Chili Lime Chicken (Printable version)

Juicy grilled chicken with vibrant lime, chilies, and aromatic spices. Perfect for easy weeknight dinners.

# What You'll 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

# Directions:

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 well incorporated into a smooth, aromatic mixture.
02 - Add chicken breasts to the marinade, turning each piece several times to ensure complete coverage. Cover bowl tightly with plastic wrap and refrigerate for 30 minutes minimum, or up to 2 hours for intensified flavor penetration.
03 - Heat grill or grill pan to medium-high temperature, approximately 375-400°F. Lightly oil grates to prevent sticking.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Place on preheated grill and cook for 6-8 minutes per side, until internal temperature reaches 165°F and juices run clear when pierced. Avoid overcooking to maintain juiciness.
05 - Transfer grilled chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute throughout the meat. Slice against the grain and serve immediately, garnished with fresh lime wedges and additional cilantro if desired.

# Expert advice:

01 -
  • The marinade comes together in minutes but makes you look like you planned all week
  • Leftovers (if you somehow have them) make incredible tacos or salad toppers
  • The spice level is completely in your hands, making it work for everyone at the table
02 -
  • Do not reuse the marinade that has touched raw chicken unless you boil it for 5 minutes, but honestly, it is easier to just make extra
  • If you are using chicken breasts thicker than an inch, slice them horizontally before marinating for even cooking
  • The honey in the marinade can burn quickly, so watch your heat and move chicken to a cooler spot if flames flare up
03 -
  • Pat the chicken completely dry before adding it to the marinade, otherwise the oil will not penetrate properly
  • Room temperature chicken cooks more evenly, so take it out of the fridge 20 minutes before grilling
  • Clean your grill grates while they are hot, right before cooking, for those picture perfect sear marks

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