Chili Lime Chicken (Grill OR Stovetop) brings the flavor party to everything with just a 30 MINUTE wet rub marinade! Readers agree, this chili chicken is a “WINNER!,” “Wow. Delicious!!” and “the best chicken recipe I have made.” I use this juicy, mouthwatering chicken more than any other recipe (great for meal prepping!) piled in salads, tacos, burritos and more!
How to Make Chili Lime Chicken Video
You are going to love this Lime Chicken recipe
Lime Chicken Marinade ingredients
Let’s take a close look at what you’ll need to make this lime chicken (measurements in the printable recipe card at the bottom of the post):
- Olive oil: Use extra virgin olive oil for the best flavor. The olive oil adds moisture and the oil-soluble flavors evenly distribute the marinade throughout the chicken so it’s permeated with flavor.
- Lime juice and lime zest: Please use fresh limes for this recipe because you also need the zest. Their fresh tanginess is the perfect complement to the smoky, earthy blend of seasonings. You can also squeeze fresh lime juice over chicken after it’s cooked. You can freeze extra lime juice by the 1 tablespoon ice cubes so it’s always handy.
- Brown sugar: Just a drizzle cuts through the sourness of the lime and the earthiness of the chili powder. You may substitute with honey if needed.
- Seasonings: Aromatic fiesta spices of chili powder, chipotle chili powder, cumin, smoked paprika, garlic and onion powder are mixed with olive oil and lime juice to tenderize the chicken so its oh so juicy and flavorful.
Chili Chicken variations
How to Make Chili Lime Chicken
Let’s take a closer look at how to make chili lime chicken with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
- Step 1: Make the wet rub. The wet chili lime rub is what makes this Chili Lime Chicken. It is wonderfully delicious but super simple. is a simple mixture of olive oil and all my favorite Mexican flair spices: chili powder, chipotle chili powder, cumin, smoked paprika, cayenne pepper, onion powder, garlic powder, salt, and pepper all brightened by fresh lime juice and lime zest. To make, combine these ingredients in a bowl which takes all but a couple minutes…
- Step 2: Tenderize chicken. Pound the chicken to an even thickness using a meat mallet or side of a can.
- Step 3: Add marinade. Then slather your pounded and tenderized thin chicken with the rub to drink up the rainbow of chili lime spices.
- Step 4: Marinate chicken. At this point, if you are pressed for time, you can cook your chicken right away, or if you have 30 minutes, let your chicken rest while you prepare the rest of your meal to further tenderize the chicken and allow the flavors to develop OR for an even greater explosion of flavor, marinate the chicken with the rub for up to 8 hours. A-M-A-Z-I-N-G!
- Step 5: Cook chicken. Add your chicken to your hot skillet for a few minutes on one side, flip, cover and cook for 5-7 minutes or until golden deliciousness is achieved. You can also use a grill pan or outdoor grill for extra smoky deliciousness.
- Step 6: Let rest. Finally, let your Chili Lime Chicken rest for 5 minutes to reabsorb all of its juices before slicing.
How to serve Chili Lime Chicken
Chili Lime Chicken goes with virtually anything and instantly transforms ordinary into extraordinary! Mexican Rice or Cilantro Lime Rice, Southwest Salad, Avocado Pasta, etc.
How to store Chili Lime Marinade for Chicken
Store the marinade in an airtight container in the refrigerator for up to 3 days. Cooked chicken can also be stored for 3-4 days in an airtight container in the refrigerator. Reheat gently in the microwave or stove in order to not dry out.
Juicy fiestalicious Chili Lime Chicken. An effortless party of flavors awaits!
Chili Lime seasoning FAQs
The only seasoning you might not be familiar with is chipotle chili pepper. It is a seasoning is made of dried, smoked jalapeño peppers crushed into a powder. It boasts smoky moderate heat with fruity undertones as opposed to pure heat like cayenne pepper. It is easy to find at your grocery store under any of the following names: “chipotle chili pepper,” “ground chipotle chile,” or “chipotle powder.”
