Texas Chicken with Serrano Lime Butter

(1 vote)
3 minutes
September 29, 2021
Carole Jones

Last night was the beginning of swim lessons for my 3 year old, however I made the mistake of telling her 2 weeks ago that I had registered her for the lessons.  You would think that as the mother of 6 children, I would know better.  I’m no rookie you know!

She talked non-stop about it for two weeks.  To us.  To friends.  To family.  To complete strangers who were unfortunate enough to pass by us in a public space.  Last night alone, she told 5 people on the way into the YMCA.

The cherry on top?  On her way out, she proudly declared to every single person in the YMCA that she “learned how to swim!!!!”  It is cute because she is three.  Right?  Please tell me I’m right so I’m not embarrassed!

Texas Chicken with Serrano Lime Butter
I was a bit distracted during her lesson because I kept thinking about this gorgeous chicken waiting for me at home.  I cooked the chicken right before we left, stashed it in my warming drawer then sliced/served it once we got home.
Even before making this recipe, I knew I would love it.  I was right….of course 🙂  The warm sweetness of the chicken spice rub pair excellently when dipped into the sour and spicy butter.  Don’t be worried about the butter being too spicy.  It was perfect.  Just a nice gentle kick that doesn’t overpower all the other flavors.
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Texas Chicken with Serrano Lime Butter

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review




  • 56 medium boneless, skinless chicken breasts
  • 1 Tb cinnamon
  • 1 Tb chili powder
  • 1 Tb brown sugar
  • 1 Tb unsweetened cocoa powder
  • 1 1/2 tsp salt
  • 1 Tb freshly ground black pepper
  • 1 Tb balsamic vinegar
  • 3 Tb olive oil


  • 1/4 C salted butter
  • 1 1/2 serrano chilis, minced with the seeds
  • 1/4 C onion, minced
  • fresh juice of 1 lime


In a large bag combine all of the spice coating ingredients and smoosh to blend well.  Add the chicken to the spice mixture, squish it around to make sure all the pieces are covered with the spice coating and allow the chicken to marinate for a few hours or overnight.  Preheat oven to 450F.  Line a baking pan with foil and spray with cooking spray.  Lay the chicken breast pieces with what would have been the skin-side up, on the pan and bake for 15-20 minutes until cooked through.  Allow to rest for 10 minutes before slicing.

While the chicken is resting, in a small bowl combine the melted butter, lime juice, minced Serrano & onion. Drizzle the lime butter over the chicken pieces and garnish with fresh lime slices.

  • Author: Carole


  • Serving Size: 1 chicken breast
  • Calories: 401
  • Sugar: 1g
  • Sodium: 1539mg
  • Fat: 19g
  • Saturated Fat: 6g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 7g
  • Fiber: 2g
  • Protein: 55g
  • Cholesterol: 160mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.


Minnesota Prairie Roots
11 years ago

I’m printing off this recipe right now and will try this. The combination of flavors intrigues me. Cinnamon and cocoa and then lime. Interesting.

I bet people just smiled at your 3-year-old her enthusiasm.

Susan Lindquist
11 years ago

This looks just delicious! And no need to be embarrassed. As the mother of three who have long since grown and flown, I absolutely adore it when small fry talk to me in the graocery line or at the public library or in line at the bank or, or, or … I miss those days with little ones! Now, if my own would just find their soulmates and start producing grandchildren, I’d be a happy camper …

Allison Hurtado
11 years ago

This recipe is AMAZING! I made it exactly as the directions states but I couldn’t find a serrano pepper in either grocery store I visited. Instead, I used a jalapeno pepper and it worked perfectly fine! My husband liked it so much, it may be come my new default easy chicken recipe! Thank you for sharing 🙂

11 years ago

My family loved this chicken. I knew, based on the ingredients, we would either love it or hate it. I didn’t have any chilis so I used a dash of cayenne pepper and it was very nice. I also grilled it on my gas grill which added a Smokey flavor.

My Baton Rouge Mommy
11 years ago

Thanks so much for the intriguing recipe. I’m tying it tonight with a group of friends for the LSU football game.

My Baton Rouge Mommy
11 years ago

If you’re hesitate to try this recipe – don’t be. It was one of the BEST chicken recipes I’ve ever made; and I cook chicken a lot! Thanks so much for this recipe. I’ve found a new family favorite!

My Baton Rouge Mommy
11 years ago


9 years ago

This recipe is killer !

9 years ago

So glad you enjoyed it Rich! I hope you can find some more recipes to give a try -Carole

Abby Bradford
5 years ago

Hi! I can’t see the instructions for this recipe, not sure if I am missing something?

5 years ago

Hey Abby! Thanks for the heads up. Not sure what happened but the instructions are back on there again. Enjoy!

Karley K.
2 years ago

Made this for my partner when we had fresh serrano peppers we grew and needed a recipe to use them in. Needless to say it was a HIT! Now preparing to make it again for my group of friends game night tomorrow. Thank you so much for this recipe!!

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