Chili Lime Chicken

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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!

Prep Time10

Cook Time12

Marinating Time1

Total Time1 22

Course: Main Course

Cuisine: Mexican

Servings:

Calories: 206kcal

Author: Valerie Brunmeier

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

Marinade Amount: This recipe makes enough marinade for up to 2 pounds of chicken. The chicken should be completely immersed in the marinade for the best flavor. If using more than 2 pounds of chicken, double the marinade.

Storage and Reheating

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.

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.

Nutrition