Hatch Chile and Lime Chicken
- Brianne Thomas
- Nov 3
- 4 min read
Chicken infused with Hatch Chiles, lime, and spices to create a smoky, spicy, and slightly sweet flavor, cooked to perfection.
We're a few weeks into this new year and getting back into the familiar rhythm of work, homeschooling, extracurricular activities, and family commitments. And I have to be honest, I’m struggling a little bit. I feel like I’m barely keeping my head above water when it comes to dinner. I have an arsenal of easy, budget-friendly recipes that are family favorites. But today, I’m taking simple chicken thighs and infusing them with the vibrant flavors of Hatch chiles, zesty lime, and a blend of spices that come together to create a smoky, spicy, and subtly sweet dish that’s cooked to perfection. I rely on quick recipes like this to help me get a delicious dinner on the table fast so that I can get back to the important things, my husband and our girls.
Why You’ll Love This Hatch Chile and Lime Chicken
Easy to Prepare. With about 5 minutes of hands-on time and the use of a slow cooker, this dish is super simple to make.
Affordable. Minimal budget-friendly pantry staples make this dish an affordable option for any meal plan.
Versatility. This dish can be used as a filling for tacos or burritos, served over rice or nachos,
What Do Hatch Chiles Taste Like
Hatch chiles are known for their distinctive taste and moderate spiciness. The heat can range from milder than a jalapeño to comparable or even hotter, depending on the variety. When roasted, these chiles develop a smoky, rich flavor with a buttery undertone that enhances their appeal in many dishes.
How to Serve Hatch Chile & Lime Chicken
I typically serve this over Mexican Rice or Cilantro Lime Rice. My kiddos prefer it as a taco filling or over nachos. You can’t go wrong either way!
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Helpful Tips for Making Hatch Chile & Lime Chicken
Roasting Chiles: Roasting can be done on a grill, in an oven, or even on a gas stovetop. The goal is to blister the skin for easy peeling and to enhance the flavor.
Adjusting Spice Levels: For a milder dish, remove the seeds from the Hatch chiles. For added heat, include some of the seeds or add a pinch of cayenne pepper.
Protein: This marinade is also delicious on pork and shrimp!
Hungry for More Tasty Chicken Recipes? Check Out These Family Favorites!
Ingredients
4 Hatch chiles, roasted, peeled, and chopped
6 cloves garlic, minced
1/4 cup lime juice (about 2 limes)
1 Tablespoon olive oil
2 Tablespoons honey
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 Tablespoons fresh cilantro, chopped (optional)
2 pounds chicken breasts and/or thighs
Directions
Roast the Hatch chiles over an open flame or in the oven until the skins are charred. Place them in a bowl and cover with plastic wrap for about 10 minutes. Once cooled, peel off the skin, remove the seeds, and chop the chiles.
In a medium bowl, combine the chopped Hatch chiles, minced garlic, lime juice, olive oil, honey, cumin, smoked paprika, salt, and black pepper. If you like a hint of fresh herb flavor, mix in the chopped cilantro.
Place the chicken in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it's well coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours, or overnight for a more intense flavor.
Cooking Methods for Hatch Chile and Lime Chicken
Grill: Preheat your grill or oven to medium-high heat. Remove the chicken from the marinade and discard the excess marinade. Grill the chicken for about 6-7 minutes on each side or until the internal temperature reaches 165°F.
Oven: Remove chicken from the marinade and place in a preheated cast-iron skillet. Bake in a preheated 400°F oven for approximately 25-30 minutes or until the internal temperature reaches 165°F.
Slow Cooker: Remove the marinated chicken from the resealable plastic bag. Add chicken to slow cooker. Cover and cook on LOW for 6-8 hours or on HIGH for 4-6 hours or until the internal temperature is 165°F. Use two forks to shred the chicken.
How to Store Hatch Chile and Lime Chicken
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
How to Freeze Hatch Chile and Lime Chicken
Raw chicken in the marinade can be stored in an airtight freezer-safe bag for up to three months.
Cooked chicken in the juices can be stored in an airtight freezer-safe bag for up to three months.
To Cook: Allow chicken to thaw in the refrigerator for 8-12 hours. Place raw chicken in slow-cooker and cook as directed.
To Reheat: Allow chicken to thaw completely in the refrigerator. Add thawed chicken and juices to a preheated cast iron skillet over medium-high heat. Cook until heated through.
Alternatively, chicken can be added to a baking dish and reheated in a 400°F oven for approximately 20 minutes or until heated through.
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