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Chili Lime Grilled Chicken Recipe

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★★★★

3.9 from 22 reviews

This Chili Lime Grilled Chicken recipe features juicy, marinated chicken thighs bursting with zesty lime, smoky paprika, and a hint of spice from chili powder and sriracha. Perfect for a quick and flavorful meal, the chicken is marinated, then grilled or pan-cooked for a tender and delicious dish garnished with fresh cilantro.

Ingredients

Scale

Chicken

  • 1½ lb boneless skinless chicken thighs (about 6 chicken thighs)

Marinade

  • ⅓ cup olive oil
  • 2–3 Tbsp honey
  • 1 Tbsp sriracha
  • 3 Tbsp fresh lime juice
  • 2 tsp lime zest
  • ¾ tsp garlic powder
  • 1 tsp paprika
  • 2 tsp chili powder
  • ½ tsp oregano
  • ½ tsp black pepper
  • ½ tsp sea salt

Garnish

  • ¼ cup chopped fresh cilantro (optional, for serving)

Instructions

  1. Marinate: In a small bowl, combine olive oil, honey, sriracha, fresh lime juice, lime zest, garlic powder, paprika, chili powder, oregano, black pepper, and sea salt. Whisk well to blend all ingredients into a marinade. Remove 2-3 tablespoons of this marinade and set aside for later use when grilling or cooking. Cover and refrigerate if marinating in advance.
  2. Coat Chicken: Place the chicken thighs in a large bowl or resealable plastic bag. Pour the remaining marinade over the chicken, tossing or massaging the marinade into the meat thoroughly to ensure every piece is well coated.
  3. Rest and Marinate: Let the chicken marinate for a minimum of 30 minutes and up to 4 hours in the refrigerator. Avoid marinating longer than 4 hours due to the lime juice’s acidity which can break down the chicken texture.
  4. Bring to Room Temperature: When ready to cook, remove the chicken from the refrigerator and allow it to come to room temperature for 20 to 30 minutes. This promotes even cooking.
  5. Grill the Chicken: Preheat your grill to medium-high heat. Place the chicken thighs, presentation side down, directly on the grill grates. Cook for 5-7 minutes until the chicken easily releases from the grill and has nice grill marks.
  6. Flip and Finish Grilling: Flip the chicken thighs and continue grilling for another 5-7 minutes. In the last 2-3 minutes of grilling, brush the reserved marinade over each side of the chicken to enhance flavor and glaze the meat. Ensure the internal temperature reaches 165°F for safe consumption.
  7. Rest the Chicken: Remove the chicken from the grill and allow it to rest for about 5 minutes. Resting locks in the juices, keeping the chicken tender and moist.
  8. Alternative Stovetop Cooking: Heat a large skillet over medium heat and add 1 tablespoon of olive oil. When the oil glistens, add the chicken thighs in a single layer, smooth side down. Cook for 5-7 minutes per side until golden and cooked through. In the last 2 minutes, brush reserved marinade on both sides. Remove and let the chicken rest for 5 minutes before serving.
  9. Serve: Garnish cooked chicken thighs with chopped fresh cilantro if desired and enjoy your flavorful chili lime grilled chicken.

Notes

  • Marinate chicken no longer than 4 hours to prevent texture changes from the lime juice acidity.
  • Allowing the chicken to come to room temperature before cooking ensures even cooking.
  • If you do not have a grill, using a skillet on the stovetop works just as well.
  • Use a meat thermometer to check for an internal temperature of 165°F to ensure chicken is fully cooked.
  • The reserved marinade should be brushed only in final moments of cooking to prevent cross-contamination and burning.
  • Fresh chopped cilantro adds a fresh herbal note but can be omitted if not preferred or available.

Keywords: chili lime chicken, grilled chicken thighs, spicy grilled chicken, chicken marinade, summer grilling recipe

Find it online: https://foodiecara.com/chili-lime-grilled-chicken-recipe/