Chili Lime Chicken (Print version)

Tender chicken marinated in fresh lime, chilies, and aromatic spices, then grilled until juicy and caramelized.

# What goes in:

→ Chicken

01 - 4 boneless, skinless chicken breasts

→ 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

# Cooking steps:

01 - In a large bowl, whisk together olive oil, lime zest, lime juice, chopped cilantro, minced garlic, finely chopped chilies, ground cumin, smoked paprika, honey, salt, and black pepper until well combined.
02 - Add chicken breasts to the marinade, turning to coat evenly on all sides. Cover bowl and refrigerate for at least 30 minutes, or up to 2 hours for enhanced flavor penetration.
03 - Preheat grill or grill pan to medium-high heat, approximately 375-400°F.
04 - Remove chicken from marinade, allowing excess to drip off. Grill for 6-8 minutes per side until internal temperature reaches 165°F and juices run clear when pierced.
05 - Transfer chicken to cutting board and let rest for 5 minutes to redistribute juices. Slice and serve with lime wedges and additional cilantro garnish if desired.

# Tips from flavorandfeast:

01 -
  • The marinade comes together in minutes but transforms ordinary chicken into something that tastes like it came from a restaurant
  • You can grill it outdoors or inside on a grill pan, making it work year round whatever the weather brings
  • The spice level is completely in your hands, so everyone at the table can be happy
02 -
  • Pat the chicken dry before adding it to the marinade so the flavors actually penetrate instead of sliding right off
  • Do not reuse leftover marinade that has touched raw chicken unless you boil it for 5 minutes first
  • Letting the chicken rest after grilling is just as important as the marinade itself for juicy results
03 -
  • Use a meat thermometer to avoid overcooking, as chicken breasts can go from perfect to dry in just a couple of minutes
  • Let the chicken come to room temperature for about 20 minutes before grilling for more even cooking

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