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Easy Chili Lime Chicken: A Pressure Cooker Adventure

This easy chili lime chicken recipe combines bold smoky spices, tangy fresh lime, and a touch of honey for a quick, flavorful meal cooked in a pressure cooker. Juicy chicken with a buttery garlic finish makes this dish a perfect weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 380 kcal

Equipment

  • 1 Large Skillet for cooking chicken and sautéing garlic

Ingredients
  

Ingredients

  • 2 pounds small boneless chicken breasts or thighs pick the thighs if you want extra juiciness
  • 4 cloves chopped garlic gives a nice kick when sautéed in butter
  • 2 teaspoons smoked paprika for that warm, smoky flavor
  • 2 teaspoons cumin adds earthy, nutty undertones
  • salt season to taste
  • black pepper season to taste
  • 2 tablespoons cold salted butter, sliced to melt over the chicken at the end for richness
  • ⅓ cup fresh lime juice tangy and fresh, the key citrus of the dish
  • ⅓ cup honey balances the spice with a little sweetness that sticks to the chicken
  • 1 teaspoon onion powder for the spice mixture
  • 1 tablespoon butter for sautéing garlic
  • ¼ cup fresh basil torn and sprinkled on top
  • ¼ teaspoon cayenne pepper optional for heat
  • ¼ teaspoon chipotle chili powder optional for smoky heat
  • 2 tablespoons salted butter for cooking and flavor
  • 1 teaspoon cumin additional for spice rub
  • 1 teaspoon black pepper additional for seasoning

Instructions
 

Instructions

  • First, preheat a large skillet over medium heat until hot.
  • Mix smoked paprika, cumin, onion powder, salt, and black pepper in a bowl to make the spice mixture.
  • Rub the chicken breasts or thighs well with the spice mixture to coat evenly.
  • Add 2 tablespoons of salted butter into the skillet and let it melt completely. Then add chopped garlic and sauté for about one minute until fragrant.
  • Add the chicken to the skillet and cook each side for 6 to 8 minutes until browned and fully cooked.
  • Drop sliced cold butter over the hot chicken and let it melt slowly, coating the chicken.
  • Tear up fresh basil and sprinkle over the chicken. Squeeze a little more lime juice on top for extra zest.
  • Serve the chili lime chicken over steamed rice or with soft naan bread to soak up the flavors.
  • Enjoy your flavorful and tender chili lime chicken made with pressure cooker convenience.

Notes

You can store leftovers in an airtight container in the fridge for up to four days or freeze for longer storage. Reheat gently to keep juicy texture. Meal prep by portioning with rice or naan into containers for easy meals throughout the week.