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Chili Lime Grilled Chicken - moist and delicious chicken marinated in chili and lime and grilled to golden perfection in this easy recipe that takes 30 mins
The Best Grilled Chicken
This chili lime grilled chicken is absolutely delicious, juicy, and flavorful. It hits all the right notes: citrusy, aromatic, with a pleasant nuance of the cilantro and garlic.
Ingredients For Grilled Chicken Marinade
- Lime juice and zest
- Olive oil
- Cilantro
- Jalapeno
- Garlic
- Honey
- Chili powder
See the recipe card for full information on ingredients.
How To Make Chili Lime Grilled Chicken Recipe
For the chicken, the original recipe calls for chicken breast but I opted for chicken thighs with the skin and bone.
I remove the bones prior to marinating the chicken and still keep the skin. The end result is crispy skin, and tender, juicy chicken meat.
I love the combination of chili, cilantro, garlic, and lime juice in the marinade. They pair so well with the chicken, with a tint of spiciness from the chili.
Frequently Asked Questions
Keep at medium heat covered for about 5-7 minutes, then flip it over. Grill for another 5-7 minutes, or until the thermometer reads 165°.
Yes, chicken is high in protein and also low in calories. It is very useful in diets working to shed body fat.
No. You can make it anytime with a cast-iron grill pan or regular skillet, or bake in the oven for about 20-25 minutes at 400F. The end result is always amazing.
This recipe is only 515 calories per serving.
What To Serve With Chili Lime Grilled Chicken
For a wholesome meal and easy BBQ party, I recommend the following recipes.
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Chili Lime Grilled Chicken
Ingredients
- 2 – 2 1/2 lbs. (900g-1.1kg) skin on chicken thighs
Marinade:
- 1/2 cup fresh lime juice
- 3 teaspoons fresh lime zest
- 1/4 cup olive oil
- 4 tablespoons fresh cilantro, chopped finely
- 2 jalapeño, chopped finely
- 4 cloves garlic, chopped finely
- 1 tablespoon honey
- 2 teaspoons salt
- 1 teaspoon chili powder , or to taste
Instructions
- Rinse the chicken thighs, remove the bones, leaving the skin on, and pat them dry with paper towels. Set aside.
- Get a big bowl and mix all the ingredients for the marinade together using a whisk. Make sure the marinade is well combined.
- Add the chicken to the marinade, making sure to stir and coat the chicken evenly. Marinate for 2 hours.
- Fire up the grill, brush a little oil on the surface. Add some of the garlic, cilantro, and jalapeno from the marinade on top of the chicken and grill until golden brown and charred on both sides. Serve immediately.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I had made this one time before exactly by the recipe and it was very good, but today I did it again, only I added 1/4c chopped red onion and about 2T chili sauce. It marinated overnight and then was grilled over a wood fire, smoking it with hickory chips. This was awesome! Thanks for this recipe. It is definitely a do over!
I used boneless breasts sliced thin, marinated for 1 hour, and grilled on gas grill for about 5 minutes. This is absolutely the best grilled chicken I have ever eaten. Amazing recipe. I was afraid the jalapenos might be too much, but it gave just the right amount of heat without overpowering. This will be my new “go to” for chicken.
Hi there,
If I were to make a large bottle of marinade, how long will it last in the fridge for?
A few days, I hope.
I love this recipe!!! I did this with chicken tenders pan seared and cooked on electric stove 75/25 and it was delicious and so moist. Great caramalization. Thanks for the recipe.
Hi Kim – oooh, that’s a great idea. I will have to try it myself! :)
Looks beautiful. And it was delicious.
Hi, I am planning a graduation party for my daughter in June. I am making and freezing ahead to be easier on the budget and make for an easier work load the day of (I have MS so I have to do a little at a time, too difficult to do in a week or a couple days). I found a different recipe (chili lime) and baked my boneless skinless chicken breast pieces (20lbs for 80/90 people and I also have 20lbs pulled pork), vacuum packed and froze. This recipe isn’t bad, but not what I had hoped for. I just found your recipe (wish I would have found this sooner, lol). When it comes time to reheat could I make a glaze/sauce with your marinade? Throw the chicken in the oven for a few? If so, how would I turn your marinade into a glaze? And how much of this marinade would you make? Any suggestions would be much appreciated! Thanks! :)
Do you prefer a particular brand of Chicken Thighs? I’m curious to know if you stick to one brand. Thanks!
I only buy organic jidori chicken thighs from the Japanese food stores near my house (Mitsuwa). The chicken thighs are small, a sure sign that they are probably natural. :)
Looks beautiful. And it was delicious.
it looks delicious
Have you tried this with coconut oil instead of olive oil?
I haven’t but I think it’s a great idea. :)