You can do both! Adding lime to a marinade serves as a flavor powerhouse, infusing the meat with a burst of citrusy brightness. The acidity of lime also plays a crucial role in tenderizing the meat, resulting in a more succulent and juicy chicken. Adding a fresh squeeze of lime to chicken after it’s cooked enhances the overall flavors with refreshing, tangy notes.
Lime adds a tangy and bright citrus flavor to chicken while also acting as a natural tenderizer due to its acidity. It’s perfect in this recipe to balance the earthy, robust seasonings.
Marinating chicken in lime juice for too long can lead to over-tenderization, causing the meat to become mushy and unpleasant in texture. Do not marinate chicken longer than 8 hours, or less for thinner pieces.
LOOKING FOR MORE EASY CHICKEN MARINADES?
- Chipotle Chicken
- Salsa Verde Chicken
- Lemongrass Chicken
- Cilantro Lime Chicken
- Greek Chicken
- Buffalo Chicken
- Lemon Basil Chicken
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Ingredients
- 1 pound chicken breasts pounded to ½ inch thickness
Chili Lime Rub
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/4-1/2 teaspoon chipotle chili pepper (optional for more heat)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon brown sugar
- fresh-squeezed lime juice from 1 lime (about 2 tablespoons)
- Lime zest from 1 lime
Instructions
Marinate Chicken
- In a small bowl, whisk chicken rub ingredients together. Rub evenly all over chicken breasts in a shallow dish.
- Time permitting, allow chicken to rest for 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature for before cooking.*
STOVETOP DIRECTIONS
- If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).
- Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium.
- Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through.
- Remove to a cutting board and let rest 5 minutes before slicing. Garnish with extra fresh lime juice if desired.
GRILLING DIRECTIONS
- If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).
- Meanwhile, preheat the grill to medium heat, 375-450°F, clean and grease.
- Grill chicken undisturbed for for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.)
- Remove chicken from grill and let rest 5 minutes before slicing.
Video
Notes
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Gayathri Palanisamy says
Hi!!! I simply love this recipe! It’s so gd! I grill the meat in my ninja foodi and comes out so moist and yummy!!! This is my go to recipe now! One qn. Can we use this rub for wings? Thanks in advance!!!!
Jen says
Thanks for the glowing review Gayathri, I’m so pleased it’s a favorite! Yes, you can absolutely use this rub on wings – yum!
Sherry says
Hi,
Looking over your recipe does this mean use 1 teaspoon to 4 1/2 teaspoons of the chipotle chili pepper?
1-4-1/2 teaspoon chipotle chili pepper (optional for more heat)
What happens if you don’t use the chipotle chili pepper? Will it still taste good?
Thanks!
Jen says
Oh my goodness, after years no one has ever pointed that out, thank you Sherry! It is supposed to be 1/4-1/2 – just fixed! It will definitely be tasty without the chipotle pepper, just won’t have that same kick of heat. If you don’t love heat, then omit it, if you like heat but don’t have chipotle pepper, then add just a pinch of cayenne pepper (it’s much spicier than chipotle). Hope that helps!
Lisa Traverse says
Wow. Delicious!! So happy I found your site. Thank you! New staple for our rotation.
Jen says
Welcome Lisa! I’m so pleased this recipe is a new favorite!
Lesley says
Do you think this can be shredded and used in tamales?
Jen says
Yes! You might have better luck shredding it though if you sear it on each side then add 1 1/2 cups chicken broth (plus more as needed) and cover and reduce heat to medium and simmer 10 minutes, then flip chicken over and continue to cook 5-10 minutes or until chicken is cooked though and tender enough to shred. Add additional chicken broth or water if the liquid absorbs before the chicken is cooked through.
Mability says
Wow. I see why this marinade is your busband’s favorite! I made the marinade using most of the directions on the recipe. I can’t eat fresh garlic so I used garlic infused EVOO.
