Grilled Chili-Lime Chicken

READY IN: 3hrs 10mins
Recipe by Gatorbek

This is great as a main dish, but if you have left-overs or make a double batch, the chicken can be cut into strips and frozen, then used on salads or in wraps for lunch. I have two recipes I'm posting that use these chicken strips: Chili-Lime Chicken and Avocado Wraps, Chili-Lime Chicken Mexi-Ranch Salad. I also use the leftovers for impromptu fajitas. (In our house, these are "Make it your own self" meals.) I've never tried this marinade on flank steak, but I bet all of the above would be great with it as well. If you try it before I do, please let me know how it turns out!

Top Review by Sunshine Forever

I made fajitas with this chicken and they were fabulous. I followed the recipe exactly and will certainly use this recipe again. The flavor of the chicken was nice. Thanks for posting.

Ingredients Nutrition

Directions

  1. Combine all ingredients except chicken in a large zipper bag. Squish to combine. Add chicken, turn to coat well. Refrigerate and marinate for about 3 hours or so.
  2. Heat grill to medium high. Remove chicken and discard remaining marinade. Grill chicken 4-5 minutes on each side, or until juices run clear. This works well on an indoor or outdoor grill, but I wouldn't recommend baking it. If you absolutely can't grill it, you might get away with searing it in a skillet.
  3. Leftovers can be sliced and frozen to be used later in other recipes. (See above).

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