Grilled Chili Lime Chicken
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 3 tablespoons olive oil
- Zest of 1 lime
- Juice of 1 lime
- 3 cloves garlic (minced)
- 1 tablespoon brown sugar
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- 1 ½ teaspoons kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
- 2 pounds boneless, skinless chicken thighs (or breasts)
- Fresh cilantro (for garnish)
Method
- Prepare the Marinade: In a large bowl or ziptop bag, whisk together olive oil, lime zest, lime juice, garlic, brown sugar, chili powder, smoked paprika, cumin, salt, black pepper, and red pepper flakes.
- Marinate the Chicken: Add the chicken thighs to the marinade and toss to coat thoroughly. Cover the bowl or seal the ziptop bag and refrigerate for at least 30 minutes, or up to 24 hours for maximum flavor.
- Cook the Chicken: Remove the chicken from the marinade, letting any excess marinade drip off. Grill, pan-fry, or bake the chicken until cooked through and the internal temperature reaches 165°F (74°C).
- Rest and Serve: Let the chicken rest for 5 minutes before serving. Garnish with additional cilantro and lime wedges.