This Chili Lime Chicken is juicy, bright, and slightly spicy. The simple sweet-and-spicy marinade gets its kick from sriracha. With both grill and stovetop instructions, this recipe comes together in under 30 minutes and pairs well with many sides.
This grilled chicken has been a family favorite for years, and it’s easy to make at home whether you use an outdoor grill or a grill pan.
It’s a versatile recipe—great with rice bowls, tacos, salads, or simple grilled vegetables.
Why You Will Love This Chili Lime Chicken
- Sticky, sweet, and slightly spicy — tender, flavorful chicken with a glossy finish.
- Quick marinade — the sauce comes together in minutes with pantry staples.
- Flexible — swap spices or use thighs or breasts depending on preference.
- Easy to serve — great for rice bowls, tacos, salads, or simple sides like corn or orzo.
Ingredient Notes
See the recipe card below for exact measurements.
- Chicken: Boneless, skinless chicken thighs are recommended for juiciness. Chicken breasts can be used; follow the cooking times for thicker cuts.
- Sriracha: Adds heat and depth—use less if you prefer milder heat or substitute another hot sauce if needed.
- Fresh lime juice and zest: Fresh lime gives the best bright flavor and pairs well with the zest used in the marinade.
Recipe Variations
- Spice swaps: Use smoked paprika for a smoky note or add cayenne or red pepper flakes for more heat. Ancho chile powder adds a deeper chili flavor.
- Cooking methods: Grill outdoors, use a grill pan, or cook on the stovetop in a skillet—directions for both are provided.
- Margarita mixer: Substitute a quality margarita mixer for lime juice to change the flavor profile.
How To Make It
Step 1 — Marinate: Whisk all marinade ingredients together in a small bowl. Reserve 2–3 tablespoons of the marinade and refrigerate it separately to brush on the chicken during the last minutes of cooking.
Step 2 — Coat: Place the chicken in a bowl or zip-top bag and pour the remaining marinade over it. Toss to coat, massaging the marinade into the meat. Marinate at least 30 minutes and up to 4 hours (avoid longer times to prevent texture changes from the lime).
Step 3 — Bring to room temperature: Remove the chicken from the fridge 20–30 minutes before cooking.
To Grill: Preheat the grill to medium-high. Place thighs presentation side down and cook 5–7 minutes, or until they release easily from the grates.
Step 4 — Finish cooking: Flip and cook another 5–7 minutes, or until the internal temperature reaches 165°F. Brush the reserved marinade over both sides during the last 2–3 minutes of cooking. Let the chicken rest 5 minutes before serving and garnish with chopped cilantro.
Stovetop: Heat a large skillet over medium. Add 1 tablespoon oil and cook thighs smooth-side down in a single layer, about 5–7 minutes per side. Brush with reserved marinade in the final minutes, then rest for 5 minutes before serving.
Recipe Tips
- Use an instant-read thermometer. Aim for 165°F internal temperature to ensure safe, juicy chicken.
- Limit marinating to 4 hours. Too much time in lime juice can make the texture mealy.
- Know your equipment. Grills and stovetops vary—watch the chicken closely and adjust times as needed.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze for up to 3 months. Once cooled, wrap tightly in parchment or plastic wrap and place in a freezer-safe bag or container.
Serve This Chicken With
Salads
Easy Lemon Orzo Salad With Feta
Air Fryer
Air Fryer Corn on the Cob with Cilantro Lime Butter Sauce
Side Dishes
Cajun Potato Salad
Salads
Chickpea Avocado Salad
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Chili Lime Grilled Chicken
Ingredients
- 1½ lb boneless skinless chicken thighs (about 6)
- ⅓ cup olive oil
- 2–3 Tbsp honey
- 1 Tbsp sriracha
- 3 Tbsp fresh lime juice
- 2 tsp lime zest
- ¾ tsp garlic powder
- 1 tsp paprika
- 2 tsp chili powder
- ½ tsp oregano
- ½ tsp black pepper
- ½ tsp sea salt
- ¼ cup chopped fresh cilantro (optional, for serving)
Instructions
- Marinate: Whisk all marinade ingredients together. Reserve 2–3 tablespoons and chill separately if needed.
- Place chicken in a bowl or zip-top bag and pour remaining marinade over it. Toss to coat thoroughly.
- Marinate at least 30 minutes, up to 4 hours.
- Remove chicken from the fridge 20–30 minutes before cooking to come to room temperature.
- To Grill: Preheat grill to medium-high. Place thighs presentation side down and cook 5–7 minutes, then flip and cook another 5–7 minutes until internal temperature reaches 165°F. Brush reserved marinade over the chicken in the last 2–3 minutes. Rest 5 minutes before serving.
- Stovetop: Heat a large skillet over medium with 1 Tbsp oil. Cook thighs smooth-side down 5–7 minutes per side. Brush with reserved marinade in the last 2 minutes. Rest 5 minutes before serving.
Notes
Storage: Refrigerate leftovers up to 4 days in an airtight container. Freeze up to 3 months; wrap tightly before freezing.
Thermometer: Use an instant-read thermometer to ensure the chicken reaches 165°F.
Marinating: Do not marinate longer than 4 hours to avoid texture changes from the lime juice.
Grill temperatures vary: Medium-high heat differs by grill—monitor the chicken and adjust time as needed.
Nutrition
Nutrition information is an approximation.
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