Grilled Chili Lime Chicken
This Grilled Chili Lime Chicken is up there on our weekly menu rotation all year long. Bright flavors of lime, chili powder, green chile, and fresh cilantro make the most delicious marinade. Add in a slight char from the grill, and you've got a flavor marriage for the books.
Servings: 4 people
Ingredients
- 4 boneless skinless chicken breasts
Chili Lime Marinade
- 1 4-oz can chopped fire roasted green chiles
- 2 green onions ends trimmed
- 2 garlic cloves
- 4 Tablespoons fresh lime juice
- 3 Tablespoons olive oil
- 1 Tablespoon chili powder
- 1 Tablespoon fresh cilantro chopped
- 2 teaspoons cumin
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
- Make the marinade. Add all ingredients for the chili lime marinade to a blender or food processor or blender and pulse to combine.
- Marinate the chicken. Place the chicken in a gallon zip-top bag and pour the chile lime marinade on top. Turn the bag over a few times to coat well. Refrigerate and allow the chicken to marinate for 6-8 hours.
- Preheat the grill. Preheat grill to 425 degrees F. I cooked these on a charcoal grill, but you can use whatever you have available.
- Grill the marinated chicken. Remove chicken from the marinade and place the breasts directly on the grill grates. Discard the remaining marinade. Grill the chicken for 4-5 minutes on each side, flipping only once, or until the internal temperature of the chicken reads 165° F with a meat thermometer.
- Rest, slice, and serve. Remove the chicken promptly from the grill when it has reached temperature. Allow the chicken to rest for 4-5 minutes before slicing and serving.
- Store and enjoy leftovers. Leftovers are awesome in tacos and burritos, on salads, or in tortilla soup!
Nutrition
Calories: 142kcal | Carbohydrates: 3g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 134mg | Potassium: 470mg | Fiber: 1g | Sugar: 1g | Vitamin A: 106IU | Vitamin C: 7mg | Calcium: 22mg | Iron: 1mg