Zesty Chili-Lime Grilled Chicken Recipe

This Chili Lime Grilled Chicken is juicy and full of bright, smoky flavor. The chicken soaks up a zesty marinade made with chiles, cumin, garlic, olive oil and fresh lime — an ideal dish for summer grilling. Serve with fresh pico de gallo, cauliflower rice, brown rice, or in tacos for a satisfying meal.

We love to grill all summer long, so a simple, reliable marinade is a must-have. This chili-lime blend is one of our favorites: it uses a mix of ancho and chipotle chili powders with cumin, coriander and paprika, rounded out with olive oil, garlic, lime juice and fresh cilantro. The ingredients are straightforward and pantry-friendly, and the result is bold, balanced flavor that complements many sides and preparations.

This marinade works well on chicken breasts, thighs or even shrimp and fish. It’s terrific for tacos, salads, grain bowls or served simply with a side of vegetables. For a full plate, try it with rice and a fresh salsa or pico de gallo and a bright salad on the side.

Ingredients You’ll Need

• Chicken – 2 pounds boneless, skinless chicken breasts. You can substitute boneless thighs if you prefer.
• Olive oil – 2 tablespoons to carry the flavors and help prevent sticking while grilling.
• Garlic – 1 clove, minced.
• Chili powders – 1 1/2 tsp ancho chili powder and 1/2 tsp chipotle chili powder for a smoky, mild heat.
• Spices – 1 1/2 tsp ground cumin, 1 1/2 tsp ground coriander and 1 tsp paprika.
• Lime – juice and zest of 1 lime for bright acidity.
• Fresh cilantro – about 2 tablespoons, chopped.
• Salt and black pepper – to taste.

How to Make Chili Lime Grilled Chicken

1. Make the marinade. In a small bowl whisk together the olive oil, minced garlic, ancho and chipotle chili powders, cumin, coriander, paprika, lime juice and lime zest, and chopped cilantro. Season the marinade lightly with salt and pepper.
2. Marinate the chicken. Place the chicken in a large resealable bag or a covered container and pour the marinade over it. Massage the chicken so the marinade coats each piece. Refrigerate for at least 30 minutes; for best flavor, marinate 4–8 hours or overnight.
3. Grill the chicken. Preheat your grill or a grill pan to medium-high and oil the grates or pan to prevent sticking. Grill the chicken 5–7 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C).
4. Rest and serve. Remove the chicken from the heat and let it rest for 5 minutes before slicing. Serve with fresh pico de gallo, rice, roasted vegetables, or in tortillas.

Marinating and Meal Prep

For the most vibrant flavor, marinate the chicken several hours or overnight. If you’re short on time, 30–60 minutes will still impart good flavor. If you don’t have a grill, cook the chicken on a hot skillet or roast it in a 400°F oven for about 20–25 minutes, depending on thickness, until it reaches 165°F.

This recipe is ideal for meal prep. Cooked, sliced chicken keeps well in an airtight container in the refrigerator for 3 to 4 days and reheats nicely or can be served cold over salads and grain bowls. The flavors often mellow and deepen after a day, making leftovers especially tasty. To scale up, double the marinade and protein to feed a larger crowd.

Chili Lime Grilled Chicken

Ingredients

• 2 lb boneless, skinless chicken breasts
• 2 Tbsp olive oil
• 1 clove garlic, minced
• 1 1/2 tsp ancho chili powder
• 1/2 tsp chipotle chili powder
• 1 1/2 tsp ground cumin
• 1 1/2 tsp ground coriander
• 1 tsp paprika
• Salt and black pepper, to taste
• Juice and zest of 1 lime
• 2 Tbsp chopped cilantro

Instructions

1. Whisk together the olive oil, garlic, spices, lime juice, lime zest and chopped cilantro.
2. Season the chicken with salt and pepper, place it in a large resealable bag or container and pour the marinade over the chicken. Refrigerate at least 30 minutes, ideally 4–8 hours or overnight.
3. Preheat the grill or a grill pan to medium-high heat and oil the grates to prevent sticking.
4. Grill the chicken 5–7 minutes per side or until cooked through and an instant-read thermometer reads 165°F (74°C).
5. Remove from the grill and let rest for 5 minutes before slicing. Serve warm with fresh pico de gallo, rice, or in tortillas.

More Chicken Recipes You’ll Love

• Firecracker Chicken Stir Fry
• Grilled Bruschetta Chicken
• Easy Baked Chicken Tenders
• Greek Chicken Kabobs with Tzatziki
• Turmeric Ginger Grilled Chicken

Hope you enjoy this Chili Lime Grilled Chicken. If you try it, please leave a review and tag me on Instagram with @eaturselfskinny — I love seeing your recreations!