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–+ servings

Grilled Lime Chicken Breasts

Juicy grilled lime chicken made with a quick citrus-garlic marinade (lime juice + zest) for bright, smoky, weeknight-friendly flavor. Great hot off the grill or sliced for salads and meal prep.
Amanda
Prep Time 15 minutes
Cook Time 14 minutes
Marinate & Rest Time 30 minutes
Total Time 59 minutes
Serving Size 4 servings

Equipment

  • Grill (gas or charcoal) or grill pan
  • Tongs
  • Meat thermometer
  • Large bowl or zip-top bag
  • Whisk or fork
  • cutting board
  • sharp knife
  • Measuring cups and spoons
  • Plate (for resting)
  • Paper towels

Ingredients

  • 0.25 cup fresh lime juice about 2–3 limes
  • 2 tbsp lime zest from the same limes
  • 0.25 cup olive oil
  • 4 cloves garlic minced
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 2 tbsp honey adds balance and helps browning
  • 2 tbsp fresh cilantro chopped, optional
  • 4 boneless skinless chicken breasts about 1.5–2 lb total; pound to ~3/4-inch thickness for even cooking

Instructions

  • Preheat the grill to medium-high heat (about 400–425°F / 205–220°C). Clean the grates and oil them lightly to prevent sticking.
  • Make the marinade: In a large bowl (or zip-top bag), whisk together lime juice, lime zest, olive oil, garlic, salt, pepper, cumin, paprika, honey, and cilantro (if using).
  • Add chicken breasts and turn to coat well. Marinate in the refrigerator for at least 30 minutes (or up to 4 hours). Do not marinate longer than 24 hours.
  • Remove chicken from the fridge 10 minutes before grilling so it cooks more evenly. Pat off excess marinade if it’s dripping (this helps reduce flare-ups).
  • Place chicken on the grill. Close the lid and cook 6–7 minutes without moving it so grill marks form.
  • Flip once and grill 6–7 minutes more, until the thickest part reaches 165°F (74°C) on a meat thermometer.
  • Transfer chicken to a plate and rest 5 minutes before slicing. Serve with extra lime wedges and cilantro if desired.

Notes

Marinade tips: 30 minutes adds great flavor; 2–4 hours is even better. Avoid going past 24 hours—acidic citrus can make the texture soft.
Food safety: Always marinate in the fridge. If you want extra marinade as a sauce, reserve some before adding raw chicken.
Storage: Refrigerate leftovers up to 4 days. Great sliced for salads, bowls, wraps, and meal prep.

Nutrition

Calories: 420kcal | Protein: 49g | Saturated Fat: 3g | Cholesterol: 140mg | Sodium: 680mg