Chile Lime Chicken Recipe

No ratings yet

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.

Prep Time10

Cook Time12

Marinading Time12

Total Time12 20

Course: Dinner, Main Course

Cuisine: American

Servings:

Calories: 253kcal

Author: Misty

Equipment

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

*You may substitute 2-2.5 lbs of chicken tenders or boneless skinless chicken thighs instead of breasts, if desired.

Tips and 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.

How to store leftovers: Allow to cool fully, then place leftovers in an airtight container and store in the refrigerator for up to 3-4 days.

Freezer instructions: 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 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.

Nutrition