When I saw that it was Texas chicken I thought it was going to be a Mexican type dish but I don't think this dish would be considered Mexican. The rub makes a great coating on the chicken and keeps it very moist, but the chicken isn't very good without the butter sauce. The butter is combined with onions, jalapenos, and lime which makes for a mouthwatering sauce. Poured over top of the chicken it makes for a unique and tasty dish that is really unlike anything I've had before.
Texas Chicken with Lime Butter (adapted from Cook Lisa Cook)
4 boneless, skinless chicken breasts
For the spice rub:
1 T. ground cinnamon
2 t. chili powder
1 T. brown sugar
1 t. unsweetened cocoa powder
1 t. sea salt
1 t. black pepper
3 T. olive oil
1 T. balsamic vinegar
For the lime butter:
1/4 c. butter, melted
Juice from 1 lime
1 jalapeno pepper, seeded and minced
2 T. onion, minced
1. In a large Ziploc bag combine all of the spice coating ingredients and blend well. Add the chicken to the bag and move it around until the chicken is well coated in the spices. Let the chicken sit in the spice mix for 3 hours or overnight.
2. Preheat the oven to 450 degrees. Spray a 9 x 13 pan with cooking spray.
3. Place the pieces of chicken in the pan and bake for 20 minutes or until they are cooked through. Allow the chicken to rest 5 minutes before serving.
4. While the chicken is cooking prepare the butter sauce. In a small bowl combine the melted butter, lime juice, jalapeno, and onion. Drizzle the butter over top of the chicken and serve with a slice of lime.
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