Chili Lime Grilled Chicken

$- 4 boneless, skinless chicken breasts - 1/4 cup fresh lime juice (about 2 limes) - 2 tablespoons olive oil - 2 tablespoons honey - 2 cloves garlic, finely minced - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1/2 teaspoon smoked paprika - 1/2 teaspoon sea salt - 1/4 teaspoon freshly ground black pepper - Zest of 1 lime To make this dish amazing, start with good chicken. Boneless, skinless chicken breasts work best. They cook evenly and soak up the flavors well. Fresh lime juice and zest add a bright taste. The olive oil keeps the chicken moist, while honey adds a hint of sweetness. Garlic and spices like chili powder and cumin bring warmth and depth to the dish. - Fresh cilantro, finely chopped - Lime wedges For a pop of color and taste, add fresh cilantro. It brightens the plate and the flavor. Lime wedges give an extra zest when you squeeze them on top. These garnishes not only make the dish look great but also enhance the overall experience. {{ingredient_image_2}} To make the marinade, gather these ingredients: - 1/4 cup fresh lime juice - 2 tablespoons olive oil - 2 tablespoons honey - 2 cloves garlic, finely minced - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1/2 teaspoon smoked paprika - 1/2 teaspoon sea salt - 1/4 teaspoon freshly ground black pepper - Zest of 1 lime In a mixing bowl, combine the lime juice, olive oil, honey, and minced garlic. Next, add the chili powder, ground cumin, smoked paprika, sea salt, black pepper, and lime zest. Whisk all the ingredients together until smooth. For the right consistency, ensure the honey dissolves well. If it feels too thick, add a splash of lime juice. This will help coat the chicken evenly. Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure each piece is coated well. If using a bag, massage the marinade into the chicken for better flavor. Seal the bag or cover the dish with plastic wrap. Marinate in the fridge for at least 30 minutes. For richer flavor, marinate for up to 2 hours. This allows the chicken to absorb all those tasty flavors. Before grilling, preheat your outdoor grill to medium-high heat. This helps ensure even cooking for the chicken. Once the chicken has marinated, take it out of the bag or dish. Let any excess marinade drip off. Discard the leftover marinade to keep it safe. Place the chicken on the grill. Cook for about 6-7 minutes on each side. To check for doneness, the internal temperature should reach 165°F (75°C). You want the surface to be charred and caramelized for great flavor. After grilling, let the chicken rest for 5 minutes. This helps keep the juices inside, making it moist and tender. Before serving, add freshly chopped cilantro on top, along with lime wedges for extra zest. To make a great marinade, you need balance. I suggest using lime juice, honey, olive oil, and spices. Each ingredient adds a unique flavor. For a deeper taste, let the chicken sit in the marinade for longer. A good time is 1 to 2 hours. If you want more zest, add lime zest to the mix. You can also try adding a bit of soy sauce or ginger for an extra kick. When grilling, even cooking is key. Start with a clean grill. Preheat it to medium-high heat. This helps the chicken cook evenly. For nice grill marks, place the chicken on the grill at a 45-degree angle. After a few minutes, rotate it for perfect lines. Keep an eye on the time. Grill each side for about 6-7 minutes, or until it reaches 165°F (75°C). Presentation makes a difference. Serve the chicken on a colorful platter. Add lime wedges and a sprinkle of cilantro on top for color. This looks great and adds zest. Pair it with a fresh salad or grilled vegetables. Together, they make a complete meal that everyone will enjoy! Pro Tips Marination Time: For the best flavor, marinate the chicken for at least 2 hours or overnight if possible. This allows the flavors to penetrate deeply. Grill Temperature: Make sure your grill is preheated to medium-high before placing the chicken on it. This will help achieve a nice sear and prevent sticking. Don’t Overcook: Use a meat thermometer to check for doneness. Chicken is safe to eat at an internal temperature of 165°F (75°C) to avoid dryness. Resting Period: Allow the grilled chicken to rest for about 5 minutes before slicing. This helps the juices redistribute, keeping the meat juicy and tender. {{image_4}} You can switch up the protein in this recipe. Instead of chicken, try shrimp or tofu. Shrimp cooks quickly, so grill it for about 2-3 minutes per side. Tofu needs more time, around 4-5 minutes per side. Make sure to marinate both just like the chicken for great flavor. Want more heat? Add cayenne pepper or diced jalapeños to the marinade. Start with a small amount and taste it. For a milder dish, skip the chili powder or use sweet paprika instead. You can also serve it with a cooling dip, like yogurt or sour cream. If grilling isn’t an option, you can bake the chicken. Preheat your oven to 375°F (190°C). Place the marinated chicken on a baking sheet and cook for about 25-30 minutes. Check the internal temperature to ensure it reaches 165°F (75°C). Another option is using a stovetop skillet. Heat a little oil in the skillet over medium heat and cook the chicken for 6-7 minutes per side. This method gives you a nice sear and keeps the chicken juicy. To keep your chili lime grilled chicken fresh, follow these tips: - Let the chicken cool to room temperature. - Place it in an airtight container to prevent moisture loss. - Store in the fridge for up to 4 days. Using glass or BPA-free plastic containers works best. These materials help keep the chicken safe and tasty. Reheating your chicken correctly keeps it juicy. Here’s how: - Microwave: Place chicken on a plate. Cover with a damp paper towel. Heat in 30-second bursts until warm. - Oven: Preheat the oven to 350°F (175°C). Place chicken in a baking dish with a splash of water or broth. Cover with foil. Heat for about 15-20 minutes. Both methods work, but the oven gives a better texture. Enjoy your flavorful chicken! You can marinate the chicken for at least 30 minutes. This gives the chicken a nice flavor. For a deeper taste, marinate for up to 2 hours. If you let it sit longer, the flavors will be more intense. Just don’t go over 24 hours, or the chicken may become too salty and mushy. Yes, you can freeze chili lime grilled chicken. After grilling, let the chicken cool down. Place it in a freezer-safe bag or container. It stays good for about 2 to 3 months. When ready to eat, defrost it in the fridge overnight. You can reheat it in the oven or on the grill. Make sure it’s hot all the way through. This dish pairs well with many sides. Here are a few ideas: - Grilled vegetables like zucchini, bell peppers, and corn. - Fresh salads with avocado, tomatoes, and lime dressing. - Rice or quinoa with herbs for a filling option. - Cold drinks like iced tea or a light beer add a nice touch. These sides balance the flavors of the chicken and make the meal complete. You've learned how to make a tasty chili lime grilled chicken. We covered the key ingredients, step-by-step instructions, and tips for perfecting your dish. You also explored variations and storage methods for leftovers. Now, it’s time to get grilling! Enjoy crafting your meals and impressing your friends with this flavorful recipe. Happy cooking!$

