Grilled Chicken with Garlic Lime Marinade
This Grilled Chicken with Garlic Lime Marinade is a deliciously tender, juicy dish that’s sure to become a family favorite. Every bite is bursting with big flavors.
Grilled Chicken with Lime and Garlic
We’ve been living in messy, chaotic disarray all summer long. I’m not talking about the laundry nor my hair, though both could easily qualify.
Our house has been turned upside down for the past couple of months. What originally started as a minor repaint project quickly morphed into a whole-house makeover that has taken on a life of its own. Our kitchen has been out of commission, we’ve lived out of a hotel at times, and I’ve fed my kids more McD’s than they’ve had in their lives.
Mostly, I try not to look around my house. For sanity’s sake, I put my blinders on and choose to embrace what everyone tells me: you’ll love it when it’s all done. Amen.
Another thing to embrace: the grill. The grill is your friend when your kitchen is closed.
Grilled Chicken with Garlic Lime Marinade is a deliciously tender, juicy dish that’s sure to become a family favorite. Every bite is bursting with big flavors everyone wants more of. Put that zesty life into your grilled chicken…
Key Ingredients for Garlic Lime Grilled Chicken:
- Boneless, skinless chicken thighs are recommended for tenderness. Thighs are much less likely to become dry or overcooked. That said, feel free to use chicken breasts if you truly prefer it.
- Pure honey and brown sugar are our picks for sweetening the deal. The flavors merge superbly and allow a nice browning to occur on the grill.
- Plenty of garlic and freshly squeezed lime juice are in order.
- Regular soy sauce is recommended for best flavor, though Tamari will work for a gluten-free and lower sodium option.
- Sriracha is our choice for that bit of kick; adjust amount based on desired heat level.
- A bit of fresh ginger provides aromatic flavor; ground ginger can work in a pinch if you can’t find fresh.
Helpful Tips for the best grilled chicken:
- For even cooking, slightly pound the chicken pieces into even thickness.
- For flavor infusion, we always pierce chicken pieces with a fork throughout, prior to marinading.
- Give your chicken the best flavor and tenderness profile by allowing at least 2-3 hours or marinade time, ensuring all pieces are fully immersed in the sauce.
- Always cook just until center is no longer pink, but chicken is not overcooked at all.
What to serve with Garlic Lime Grilled Chicken:
- Perfect Instant Pot Brown Rice – this is our go to for brown rice for all the meals.
- Coconut Rice – the mild coconut aroma works beautifully with garlic and lime chicken.
- Watermelon Salad Recipe – because watermelon salad goes with every grilled dish, all summer long.
- Avocado Black Bean Corn Salad with Lime Dressing – this one’s a classic favorite, and all our friends agree. It works with everything.
You may want this recipe, too:
Shop This Recipe
Organic and gluten-free, it’s a delicious substitute for regular soy sauce.
If you love a bit of kick with good depth of flavor, you’ll need more than one bottle of Sriracha.
Bbq grilled flavor with the perfect cast-iron sear. Easily drains grease while grilling for all cuts of meat and even vegetables.
Garlic Lime Grilled Chicken
Ingredients
- 3 lb boneless, skinless chicken breasts or thighs (thighs recommended for tenderness)
- ⅓ cup + 2 TB pure honey
- ¼ cup brown sugar, packed
- ¼ cup regular soy sauce
- 8 cloves garlic, minced
- 2 TB Sriracha hot sauce; adjust for desired heat level
- Zest of 1 lime
- 3 TB freshly squeezed lime juice
- 1 tsp ground or freshly grated ginger
- ¼ tsp table salt
- Other: Oil for cooking, freshly chopped cilantro for garnish
Instructions
- Dry: thoroughly dry chicken with paper towel and pierce with fork throughout. Lightly pound pieces into even thickness. Sprinkle both sides of chicken pieces with light layer of kosher salt (kosher salt is much coarser than table salt.)
- Marinade: in a large pan or bowl, whisk together all remaining ingredients into a well-combined marinade. Reserve 1/4 cup of the marinade for later. Add chicken to the pan/bowl of marinade, turning to coat well. Marinade 2-3 hours, turning occasionally to re-coat.
- Grill: coat grill with oil, heating over medium-high heat until hot. Place chicken evenly on grill and cook until nice grill marks appear and center is no longer pink, approx. 4 min/side (time depends on thickness) and basting occasionally with your 1/4 cup of reserved marinade.
- Rest: let cooked chicken sit at room temp for 2-3 minutes before cutting into it. Serve immediately with freshly chopped cilantro for garnish, if desired.
Notes
Nutrition
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