Spicy Lime Chicken

1. Zest lime and dice Serrano chili.
2. Mix lime zest, chopped chili, oil, cumin coriander, soy sauce, salt, sugar, curry powder, and cayenne pepper in a bowl.
3. Season chicken with a few dashes of salt, pepper, and seasoning salt.
4. Add chicken and marinade to a Ziploc bag and refrigerate for at least 30 minutes or up to 2 hours.
5. Remove chicken from bag and place on a plate.
6. If you want to use the marinade as a sauce, pour the marinade in a small sauce pan. Boil for at least 2 minutes and stir so it does not burn.
7. Spray a grill pan or skillet with cooking spray and heat on medium heat.
8. Place chicken in pan and allow to cook for 4 minutes without turning.
9. Chop cilantro and limes slices while chicken is cooking.
10. Flip chicken and let cook on other side for another 4 minutes.
11. Plate, sprinkle with cilantro, and squeeze lime juice over chicken. Serve with sauce and rice if desired. Enjoy!

Adapted from Chaos in the Kitchen’s Lime and Coconut Chicken.