Juicy Chili-Lime Grilled Chicken Breasts are marinated in a zesty blend of lime juice, chili powder, garlic, and olive oil, then grilled to perfection. The result is tender, flavorful chicken with a smoky char and a bright, tangy kick—perfect for summer cookouts, meal prep, or a protein-packed dinner.
Why You’ll Love This Recipe
This recipe is quick, healthy, and bursting with bold flavors. The chili adds gentle heat, the lime brings freshness, and the marinade ensures the chicken stays moist. It’s versatile enough to serve with salads, rice bowls, or grilled vegetables, and it’s equally delicious hot or cold.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Boneless, skinless chicken breasts
- Olive oil
- Fresh lime juice
- Lime zest
- Chili powder
- Garlic powder
- Salt
- Black pepper
Directions
- In a small bowl, whisk together olive oil, lime juice, lime zest, chili powder, garlic powder, salt, and pepper.
- Place chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Refrigerate for at least 30 minutes, or up to 4 hours.
- Preheat a grill or grill pan over medium-high heat.
- Remove chicken from marinade and grill for 5–7 minutes per side, or until internal temperature reaches 165°F (74°C).
- Let chicken rest for 5 minutes before slicing and serving.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 12–14 minutes
- Total Time: 22–24 minutes (excluding marinating)
Variations
- Add smoked paprika for a deeper, smoky flavor.
- Use chicken thighs instead of breasts for extra juiciness.
- Make it spicy by adding cayenne pepper or fresh chopped chili.
- Serve with avocado salsa or mango chutney for a tropical twist.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or enjoy cold in salads and wraps. Cooked chicken can also be frozen for up to 2 months; thaw overnight in the fridge before using.
FAQs
1. Can I cook this chicken in the oven?
Yes, bake at 400°F (200°C) for 20–25 minutes, depending on thickness.
2. Can I marinate the chicken overnight?
Yes, but no longer than 24 hours to avoid breaking down the meat too much.
3. Can I use bottled lime juice?
Fresh lime juice is best for flavor, but bottled works in a pinch.
4. Can I grill it indoors?
Yes, a stovetop grill pan or electric grill works well.
5. Is this recipe spicy?
It has mild heat; adjust chili powder or add cayenne for more spice.
6. Can I use bone-in chicken?
Yes, but increase the cooking time and monitor doneness.
7. What sides pair well with this chicken?
Grilled vegetables, rice pilaf, or a fresh salad are great choices.
8. How do I prevent the chicken from drying out?
Do not overcook—use a meat thermometer for accuracy.
9. Can I use this marinade for other meats?
Yes, it works well with shrimp, pork, or beef.
10. How can I make it more garlicky?
Add fresh minced garlic to the marinade.
Conclusion
Juicy Chili-Lime Grilled Chicken Breasts are a simple yet flavorful way to elevate your grilled chicken game. With a vibrant marinade and a quick cook time, this recipe is perfect for weeknights, gatherings, or healthy meal prep, offering a burst of freshness in every bite.
Print
Juicy Chili-Lime Grilled Chicken Breasts
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A rich and flavorful pasta dish featuring spaghetti tossed in creamy basil pesto sauce and topped with crumbled feta cheese for a delightful Mediterranean twist.
Ingredients
- 12 oz (340 g) spaghetti
- 1/2 cup basil pesto (homemade or store-bought)
- 1/2 cup heavy cream
- 1/2 cup feta cheese, crumbled
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Fresh basil leaves, for garnish (optional)
Instructions
- Cook the spaghetti in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Stir in the pesto and heavy cream, cooking for 2–3 minutes until well combined.
- Add the cooked spaghetti to the skillet, tossing to coat. Use reserved pasta water to loosen the sauce if needed.
- Season with salt and pepper to taste.
- Serve topped with crumbled feta cheese and fresh basil leaves.
Notes
- Use whole wheat or gluten-free pasta if preferred.
- For extra flavor, add grilled chicken or roasted vegetables.
- Homemade pesto gives the freshest flavor, but store-bought works well for convenience.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 3 g
- Sodium: 360 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 45 mg
Your email address will not be published. Required fields are marked *