Chili Lime Chicken (Print View)

Juicy grilled chicken with a tangy lime and spicy chili marinade

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 6 oz each)

→ Marinade

02 - 2 tablespoons olive oil
03 - Zest and juice of 2 limes
04 - 2 tablespoons fresh cilantro, chopped
05 - 2 cloves garlic, minced
06 - 1–2 fresh red chilies, finely chopped (or 1 teaspoon chili flakes)
07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon honey or agave syrup
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper

# How-To Steps:

01 - Combine olive oil, lime zest, lime juice, cilantro, garlic, chilies, cumin, smoked paprika, honey, salt, and black pepper in a large bowl. Whisk thoroughly until all ingredients are fully incorporated.
02 - Place chicken breasts into the bowl with the prepared marinade. Turn each piece to ensure complete coating on all sides. Cover the bowl tightly and refrigerate for a minimum of 30 minutes, or up to 2 hours for enhanced flavor penetration.
03 - Set your grill or grill pan to medium-high heat, approximately 375°F to 400°F. Allow the grates to heat thoroughly for at least 5 minutes before cooking.
04 - Remove chicken from the marinade, allowing excess liquid to drip off. Place on the preheated grill and cook for 6 to 8 minutes per side. The chicken is done when it reaches an internal temperature of 165°F and juices run clear when pierced.
05 - Transfer the grilled chicken to a clean cutting board or platter. Let rest for 5 minutes to allow juices to redistribute throughout the meat. Slice against the grain and serve immediately with optional lime wedges and fresh cilantro garnish.

# Expert Hints:

01 -
  • The marinade comes together in minutes but makes you look like you spent hours planning dinner
  • Leftovers (if you somehow have any) make the most incredible tacos or salad topping the next day
02 -
  • I once skipped the resting step and ended up with dry chicken despite using a thermometer, lesson learned
  • The marinade can be made double strength and frozen with raw chicken for make-ahead meals
03 -
  • Pound your chicken to even thickness before marinating for the most reliable results
  • Save any leftover marinade to brush onto vegetables grilling alongside the chicken

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