Lime Grilled Chicken

Here is a super simple grilled chicken recipe in which you can toss the marinade together in 10 minutes and prepare a day or two or three in advance.  The lime in this really comes through even after it is cooked and gives it a perfect tang on a summer day.  Like always feel free to modify to your liking.  As is though, this is super Yummy :)

4.8 from 5 reviews
Lime Grilled Chicken
Prep time
Cook time
Total time
Serves: 2
  1. Combine all the above ingredients except your chicken in a bowl and mix well
  2. Place your chicken breasts in a shallow dish and pour your marinade over the top and cover.
  3. Place in the refrigerator for at least 3 hours but up to 48 hours
  4. When ready to cook, pull your chicken out of the fridge and let it come to room temperature
  5. Place chicken breasts on a plate and pour your marinade into a sauce pan
  6. Heat your marinade on the stove and bring to a boil and then reduce to a simmer for 10 minutes until it thickens up so you can baste the chicken while cooking
  7. Preheat your grill on medium heat and then go cook your chicken breasts, should be about 10 minutes per side
  8. While your chicken is cooking keep basting them with your marinade reduction
  9. Your chicken is done when it reaches an internal temperature of 165 degrees fahrenheit
  10. Enjoy :)

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  1. Great recipe! I cut them into small chunks after they were done marinating and made shish kabobs with pineapple, peppers, mushrooms and onions! Paleo BBQ! Yumm.

  2. this was so delicious and flavorful! i used chicken thighs and just sauteed them since it’s pouring out today. i never would’ve thought to combine all these flavors together, but it’s a great dish!

  3. Hi! I’ve made this in the oven before, as well, but was wondering if anyone has tried to saute the chicken as opposed to using the oven?

  4. We are new to Paleo. THANK YOU for having recipes that are spicy and closer to my Texas heritage. Most Paleo recipes I find are flavors that do not address my tex-mex addiction!! My daughter said I could eat this chicken every day. Thank you!

  5. Made this last night and it was soooo good. I left out the sage (cause I just don’t like sage) but got a little overexcited with the cumin and chili powder. Made the perfect dinner to warm them bones on a cold rainy night. You are the BEST!!

  6. This sounds like great recipe! We’re about to travel to Knoxville, IA for the National Sprint Car Championship races. I can make this a couple days ahead of time in our motorhome. Love lime-marinated chicken and am looking forward to taking the first bite. TFS>

  7. I just happened upon your site yesterday afternoon while looking for something new to make for dinner. I came across this recipe, tweaked it a little to suit my family’s tastes and it was awesome! Thanks so much for sharing.

  8. I am eager to try this recipe but don’t have a grill. Do you think I can do use my oven? If so at what temp and for how long? Also how much lime juice did the 4 limes produced? My neighbor gave me a bottle of freshly squeezed lime juice so I am trying to use it up. Thank you!

      1. Used the oven and the smaller piece was a little dry but the larger breast was very moist and juicy. Will try to use same size meat next time. Thanks!

  9. I just found your site yesterday and tried this last night. It was excellent! A bonus thank you too since I think you may have also solved an issue I have been having with my Chili Mint Lamb marinade at the same time. Now… what to try next…

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