Chili Lime Grilled Chicken (Print version)

Zesty grilled chicken with lime, chilies, and spices for a quick, flavorful dinner.

# 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

# Directions:

01 - In a large bowl, combine olive oil, lime zest, lime juice, chopped cilantro, minced garlic, finely chopped chilies, ground cumin, smoked paprika, honey, salt, and black pepper. Whisk thoroughly until well blended and the honey has dissolved completely.
02 - Add chicken breasts to the bowl with the marinade, turning each piece to ensure even coating on all sides. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for more intense flavor penetration.
03 - Preheat your outdoor grill or indoor grill pan to medium-high heat, approximately 375°F to 400°F. Ensure the grates are clean and lightly oiled to prevent sticking.
04 - Remove chicken from the marinade, allowing excess liquid to drip off. Place chicken on the preheated grill and cook for 6 to 8 minutes per side, or until the internal temperature reaches 165°F when measured with a meat thermometer and the juices run clear.
05 - Transfer grilled chicken to a cutting board or platter 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 lime and chili combination creates that restaurant quality zing without needing any special techniques
  • Marinating does almost all the heavy lifting for flavor, so you can focus on not overcooking the chicken
  • This recipe works with whatever cooking method you have, whether a fancy grill or a stovetop pan
02 -
  • Pat the chicken dry with paper towels before adding it to the marinade, as excess surface moisture prevents proper searing
  • Do not reuse the leftover marinade that has touched raw chicken unless you cook it thoroughly first
  • Letting the chicken rest after grilling is not optional, as cutting into it immediately will cause all those delicious juices to escape onto your cutting board instead of staying in the meat
03 -
  • Room temperature chicken cooks more evenly, so let it sit out for twenty minutes before grilling
  • If your grill is running hot, move the chicken to a cooler zone to finish cooking without burning the exterior

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