The 2-Ingredient Chicken I Make Almost Once a Week

Bydenarecipes

Even though I love simple recipes, I’m not willing to compromise on flavor. If a recipe is only going to have two ingredients, then it needs to be good enough for everyone in the family to ask for seconds. This cilantro-lime chicken hits the spot every time. 

Four chicken breasts marinate in cilantro-lime salad dressing for about 15 minutes. Then, you bake them in the oven so the dressing can caramelize and seal in all that citrus flavor. The dressing in the bottom of the pan mixes with the juices from the chicken for a creamy, tangy sauce to pour over the chicken before serving. 

I love making this recipe with boneless, skinless chicken breasts because they cook quickly and there are no bones to deal with, but I occasionally make it with drumsticks or bone-in thighs, too. While chicken is fully cooked at 165°F, dark meat like drumsticks and thighs need to reach at least 175°F to be their most tender. Always check the internal temperature of your chicken with an instant-read thermometer for safety and best results. 

I love making this recipe with boneless, skinless chicken breasts because they cook quickly and there are no bones to deal with, but I occasionally make it with drumsticks or bone-in thighs, too. While chicken is fully cooked at 165°F, dark meat like drumsticks and thighs need to reach at least 175°F to be their most tender. Always check the internal temperature of your chicken with an instant-read thermometer for safety and best results. 

I love making this recipe with boneless, skinless chicken breasts because they cook quickly and there are no bones to deal with, but I occasionally make it with drumsticks or bone-in thighs, too. While chicken is fully cooked at 165°F, dark meat like drumsticks and thighs need to reach at least 175°F to be their most tender. Always check the internal temperature of your chicken with an instant-read thermometer for safety and best results. 

I love making this recipe with boneless, skinless chicken breasts because they cook quickly and there are no bones to deal with, but I occasionally make it with drumsticks or bone-in thighs, too. While chicken is fully cooked at 165°F, dark meat like drumsticks and thighs need to reach at least 175°F to be their most tender. Always check the internal temperature of your chicken with an instant-read thermometer for safety and best results.