you know what i love? quick, easy weeknight dinners that are still delicious. and personally, i’m always looking for new ways to prepare chicken, as that’s definitely my go-to protein for dinners. so, when i stumbled across this tasty-looking recipe for grilled chili-lime chicken the other day, i decided to give it a try that very night – it looked too good to wait!
i was thrilled when the marinade came together in less than 5 minutes + smelled wonderful. after letting the chicken hang out in there for a few hours, we got grillin’. and my goodness, this chicken was AMAZING – i will definitely be making it again. it has a great combo of zesty, bright citrus, a little bite from the heat, + a bit of sweetness from the brown sugar. the brown sugar caramelizes wonderfully on the grill, which means that the grill marks you see above? taste scrumptious!
a note – the original recipe called for the chicken to be cut into chunks, marinated, then skewered prior to grilling. i opted to simply pound the chicken breasts flat, marinate ’em, then grill them whole, which was delicious. i might try the cubed-and-skewered method in the future, but i loved it with the flattened chicken breasts! also, for my vegetarian friends, i’m planning to try this chili-lime marinade on tofu + then sauté it – we’ll see how that turns out. i think it’ll be wonderful, too!
grilled chili-lime chicken
serves 2-4, adapted from TasteFood blog
1/4 cup freshly-squeezed lime juice
1 tablespoon vegetable oil
1 tablespoon soy sauce
1 tablespoon sriracha or hot sauce (note: this will make for a medium-spicy dish. if you want it less spicy, reduce the hot sauce by half, or omit it altogether)
1 tablespoon brown sugar
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt
2 pounds boneless, skinless chicken breasts, pounded into flat cutlets, OR cut in 1 inch chunks for skewers
optional: if skewering – bamboo skewers, soaked in warm water for 30 minutes
whisk all of the marinade ingredients together + put into a large ziplock bag. Add chicken to the bag + toss with marinade. refrigerate at least one hour or up to 24 hours.
prepare grill to medium-high heat. if making skewers, remove chicken chunks from marinade + skewer on pre-soaked bamboo sticks. if making chicken cutlets, remove chicken from marinade. discard marinade. grill over medium-high heat until nicely charred + thoroughly cooked through, about 8 minutes total.