Prepare to impress with this simple yet flavorful lime marinade for grilled chicken. Using just a handful of ingredients, you can quickly whip up a zesty and savory blend that infuses your chicken with vibrant flavors. Perfect for grilling season, this recipe ensures your chicken will be a hit at any barbecue.
Top the chicken with red onions, tomatoes and avocadoes to add the Mexican-inspired flavors.
If you are looking for more chicken recipes, I have plenty on the site I think you will enjoy! Everything from chicken salad, to one-pot chicken dishes, chicken stroganoff etc.
How to make the marinade and grill
- Start by mixing together all the ingredients for your marinade. I like to do this in a mason jar and give it a good shape to mix it well.
- Pound out the thick end of the chicken with a rolling pin or the flat end of a meat tenderizer.
- Place the chicken in a large ziplock bag.
- Pour the marinade over the chicken.
- Securely close the bag, removing most the air.
- With your hands, massage the marinade into the chicken. You can see through the bag, so ensure the marinade is covering all pieces of the chicken completely.
- I like to repeat the massaging every couple hours until grilling.
- Prepare your grill to 450 degrees. Brush the grill lightly with oil and add the chicken breasts.
- Cook for about 2-3 minutes per side. Don't overcook or the chicken will dry out.
- Let it rest for about 3-4 minutes before serving.
Tips for marinating chicken
- Use Acid and Fat Balance: A good marinade balances acidic ingredients (like lime juice or vinegar) with fats (like olive oil) to tenderize the meat and enhance flavor.
- Time It Right: Marinate for at least 30 minutes to a 10 hours; overnight is best for deeper flavor, but avoid exceeding 12 hours to prevent the chicken from becoming mushy.
- Proper Storage: Always marinate chicken in the refrigerator, not at room temperature, to prevent bacterial growth.
- Even Coating: Ensure the marinade covers the chicken completely. Use a resealable plastic bag or a shallow dish for even coverage.
- Discard Used Marinade: Do not reuse marinade that has been in contact with raw chicken unless you boil it first to kill any bacteria.
Types of chicken to use
- Chicken Thighs (Bone-in or Boneless): Thighs are more forgiving due to their higher fat content, staying juicy and flavorful even if slightly overcooked. They also absorb marinades well and offer a richer taste.
- Chicken Drumsticks: Drumsticks are great for grilling and marinating because the meat is flavorful and they stay moist. They are also fun to eat, making them a hit at gatherings.
- Whole Chicken: Spatchcocking (butterflying) a whole chicken allows for even cooking and great flavor absorption. It's ideal for feeding a crowd and creates a dramatic presentation.
- Chicken Wings: Wings are perfect for marinating and grilling, providing a deliciously crispy exterior and tender meat inside. They are also versatile, taking well to a variety of flavors.
- Chicken Tenders: These are the lean strips of meat attached to the underside of the breast. They cook quickly and are tender, making them perfect for a fast, flavorful meal.
Lime Marinade For Grilled Chicken
Making this lime marinade for grilled chicken could not be easier! It is perfect for the summer grilling season or any time of year.
Servings 4 servings
Ingredients
- 4 chicken breasts you can use thighs if you prefer!
marinade for chicken
- ½ cup lime juice
- ½ cup honey
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 teaspoon ground red pepper (cayenne) optional. I like a little spice, if you don't, omit.
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons minced garlic
- ⅓ cup chopped cilantro
Instructions
- Start by mixing the marinade for the chicken.
- Pound out the thick end of the chicken breast until it is all an even thickness.
- Next, place the chicken in a ziplock bag and add the marinade. Close and remove most of the air. Massage the chicken to ensure the marinade covers all the chicken.
- Place in fridge for at least 3o minutes or up to 10 hours.
- Pull chicken from the fridge and bring to room temp. Sprinkle with salt.
- Heat grill to 450 degrees.
- Grease grates on the grill and add chicken. Grill for 2-3 minutes per side. Let chicken rest for a few minutes before cutting.
Did you make this recipe? Let me know!