Chipotle Lime Chicken Split Breasts are a delicious skillet option that shines especially when bone-in chicken breasts are on sale at your local grocery store. The first bite offers a delightful sweetness from agave, followed by a kick of chipotle heat. The fragrant aroma of lime and cilantro fills your home, making it impossible to resist. Served over a bed of Mexican rice, this meal is simply perfect for any day of the week.

If you find this recipe enticing, you might also enjoy our Dutch Oven Shredded Chicken, Mexican White Chicken Tortilla Lasagna, or Easy Red Chicken Enchiladas.

What are Split Breasts?

Split breasts consist of a portion of the chicken’s rib cage, as well as the back. This sizeable cut of meat includes both chicken breasts and skin. While handling split breasts, it’s essential to ensure that all bones are properly removed before serving, particularly for children. They are often more affordable, making them a smart choice for budget-conscious shoppers.

Why This Needs to Be on Your Table Tomorrow?

If I may be so bold, I recommend making this tomorrow rather than tonight! Why is that? The marinade deserves some time to work its magic overnight. Often, chicken tends to be a tad bland and unexciting. However, when you let a flavorful marinade soak in overnight, the taste is transformed! You’ll feel as if you’re enjoying a low and slow roast, but with minimal effort and clean-up.

The split breasts take about 40 minutes to cook in a 350°F oven, achieving a lovely caramelization on the outside. Searing adds wonderful texture and flavor – if you love crispy skin, you’re in for a treat! And fear not if you’re a fan of juicy dark meat; this recipe has you covered as well.

Don’t forget about side dishes! Rice is always a favorite, but my Grilled Corn and Peach Salad could steal the show. This dinner beautifully balances sweet and spicy flavors with honey, agave, chipotle, and jalapeños. Does anyone else have summer BBQ vibes?!

Ingredients You’ll Need

Before you dive into preparing your delicious chipotle lime chicken, gather all the ingredients to make the process seamless.

• Bone-in chicken split breasts
• Olive oil
• Garlic cloves, minced
• Chipotle peppers in adobo sauce, diced
• Agave syrup or honey
• Lime juice, freshly squeezed
• Fresh cilantro, chopped
• Salt and pepper to taste
• Jalapeño (pickled or fresh)

For garnish, fresh cilantro and lime slices make a great finishing touch!

What is the Best Skillet to Cook These In?

Split breasts are hefty, usually exceeding a pound each. Because of their size and attached rib cage, they aren’t as flexible to fit into a smaller skillet. So, I recommend using a 13-inch skillet or braiser, which offers a large surface area to ensure the chicken isn’t overcrowded, allowing proper heat circulation for an even cook.

13-inch Braising Skillet

This culinary piece can be found in various quality options, from traditional cast iron to enameled styles. The high sides are ideal for braising, and they can even handle baked meals like homemade pizza.

Do I Really Need to Use Split Chicken Breasts? What Alternatives Are There?

Not at all! You can absolutely use other chicken cuts such as leg quarters, drumsticks, or even boneless chicken breasts. Keep in mind, however, that boneless breasts won’t produce the same crispy sear and will cook more quickly. Having an instant-read thermometer on hand is wise to ensure your chicken reaches a safe temperature.

Did You Know?

Usually, you’d throw out any marinade after removing the meat. However, since we’re cooking this at a high enough temperature, it’s safe to use the reduced marinade to baste the chicken or drizzle over the plated dish.

How to Make Chipotle Lime Chicken

1. In a gallon-sized Ziploc bag, combine all of the ingredients except for the olive oil.
2. Remove as much air as possible, then place the bag in a large bowl (to catch any leaks) and refrigerate for at least 2 hours or overnight. Flip and squish the bag occasionally to ensure chicken is well-marinated.
3. Preheat the oven to 350°F.
4. Add the oil to the skillet over medium heat. Sear the chicken breasts, skin-side down, while the oven finishes preheating.
5. Flip the chicken so the skin side is up after roughly 5 minutes, and pour the remaining marinade from the bag into the skillet.
6. Transfer the skillet to the oven and bake for about 40 minutes or until the internal temperature reaches 165°F, basting with the reducing marinade as desired.
7. Let the chicken rest for 5 to 10 minutes before slicing, allowing the juices to redistribute.

For Even More Flavor…

You can elevate this marinade with a variety of Mexican spices. Consider adding cumin, adobo seasoning, or canned adobo peppers for an extra punch. A splash of orange juice can brighten the flavors and balance the heat beautifully. To enjoy all that savory sauce, serve this alongside some creamy sour cream polenta!

More of Our Favorite Chicken Recipes

Just because split chicken breasts are budget-friendly doesn’t mean they sacrifice flavor! Explore these delectable recipes that celebrate the versatility of chicken:

• Greek Lemon Chicken with Potatoes
• Honey Garlic Chicken Thighs
• Herbed Chicken and Vegetable Skewers

Frequently Asked Questions

1. Can I use boneless chicken breasts instead of split ones?

Yes, you can! Just keep in mind that boneless chicken breasts won’t have the same crispy skin and will cook faster, so you may need to adjust cooking times.

2. How long should I marinate the chicken?

For maximum flavor, marinate the chicken for at least 2 hours or overnight. The longer, the better!

3. What can I use if I don’t have a 13-inch skillet?

You can use any large skillet that allows the chicken to have space without overcrowding. Just make sure it can go from stovetop to oven.

4. Can I save the marinade?

Yes! Since you’ll be cooking it at high temperatures, you can safely use the marinade as a sauce for basting or drizzling over the finished chicken.

5. What should I serve with Chipotle Lime Chicken?

This dish pairs beautifully with Mexican rice, grilled vegetables, or a refreshing salad, such as a corn and peach salad.