Description
This Lime Marinated Grilled Chicken recipe features tender and juicy chicken breasts or thighs marinated in a zesty lime and garlic mixture, perfectly balanced with brown sugar and cilantro. The chicken is then caramelized on the stovetop, BBQ, or oven, resulting in a flavorful and vibrant dish that’s ideal for a healthy and refreshing meal.
Ingredients
Chicken
- 600–750g / 1.2 – 1.5 lb chicken breasts (4 pieces) or boneless thighs
Marinade
- Zest of 1 lime (zest before juicing)
- 4 tbsp lime juice (from 1 – 2 limes)
- 2 garlic cloves, minced
- 3 tbsp brown sugar
- 1/4 tsp pepper
- 1 tbsp olive oil
- 2 tbsp finely chopped cilantro/coriander (optional)
- 1 tbsp fish sauce OR 2 tbsp soy sauce
- 1 – 2 tbsp olive oil (for cooking)
Instructions
- Prepare Chicken: Use a fist or rolling pin to gently pound the thick end of the chicken breasts to about 1.7 cm (2/3 inch) thickness. This step is not necessary for chicken thighs.
- Marinate: Place the chicken in a ziplock bag along with the marinade ingredients. Massage the bag to distribute the marinade evenly, then refrigerate the chicken for a minimum of 12 hours and up to 48 hours for best flavor absorption.
- Remove and Discard Marinade: Take the chicken out of the bag and discard the leftover marinade before cooking.
- Cook Chicken: Choose your preferred cooking method and cook the chicken until it reaches an internal temperature of 165°F (75°C).
- Stove Top: Heat 1-2 tbsp olive oil in a large skillet over medium-high heat. Cook chicken for 3 minutes on each side until caramelized and golden brown.
- BBQ Grill: Brush grill grates with oil and heat to medium-high (or medium for a very hot grill). Grill chicken for 3 minutes each side until caramelized.
- Oven: Preheat oven to 425°F (220°C). Bake chicken for 15 minutes, then switch the oven to broil/grill on high and cook for an additional 3 minutes to caramelize the surface.
- Rest and Serve: Let the cooked chicken rest briefly before serving to allow juices to redistribute for optimal juiciness.
Notes
- Note 1: Pounding the chicken breasts helps them cook evenly, but it’s not required for boneless thighs.
- Note 2: Fish sauce provides a more authentic umami flavor, but soy sauce works as a vegetarian alternative.
- Note 3: Marinating for at least 12 hours enhances flavor penetration, but do not exceed 48 hours to avoid texture degradation.
