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Chili Lime Chicken

Chili Lime Chicken
Chili Lime Chicken pictures (1 of 5)

I received an email last week from Katie Rosen Kitchen on this chili lime chicken recipe that I just couldn’t resist. I didn’t make it in time for the Memorial weekend BBQ but I made sure that I tried the recipe this week. Oh boy, I am so happy I did. This chili lime chicken was absolutely delicious, juicy, flavorful, hitting all the right notes: citrusy, aromatic, with a pleasant nuance of the cilantro and garlic. I made a small serving and regretted immediately that I didn’t make more as they were gone in no time.

Chili Lime Chicken

My friend J came to my house to grill the chicken with me and the aroma while we were grilling was wafting through my neighborhood. It was mouthwatering. For the chicken, the original recipe calls for chicken breast but I opted for chicken thighs with the skin and bone. I removed the bones prior to marinating the chicken and still keep the skin. The end result is crispy skin, and tender juicy chicken meat.

I love the combination of chili, cilantro, garlic, and lime juice in the marinade. They pair so well with the chicken, with a tint of spiciness from the chili. If you are looking for new chicken recipes for this summer, this chili lime chicken is the one to try. I know for sure I will be making this again for my guests, for the next summer BBQ party!

Happy grilling!

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20 COMMENTS... read them below or add one

  1. simplyshimona

    Marinated yesterday afternoon and grilled this evening. So succulent and delish! Thanks for sharing!!

  2. gandolina@hotmail.com

    when you say chili powder, do you mean chili as in tex-mex or as in pure cayenne powder?

  3. Stephen

    We tried this last weekend. The chicken was literally SWIMMING in marinade. Perhaps a cup of liquid is just too much for just 2 lbs of meat. Also, there was no lime or chili taste to the chicken — it was all quite bland.

    I’m sure we did something wrong because it should not be bland.

    • Hi Stephen, I am so sorry to hear that. Some readers tried the recipe with no problem. Did you pat dry the chicken thighs? I think what might have happened is that the olive oil coated the chicken and the marinade didn’t get through to the meat. Did you marinate the chicken overnight? If so, water tends to come out from the chicken. I marinated mine for two hours. I have updated my recipe to whisk the Marinade ingredients so they are well combined. Also, I reduced the olive oil to 1/4 cup as the chicken thighs are already quite moist to begin with. The chicken thigh was very flavorful with a nice tangy taste of the lime juice and the cilantro and garlic really add to the taste.

  4. DanielH

    Made this tonight and it will definitely be making a return appearance on future summer menus! I have to admit that after tasting the marinade, I was dubious. I’d like to use this opportunity to take back my doubts.

    I was too lazy to bone the thighs I had, so I just left them in. Marinated about four or five hours and served with grilled baby zucchini and corn.

    High five to you, sister!

  5. Jean Chan

    Made this to the “T” as per your recipe for 12 people and it was a hit! All guests commented on the refreshing taste of lime! Thank you!

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