Chili Lime Chicken Recipe: A Zesty, Juicy, and Flavor-Packed Favorite

Chili Lime Chicken is the kind of recipe that hits every flavor note perfectly. It brings together the bold heat of chili with the bright, refreshing tang of lime for a combination that’s impossible to resist. The chicken is marinated in a blend of citrus juice, spices, and herbs, then seared or grilled until it’s juicy, golden, and caramelized. The charred edges carry the flavor of the marinade beautifully. This dish is perfect for everything from meal prep to a summer BBQ. It can be served over rice, wrapped in tortillas, or sliced over a fresh salad. The marinade does most of the heavy lifting, transforming simple chicken into something that tastes gourmet. It’s quick to put together, customizable in spice level, and incredibly satisfying. Whether you’re cooking for yourself or hosting a crowd, Chili Lime Chicken is sure to be a crowd-pleaser.

Reasons to Savor This Dish

This chicken recipe offers the perfect balance of smoky, tangy, and spicy notes that make each bite unforgettable. It’s easy enough for weeknights yet impressive enough for entertaining guests. The ingredients are simple and fresh, with no need for complicated techniques. Whether grilled, pan-seared, or baked, the result is always juicy and flavorful. Its versatility makes it great for tacos, grain bowls, or straight off the skewer.

Cooking Time:

• Prep Time: 10 minutes (plus marinating time)
• Cook Time: 15 minutes
• Total Time: 25 minutes (plus 30 minutes to 2 hours marinating)
• Servings: 4

Ingredients:

• 1.5 lbs boneless skinless chicken thighs or breasts
• 2 tablespoons olive oil
• Juice and zest of 2 limes
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional)
• Salt and black pepper to taste
• Chopped cilantro, for garnish (optional)

Instructions:

1. Marinate the Chicken

In a bowl, whisk together olive oil, lime juice and zest, garlic, chili powder, paprika, cumin, onion powder, cayenne pepper (if using), salt, and pepper. Add chicken and toss to coat. Cover and marinate in the fridge for at least 30 minutes or up to 2 hours.

2. Cook the Chicken

Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade, shaking off excess. Cook for 6-7 minutes per side, or until internal temperature reaches 165°F. Let rest for 5 minutes.

3. Slice and Serve

Slice the chicken and garnish with fresh cilantro. Serve with your favorite sides such as rice, tortillas, or salad.

Variations:

• Tropical Twist: Add pineapple juice to the marinade for a sweeter contrast.
• Creamy Finish: Serve with avocado crema or sour cream on the side.
• Low-Carb: Pair with cauliflower rice or lettuce wraps.
• Spice Swap: Use chipotle powder for a smokier heat.

Equipment You’ll Need:

• Mixing bowl
• Grill pan or skillet
• Tongs or spatula
• Meat thermometer (optional)

Nutritional Information:

• Calories: ~270 per serving
• Protein: 30g
• Carbs: 3g
• Fat: 15g

Storage Tips:

1. Refrigeration: Store cooked chicken in an airtight container for up to 4 days.
2. Freezing: Freeze leftovers for up to 2 months. Thaw overnight in the fridge before reheating.
3. Reheating: Warm in a skillet or microwave until heated through.
4. Meal Prep: Slice and portion the chicken with sides into containers for easy grab-and-go lunches.

My Cooking Experience:

The first time I made Chili Lime Chicken, it was for a small backyard BBQ. I was amazed by how quickly it disappeared from the serving platter. Since then, I’ve experimented with different spice levels and even grilled it on skewers. It always turns out juicy with a flavorful crust that’s slightly charred. It’s a go-to recipe when I want something vibrant, bold, and satisfying with minimal effort. I often pair it with corn salad or grilled veggies for a complete meal.

Conclusion:

Chili Lime Chicken is the kind of dish that impresses without stress. The marinade infuses every bite with bold flavors while keeping the chicken juicy and tender. It’s perfect for weeknight dinners, cookouts, or meal prep. With a flexible flavor profile and easy steps, this recipe is one you’ll want to make again and again. Give it a try and enjoy the zesty kick it brings to your table.

Admin

chili lime chicken

Chili Lime Chicken is the kind of recipe that hits every flavor note perfectly. It brings together the bold heat of chili with the bright, refreshing tang of lime for a combination that’s impossible to resist. The chicken is marinated in a blend of citrus juice, spices, and herbs, then seared or grilled until it's juicy, golden, and caramelized. The charred edges carry the flavor of the marinade beautifully. This dish is perfect for everything from meal prep to a summer BBQ. It can be served over rice, wrapped in tortillas, or sliced over a fresh salad. The marinade does most of the heavy lifting, transforming simple chicken into something that tastes gourmet. It’s quick to put together, customizable in spice level, and incredibly satisfying. Whether you're cooking for yourself or hosting a crowd, Chili Lime Chicken is sure to be a crowd-pleaser.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: chicken

Calories: 270

Ingredients Method Notes

Ingredients

  

• 1.5 lbs boneless skinless chicken thighs or breasts
• 2 tablespoons olive oil
• Juice and zest of 2 limes
• 2 cloves garlic minced
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper optional
• Salt and black pepper to taste
• Chopped cilantro for garnish (optional)

Method

 

1. In a bowl, whisk together olive oil, lime juice and zest, garlic, chili powder, paprika, cumin, onion powder, cayenne pepper (if using), salt, and pepper. Add chicken and toss to coat. Cover and marinate in the fridge for at least 30 minutes or up to 2 hours.
2. Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade, shaking off excess. Cook for 6-7 minutes per side, or until internal temperature reaches 165°F. Let rest for 5 minutes.
3. Slice the chicken and garnish with fresh cilantro. Serve with your favorite sides such as rice, tortillas, or salad.

Notes

1. Refrigeration: Store cooked chicken in an airtight container for up to 4 days.
2. Freezing: Freeze leftovers for up to 2 months. Thaw overnight in the fridge before reheating.
3. Reheating: Warm in a skillet or microwave until heated through.

Meal Prep: Slice and portion the chicken with sides into containers for easy grab-and-go lunches.