I’ve been making this Chile Lime Chicken on the grill for almost ten years now. The chile lime marinade gives it an amazing flavor and you control the heat and spice. If you prefer a mild dish (like my garlic lemon chicken breasts), simply remove all the seeds as indicated in the recipe. Or you may choose to turn it up!
Chile Lime Chicken on the Grill
I love marinades and rubs. Whenever I see a recipe for a marinade that has ingredients I like, I’ll usually give it a shot. Chicken is especially good once it has soaked in a marinade for several hours and this one is no exception. (Psst I just shared my chili lime shrimp too, so be sure to check it out!)
RELATED: this recipe pairs well with a frosty Pina Colada
This marinade includes dried red chiles, limes, garlic and a jalapeno pepper. For a spicy dinner, don’t remove any of the seeds, or remove some if you like heat but prefer to keep it real. If you remove all the seeds, this dish will not be spicy at all but will have a nice flavor.
Ingredients for Chile Lime Chicken
- 5 boneless, skinless chicken breasts (about 5-ounces each)
- 4 dried red chiles, soaked and seeded (Guajillo – mild to moderate OR Puya – hot)
- 4 limes, plus 3 tablespoons fresh lime juice
- 1 jalapeno, seeded and coarsely chopped
- 3 cloves of garlic, crushed or finely diced
- 1/2 teaspoon salt
Helpful kitchen tools:
- A meat thermometer made for the grill
- Outdoor grill, cast iron grill pan or an indoor grill
- Tongs
- Chef’s knife
- Mini food processor
Cooking Tips for this recipe
- Before juicing citruses such as lime, lemon or oranges, zest it. Put the zest in a freezer bag and save for another recipe like these Orange Chocolate Chip Cookies or this Lemonade Cake.
- Place chicken breasts between two sheets of waxed paper on a cutting board. Use the flat side of a meat mallet or the bottom of a frying pan to pound the chicken so they are all of even thickness. This ensures that all breasts will be done in the same amount of time.
- Cut 1/4-inch slices into the top of the chicken breasts to give the marinade a head start.
- Marinate for at least an hour, less than that and the marinade doesn’t really have a chance to soak in. I recommend 2-8 hours for this marinade to really enjoy the flavor!
- Make sure you wipe off the excess marinade with paper towels before placing the meat on the grill. If you don’t it’ll just burn the marinade and can also cause the flame to flare up, which you don’t want.
- When cooking chicken the internal temperature should reach 165 degrees F. A meat thermometer made for the grill is super handy.
Cooking on the grill vs. a grill pan
I’ve made this recipe both ways… on the grill is my preferred method, but when it’s raining or my grill is covered with 2 feet of snow, I reach for my cast iron grill pan. You can also use an indoor grill for this Chile Lime Chicken!
Some tips for the grill
- Preheat the grill on medium-high and close the lid, letting it heat up for about 10-15 minutes.
- Open lid and clean grate with grill brush.
- Turn the grill temperature down to medium-low. Wad up a couple pieces of paper towel and grab the wad with a pair of tongs. Dip the wadded paper towel into some vegetable oil, then using the tongs, brush the grates with the oiled paper towel.
- Place the chicken on the grill and cover with a disposable aluminum pan (or close the lid). Allow to cook for 6-8 minutes, long enough to create nice grill marks. Turn the breasts over and cover with aluminum pan for 6-8 minutes more.
- Turn grill temperature back up to high. Grill chicken a few minutes more on each side. Internal temperature should be 165.
Some tips for your grill pan
- Preheat a heavy duty (I prefer cast iron) grill pan over high heat for about 2-3 minutes.
- Use Canola oil instead of olive oil as it has a higher smoking point.
- Reduce heat to medium-high and add some Canola oil to the pan, use a barbecue brush or wadded paper towel to ensure the entire pan is coated.
- Place chicken breasts in pan and cook for 5-8 minutes on the first side, loosely covered without disturbing, to allow those beautiful grill marks to form!
- Use tongs to turn the chicken breasts over and cook loosely covered for an additional 5-8 minutes.
- Turn off heat and allow chicken breasts to rest in pan for at least 5 minutes before cutting.
What to serve on the side
There are varying opinions in my house on what this chile lime chicken should be served with. When my kids were teenagers, they were all about macaroni and cheese, but as they’ve grown they are more about corn on the cob and baked sweet potato fries. With the Mexican flavors in this dish, I really think this Spanish Rice with Black Beans and Corn makes a delicious accompaniment!
I do highly recommend squeezing some fresh lime over the top of this chicken just to kick it up one more notch right before serving!