Chili Lime Grilled Chicken

A flavorful grilled chicken dish marinated in a zesty chili lime mixture.

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Prep Time 10

Cook Time 35

Total Time 45

Course Main Course

Cuisine Mexican

Servings 4

Calories 250 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
0.25 cup fresh lime juice
2 tablespoons olive oil
2 tablespoons honey
2 cloves garlic, finely minced
1 tablespoon chili powder
1 teaspoon ground cumin
0.5 teaspoon smoked paprika
0.5 teaspoon sea salt
0.25 teaspoon freshly ground black pepper
1 piece lime zest
to taste fresh cilantro, finely chopped (for garnish)

Instructions

In a mixing bowl, combine the fresh lime juice, olive oil, honey, minced garlic, chili powder, ground cumin, smoked paprika, sea salt, black pepper, and lime zest. Whisk vigorously until the mixture is smooth and all ingredients are well incorporated.
Place the chicken breasts into a resealable plastic bag or a shallow dish. Carefully pour the marinade over the chicken, ensuring that each breast is thoroughly coated. For optimal flavor, massage the marinade into the chicken if using a bag.
Seal the plastic bag or cover the dish with plastic wrap, then refrigerate for a minimum of 30 minutes, though marinating for up to 2 hours is recommended for a deeper flavor profile.
Preheat your outdoor grill to medium-high heat, ensuring it is well-prepared for even cooking.
Once the chicken has marinated, remove it from the bag or dish, allowing any excess marinade to drip off before discarding the remaining marinade.
Grill the chicken for approximately 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the surface is beautifully charred and caramelized.
Once grilled, transfer the chicken to a plate and let it rest for about 5 minutes. This step ensures the juices redistribute, keeping the chicken moist.
Before serving, garnish the grilled chicken with an ample amount of freshly chopped cilantro, and offer lime wedges on the side for an extra citrusy kick.

Notes

For optimal flavor, marinate for up to 2 hours. Serve with lime wedges.

Keyword chili lime, grilled chicken, marinated chicken