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Grilled Chili Cilantro Lime Chicken

Grilled Chili Cilantro Lime Chicken for a Flavor Fiesta

Experience the vibrant flavors of Grilled Chili Cilantro Lime Chicken, a quick and versatile dish perfect for any meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 1 hour
Servings: 4 pieces
Course: Dinner
Cuisine: Mexican
Calories: 203
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless Skinless Chicken Breasts Chicken thighs can be used as an alternative.
For the Marinade
  • 1/4 cup Fresh Lime Juice Fresh is best, but bottled can work in a pinch.
  • 1 teaspoon Lime Zest Optional if unavailable.
  • 2 tablespoons Olive Oil Avocado oil is a good alternative.
  • 1/4 cup Fresh Chopped Cilantro Dried cilantro can be used but fresh is preferred.
  • 2 cloves Garlic Cloves Garlic powder can substitute if fresh isn't available.
  • 1 teaspoon Salt Adjust according to taste.
  • 2 tablespoons Brown Sugar or Honey Sugar alternatives can be used for low-calorie option.
  • 1/2 teaspoon Red Chili Flakes Adjust to taste for heat preference.
  • 1 teaspoon Ground Cumin Optional for flavor variation.

Equipment

  • Grill
  • Mixing Bowl
  • Resealable Plastic Bag
  • Whisk

Method
 

Preparation Steps
  1. Whisk the Marinade: In a large mixing bowl, combine fresh lime juice, lime zest, olive oil, chopped cilantro, minced garlic, salt, brown sugar or honey, red chili flakes, and ground cumin. Whisk the mixture thoroughly until well blended.
  2. Marinate the Chicken: Place the chicken breasts in a resealable plastic bag or shallow bowl. Pour the marinade over the chicken, ensuring each piece is coated. Seal the bag or cover the bowl, then refrigerate for 30 minutes to 24 hours.
  3. Preheat the Grill: About 10 minutes before grilling, preheat the grill to medium-high heat, around 400°F (200°C). Wait until the grill grates are hot and slightly smoky.
  4. Grill the Chicken: Place the marinated chicken breasts on the grill. Cook for approximately 5–7 minutes per side, turning only once, until golden brown and internal temperature reaches 165°F (75°C).
  5. Rest the Chicken: Transfer the chicken to a cutting board and let it rest for 5–10 minutes to redistribute juices.
  6. Slice and Serve: Slice the chicken into strips or chunks. Serve atop a fresh salad, alongside warm rice, or wrapped in a tortilla.

Nutrition

Serving: 1pieceCalories: 203kcalCarbohydrates: 7gProtein: 28gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 79mgSodium: 143mgPotassium: 490mgSugar: 3gVitamin A: 100IUVitamin C: 15mgCalcium: 20mgIron: 1mg

Notes

For optimal flavor, use fresh ingredients. Adjust spice levels based on preference. Store leftovers properly for future meals.

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