce, lime juice, dried onion, garlic, and salt and pepper. Pour mixture over chicken.
• Cover pan with plastic wrap and let marinate in fridge for about an hour (I let mine marinate for about 3 hours), turning chicken once, about half way through marinating time.
• Remove chicken from fridge, discard plastic wrap, and bake chicken for about 30 minutes.
• Remove chicken from oven, turn chicken pieces over and return to oven and bake for 10-15 more minutes (or until chicken is no longer pink and juices run clear).
• Garnish with sliced green onions and sesame seeds.

BAKED CHILI

Steps:

• In a Dutch oven or soup kettle, over medium heat, cook beef, onion and green pepper until meat is no longer pink; drain. Add remaining ingredients; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, combine flour, cornmeal, baking powder and salt in a bowl. Beat egg, milk and sour cream until smooth; stir into dry ingredients just until moistened. , Transfer chili to an ungreased 13-in. x 9-in. baking dish. Drop batter by heaping teaspoonfuls onto hot chili. Bake, uncovered, at 400° for 15-17 minutes or until biscuits are lightly browned.