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Grilled Chili Lime Chicken is made with tender and juicy grilled chicken with the best chili lime marinade! This is one that your family will love!
Hey hey it’s Tiffany from Creme de la Crumb here to share one of my very favorite go-to weeknight dinner recipes with you. Grilled chicken is a staple in my house, all year round but especially in the Spring and Summer time, and now that the weather has been warming up, I’ve been using my grill several times a week in celebration.
This simple chili lime marinade can work its magic in as little as a half hour but if you think ahead, it’s 10 times better if you can let it hang out in the fridge for a few hours. Serve it up with a side salad or your favorite Spring veggies and kick off grilling season with this tasty chili lime grilled chicken!
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Grilled Chili Lime Chicken
Equipment
- Grill
Ingredients
- 2 pounds boneless skinless chicken thighs
- 1 tablespoon apple cider vinegar
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons fresh lime juice
Instructions
- To make the marinade, add 1 tablespoon apple cider vinegar, 2 teaspoons chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, ¼ teaspoon ground black pepper, and 2 tablespoons fresh lime juice to a small bowl and whisk to combine.
- Add 2 pounds boneless skinless chicken thighs to a large ziplock bag and top with the marinade. Make sure all of the chicken is coated with the marinade, then press all the excess air out of the bag and seal. Place the marinating chicken in the refrigerator for at least 30 minutes, or up to 8 hours for deeper flavor.
- Before cooking, preheat the grill to medium-high. Use tongs to transfer the chicken to the grill, then discard the marinade.
- Grill the chicken for 6-8 minutes on each side or until cooked through and the thickest part of the chicken reaches 165 degrees Fahrenheit on a thermometer. Serve immediately.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi,
Is it a problem to marinate overnight?
That should be fine.
Hi I am about to try this recipe. The video shows that oil is added, however, the recipe itself does not list oil as an ingredient. I am going to add 3 tablespoons of oil and I am hoping this will be good.
Definitely needs the oil!!!!! Thank you!!!!
Tried this recipe just now and the chicken is absolutely delicious! I prepared the chicken to use in burrito bowls, with rice, beans, pico – so good. I only marinated for little over an hour but I did slice the breasts in half, so they were thinner. I plan to make this often.
Made this tonight and it was very tasty! We made x2 but used x3 for the marinade for extra flavor. Marinated it in the fridge for about 6 hours. Tossed on the grill and it was done in no time. Everyone loved it! Thanks for a great recipe!
I have made this a few times now. Very good!! Muy bueno!!
This marinade is delicious and a favorite. There was a grocery store in Arizona that sold chicken in a marinade that looked very similar so I had to try it. It is exactly as we remembered.
I added one tablespoon of olive oil and increased the lime juice by one tablespoon. Used chicken thighs with the skin (trimmed a lot off) and marinated for about 5 hours.
Served it with riced cauliflower seasoned with cilantro and lime.
So good, thank you.
I made this tonight, and it was soo flavorful. My husband is a very picky eater and he said it was delicious!! Thank you for this great recipe. I will definitely save this one for myself.
I’m making the chilie lime chicken recipe w dark chicken cutlets. And the marinade seems too pasty. Am I missing an ingredient… olive oil?? Marinade should be more liquidity I think.