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Chili Lime Chicken

This Chili Lime Chicken is juicy, flavorful, and incredibly easy to make with a zesty marinade of fresh lime juice, garlic, chili powder, and warm spices. Perfect for grilling, baking, or the air fryer, it's a delicious choice for weeknight dinners, summer cookouts, tacos, salads, or rice bowls.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinate Time: 30 minutes
Total Time 1 hour
Servings: 6
Ingredients Method Notes

Ingredients
  

  • For the Marinade
  • 3 tablespoons olive oil
  • Juice of 2 fresh limes
  • 2 teaspoons lime zest
  • 3 garlic cloves minced
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper optional
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • For the Chicken
  • 2 pounds boneless skinless chicken breasts or chicken thighs
  • 2 tablespoons chopped fresh cilantro for garnish
  • Lime wedges for serving

Method
 

  1. In a large bowl, whisk together the olive oil, lime juice, lime zest, garlic, chili powder, smoked paprika, cumin, onion powder, cayenne (if using), salt, and black pepper.
  2. Add the chicken and coat it well with the marinade. Cover and refrigerate for at least 30 minutes or up to 8 hours.
  3. Preheat the grill to medium-high heat (about 400°F / 205°C).
  4. Remove the chicken from the marinade and discard the remaining marinade.
  5. Grill the chicken for 6–8 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C).
  6. Transfer the chicken to a plate and let it rest for 5 minutes.
  7. Garnish with fresh cilantro and serve with lime wedges.
  8. Air Fryer Instructions
  9. Preheat the air fryer to 380°F (193°C).
  10. Arrange the marinated chicken in a single layer.
  11. Cook for 16–18 minutes, flipping halfway through, until the chicken reaches 165°F (74°C) internally.
  12. Rest for 5 minutes before serving.

Notes

Chicken thighs stay extra juicy and are ideal for grilling.
Fresh lime juice provides the best flavor—avoid bottled juice if possible.
Marinate overnight for even deeper flavor.
Adjust the cayenne pepper to control the heat level.
Leftovers are perfect for tacos, wraps, salads, burrito bowls, or sandwiches.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze cooked chicken for up to 3 months.