A quick, bright, slightly spicy baked chicken that hits all the weeknight marks: fast, forgiving, and full of flavor. Chicken Devil is simply seasoned boneless, skinless breasts brushed with a chili-honey-lime glaze and roasted until juicy. It’s the kind of dish you make when you want something more exciting than plain roast chicken but don’t have time for a long marinade or complicated technique. If you like quick oven chicken with bold flavor, this is a recipe you’ll return to — it sits comfortably alongside other simple chicken favorites like air-fryer bang bang chicken for easy weeknight rotation.
Why you’ll love this dish
This recipe is all about balance: a little heat from chili powder, a touch of sweetness from honey, and bright acidity from lime. It amplifies plain chicken without masking it, so the meat stays the star.
“An effortless midweek winner — quick to mix, quicker to bake, always juicy.” — a reader’s favorite way to describe it
Reasons to try it:
- Fast: About 30 minutes from oven to table.
- Flexible: Adjust the chili powder for mild to fiery.
- Kid-friendly: Honey and mild spices make it appealing to picky eaters.
- Budget-friendly: Uses pantry staples and economical chicken breasts.
How this recipe comes together
You’ll whisk a simple glaze, pat it onto the chicken, and roast. No searing, no brining, and very little hands-on time. The honey helps the surface caramelize lightly, while lime keeps the flavors bright. A short rest after baking lets juices redistribute so slices stay moist.
What you’ll need
- 4 boneless, skinless chicken breasts (about 1–1.5 lb / 450–700 g total)
- 2 tablespoons olive oil
- 1 tablespoon chili powder (start small and increase to taste)
- 1 teaspoon garlic powder
- 1 tablespoon honey
- Salt and black pepper, to taste
- 1 tablespoon fresh lime juice
- Chopped cilantro, for garnish
If you want something with similar hands-off convenience but a different texture, try these air-fryer boneless chicken thighs — they’re great when you prefer darker meat and crisp edges: air-fryer boneless chicken thighs.
Ingredient notes:
- Chili powder: Use a mild chili powder for subtle warmth; replace with smoked paprika for a smoky twist.
- Honey: Swap for maple syrup or agave for a vegan-friendly sweetener (if using non-chicken protein).
- Lime: Fresh juice is best for brightness; bottled will work in a pinch.
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Lightly oil a baking dish or line it with parchment.
- In a medium bowl, whisk together 2 tablespoons olive oil, 1 tablespoon chili powder, 1 teaspoon garlic powder, 1 tablespoon honey, 1 tablespoon fresh lime juice, and a pinch of salt and black pepper.
- Pat the chicken breasts dry with paper towels. This helps the glaze stick and encourages even browning.
- Coat each breast thoroughly with the spice mixture, rubbing it over both sides.
- Arrange the coated chicken in the prepared baking dish in a single layer.
- Bake for 25–30 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part. Use an instant-read thermometer for accuracy.
- Remove from the oven and let rest for 5 minutes before slicing. Garnish with chopped cilantro and serve.
Cooking safety note: Always verify doneness with a thermometer rather than time alone; oven temps and breast thickness vary.
Best ways to enjoy it
- Slice and serve over steamed rice or cilantro-lime rice for a quick bowl.
- Shred or slice into tacos with avocado, pickled onions, and a squeeze of lime.
- Pair with a crisp green salad and warm tortillas for a lighter meal.
- Serve alongside roasted vegetables or a simple slaw for a balanced plate.
Plating tip: Slice the breasts on a slight bias and fan them over rice or salad for an attractive presentation. Finish with an extra drizzle of lime juice and a sprinkle of chopped cilantro.
Storage and reheating tips
- Refrigerator: Store cooled chicken in an airtight container for 3–4 days.
- Freezer: Wrap tightly and freeze up to 2–3 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat slices in a skillet over medium-low heat with a splash of water or chicken broth to prevent drying. You can also microwave covered for short bursts (30–40 seconds), checking frequently. For best texture, warm in a 350°F (175°C) oven for 8–10 minutes.
- Food safety: Don’t let cooked chicken sit at room temperature more than 2 hours (1 hour if ambient temp >90°F / 32°C).
Pro chef tips
- Even thickness: If breasts are uneven, pound to an even thickness (about ¾ inch) so they cook uniformly.
- Thermometer is your friend: An instant-read probe eliminates guesswork — pull at 165°F (74°C).
- Don’t skip the rest: Five minutes resting keeps juices inside rather than running onto your cutting board.
- For more caramelization: Broil for the final 1–2 minutes, watching closely to avoid burning the honey.
- Make-ahead: Mix the spice glaze and refrigerate up to 24 hours; toss with chicken right before baking.
- Batch cooking: Double the recipe and slice for quick lunches all week.
Recipe variations
- Spicier Devil: Add ¼–½ teaspoon cayenne or a pinch of crushed red pepper.
- Smoky Lime: Substitute smoked paprika for chili powder and add a splash of orange juice.
- Honey-Lime Glaze with Herbs: Stir in a teaspoon of chopped fresh oregano or thyme.
- Thigh swap: Use boneless skinless thighs; reduce bake time slightly and check for doneness.
- Vegetarian option: Brush the glaze onto thick slices of cauliflower or firm tofu and roast until tender.
Your questions answered
Q: How long does total prep and cook take?
A: Prep is about 10 minutes. Bake time is 25–30 minutes, so plan roughly 35–40 minutes total, including resting.
Q: Can I use bone-in chicken?
A: Yes, but bone-in breasts take longer to cook. Increase bake time, and always confirm doneness with a thermometer (165°F/74°C at the thickest point near the bone).
Q: Is this recipe kid-friendly?
A: Absolutely — reduce or omit the chili powder for a milder version and keep the honey for a flavor kids usually enjoy.
Q: Can I marinate the chicken longer for more flavor?
A: You can marinate in the glaze up to 2–4 hours for more depth. Because there’s little acid, it won’t toughen the meat quickly; avoid overnight marinating in highly acidic mixtures.
Q: What if I don’t have fresh lime?
A: Bottled lime or lemon juice works in a pinch, though fresh lime provides the best brightness.
If you have any other questions about adjusting spice level, side pairings, or equipment swaps, ask and I’ll help tailor the recipe to your needs.
Chicken Devil
Ingredients
Main ingredients
- 4 pieces boneless, skinless chicken breasts (about 1–1.5 lb / 450–700 g total)
- 2 tablespoons olive oil
- 1 tablespoon chili powder Start small and increase to taste.
- 1 teaspoon garlic powder
- 1 tablespoon honey Swap for maple syrup or agave for a vegan-friendly sweetener.
- 1 tablespoon fresh lime juice Fresh juice is best for brightness.
- to taste pinch salt and black pepper
- Chopped for garnish cilantro For garnish.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Lightly oil a baking dish or line it with parchment.
- In a medium bowl, whisk together olive oil, chili powder, garlic powder, honey, lime juice, and a pinch of salt and black pepper.
- Pat the chicken breasts dry with paper towels.
- Coat each breast thoroughly with the spice mixture, rubbing it over both sides.
- Arrange the coated chicken in the prepared baking dish in a single layer.
Cooking
- Bake for 25–30 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part.
- Remove from the oven and let rest for 5 minutes before slicing.
- Garnish with chopped cilantro and serve.