Serrano Lime Butter Texas-Style Chicken Recipe

Chicken

• 5–6 medium boneless, skinless chicken breasts
• 1 Tb cinnamon
• 1 Tb chili powder
• 1 Tb brown sugar
• 1 Tb unsweetened cocoa powder
• 1 1/2 tsp salt
• 1 Tb freshly ground black pepper
• 1 Tb balsamic vinegar
• 3 Tb olive oil

Butter

• 1/4 C salted butter
• 1 1/2 serrano chilis, minced with the seeds
• 1/4 C onion, minced
• fresh juice of 1 lime

Instructions

In a large resealable bag, combine the cinnamon, chili powder, brown sugar, cocoa powder, salt, black pepper, balsamic vinegar, and olive oil. Mix or massage the bag to create an even spice coating. Add the chicken breasts, press the mixture around each piece until well coated, and marinate for a few hours or overnight for best flavor. Preheat the oven to 450°F. Line a baking pan with foil and spray with cooking spray. Place the chicken breasts on the pan—position them as if the skin side were up—and bake for 15–20 minutes, or until cooked through. Let the chicken rest for 10 minutes before slicing.

While the chicken rests, combine the melted butter, lime juice, minced serrano, and minced onion in a small bowl. Drizzle the serrano-lime butter over the sliced chicken and garnish with fresh lime slices before serving.