Chipotle Lime Split Breasts
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Chipotle Lime Split Breasts are a great skillet option when bone-in chicken breasts are 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, Cast Iron Filet Mignon, and Chile Relleno 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 desirable cut, so customers can often get it cheaper.
Why does this need to be on your table tomorrow?
Yes, I’m saying tomorrow—not tonight. 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 its 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.
Of course, you’ll need a good side dish to accompany it. Rice always wins, 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 of summer BBQ?
Ingredients for Chipotle Lime Split Breasts
To get started making this recipe, you’ll want to gather all your ingredients first.
Here is what you’ll need:
- split chicken breasts
- Tequila
- olive oil
- agave
- limes plus zest if desired
- onion, yellow or white
- jalapeno, pickled or fresh
- garlic cloves
- chipotle powder
- salt
Equipment
You’ll also want some cilantro and fresh lime on the side to garnish your bowl
What is the best skillet to cook Chipotle Lime Split Breasts in?
Split breasts are typically over a pound each. Because of the attached rib cage, they’re also not as flexible to squish into a skillet. For these reasons, I recommend a 12-inch skillet or 5-quart braiser if you have one. The large surface area will ensure the chicken isn’t too crowded and will allow for better heat and airflow.
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 skillet with high sides is perfect for braising ribs and baking a homemade pizza.
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 Split Breasts
- Combine all ingredients into a gallon-sized Ziploc bag, except the olive oil.
- Remove all air, place the mixture in a large bowl (in case of leaks), and refrigerate for 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 the 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 for 5 to 10 minutes before slicing so juices are redistributed.
Find the measurements and full printable recipe below!
How to make Chipotle Lime Split Breasts in photos
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. Feel free to use any Mexican peppers. Add 1/2 cup of orange juice to brighten and offset the heat. Try serving with cheesy grits or Mexican rice to make the most of that sauce. It’s so good!
More 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!
- Jambalaya
- Smoked Chipotle Mango Tequila Rhubarb Chicken Thighs
- Creamy Chicken with Sun-dried Tomatoes and Spinach
- Whole Roasted Chicken
- ULTIMATE GRILLED PORK CHOPS
- Easy Cashew Chicken
- Copycat Olive Garden Chicken Gnocchi Soup
- Banana Split Overnight Oatmeal Bowl
- CREAMY STUFFED CHIPOTLE CHICKEN
- SHEET PAN CHIPOTLE SWEET POTATO HASH
- CHIPOTLE’S CILANTRO LIME RICE RECIPE
- CHEESE STUFFED CHICKEN BREASTS
Chipotle Lime Split Breasts Conclusion
With a short or long marinade, you’ll have this Chipotle Lime Split Breasts meal served up with ease and loads of flavor. Chipotle Lime Split Breasts are a blend of sweet and spicy, making them extraordinary weeknight meals.
Chipotle Lime Split Breasts
Equipment
- silicone brush optional
Ingredients
- 3 pounds chicken breasts split
- ½ cup Tequila
- 3 Tablespoons olive oil
- ¼ cup agave
- 1 to 2 medium lime juice to zest, if desired
- 1 medium onion yellow or white, diced
- ¼ cup jalapeno pickled or fresh, diced
- 2 medium garlic clove minced
- 1 teaspoon chipotle powder
- 2 teaspoons salt
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.
- Garnish with cilantro, if desired.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Chipotle lime are some of my favorite flavor combinations. I like this recipe has my favorite flavors in a low carb way.