This Chili Lime Chicken is full of zesty flavor! It’s juicy chicken marinated in tangy lime juice and spicy chili, making every bite exciting and delicious.
Perfect for grilling or baking, this dish is super easy to whip up. I love serving it with a fresh salad or rice for a tasty meal that everyone enjoys. Yum!
Key Ingredients & Substitutions
Chicken Thighs: I love using boneless, skinless chicken thighs for their juicy texture. You could swap these out for chicken breasts, but they might need a bit more cooking time to stay moist.
Olive Oil: Virgin olive oil is perfect for marinades, but avocado oil is a great substitute. It has a higher smoke point and a mild flavor.
Lime Juice and Zest: Fresh lime juice is key for flavor! If you don’t have limes, lemon juice can work in a pinch. Just know it will have a different taste.
Garlic: Fresh minced garlic boosts flavor significantly. If you’re in a hurry, garlic powder may be used instead, but fresh is always best!
Chili Powder: Adjust the chili powder for your spice preference. If you want it less spicy, use paprika or leave it out entirely. For a kick, try adding cayenne pepper too!
Brown Sugar or Honey: This adds sweetness to balance the acid in the lime. You can skip it if you prefer a tangy dish or use maple syrup as a substitute.
How Do You Make Sure Your Chicken Stays Juicy and Flavorful?
Marinating is the secret to juicy, flavorful chicken! Allowing the chicken to soak in the marinade helps infuse it with flavor and moisture. Here’s how to do it well:
- Combine all marinade ingredients in a bowl and whisk until blended.
- Choose a resealable bag or shallow dish for marinating, making sure to coat the chicken evenly.
- Refrigerate for at least 30 minutes, but 2 hours gives the best flavor. Avoid marinating too long, as the acid can break down the chicken’s texture.
When cooking, make sure your grill or skillet is hot enough to seal in the juices. Flip the chicken just once for that perfect char!
How to Make Chili Lime Chicken?
Ingredients You’ll Need:
For the Chicken:
- 4 to 6 boneless, skinless chicken thighs
For the Marinade:
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice (about 1 lime)
- Zest of 1 lime
- 2 cloves garlic, minced
- 1 to 2 teaspoons chili powder (adjust to taste)
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1 teaspoon brown sugar or honey (optional for slight sweetness)
- Salt and black pepper to taste
For Garnish and Serving:
- Fresh cilantro, chopped for garnish
- Lime wedges, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time to mix the marinade and coat the chicken, plus a minimum of 30 minutes to up to 2 hours for marinating. Cooking the chicken on the grill or in a skillet will take about 15 minutes. Altogether, you’re looking at roughly 45 minutes to 2 hours, depending on marinating time!
Step-by-Step Instructions:
1. Make the Marinade:
In a medium bowl, combine the olive oil, fresh lime juice, lime zest, minced garlic, chili powder, smoked paprika, ground cumin, onion powder, cayenne pepper (if you’re adding it), brown sugar or honey, and a pinch of salt and black pepper. Whisk everything together until it’s well blended. This will be your flavorful marinade!
2. Marinate the Chicken:
Take your chicken thighs and place them in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is nicely coated. Seal the bag or cover the dish and place it in the refrigerator to marinate. Ideally, let it sit for at least 30 minutes, but if you have time, 2 hours will really enhance the flavor.
3. Preheat Your Cooking Surface:
While the chicken is marinating, preheat your grill or a skillet over medium-high heat. This is crucial for achieving a nice sear on your chicken!
4. Cook the Chicken:
Once marinating is done, remove the chicken from the bag or dish, allowing any excess marinade to drip off. Discard the leftover marinade. Place the chicken on the grill or skillet. Cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and you see nice char marks.
5. Serve the Chicken:
Once cooked, transfer the chicken thighs to a serving dish. Garnish generously with freshly chopped cilantro. Serve with lime wedges on the side for squeezing over the chicken. This adds a delightful tang!
6. Optional Extras:
If you’d like a complete meal, serve the chili lime chicken with steamed rice or a refreshing side salad. Enjoy your delicious creation!
Can I Use Chicken Breasts Instead of Thighs?
Absolutely! Chicken breasts can be used as a substitute, but keep in mind that they may dry out more quickly than thighs. To keep them juicy, avoid overcooking and consider marinating them for a longer period.
Can I Make This Recipe Spicier?
Yes, you can easily amp up the heat! Add more chili powder or cayenne pepper to the marinade. You could also include diced jalapeños or a splash of hot sauce when cooking for an extra kick!
How Long Can I Store Leftovers?
Leftover chili lime chicken can be stored in an airtight container in the fridge for up to 3 days. When reheating, make sure to warm it gently to prevent dryness!
Can I Freeze This Chicken?
Yes, you can freeze the marinated chicken before cooking! Just place it in a freezer-safe bag, seal it tightly, and freeze for up to 3 months. Thaw in the fridge overnight before cooking.
