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This chili lime chicken recipe is so juicy and flavorful after a quick marinade in an easy mixture of lime juice, chili powder, and a few other tasty additions! So fresh and zesty – perfect for grilling!
We love grilling out all year long, but summer is our favorite for fresh, bold flavors like this Chili Lime Chicken.
This juicy grilled chicken is perfect served as is, maybe with a side of esquites and some chips and mango avocado salsa, but it’s also tasty when you slice it up and serve it with tortillas and all your favorite taco toppings!
Chili Lime Chicken is easy enough for a weeknight, only needs a couple of hours to marinate (but can go for longer!), and grills up quickly.
♥ What We Love About This Recipe:
- The lime chicken marinade is easy to put together but so flavorful! The chili and lime juice work perfectly with grilled chicken.
- We love to grill up a double batch and use the leftovers in tacos.
- This chili lime marinade also works well on pork chops or flank steak.
Ingredient Notes:
Chicken – We’re using boneless chicken breasts for this chili lime chicken recipe but you could also use boneless chicken thighs if you prefer them. Bone-in chicken would also work here.
Seasoning – For the spices you’ll use some chili powder, garlic powder, onion powder, smoked paprika, salt and cumin. Some brown sugar will also help to balance out things, but you can swap this for honey if you prefer.
Lime Juice – Freshly squeezed lime juice will go into the marinade and give the chili lime chicken its distinctive flavor! The lime not only adds citrusy flavor but it helps to break down and tenderize the chicken.
Cilantro – I’m adding some freshly minced cilantro to the marinade and also garnishing the chicken with it just before serving! Use parsley if you hate cilantro.
My Favorite Thermometer!
I love using this meat thermometer for making sure the meat is fully cooked! Easy for beginners & absolutely worth the low cost.
How to Make Chili Lime Chicken:
Add all of the marinade ingredients to a zip top bag or a large shallow dish.
Whisk all the ingredients together to combine them.
Add the chicken to the bag, press out the air, and seal. Let this marinate in the fridge for 2-4 hours.
Pop the chicken on a hot grill (or grill pan) and cook for about 5-6 minutes per side, or until cooked through.
Helpful Tip!
You can marinate the chicken for longer but I wouldn’t do more than 12 hours. The acidity in the lime juice will quickly start to break the chicken down, which will make for a funky textured chicken breast.
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WHAT TO SERVE WITH CHILI LIME CHICKEN:
There are lots of great sides that would pair well with this grilled chicken. Here are a few good choices:
Leftover Hack!
Turn any leftover chicken into chili lime chicken tacos, chicken burritos, or chicken wraps. This would make a great quesadilla as well!
FAQs:
Grills can vary pretty widely depending on what kind of grill it is (charcoal, gas, pellet) and a few other factors. The best temp for grilling chicken is 350 to 450 degrees over direct or indirect heat. Always check with a meat thermometer to make sure chicken reaches a safe internal temperature of 165 degrees.
This chili lime chicken will last 3-4 days in the fridge if it is well sealed. You can also freeze the chicken. It should last for about 3 months.
Yes, this chili lime chicken can be cooked on the stove top in a lightly greased skillet over medium heat for about 6 minutes per side. Alternately, bake the chicken at 450 degrees for about 15 minutes.
Low Carb:
This recipe does call for a small amount of brown sugar. You can swap that for your favorite alternative sweetener if you’re cutting carbs. As written, the recipe contains 3g net carbs per chicken breast, so feel free to use the sugar as directed if that fits your plan.
MORE MARINATED CHICKEN RECIPES!
Chili Lime Chicken
Ingredients
- 4 chicken breasts about 5 ounces each
- 3 tablespoons olive oil
- 3 tablespoons fresh lime juice
- 2 tablespoons minced cilantro
- 1 1/2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoons brown sugar
- 1 teaspoon salt
- ½ teaspoon cumin
Instructions
- Add the oil, lime juice, cilantro, and spices to a large ziptop bag or a large dish and whisk well to combine.
- Pound out the chicken to an even thickness and add to the marinade. Toss chicken in the marinade to coat.
- Marinate in the refrigerator for 2-4 hours.
- Heat a grill or grill pan over medium heat.
- Add the chicken to the grill and cook for 5-6 minutes per side or until an internal thermometer reads 165 degrees.
- Remove from the heat and let rest 5 minutes. Sprinkle with additional cilantro, if desired.
Brittany says
These chicken breasts had so much flavor! I sliced them and put them into burritos with rice and beans. This is my new go to for Mexican chicken.
Karly Campbell says
Oh, I bet they were perfect in burritos! Thanks for sharing!