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Chili Lime Chicken

Chili Lime Chicken

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Chili Lime Chicken Recipe

Serves 4 | Prep Time: 15 Minutes | Cook Time: 10 Minutes
Adapted from: Katie Rosen Kitchens

Ingredients:

2 – 2.5 lbs skin on chicken thighs

Marinade: 

1/2 cup fresh lime juice
3 teaspoons fresh lime zest
1/4 cup olive oil
4 tablespoons fresh cilantro, chopped finely
2 jalapeño, chopped finely
4 garlic cloves, chopped finely
1 tablespoon honey
2 teaspoons salt
1 teaspoon chili powder or to taste

Method:

1. Rinse the chicken thighs, remove the bones, leave the skin on, and pat dry with paper towels. Set aside.
2. Get a big bowl, mixing  all the ingredients of the Marinade together using a whisk. Make sure the Marinade is well combined together.
3. Add chicken to the Marinade, make sure to stir and coat the chicken evenly. Marinate for 2 hours.
4. Fire up the grill, brush a little bit of oil on the surface. Add a little bit of the garlic, cilantro, and jalapeno from the Marinade on top of the chicken and grill them until they turn golden brown and charred on both sides. Serve immediately.

Cook’s Note: 

You might add some cumin powder to the Marinade for extra layer of flavor.

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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