Chili Lime Chicken is bright, tangy, and gently smoky with a tender, juicy texture from a short marinade and quick cook. The lime juice tenderizes the surface while chili powder and garlic powder build warm, savory flavor that clings to the chicken. It’s easy to make with pantry staples and ready in under an hour, which makes it perfect for weeknight dinners, simple tacos, or a protein-packed salad. Serve it sliced over rice or stuffed inside warm tortillas for a fast, satisfying meal. If you enjoy citrus and mild heat, try a related recipe that combines similar flavors in a bowl for a different take: Sweet Chili Chicken Bowl with Coconut Lime Drizzle.
Why You’ll Love This Chili Lime Chicken
- Fast prep and cook time—marinates in 30 minutes and cooks in about 12–15 minutes.
- Bright lime flavor balances smoky chili powder for a bold but familiar taste.
- Uses simple pantry ingredients and fresh cilantro for a fresh finish.
- Versatile: serve with rice, roasted vegetables, or in tortillas.
- Hands-off once the chicken is marinating—great for busy evenings.
- Easy to scale up or down for family meals or meal prep.
- Works on the grill or in the oven to fit your equipment and weather.
What Is Chili Lime Chicken?
Chili Lime Chicken is boneless chicken breasts marinated in fresh lime juice, chili powder, olive oil, and garlic powder, then grilled or baked until cooked through. The result is a tender, slightly tangy chicken with a warm chili spice and a hint of garlic. The texture is juicy when not overcooked, with a lightly caramelized exterior from the oil and heat. This dish has a casual, bright vibe—ideal for weeknights, backyard dinners, simple meal prep, or building tacos for a relaxed weekend lunch.
Ingredients for Chili Lime Chicken
For the Chicken
- 4 chicken breasts
For the Marinade
- 1/4 cup fresh lime juice
- 2 tablespoons chili powder
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
To Serve
- Fresh cilantro for garnish
- Rice or tortillas (optional)
Ingredient Notes (Substitutions, Healthy Swaps)
- Chicken breasts: You can use boneless skinless thighs instead; cook time will change slightly and thighs stay moister.
- Lime juice: Fresh gives the best bright flavor. Bottled lime juice will work in a pinch but will be less fresh.
- Chili powder: Adjust to taste. Use smoked paprika plus a pinch of cayenne if you want a milder smoky note.
- Olive oil: Any neutral oil (canola, avocado) works if you prefer a lighter taste. For lower fat, reduce oil to 1 tablespoon—don’t skip entirely, it helps the spices stick.
- Salt and pepper: Start light and finish with more after cooking to control sodium.
- Cilantro: Optional if you dislike the herb; parsley is a neutral swap.
Step-by-Step Instructions
Step 1 – Make the marinade
In a bowl, whisk together 1/4 cup fresh lime juice, 2 tablespoons chili powder, 2 tablespoons olive oil, 1 teaspoon garlic powder, and salt and pepper to taste until combined.
Visual cue: The mixture should look uniform and slightly oily on top.
Step 2 – Marinate the chicken
Add the 4 chicken breasts to the bowl or a resealable bag. Coat each breast evenly with the marinade, pressing the mixture onto the surface. Refrigerate and let marinate for at least 30 minutes.
Pro cue: Do not marinate more than 2 hours if your breasts are thin—acid from lime can begin to “cook” the meat and change texture.
Step 3 – Preheat grill or oven
If grilling, preheat to medium-high heat. If baking, preheat oven to 400°F (204°C). Oil the grill grates lightly or line a baking sheet with foil and coat with a little oil.
Visual cue: Grill grates should be hot and slightly smoking; oven should be fully preheated before the chicken goes in.
Step 4 – Cook the chicken
Grill or bake the chicken breasts until cooked through. Grill about 6–7 minutes per side over medium-high heat. If baking, place breasts on the sheet and bake about 12–15 minutes total, flipping once if desired. Cook until internal temperature reaches 165°F (74°C).
Pro cue: Use an instant-read thermometer inserted into the thickest part for exact doneness.
Step 5 – Rest and garnish
Let the cooked chicken rest 5 minutes before slicing. Garnish with fresh cilantro and serve with rice, roasted vegetables, or in warm tortillas. Enjoy!
Visual cue: Sliced chicken juices should run clear and the inside should be opaque white.
Pro Tips for Success
- Pound thicker breasts to an even thickness so they cook evenly and stay juicy.
- Pat chicken dry before adding marinade to help the marinade adhere better.
- Do not over-marinate—30 minutes to 2 hours is enough to flavor and tenderize without mushy texture.
- Preheat your cooker fully for good sear and color on the outside.
- Use an instant-read thermometer to avoid overcooking—165°F (74°C) is the target.
- Let the chicken rest at least 5 minutes to allow juices to redistribute.
- Taste and adjust salt after cooking; citrus can mask saltiness during marinating.
- For grill marks, place breasts on hot grates and don’t move them for the first few minutes.
Flavor Variations
- Optional: Add a teaspoon of cumin to the marinade for an earthy, warm flavor.
- Optional: Stir in 1 tablespoon honey or agave for a sweet-tang contrast; reduces heat slightly.
- Optional: Use smoked chili powder or ancho for a deeper, smoky flavor without extra heat.
- Optional: Add chopped jalapeño to the marinade for more heat and fresh pepper flavor—remove seeds to tone it down.
- Optional: Finish with a squeeze of fresh lime over the sliced chicken for an extra bright lift.
