This is a bit of a modification of a recipe I found in The Family Table (which I’ve mentioned previously). What struck me about the recipe is it’s really similar to the way my mom likes to make oven baked chicken. The way she describes it is “dump some of everything in your spice cabinet” into a bag with flour and shake and bake. This recipe doesn’t use any flour and it adds a wonderful little zing of lime. This is a definite keeper for me!

The original recipe uses 2 1/2 lbs of boneless skinless chicken thighs – I prefer breasts. I also cut the spice mix amounts in half and although I’ve left it in the recipe for you, I didn’t use any cayenne.

This makes chicken that is brightly colored and full of amazing flavor. It’s not overpowering in any way. The leftovers are fantastic the next day as chicken sandwiches or in a salad.

This recipe is highly adjustable. If you don’t have one of the spices on this list, substitute something else. If you want to taste some flavors more, include more of them. You can’t mess this one up. Definitely drizzle the lime sauce over the chicken – it is spectacular.

4.5 from 2 reviews

Pushcart Chicken

 

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Ingredients

• 1 tbsp ground cumin
• 1 tbsp ground coriander
• ¾ tsp garlic powder
• ¾ tsp onion powder
• ¼ tsp paprika
• ¼ tsp cinnamon
• ⅛ tsp allspice
• ¼ tsp smoked paprika
• ⅛ tsp cayenne pepper
• ½ tbsp tomato paste
• 1 tbsp olive oil
• 4 boneless skinless chicken breasts
• ⅓ cup fresh lime juice
• 1 tbsp kosher salt
• 1 tsp sugar
• 2 tbsp olive oil

Instructions

1. Mix spices with tomato paste and olive oil in a large bowl. Add the chicken and toss to coat. Let it marinate 1-4 hours in the fridge. Grill the chicken. Mix lime juice, kosher salt, sugar and olive oil in a small bowl and drizzle over the chicken before serving.

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