Chili Lime Grilled Chicken

Overhead view of chili lime chicken on white plate with lime slices.

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Chili Lime Grilled Chicken

This Chili Lime Chicken is the juiciest chicken that has all the zesty flavor with a slight kick. Marinated in a simple, sweet and spicy marinade with its kick from our favorite: sriracha! Grilling and stove top instructions included in recipe--cooked up and ready in under 30 minutes and the perfect pair to so many sides!

Prep Time10

Cook Time15

Marinade30

Total Time55

Course: Grilling

Cuisine: American

Servings: chicken thighs

Author: Lorie Yarro

Ingredients

1½ lb boneless skinless chicken thighs about 6 chicken thighs
⅓ c 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 pepper
½ tsp sea salt
¼ c chopped fresh cilantro optional, for serving

Instructions

Marinate: In a small bowl, combine all of the chili lime marinade ingredients and whisk well to combine. Remove about 2-3 tablespoons of the marinade and set aside until ready to grill. You can cover and chill this if grilling at a later time.
In a bowl or a plastic ziplock bag, add the chicken thighs and pour remaining marinade over the chicken and toss to coat, massaging into the chicken (If using a bowl, you can use hands covered in kitchen gloves.)
Allow chicken to marinate for at least 30 minutes and up to 4 hours. (It's best not to marinate chicken longer than 4 hours in lime juice.)
When ready to cook, remove the chicken from the refrigerator and allow it to sit out coming to room temperature for about 20-30 minutes.
To Grill: Preheat grill to medium-high heat. Add chicken thighs, presentation side down, to the heated grill and cook for about 5-7 minutes, or until chicken easily pulls away from the grill.
Flip the chicken thighs and cook for another 5-7 minutes or until internal temperature reaches 165°F. In the last 2-3 minutes, brush the reserved marinade over each side of the chicken. Allow chicken to rest once removed from the grill for about 5 minutes before serving garnished with chopped cilantro.
Stovetop Cooking: Heat a large skillet to medium heat. Add a tablespoon of olive oil or your preferred cooking oil and allow it to heat up. When oil is glistening, add the chicken thighs in a single layer, smooth side down and cook for about 5-7 minutes per side.
In the last 2 minutes of cooking, brush the reserved marinade over each side of the chicken. Remove from pan and rest for 5 minutes before serving topped with cilantro.

Notes

Storage: Leftover chicken can be stored in an airtight container for up to 4 days in the refrigerator. If you want to store it longer, you can freeze it for up to 3 months. Once it is cooled, wrap it tightly in parchment or plastic wrap and then transfer to a freezer safe bag or container.

Keep an instant read thermometer on hand for best results. Chicken should reach an internal temperature of 165°F but you don't want it to go over that or it can dry out.

Don't marinade this chicken longer than about 4 hours. The acid in the lime juice can begin to break down the chicken and will cause the texture to be unpleasant in the end.

You know your grill! Everyone's grill is different, medium-high heat can be anywhere from 400°- 450°F and little variables can cause fluctuations. Make sure to stay close to the grill and check on the chicken!

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