Easy and Flavorful Grilled Chili Lime Chicken
The weather is finally getting warmer, and my grill is ready to cook all of our summer favorites, like grilled veggie kabobs, grilled steaks, and grilled chicken in so many tasty ways.
This new recipe for grilled chicken in a tangy, spicy chili lime marinade will be on my grill often this season. I can’t get over how simple the marinade is, and what an amazing flavor it imparts to simple, inexpensive chicken thighs.
It’s similar to my Mexican Chicken Marinade, but with a slightly different spice blend and the addition of brown sugar.
I’m planning to turn this special grilled chicken into a celebratory meal for Father’s Day, Fourth of July, and maybe even Labor Day too, by pairing it with cilantro lime rice, Mexican street corn, and my favorite easy Mexican fruit salad.
Ingredient Notes
Here’s what you need to make this simple, flavorful Tex-Mex inspired chicken marinade:
Complete list of ingredients and amounts can be found in the recipe card below.
- Chicken: I’m using boneless, skinless chicken thighs today. They’re one of my favorite cuts of chicken to make on the grill as they stay moist and juicy. This marinade also works well with chicken breasts or any other cuts of chicken that you want to grill.
- Olive Oil: Use light olive oil rather than extra virgin so that the flavor of the oil isn’t overpowering. We add oil to the marinade to keep the chicken moist and juicy on the grill.
- Brown Sugar: You can use either light or dark brown sugar here. A little bit of sweetness helps to balance the tart flavor of the lime, and helps the chicken to char up beautifully as it cooks.
- Lime: Use the juice and the zest from a large, juicy lime in this marinade. You’ll notice in the photos that I throw the whole juiced lime skins in the bag too. It just adds so much flavor!
- Chili Powder: This common spice blend adds the perfect amount of heat.
- Garlic: Fresh minced garlic adds a lovely, rich, savory flavor to the chicken.
- Other Spices: Crushed red pepper flakes (you can omit this for a milder flavor outcome), smoked paprika, ground cumin, salt, and black pepper.
Tip!
For spicier grilled chicken, feel free to add a pinch of cayenne pepper or a minced jalapeno to the marinade!
Storing Tips
After you’ve grilled the chicken, allow it to cool, then transfer it to an airtight container. Store leftover chicken in the refrigerator for up to 3 days.
This chicken works really well for meal prep, and is delicious added to a salad or a sandwich the next day.
For longer storage, cooked chicken can be frozen for up to 3 months. When you’re ready to eat it, defrost it in the fridge overnight.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Grilled Chili Lime Chicken
Equipment
- Large bowl or ziptop bag
- Grill, skillet, or baking dish
- Tongs
- Instant-read thermometer
Ingredients
- 3 tablespoons olive oil
- Zest of 1 lime
- Juice of 1 lime
- 3 cloves garlic minced
- 1 tablespoon brown sugar
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- 1 ½ teaspoons kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
- 2 pounds (900 g) boneless, skinless chicken thighs (or breasts)
- Fresh cilantro for garnish
Instructions
- Prepare the Marinade: In a large bowl or ziptop bag, whisk together olive oil, lime zest, lime juice, garlic, brown sugar, chili powder, smoked paprika, cumin, salt, black pepper, and red pepper flakes.
- Marinate the Chicken: Add the chicken thighs to the marinade and toss to coat thoroughly. Cover the bowl or seal the ziptop bag and refrigerate for at least 30 minutes, or up to 24 hours for maximum flavor.
- Cook the Chicken: Remove the chicken from the marinade, letting any excess marinade drip off. Grill, pan-fry, or bake the chicken until cooked through and the internal temperature reaches 165°F (74°C).
- Rest and Serve: Let the chicken rest for 5 minutes before serving. Garnish with additional cilantro and lime wedges.
Notes:
- Instead of grilling the marinated chicken, you can either pan-sear it on the stove using a cast iron skillet or grill pan, or bake it. To bake chicken thighs, preheat the oven to 350°F (180°C) and add the chicken to a rimmed baking dish lined with parchment paper. Bake for 15-20 minutes, or until done.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Chicken thighs are my favorite, but feel free to use any cut of chicken that you like. This marinade is also perfect for other proteins like fish, steak, or pork.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
What to Serve with Chili Lime Chicken
This grilled chicken has a definite Mexican flair, and so it will pair well with any of your favorite taco night side dishes. Try any of these favorites:
- Cilantro Lime Rice or Mexican Rice
- Mexican Pasta Salad with creamy dressing
- Tortilla chips and Slow Cooker Queso
- Mexican Street Corn Salad
- Cowboy Caviar
- Crock Pot Pinto Beans
- For dessert, try Churro Cheesecake or Strawberry Tres Leches Cake!
More Dinners to Make on the Grill!
Chicken Spiedini with Garlic Butter Amogio Sauce
Grilled Harissa Chicken Recipe
Mahi Mahi Fish Tacos
Grilled Beef Kabobs
Change things up with this new and exciting way to make grilled chicken! This chili lime chicken marinade is sure to be a new summertime favorite.
Grilled Chicken Recipe Tips
- Clean the grill. It’s important to clean your grill grates really well after you’ve preheated them. Coat the grates with a bit of oil as well to keep anything from sticking.
- Use a meat thermometer when grilling chicken. The chicken is done when it reaches an internal temperature of 165°F (74°C).
- Let the chicken rest for 5 minutes or so after you take it off the grill. This gives the juices in the meat time to redistribute and keeps the chicken thighs juicy.
- Try it with other meats. This marinade will be delicious with shrimp, fish, steak, or pork too.
- Make ahead/freezer method: Add the chicken to the marinade in a freezer bag. Freeze right away, storing it in the freezer for up to 3 months. Before cooking, let the chicken thaw overnight in the fridge, in the marinade.
- I have more marinades for you to try! See my list of 6 easy chicken marinades to find one for every type of meal.
Chili Lime Chicken Recipe FAQs
How long should chicken thighs be marinated?
Ideally, allow the chicken to marinate in the chili lime mixture for a few hours. The minimal amount of marinating time is 30 minutes, but you can leave it in the fridge marinating for up to 24 hours. Avoid marinating longer than this, as the acidity from the lime juice will start to break down the muscle fibers too much.
Should I marinate meat in the fridge or on the counter?
For food safety reasons, you should always marinate raw meats in a container in the refrigerator. If you’re marinating in a bag, I suggest placing the bag in a large bowl or on a tray just in case of any spills or leaks.
What if I don’t have a grill?
Instead of grilling the marinated chicken, you can either pan-sear it on the stove using a cast iron skillet or grill pan, or bake it. To bake chicken thighs, preheat the oven to 350°F (180°C) and add the chicken to a rimmed baking dish lined with parchment paper. Bake for 15-20 minutes, or until done.
Can I use bone-in chicken?
Yes! The cooking time will be a bit longer if you decide to use chicken pieces with bones, but the rest of the recipe remains the same.
Why is my grilled chicken dry?
Dry chicken is almost always a result of overcooking. Keep a close eye on your chicken once it’s on the grill, and pull it off as soon as it’s fully cooked.
Leave a Review!