These Mexican Spiced Chicken Bites are tender and juicy, low on effort and high on flavor! Perfect for weekly meal prep.
I’m thinking all my brain can handle right about now is easy peasy lemony squeezy, so today I’m coming in spicy and SUPER simple with these Mexican Spiced Chicken Bites!
I’m hoping you guys are all doing ok. I’ve found over the last few weeks and even more so over the last few days that cooking and baking in my little kitchen has been extremely therapeutic.
I’m not watching the news 24/7 (which is an excellent choice for me because it was only stressing me out), I’m listening to music and/or watching Hallmark Movies and Mysteries (I’m addicted) and just simply concentrating on doing my part to #flattenthecurve.
I made these chicken bites a few weeks back and they are just about the easiest recipe to come out of my kitchen in a long time. And the flavor? Extraordinary!
They’re tender and juicy because I brine the chicken before I sauté the bites in my skillet. The brining makes all the difference.
The spice mix is homemade and it’s a zesty combination of chili powder, cumin, garlic and onion powders, salt, pepper and red pepper flakes for kick.
These are perfect for your weekly meal prep, to top your salads or in your tacos! You can serve them with a side of flavored rice or some grilled veggies and you’ve got a healthy meal that low on effort and high of flavor that the whole family will love! Enjoy!
A Few Cook’s Notes for Mexican Spiced Chicken Bites Recipe:
You can use white or dark chicken meat. If you use dark meat you don’t need to brine it beforehand. If you opt for white meat, I’d definitely brine it to ensure tender and juicy chicken.
I included 1/2 a teaspoon re pepper flakes which is enough heat for me. If you like things spicier, you can add a bit more.
Mexican Spiced Chicken BitesPrint Recipe Pin Recipe
- 1 1/2-2 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 Tbsp. kosher salt
- 1 Tbsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/2 tsp. ground cumin
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 1/2 tsp. red pepper flakes
- 1/4 cup freshly squeezed lime juice
- 4 Tbsp. butter, divided
- 1 Tbsp. olive oil
- 3 cloves garlic, minced
- 1-2 tsp. dried parsley, if desired
Salt Water Chicken Brine
- Fill a bowl with 6 cups cold water and 3 tablespoons kosher salt. Add chicken pieces. Mix well. Let chicken sit in brine for 30 minutes.
Mexican Spice Mix
- In a small bowl, mix chili powder, garlic and onion powders, cumin, salt, pepper and red pepper flakes until well blended. Set aside.
- Drain the brine from the bowl and pat the chicken pieces dry. Add chicken pieces to a large bowl. Sprinkle chicken with the Mexican spice mix. Pour the lime juice over the chicken and with your hands or a rubber spatula, toss the chicken pieces into the spice blend until well coated. Cover and refrigerate for 30 minutes.
- Melt two tablespoons butter and olive oil together in a large skillet over medium-high heat. Add the chicken in small batches and saute 5-7 minutes, or until cooked through and no longer pink inside, stirring often. Repeat with remaining chicken pieces. Remove all chicken to a plate.
- Add the garlic and remaining two tablespoons butter to the skillet and cook over medium heat just until fragrant, about 1 minute, stirring constantly. Remove the skillet from the heat and add the chicken pieces, tossing in the butter until evenly coated. Sprinkle with parsley, if desired. Serve warm.
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