introduction
Chili Lime Chicken is a bright, zesty weeknight favorite that balances smoky chili with fresh lime for a flavor punch everyone will love. The main keyword appears naturally here to help folks find this exact recipe.
This is an easy, family-friendly dish that finishes quickly and plays well with rice, salads, or tacos. If you want a fresh twist on grilled chicken, this recipe delivers big on flavor with minimal effort. For a different lime-forward meal idea, try our honey-lime chicken avocado rice stack for a bright, layered lunch option.
Why You’ll Love This Chili Lime Chicken:
- Bold, balanced flavor: zesty lime meets warm chili for a lively bite.
- Fast weeknight prep: a 30-minute marinade and quick cook time.
- Versatile: serve over rice, in tacos, or sliced for salads and bowls.
- Meal prep friendly: makes great leftovers for lunches and dinner.
- Family-approved: adjust spice to suit kids and spice-lovers alike.
Ingredients Needed
Protein
- 4 chicken breasts
Marinade
- 2 limes, juiced (about 3 tbsp)
- 2 tablespoons olive oil
Spices & Seasoning
- 2 tablespoons chili powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
Toppings (optional)
- Fresh cilantro for garnish
Step-by-Step Instructions
- In a bowl, whisk together lime juice, chili powder, olive oil, garlic powder, salt, and pepper.
- Add chicken breasts to the marinade and let sit for at least 30 minutes.
- Preheat the grill or oven to 375°F (190°C).
- Cook the chicken on the grill for about 6-7 minutes per side or bake in the oven for about 25-30 minutes, until cooked through.
- Garnish with fresh cilantro if desired and serve with rice, veggies, or in tacos.
Serving Suggestions Chili Lime Chicken
Serve sliced over fluffy cilantro-lime rice with black beans and avocado for a bright bowl. It’s also excellent tucked into warm tortillas with shredded cabbage, crumbled queso fresco, and a squeeze of extra lime. For a lighter plate, pair with a crisp green salad and grilled corn.
Try pairing this chicken with the flavors from a different rice bowl style in our sweet chili chicken rice bowls recipe to mix sweet and tangy profiles in one weeknight rotation.
Tips for Success Chili Lime Chicken
- Marinate at least 30 minutes (or up to 4 hours) so the lime and chili penetrate the meat.
- Bring chicken to room temperature for 15 minutes before cooking to ensure even cooking.
- Use a meat thermometer — cook to 165°F internal temperature for safe, juicy chicken.
- If grilling, oil the grates and cook over medium heat to avoid flare-ups from the marinade.
- Rest the chicken 5 minutes after cooking so juices redistribute before slicing.
- For a quick low-effort option, broil for the last 2 minutes to get a charred finish.
For a fast wrap idea after cooking, consider using this chicken with the technique in the 5-minute crispy chicken ranch wrap magic for quick, portable lunches.
variation (if any)
- Make it spicy: add 1/2 teaspoon cayenne to the marinade for extra heat.
- Make it smoky: swap chili powder for smoked paprika + ancho chili powder.
- Make it citrusy: use half lime and half orange juice for a sweeter tang.
- Make it sheet-pan: roast with sliced peppers and onions at 375°F for 25–30 minutes.
FAQs
Q: How long can I marinate the chicken?
A: Marinate 30 minutes to 4 hours. Acidic marinades like lime can start to change texture if left too long.
Q: Can I use chicken thighs instead of breasts?
A: Yes—bone-in or boneless thighs work well. Adjust baking to 30–35 minutes or grill until the internal temp reaches 165°F.
Q: What if I don’t have a grill?
A: No problem. Bake at 375°F for 25–30 minutes or pan-sear over medium-high heat 6–8 minutes per side until cooked through.
Q: How should I store leftovers?
A: Refrigerate in an airtight container for up to 4 days. Reheat gently in a skillet or slice cold for salads and wraps.
Ingredients
Protein
- 4 pieces chicken breasts
Marinade
- 2 limes juiced (about 3 tbsp)
- 2 tablespoons olive oil
Spices & Seasoning
- 2 tablespoons chili powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
Toppings (optional)
- Fresh cilantro for garnish
Instructions
Preparation
- In a bowl, whisk together lime juice, chili powder, olive oil, garlic powder, salt, and pepper.
- Add chicken breasts to the marinade and let sit for at least 30 minutes.
Cooking
- Preheat the grill or oven to 375°F (190°C).
- Cook the chicken on the grill for about 6-7 minutes per side or bake in the oven for about 25-30 minutes, until cooked through.
Serving
- Garnish with fresh cilantro if desired and serve with rice, veggies, or in tacos.
