Fiesta Lime Chicken
Juicy lime-marinated chicken bursting with smoky chili, cumin, garlic, and fresh cilantro. This bold and zesty spring dinner is ready in 30 minutes and perfect for grilling, meal prep, tacos, or fresh seasonal salads.
Equipment
- mixing bowl
- grill or cast iron skillet
- Meat Mallet
- tongs
- instant-read thermometer
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts or thighs
- 3 fresh limes, juiced
- 2 limes, zested
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp honey
- 2 tsp chili powder
- 1 1/2 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
- 1/4 cup fresh cilantro, chopped
Instructions
- Whisk together lime juice, lime zest, garlic, olive oil, honey, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, cayenne, and half of the cilantro.
- Pound chicken to even thickness (about 3/4 inch) for uniform cooking.
- Add chicken to marinade and coat thoroughly. Refrigerate 30 minutes to 2 hours.
- Remove chicken from refrigerator 15 minutes before cooking to bring closer to room temperature.
- Preheat grill or skillet over medium-high heat and lightly oil surface.
- Cook chicken 5–7 minutes per side (breasts) or 5–6 minutes per side (thighs) until internal temperature reaches 165°F.
- Rest chicken 5 minutes tented loosely with foil.
- Slice against the grain, squeeze fresh lime over top, and garnish with remaining cilantro before serving.
Notes
Marinate chicken 30 minutes to 2 hours only — citrus can break down texture if left too long. Always use fresh lime juice and zest for best flavor. Rest cooked chicken 5 minutes before slicing to retain juices.