It tasted so good I ended up cutting the chicken up into slightly smaller pieces just so I could get the marinade in all the nooks and crannies.
I ended up making another batch to put on the Greek Salad I made as an accopaniment. With lemon rice and Pita, this made a perfect Greek dinner for all. I love this marinade, can’t wait to try Chile LIme and some of the others. Your flavors are always spot on and I like being able to use mostly dried spices in most of your recipes. THANK-YOU!
Jen says
Yay! Thank you so much, Mability! I am so happy you love this marinade so much! Thanks for the glowing review!
B says
Looove this recipe! So tasty and versatile. In your notes regarding the recipe you mention pounding and tenderizing the chicken. But in the actual recipe and video, it’s not mentioned or shown at all. Is it supposed to be pounded, and if so what thickness? How much tenderizing? Since the instructions weren’t clear, I kept my (huge) breast as is & it turned out fine.
Jen says
Hello B! Thank you for your positive review! Sorry for the delayed response! For future cooks where you need to pound the chicken, put the chicken in a resealable bag and remove as much air as possible. You can also cover the chicken with plastic wrap or parchment paper to prevent sticking. Use the flat side of a meat mallet, rolling pin, or small skillet to pound the chicken until it’s about 1/2 inch thick. Start at the thickest part of the chicken and work your way out. Use even, controlled force, and rotate the chicken often to pound it in every direction. Flip the chicken and repeat on the other side. I hope that helps!
Jillian says
We loved this minus one tweak that I think might be a mistake? Ours came out incredibly salty, almost inedible. I wonder if it was suppose to read 1/4 tsp salt instead of 3/4 tsp??
Jen says
I am glad you loved it! A 3/4 teaspoon of salt should not make the dish overly salty, perhaps you used tablespoons?
Rae says
What do you pour on cooked chicken in your recipe video?
Jen says
That’s my Honey Lime Vinaigrette from my Mango Chicken Salad recipe, so good! https://carlsbadcravings.com/mango-salad/
Brenda says
Delicious! Made to go along with the Mexican pasta salad from this site. Made as written, cooked on the stove .
Jen says
I am so glad you enjoyed it!
Katie says
Hello! I e been wanting to try this recipe. I have a question about pounding the chicken breasts. How aggressively (to what thickness?) are you pounding your chicken? The ones in your pictures and video look fairly intact still. Mine would be a smooshed, ver thoroughly pounded mess.
Jen says
Hi Katie! I am pounding it to about 1/2 inch thickness, just to even them out. Hope you enjoy!
Bobbie Lewis says
I love this! I have made the chili lime chicken tacos and pineapple salsa several times and we love it. The chicken is juicy and tender— I have also used this recipe for other chicken recipes — so tired of dry tough chicken— this is THE best
Thanks!!
Jen says
Thank you so much! I’m glad your dry chicken days are over!
Laurrie says
Can the Southwest chicken salad be made with rotisseri chicken by still rubbing the cooked chicken with marinade and just let it side in refrig for a while before serving
Jen says
Absolutely! I would start with a little less marinade so it’s not too strong and add more to taste. Great idea!
Sherry Hernandez says
Hello I would like to know if I can make the chicken ahead and freeze it ,hopefully it won’t compromise the taste!
Jen says
This is super delicious fresh, but you should be okay to freeze it. I would suggest cooling the chicken completely before freezing, and wrapping it tightly or using an airtight freezer bag so the chicken won’t get freezer burned or lose any moisture. Hope that helps! Enjoy!
Adam says
This is absolutely the best recipes website around. I love the many different methods of cooking options and ingredient replacements that you provide. My family has loved every recipe that I have made so far. The funny thing is, I’m a rookie in the kitchen. My wife typically makes dinner and I would bbq occasionally .But now, with your help, I have been doing most of the cooking and everyone is Loving my meals. Kudos for your awesome website.
Jen says
That is so amazing! I love to hear that you have been starting to be a hit in the kitchen! Thanks for sharing your experience!