Why can I only marinate for 4 hours maximum?

The lime juice in this marinade is a strong acid that begins to denature the proteins on the outer surface of the chicken thighs after about 4 hours of contact. Beyond this point the texture of the outermost layer of the chicken changes from firm and juicy to soft and slightly mealy in an unpleasant way. For the best texture, marinate for 30 minutes to 4 hours and grill immediately after.

Can I use chicken breasts instead of chicken thighs?

Yes but with important adjustments. Chicken breasts cook significantly faster than thighs and dry out more quickly when overcooked. Reduce the cooking time to 4 to 5 minutes per side and monitor the internal temperature closely, pulling the breasts off the grill at exactly 163°F to allow them to rest to 165°F without overcooking. For the most detailed instructions for grilling chicken breasts refer to our Lemon Herb Grilled Chicken recipe which uses the same approach.

What can I serve alongside this chicken for a complete meal?

Steamed rice, warm corn tortillas for tacos, black bean and corn salad, cucumber salad with rice vinegar, or elote-style corn on the cob all pair beautifully with the chili lime flavors of this chicken. For a more substantial bowl dinner, serve over cilantro lime rice with diced avocado and a dollop of sour cream for the most completely satisfying and vibrant meal imaginable.

Chili Lime Chicken Easy Juicy Zesty 55 Minute Dinner Recipe

Description

The most juicy and zesty Chili Lime Chicken made with boneless skinless chicken thighs marinated in fresh lime juice lime zest honey sriracha chili powder paprika and garlic powder then grilled to caramelized perfection with the reserved marinade brushed on in the final minutes. A completely easy and vibrant 55-minute grilled dinner.

Ingredients

Scale

1 1/2 lb Boneless Skinless Chicken Thighs about 6 thighs

1/3 cup Extra Virgin Olive Oil

2 to 3 tbsp Honey

1 tbsp Sriracha

3 tbsp Fresh Lime Juice

2 tsp Lime Zest

3/4 tsp Garlic Powder

1 tsp Paprika

2 tsp Chili Powder

1/2 tsp Dried Oregano

1/2 tsp Black Pepper

1/2 tsp Sea Salt

1/4 cup Fresh Cilantro chopped optional for serving

Lime Wedges for serving

Instructions

1. Combine all marinade ingredients in a bowl: olive oil, honey, sriracha, lime juice, lime zest, garlic powder, paprika, chili powder, oregano, pepper, and salt. Whisk to combine.

2. Reserve 2 to 3 tablespoons of marinade for basting. Refrigerate reserved portion.

3. Add chicken thighs to a bowl or zip-lock bag. Pour remaining marinade over and coat completely.

4. Marinate in refrigerator minimum 30 minutes and maximum 4 hours.

5. Remove chicken 20 to 30 minutes before grilling to reach room temperature.

6. Preheat grill to medium-high heat.

7. Grill chicken smooth side down 5 to 7 minutes until it releases naturally.

8. Flip and cook 5 to 7 more minutes until internal temperature reaches 165°F.

9. In the last 2 to 3 minutes brush reserved marinade over both sides.

10. Rest 5 minutes after removing from grill.

11. Serve garnished with fresh cilantro and lime wedges.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course, Dinner
Method: Grilling, Stovetop
Cuisine: American, Tex-Mex

Nutrition

Serving Size: 1 chicken thigh
Calories: 267
Sugar: 6g
Sodium: 364mg
Fat: 17g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 1g
Protein: 22g
Cholesterol: 108mg

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