- 5–6 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.