- Optional: Mix in a teaspoon of zest from the lime into the marinade to boost citrus aroma.
Serving Suggestions
- Serve sliced over steamed rice with a sprinkle of cilantro and a lime wedge.
- Warm tortillas and build tacos with sliced chicken, avocado, chopped onion, and salsa.
- Pair with roasted vegetables like bell peppers, zucchini, and corn for a balanced plate.
- Slice on top of a green salad for a light, protein-rich lunch.
- Make a grain bowl with quinoa or farro, black beans, and a dollop of yogurt or crema.
- Use leftovers for sandwiches or wraps with crisp slaw and a squeeze of lime.
Make-Ahead, Storage & Reheating
- Make-ahead: Marinade can be mixed up to 24 hours ahead and stored in the fridge. Chicken can marinate up to 2 hours—longer can affect texture.
- Cooked storage: Store cooked chicken in an airtight container in the refrigerator for up to 3–4 days.
- Reheating: Reheat gently in a skillet over low heat with a splash of water or broth to keep moisture, or oven at 300°F (149°C) until warmed through. Microwave on medium power in short bursts, covered, to avoid drying.
- Texture changes: Reheated chicken will be firmer and slightly drier than fresh; slice thin to help it feel juicier.
Storage and Freezing Instructions
- To freeze cooked chicken: Cool completely, place in airtight freezer bags or containers, remove excess air, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- To freeze raw marinated chicken: You can freeze raw chicken in its marinade for up to 2 months. Thaw in the fridge and cook within 24 hours of thawing.
- If you prefer not to freeze: Cooked chicken keeps well in the fridge for 3–4 days; plan meals around that window to avoid freezing.
- Note: Freezing can change texture slightly; gently reheat and slice thin for best results.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
— | — | — | — | — | —
~336 kcal | ~50 g | ~1 g | ~12 g | ~0 g | ~400 mg
Estimates vary by brands and portions.
FAQ About Chili Lime Chicken
Q: How long should I marinate the chicken?
A: At least 30 minutes. For best texture, do not exceed 2 hours for thin breasts.
Q: Can I use chicken thighs instead of breasts?
A: Yes. Bone-in or boneless thighs work but may need extra cook time; thighs stay moist and forgiving.
Q: My marinade is too thin—will it still flavor the chicken?
A: Yes. The acid and spices will flavor the surface. If you want thicker coating, reduce oil or add a small amount of yogurt as an optional binder.
Q: How do I know when the chicken is done?
A: Use an instant-read thermometer to reach 165°F (74°C) at the thickest point. Juices should run clear.
Q: Can I make this spicy?
A: Yes. Add a pinch of cayenne or chopped jalapeño to the marinade. Increase slowly to avoid overpowering the lime.
Q: What if the chicken tastes bland?
A: Finish with salt after cooking and a fresh squeeze of lime to brighten flavors.
Notes
- Resting matters: Always rest cooked chicken 5 minutes before slicing for better juiciness.
- Zest boost: Add a little lime zest to the marinade for extra aroma without extra acid.
- Slice across the grain for the most tender bite.
- Double the marinade if you want extra sauce for serving; reserve a small portion before adding raw chicken if you plan to use it as a drizzle.
- If using for tacos, warm tortillas briefly on the grill for a light char and better flavor.
Troubleshooting
- Bland flavor: Add more salt after cooking and finish with fresh lime juice.
- Chicken is dry: Don’t overcook—use a thermometer and remove at 165°F (74°C). Rest before slicing.
- Marinade too acidic: Reduce marinating time or use less lime juice next time.
- Burnt exterior: Cook over medium heat, not high, and watch for sugar in any added sweeteners.
- Soggy coating: Pat chicken dry before marinating to help spices stick and form a better sear.
- Uneven cooking: Pound thicker parts to even thickness or butterfly breasts for consistent results.
Final Thoughts
This Chili Lime Chicken is a simple, bright, and flexible main that works with many sides and keeps well for quick meals. With just a few pantry ingredients and a short cook time, it becomes a go-to for weeknights and easy entertaining.
Conclusion
For another take on lime and chili flavors in a bowl format, check this related recipe: Chili Lime Chicken – I Am Homesteader.
Chili Lime Chicken
Ingredients
For the Chicken
- 4 pieces chicken breasts Boneless skinless breasts recommended.
For the Marinade
- 1/4 cup fresh lime juice Fresh is best for bright flavor.
- 2 tablespoons chili powder Adjust to taste; can use smoked paprika for a milder flavor.
- 2 tablespoons olive oil Any neutral oil works.
- 1 teaspoon garlic powder
- Salt and pepper to taste Start light and finish after cooking.
To Serve
- Fresh cilantro for garnish Optional.
- Rice or tortillas Optional serving options.
Instructions
Preparation
- In a bowl, whisk together lime juice, chili powder, olive oil, garlic powder, and salt and pepper until combined.
- Add chicken breasts to the bowl or a resealable bag. Coat evenly with marinade and refrigerate for at least 30 minutes.
- Preheat grill to medium-high heat or the oven to 400°F (204°C).
Cooking
- Grill chicken for 6–7 minutes per side or bake for 12–15 minutes, flipping once if desired, until internal temperature reaches 165°F (74°C).
- Let the cooked chicken rest for 5 minutes before slicing.
Serving
- Garnish with fresh cilantro and serve with rice, roasted vegetables, or in warm tortillas.