More recipes for the grill:
- I’m dying to try this beer can chicken, it looks delicious!
- Have you ever made pizza on the grill? It’s super fun and tastes great!
- There’s more than chicken fried steak when it comes to cubed steaks. You can make these grilled cube steak roll ups!
- For dessert, don’t forget these grilled watermelon and pineapple skewers!
Don’t forget to clean your gas grill after all this cooking and before each season begins.
Chile Lime Chicken on the Grill
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1.5 pounds boneless skinless chicken breasts 5 breasts
- 4 each dried red chiles seeded – see notes
- 4 each limes
- 3 tablespoons lime juice
- 1 each jalapeno seeded and coarsely chopped
- 3 cloves of garlic crushed or finely diced
- ½ teaspoon salt
Before You Begin
Instructions
- Soak the chiles in hot water to rehydrate. Once rehydrated, seed them and toss in blender or mini food processor with the garlic, lime juice and the seeded jalapeno. Puree.
- Slice the 4 limes into 1/4 inch slices and and fold the slices into the chile mixture with salt (again, zest these first).
- Cut diagonal slits in the chicken breasts to allow them to soak in more of the marinade. Place chicken and marinade into a zipper gallon bag or glass container. Refrigerate 2-8 hours, turning occasionally.
- Remove from marinade and wipe off the excess with paper towels, dab off excess moisture.
- Preheat the grill on high, covered, for about 15 minutes. Open lid and clean grate with grill brush.
- Turn the grill temperature down to medium-low. Wad up a couple pieces of paper towel and grab the wad with a pair of tongs. Dip the wadded paper towel into some vegetable oil, then using the tongs, brush the grates with the oiled paper towel.
- Place the chicken onto the grill and cover with a disposable aluminum pan (or close the lid). Allow to cook for 6-8 minutes, long enough to create nice grill marks. Turn the breasts over and cover with aluminum pan for 6-8 minutes more.
- Turn grill temperature back up to high. Grill chicken a few minutes more on each side. Internal temperature should be 165.
Nutrition
This post was originally published here on August 2, 2010
Amanda Davis
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PattyLou says
Loved it! Will make again & again!
Cindy says
Not sure you will see this in time, but we are leaving in 2 days for a beach vacation and I will be packing a cooler to take with us. Can I put the chicken in the marinade and let it soak for 24 hours or would that be too long?
Amanda Formaro says
Yes it should be ok. Hopefully not much longer that that though?
Brenda says
Recipes like this are always welcome here. I love the final squeeze of lime!
Amanda Formaro says
Thanks Brenda, they are definitely delicious!
Pat says
This sounds sooooo yummy!!!!! And as for the GRILL…my suggestion is…get one now…don’t wait till you save…put it on a charge card if you have to…don’t keep telling yourself it’s too expensive…it will pay for itself in a season or two!!!! (BTW…I do not sell these, nor am anyway associated with them) I purchased my Big Green Egg about 4 years ago, we made it our anniversary present to each other. I love it more and more the longer I have it…In the long run, it is so much cheaper…it will be here,I guess, long after I’m gone!!! You don’t have to replace it, unlike the $600 really nice stainless steel gas grill I bought that started burning out the bottom after about 3 years!!!!!!! OK, I get excited talking about it, because I am soooo totally “sold” on it myself…Get one…you will not regret it, I promise!!!!!
Amanda says
Thanks everyone for your kind comments! :)
Megan says
This sounds wonderful with those flavors, I love lime! You also got some good grill marks going on there! :)
marla {family fresh cooking} says
I bet this chicken has just the right amount of spice. Love the lime in the marinade. Good luck saving up for your Green Egg grill :)
Tasty Eats At Home says
I could totally see myself using this marinade for my bulk chicken grilling sessions!I don't think I'd get tired of this anytime soon.
Melissa says
I'm totally addicted to your blog now. I stumbled across your site when searching for a Buttermilk Chocolate Chip Cookie Recipe. I made your recipe and they were delish. Thanks so much.
If you ever want to stop by, my site is:
http://texasaver.blogspot.com
Nutmeg Nanny says
How delicious does this look!
Katrina says
Yummy flavors. And if I hadn't been making so many similar flavors dishes/meals lately, I'd make this tonight! I think my husband is getting tired of "Mexican" meals.
Jennifurla says
Looks absolutely fantastic
Sue says
I know this recipe, and the stir fry recipe,would be a HIT in my house!
jose manuel says
Que delicia de filete, esto para mojar y comer con pan y no parar. Saludos
Deeba PAB says
Slam dunk delicious…
Barbara Bakes says
I love these flavors too. Looks delicious. Too bad about your grill, especially since it's summer.