Easy Chili Lime Chicken: Pressure Cooker Delight
This quick and flavorful chili lime chicken uses pressure cooking for tender, juicy results, then finishes in the oven for a perfectly crisped exterior with honey-lime glaze.
Equipment
- 1 Mixing bowl
- 1 Ovenproof skillet large
- 1 Oven preheated to 400°F
- 1 Sauce pot
Ingredients
Main ingredients
- 2 pounds Boneless chicken breasts or thighs small
- 4 cloves Garlic chopped
- 2 teaspoons Smoked paprika
- 2 teaspoons Cumin
- Salt and freshly cracked black pepper to taste
- 2 tablespoons Cold salted butter sliced
- 4 tablespoons Salted butter
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- ½ teaspoon Cayenne pepper
- ½ teaspoon Chipotle chili powder
- 1 Fresno pepper seeded and sliced
- ⅓ cup Honey
- ⅓ cup Fresh lime juice
- ½ cup Fresh cilantro chopped
- ½ cup Fresh basil for garnish
- Steamed rice and naan for serving
Instructions
Instructions
- Preheat the oven to 400°F.
- In a baking dish, toss together the chicken, garlic, paprika, cumin, salt, and pepper. Arrange butter slices over the chicken.
- Bake for 20-30 minutes, until the chicken is cooked through and reaches an internal temp of 165°F.
- Meanwhile, in a sauce pot, warm 4 tablespoons butter with onion powder, garlic powder, cayenne, and chipotle chili powder over low heat.
- Add the fresno pepper and cook until melted and fragrant.
- Remove sauce from heat. Whisk in the honey and lime juice. Stir in chopped cilantro and season with salt.
- Spoon sauce over the warm chicken.
- Sprinkle fresh basil on top and serve with steamed rice and naan.
Notes
Serve hot with rice and naan. For extra flavor, reserve some sauce for drizzling at the table. Store leftovers in airtight containers for up to 3 days or freeze individually.