It only takes 10 minutes to make the most flavorful Chili Lime Chicken Marinade! Living in the desert means we grill a lot, so we have a pretty reliable formula for a marinade the whole family gets excited about: fat + acid + concentrated flavor. In this recipe, olive oil keeps the meat juicy, fresh lime juice keeps it tender, and a combination of fresh cilantro, chipotle powder, and spices packs it with flavor.
Whether cooked on the grill or in a skillet, this chicken is delicious all on it's own or piled in burritos, bowls, and more!
Marinades are hands-down the best way to give your chicken maximum flavor and tender, juicy texture with practically no effort. Our most-made marinade ever is this Balsamic Vinegar Marinade. But this Lemon Chicken Marinade and this Hot Honey Marinade are also pretty high on my list of favorites.
This Chili Lime Marinade is the one I turn to when I'm looking for a Southwest-inspired flavor that goes with just about anything.
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Why I keep making this marinade
I'm excited to share this recipe because it's one I've been making versions of for literally years. Here are a few reasons why.
- It is naturally tenderized and juicy thanks to the fresh lime juice.
- It freezes excellently, making a great prep-ahead dinner.
- It's a flexible recipe that can be adjusted easily with what you have on hand. Variation ideas are included below.
Ingredients for chili lime chicken marinade
This is a super simple marinade with common ingredients found at any grocery store. Here are a few quick tips that will help you maximize the results.
- Olive oil: You can use regular or light olive oil, or even avocado oil. Regular olive oil is my preference because it adds the most flavor.
- Cilantro: I find it best to chop it, then measure it to ensure you have enough. It shrinks quite a bit once it's chopped.
- Lime juice and lime zest: Only use fresh limes, the bottled juice is just not the same. I use a microplane for easy zesting, then a metal juicer.
- Honey: A little goes a long way. For easy measuring, I suggest lightly spraying the measuring spoon with oil first - the honey should glide right out.
- Garlic: I have used fresh garlic cloves minced with this garlic press, and I've used pre-minced garlic as well.
- Chili powder: I've probably used 3-4 different brands with success. The one I turn to most often is the Simply Organic brand.
- Cumin: Use ground cumin, not whole seeds.
- Kosher salt and black pepper: Table salt does not have the same flavor or saltiness, so it's important to use kosher salt. I also often use pink salt with good results.
- Chicken: This marinade works well with chicken breasts, chicken tenders or boneless skinless chicken thighs. To maximize flavor, cut the breasts in half horizontally before marinating.
Helpful kitchen tools
How to make chili lime chicken
This marinade will be ready in a jiffy no matter how you make it, but I suggest grabbing all your ingredients out in front of you for quick measuring.
Start by whisking all of the ingredients together in a bowl or glass measuring cup. I like to whisk strongly for 30-60 seconds to help the lime juice and oil emulsify slightly, which will help the marinade hold together.
If using chicken breast, cut them in half horizontally first. Then place the chicken in a freezer-safe gallon bag.
Pour the marinade on top, zip the bag well, and mix it around so that the marinade coats every side evenly. Allow to sit in the refrigerator for 1-2 hours minimum, but ideally overnight.
When it is time to cook, heat a charcoal or gas grill over medium to medium-high heat. Cook for 4-6 minutes on the first side, until the edges begin to change color and nice grill lines have formed.
Flip the chicken and cook another 4-5 minutes, or until a thermometer reads the internal temperature as 165F. Remove from the grill and allow to rest for 5 minutes before serving.
How long to marinate chicken
Conventional wisdom says not to marinate chicken in citrus juice for more than a couple hours because the acid in the juice can create a mushy texture. Honestly, I haven't found that to be the case with this marinade. In my experience, it is the most flavorful and juicy when I allow it to marinate for 6+ hours in the refrigerator, up to overnight. However, I do not suggest marinating it longer than 24 hours.
How to serve this chicken
You can serve this as a main dish alongside Cilantro Lime Rice, Borracho Beans, and even Key Lime Pie if you want an extra special meal.
You can also chop it small and use it in Mexican burrito bowls, add it on top of a Mexican Salad, inside Smothered Burritos, quesadillas, or chicken tacos.
Variations
This recipe is flexible and forgiving. Try any of these variations to mix it up.
- Use chipotle chili powder for more smokey flavor. I love the Trader Joe's brand!
- Add orange zest and orange juice to compliment the lime, or replace the lime with orange completely. You could also use lemon juice and zest.
- Substitute ½ teaspoon garlic powder instead of fresh garlic.
- Use maple syrup instead of the honey.
- Add diced jalapenos for a spicy kick!
FAQs
Allow to cool fully, then place leftovers in an airtight container and store in the refrigerator for up to 3-4 days.
Yes, in fact one of my favorite things to do is double the recipe and freeze one for later! Just mix it up, toss the meat in, and pop it in the freezer. When you're ready to cook, just thaw it out and cook as directed. You can also freeze the marinade on its own and just add it to thawed chicken the morning you plan to grill.
Tips & tricks
- Zest the limes before you juice them... trust me from experience 😉
- Make sure every bit of the meat gets coated in the marinade (sometimes it sticks together, leaving sections plain). Then allow it to marinade as long as you have (up to 24 hours) for the most flavor.
- Leave the pieces undisturbed as they cook for the prettiest grill lines.
- For the juiciest chicken, create a two-zone cooking fire. That means one side of the grill is heated to medium/medium-high heat and the other side is low heat. If the outside of the chicken is getting done too quickly, move it over to the low side to allow it to finish cooking.
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Recipe
Chile Lime Chicken Recipe
Equipment
- Long tongs
Ingredients
- ½ cup olive oil
- ¼ cup fresh cilantro (chopped then measured, about ½ small head)
- 3 tablespoon fresh lime juice
- 2 tablespoon honey
- 1 tablespoon lime zest
- 2 teaspoon garlic minced
- 2 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 3 boneless skinless chicken breasts (about 2-2.5 lbs) cut in half horizontally (*see note)
Instructions
- Whisk all of the ingredients together in a bowl or glass measuring cup, mixing strongly for 30-60 seconds to help the oil emulsify slightly, which will help the marinade hold together.½ cup olive oil, ¼ cup fresh cilantro, 3 tablespoon fresh lime juice, 2 tablespoon honey, 1 tablespoon lime zest, 2 teaspoon garlic, 2 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon kosher salt, 1 teaspoon ground black pepper, 3 boneless skinless chicken breasts (about 2-2.5 lbs)
- If using chicken breasts, cut them in half horizontally first. Place the chicken in a freezer-safe gallon bag or freezer-safe container and pour over the marinade, making sure every side of the chicken gets covered. Allow to sit in the refrigerator for at least 1-2 hours, but overnight is best.
- When it is time to cook, heat a charcoal or gas grill over medium to medium-high heat. Cook for 4-6 minutes on the first side, until the edges begin to change color and nice grill lines have formed.
- Flip the chicken and cook another 4-5 minutes, or until a thermometer reads 165F. Remove from the grill and allow to rest for 5 minutes before serving.
Notes
- Zest the limes before you juice them... trust me from experience 😉
- Make sure every bit of the meat gets coated in the marinade (sometimes it sticks together, leaving sections plain). Then allow it to marinade as long as you have (up to 24 hours) for the most flavor.
- Leave the pieces undisturbed as they cook for the prettiest grill lines.
- For the juiciest chicken, create a two-zone cooking fire. That means one side of the grill is heated to medium/medium-high heat and the other side is low heat. If the outside of the chicken is getting done too quickly, move it over to the low side to allow it to finish cooking.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
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