Chili Lime Grilled Chicken

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This is one of those recipes that really hinges on the preparation steps. The marinade you create for the chicken is the main key to success when it comes to grilling up moist and tender chicken. But it is worth every extra moment when you sink your teeth into this succulent Chili Lime Grilled Chicken.

There are lots of ways to use this chicken. But one really clutch method is to make one or two extra breasts and let them cool all the way while you eat dinner. Then, you can use them over the next week to make lunches like a southwest salad or chicken quesadilla or burrito. You can meal prep some rice bowls, too. The flavor is excellent and doesn’t need much added for a delicious lunch.

Substitutes and Variations:

If you want to add a little more zip, you can add in some cayenne powder. If you do not have fresh lime, you can use a bottle of lime juice. Just increase the amount to make up for the lack of zest. You can also use a product like True Lemon Crystallized Lime, if you can locate it.

Suggestions for Sides:

As I mentioned above, you can use this grilled chicken for lots of things. I most recently used it to make chicken burritos. I filled an extra large burrito with my slow cooker black beans, easy tomatillo sauce, cilantro lime rice, cheese, avocado, and sour cream. It was delicious – not to mention a hearty – dinner option. You can use it on sheet pan nachos, a chicken taco pizza, taco salad, or burrito bowl.

Tools that may make this recipe easier:

You will need a zester or microplane to get the lime zest off the limes. You can also use a hand juicer for juicing the limes. I also suggest using gallon sized zippered bags to marinate the meat. I personally prefer the freezer bag variety, as they are thicker and less likely to get a puncture, making a huge mess of the liquid contents.

Now Let’s Get Cookin’!