Chili Lime Chicken (Printable)

Marinated chicken with lime, chili and cilantro, grilled for a bright, smoky main; serves 4, gluten- and dairy-free.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 1.5 pounds)

→ Marinade

02 - 3 tablespoons olive oil
03 - Zest of 2 limes
04 - Juice of 2 limes
05 - 2 tablespoons fresh cilantro, finely chopped
06 - 2 teaspoons chili powder
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon ground cumin
09 - 1 teaspoon garlic powder
10 - 1/2 teaspoon onion powder
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon ground black pepper
13 - 1/4 teaspoon cayenne pepper (optional, for additional heat)

→ To Serve

14 - Fresh lime wedges
15 - Chopped cilantro

# How to Make It:

01 - In a large mixing bowl, combine olive oil, lime zest, lime juice, chopped cilantro, chili powder, smoked paprika, ground cumin, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Whisk until thoroughly blended.
02 - Place chicken breasts into the marinade, ensuring each piece is well coated. Cover and refrigerate for a minimum of 20 minutes and up to 2 hours for enhanced flavor.
03 - Set grill or grill pan to medium-high heat and allow to preheat thoroughly.
04 - Remove marinated chicken from the bowl, allowing excess marinade to drip off. Place chicken on grill and cook for 6 to 7 minutes on each side, or until an internal temperature of 165°F is reached and juices run clear.
05 - Transfer chicken to a cutting board and let rest for 5 minutes. Slice and serve garnished with fresh lime wedges and chopped cilantro.

# Expert Suggestions:

01 -
  • The marinade does all the heavy lifting, infusing each bite with layers of flavor you’d swear came from hours of work.
  • This chicken is wildly versatile—serve it over rice, tuck it in tacos, or just slice up with some fresh limes and you’re golden.
02 -
  • I once rushed the marinade time and the flavor just didn’t soak in as much—don’t skip the wait.
  • Using chicken directly from the fridge made grilling uneven; let it sit out a bit before cooking for better results.
03 -
  • If using wooden skewers, soak them first to prevent burning.
  • Brushing the grill with oil first keeps the chicken from sticking and gives you those gorgeous grill marks.

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