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Grilled Chile Lime Chicken

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  • Prep 20 min
  • Total 50 min
  • Servings 4
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A lime and chili marinade is the secret to this juicy and flavourful chicken.
Created May 6, 2013
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  • 2 tsp (10 mL) grated lime peel
  • 1/4 cup (50 mL) lime juice
  • 1/4 cup (50 mL) olive or vegetable oil
  • 2 tbsp (30 mL) chopped fresh cilantro
  • 1/2 tsp (2 mL) sugar
  • 1/2 tsp (2 mL) salt
  • 1 small jalapeno chile, seeded, finely chopped
  • 1 clove garlic, finely chopped
  • 4 boneless skinless chicken breasts (1 1/4 lb/625 g)


  • 1
    To make marinade, in shallow glass or plastic dish, or resealable food-storage plastic bag, mix all ingredients except chicken.
  • 2
    Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Add chicken to marinade; turn to coat. Cover dish or seal bag; refrigerate at least 30 minutes but no longer than 24 hours.
  • 3
    Heat coals or gas grill for direct heat. Remove chicken from marinade; discard marinade. Cover and grill chicken over medium heat 8 to 10 minutes, turning once, until juice of chicken is clear when centre of thickest part is cut (170ºF).

Expert Tips

  • Tip 1
    Substitution: If you don't care for the taste of cilantro in the marinade, try using chopped fresh parsley instead.
  • Tip 2
    Success: To use the leftover marinade as a sauce, boil it for 1 minute to destroy any bacteria that may have been transferred to it from the chicken.
  • Tip 3
    Time Saver: No time to make the marinade? Purchase a tequila lime marinade to use instead.

Nutrition Information

175 Calories, 7g Total Fat, 27g Protein, 0g Total Carbs

Nutrition Facts

Serving Size: 4 Servings
Total Fat
Saturated Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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