Chipotle Lime Split Breasts
This post may contain affiliate links. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites at no extra cost to you.
Chipotle Lime Chicken Split Breasts are a great skillet option for when you find bone-in chicken breasts on sale at the local grocer. The first bite has a sweetness from the agave that is followed up with a bit of chipotle heat. The smell of lime and cilantro will fill the air. Served on a bed of Mexican Rice, it just can’t get any better.
If you like this you’ll also like the Dutch Oven Shredded Chicken, Mexican White Chicken Tortilla Lasagna, or Easy Red Chicken Enchiladas.
What are split breasts?
Chicken split breasts include part of the rib cage and part of the back of the chicken. It’s a very large cut of meat that includes the chicken breasts and the skin around it. Be careful when cutting and serving, especially to children, and make sure all bones are removed. It’s also a slightly less desireable cut, so customers can often get it cheaper.
Why this needs to be on your table tomorrow.
Yes, I’m saying tomorrow – not tonight. And part of the reasoning for that is the marinade. Chicken can get kind of bland and boring, but introduce a marinade packed full of flavor that can take it’s time all night and the next day while you’re at work… you’ll be thanking me for sure! All the flavor of a low and slow roasted chicken with minimal effort and clean up.
Split breasts take about 40 minutes to cook in a 350F oven and are seared on the outside to achieve that blackened, caramel look and flavor. The searing of the meat helps to “set” the skin before it’s baked. So if you like crispy skin, this is for you. If you’re just here for the juicy dark meat, we’ve got you covered there too.
You’ll of course need a good side dish to go with it. Rice is always a winner but my Grilled Corn and Peach Salad might just take the cake. This dinner is all about balancing those sweet and spicy flavors. Honey and agave, chipotle and jalapenos… anyone else thinking summer BBQ?
Ingredients you’ll need
To get started making this recipe, you’ll want to gather all your ingredients first.
Here is what you’ll need:
3 pounds
split chicken breasts
1 cup
onion
1 can
agave
1 can
Tequilla
1 can
lime juice
1 can
jalapeno (pickled or fresh)
1 can
garlic
1 can
chioptle powder
1 can
salt
1 can
olive oil
You’ll also want some cilantro and fresh lime on the side to garnish your bowl
What is best skillet to cook these in?
Split breasts are really large. We’re talking over a pound each typically. They’re also not as flexible to squish into a skillet because of the attached rib cage. For these reasons I recommend a 13-inch skillet or braiser if you have it. The large surface area will ensure the chicken isn’t too crowded and will allow for better heat and air flow.
13-inch Braising Skillet
Call it a skillet or a braiser, you can find these in a wide range of quality. From enameled to traditional cast iron, this peace with high sides is perfect for braising ribs as well as baking a homemade pizza. Use code KATIE at checkout and get 5% off your order!
Do I really need to use split chicken breasts? What alternatives are there?
You can use any cut of chicken. You could use leg quarters, drumsticks, or even boneless chicken breasts. Keep in mind the boneless chicken breasts will not sear in the same way as those with skin do and will cook more quickly. Keep an instant read thermometer on hand for good measure. The marinade itself is delicious on just about anything!
Did you know?
Typically you would throw out a marinade once you remove the meat from the bag. Because we are cooking this at such a high temperature, we’re able to kill any remaining bacteria and are left with a reduced sauce that can be used to baste the chicken or be poured over the finished dish as it’s plated.
How to make Chipotle Lime Chicken
- Combine all of the ingredients into a gallon sized Ziploc bag, except the olive oil.
- Get out all of the air you can and place into a large bowl (in case of leaks) and refrigerate at least 2 hours or overnight.
- Add the oil to the skillet over medium heat and sear the chicken breasts skin side down while the oven preheats to 350F.
- Flip the chicken breasts so skin side is up and pour the remaining marinade into the skillet.
- Bake for about 40 minutes until internal temperature reaches 165F, basting with the reducing marinade as desired.
- Allow the chicken to rest 5 to 10 minutes before slicing so juices are redistributed.
Find the measurements and full printable recipe below!
Jump to Recipe
For even more flavor…
There are loads of Mexican spices you can try and add to this marinade. Use some cumin, some adobo seasoning or canned adobo peppers for some serious heat, or some different Mexican chili powders you don’t often try. You can also add 1/2 cup of orange juice to brighten and offset the heat. Try serving along with some sour cream polenta to make the most of that sauce as well. It’s so good!
More of our favorite
Chicken Recipes
Just because it’s cheap in cost doesn’t mean it needs to be cheap in flavor. Check out these other chicken recipe ideas!
Chipotle Lime Split Chicken Breasts Recipe
Equipment
- 13-inch braising skillet
- gallon ziploc bag
- instant-read thermometer
- silicone brush optional
Ingredients
- 3 pounds split chicken breasts
- 1/2 cup Tequila
- 3 Tablespoons olive oil
- 1/4 cup agave
- juice of 1-2 limes plus zest if desired
- 1 onion yellow or white, diced
- 1/4 cup jalapeno pickled or fresh, diced
- 2 garlic cloves minced
- 1 teaspoon chipotle powder
- 2 teaspoons salt
- 2 Tablespoons cilantro optional, for topping
Instructions
- Combine all of the ingredients into a gallon sized Ziploc bag, except the olive oil.
- Get out all of the air you can and place into a large bowl (in case of leaks) and refrigerate at least 2 hours or overnight. Turn and squish around as time allows to ensure all the chicken is well coated and saturated with the marinade.
- When ready to cook, preheat the oven to 350F.
- Add the oil to the skillet over medium, medium-high heat and sear the chicken breasts skin side down while the oven preheats.
- Flip the chicken breasts so skin side is up after about 5 minutes and pour the remaining marinade from the Ziploc bag into the skillet.
- Transfer the skillet to the oven for about 40 minutes or until internal temperature reaches 165F, basting with the reducing marinade as desired.
- Allow the chicken to rest 5 to 10 minutes before slicing so juices are redistributed.
Notes
Nutrition
Did You Make This Recipe?
Share it with me on Instagram @castironrecipesofficial and follow on Youtube @Cast Iron Recipes and Pinterest @castironrecipes for more!
Did you make this recipe?
Mention us @castironrecipesofficial or tag us using #castironrecipes so we can see your creations! You can also leave a comment below!
Become A Recipe Insider!
Subscribe to the newsletter for all the latest scratch-made and family-friendly recipes
Leave A Review!
Love this recipe? Make sure to comment below and let me know your thoughts!