This Chili Lime Chicken is marinated in fresh lime juice and a smoky, savory blend of spices, then grilled or cooked on the stovetop until perfectly tender and browned. Slice it up for tacos, fajitas, salads, bowls, and more!
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Since developing this easy Chili Lime Chicken marinade, I’ve felt compelled to put it on our menu multiple times. It’s absolutely crave-worthy and so versatile that I keep finding new ways to use it. I tested the chicken on both the stove and the grill, then made a batch for my son and his family. They loved it so much that he asked for the recipe and made it again a few days later in his air fryer. This kind of flexibility is one of the things I love most about this recipe.
- Pantry-friendly: The marinade is made with regular chili powder and other basic spices you probably already have on hand. No specialty chile powders required.
- Versatile: Slice the chicken for tacos, fajitas, salads, rice bowls, wraps, and more, or serve it as an entrée with your favorite sides.
- Season-proof: Cook it outdoors on the grill or indoors in a skillet or air fryer so it’s an easy option any time of year.
- Great for meal prep: Cook the chicken in advance and enjoy it cold or reheat it for an easy lunch or dinner. It reheats exceptionally well, making it a great choice for prepping meals ahead.
Ingredient Notes
- Chicken: I typically use boneless, skinless chicken breasts or thighs since I like to slice the cooked chicken for tacos, fajitas, salads, and bowls. Thin-sliced or pounded chicken breasts cook especially quickly and evenly. You can also use this marinade with bone-in chicken pieces for a more traditional chicken entrée, adjusting the cooking time as needed.
- Olive oil: Helps distribute the seasonings over the chicken and promotes browning on the grill or stovetop.
- Limes: Fresh lime juice gives the marinade its bright, tangy flavor. You’ll use the juice from 1½ limes in the marinade and reserve the remaining half to squeeze over the cooked chicken to reinforce that fresh lime flavor.
- Seasonings: Chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper create a savory, smoky blend with plenty of Southwest flavor. Smoked paprika adds an extra layer of smokiness, while cumin brings warmth and depth.
- Cayenne pepper: This is optional, so you can easily control the heat. Use ⅛ teaspoon for just a little kick, ¼ teaspoon for more noticeable heat, or leave it out for a milder version.
Why I Use Chili Powder
Many chili lime chicken recipes call for ancho chile powder, which is made solely from dried poblano peppers. I wanted to create a marinade with ingredients that are easy to find and that many of us already keep stocked, so I developed this recipe with standard chili powder instead.
Regular chili powder, like the variety made by McCormick and other common spice brands, is a seasoning blend made with ground chiles and spices including cumin, garlic, and oregano. I adjusted the other seasonings in the marinade to work with that blend, and the result is so flavorful and delicious that there’s absolutely no need to go out and purchase an ingredient you wouldn’t frequently use.
How to Make Chili Lime Chicken
- Make the marinade: Whisk together the olive oil, juice from 1½ limes, chili powder, cumin, smoked paprika, salt, garlic powder, onion powder, black pepper, and cayenne, if using. Reserve the remaining lime half for later.
- Marinate the chicken: Place the chicken in a zip-top bag or shallow dish and pour the marinade over the top. Turn the chicken to coat it well, then seal the bag or cover the dish and refrigerate for 1 to 6 hours.
- Cook the chicken: Remove the chicken from the marinade and discard the leftover marinade. Grill over medium-high heat or cook in a skillet over medium heat until nicely browned and the internal temperature reaches 165°F. Let the chicken rest for 5 minutes, then squeeze the reserved lime half over the top before slicing. See the recipe card below for air fryer instructions.
Valerie’s Tip
For the best flavor, marinate the chicken for as close to 6 hours as possible, but don’t go over. The acidity in the fresh lime juice can begin to affect the texture of the chicken if it marinates too long.
Serving Suggestions
Fajitas: Use this Chili Lime Chicken with sautéed bell peppers and onions to make my Skillet Chicken Fajitas.
Burrito bowls: Use it to make Chipotle Burrito Bowls with rice, beans, and your favorite toppings.
Tacos: Slice it thinly and tuck it into warm flour or corn tortillas with shredded cheese, lettuce, avocado, salsa, cilantro, and your other favorite taco toppings.
Easy dinner plate: Serve it with Easy Seasoned Pinto Beans and Restaurant Style Mexican Rice, with warm tortillas on the side for scooping everything up.
Salads: Slice it over a Southwest-style salad like my Southwest Chopped Salad or Southwest Chicken Caesar Salad.
Meal prep: This chicken reheats exceptionally well and is also delicious served cold, making it a great choice for prepping ahead for easy lunches or dinners. Slice it for salads, wraps, tacos, or bowls throughout the week.
Storage Tips
- Refrigerate: Transfer leftover Chili Lime Chicken to an airtight container and refrigerate for up to 4 days. Store it whole or sliced, depending on how you plan to use it.
- Reheat: Reheat gently in the microwave or in a covered skillet over LOW heat just until warmed through. Avoid overheating, especially with chicken breasts, to help keep the chicken tender.
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Chili Lime Chicken
Ingredients
- 2 pounds boneless skinless chicken breasts or thighs
- ¼ cup olive oil
- 2 limes, halved, divided
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ⅛ to ¼ teaspoon cayenne pepper, if desired
Instructions
- If using regular thickness chicken breasts, slice them horizontally through the middle to create thinner cutlets or pound them to an even thickness, about ½-inch thick. Boneless chicken thighs can be left whole.
- Whisk together the oil, juice from 1½ limes, and the remaining ingredients, reserving the remaining ½ lime for later. Place the chicken in a zip-top bag or shallow dish, pour the marinade over the top, and marinate for 1 to 6 hours. For the best flavor, marinate for as close to 6 hours as possible, but no longer since the acidity in the lime juice can begin to affect the texture of the chicken.
Grilling Instructions
- Preheat an outdoor grill or indoor grill pan to MEDIUM-HIGH heat and lightly oil the grates. Remove the chicken from the marinade and discard the remaining marinade. Grill for 3 to 5 minutes per side for thin-sliced chicken breasts or 4 to 6 minutes per side for boneless chicken thighs, or until nicely browned and the internal temperature reaches 165°F. Transfer the chicken to a cutting board and let it rest for 5 minutes. Squeeze the reserved lime half over the chicken, then slice and serve.
Stovetop Instructions
- Heat a large skillet with a small amount of olive oil over MEDIUM heat. Remove the chicken from the marinade, allowing the excess to drip off, and discard the remaining marinade. Cook for 3 to 5 minutes per side for thin-sliced chicken breasts or 4 to 6 minutes per side for boneless chicken thighs, adjusting the heat as needed to prevent them from burning, until nicely browned and the internal temperature reaches 165°F. Transfer the chicken to a cutting board and let it rest for 5 minutes. Squeeze the reserved lime half over the chicken, then slice and serve.
Air Fryer Instructions
- Preheat the air fryer to 380°F for 5 minutes. Remove the chicken from the marinade, allowing the excess to drip off, and discard the remaining marinade. Arrange the chicken in a single layer in the air fryer basket, working in batches as needed. Air fry for 8 minutes, then flip and continue cooking for 3 to 7 minutes, depending on thickness, or until the internal temperature reaches 165°F in the thickest portion. Transfer the chicken to a cutting board and let it rest for 5 minutes. Squeeze the reserved lime half over the chicken, then slice and serve.
Serving Suggestion
- Slice the chicken and use it for tacos, fajitas, salads, rice bowls, wraps, and more.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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