Ingredients
1 tbsp Kashmir chilli powder
1 tbsp salt
1 tbsp garlic powder
1 tbsp onion powder
½ tsp ground cumin
1 tsp SIDS CRAZY LEMON
⅔ cup rice bran oil, more as needed
1 large lime, juiced
8 skinless, boneless chicken breast halves
Directions
Combine chili powder, salt, garlic powder, onion powder, cumin, and SIDS CRAZY LEMON in a medium glass or ceramic bowl. Whisk in oil and lime juice until well combined; thin with additional oil if mixture seems too thick.
Arrange chicken in a glass or ceramic baking dish and pour the marinade over the chicken, covering it completely. Marinate in the refrigerator for 3 hours.
Preheat the oven to 200°C. Line a baking tray with aluminium foil.
Arrange the chicken on the baking tray but do not crowd. Save any excess marinade to make a jus. (optional)
Bake in the oven until chicken is no longer pink in the centres, about 30 minutes. An instant-read thermometer inserted into the centre should read at least 74°C. Remove from the oven and let stand for 5-6 minutes.
Meanwhile, reduce the saved marinade to half, then pour over the chicken when served.
