Grilled Chili Lime Chicken

This zesty chili-lime chicken kabobs recipe delivers juicy, flavor-packed chicken with minimal effort. The bright citrus marinade infuses the meat with the perfect balance of tang and spice, creating a crowd-pleasing dinner option any night of the week.

I created this recipe during a particularly hectic week when I needed something quick yet impressive. What began as a rushed dinner experiment has since become one of our family's most requested meals, especially during grilling season.

Ingredients

• Olive oil: Provides the base for the marinade and helps keep the chicken moist while grilling
• Red wine vinegar: Adds tanginess and helps tenderize the chicken
• Fresh lime juice: Brings brightness and works with the vinegar to break down tough proteins
• Chili powder: Delivers smokiness and mild heat without overwhelming the dish
• Paprika: Adds color and subtle sweetness to balance the acidic ingredients
• Onion powder: Infuses savory notes throughout the meat without the texture of fresh onions
• Garlic powder: Provides aromatic depth that permeates the chicken completely
• Cayenne pepper: Allows you to customize the heat level according to your preference
• Salt and black pepper: Enhance all other flavors and are essential for properly seasoned meat
• Boneless chicken breast: Offers a lean protein that absorbs flavors beautifully
• Wooden or metal skewers: Help for even cooking and easy turning on the grill

Step-by-Step Instructions

Prepare the marinade:

Whisk olive oil, red wine vinegar, and fresh lime juice in a bowl until emulsified. This creates the acidic base that will tenderize the chicken. Add chili powder, paprika, onion powder, garlic powder, cayenne, salt, and pepper, whisking until completely incorporated. The mixture should look vibrant reddish-orange and smell fragrant with citrus and spice notes.

Marinate the chicken:

Cut chicken breasts into 1½-inch chunks, ensuring they're relatively uniform in size for even cooking. Place chicken pieces in a shallow dish and pour the marinade over them, tossing gently until each piece is thoroughly coated. Cover with plastic wrap and refrigerate for at least one hour, though overnight marination will intensify the flavors significantly.

Prepare for grilling:

Preheat your grill to medium-high heat, approximately 375-400°F. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread marinated chicken pieces onto skewers, leaving small spaces between pieces to ensure heat circulates properly. Discard the remaining marinade to prevent cross-contamination.

Grill to perfection:

Oil the grill grates lightly to prevent sticking. Place skewers on the hot grill and cook for 10-15 minutes, turning every 3-4 minutes to ensure even browning on all sides. The chicken is done when it reaches an internal temperature of 165°F and juices run clear when pierced with a knife. The outside should have nice grill marks and slight caramelization from the sugars in the marinade.

The lime juice is truly the secret ingredient in this recipe. I discovered its transformative power quite by accident when I ran out of lemons one evening. The distinct citrus profile of lime pairs perfectly with the chili powder, creating what my youngest son now calls "magic chicken." Even my pickiest eater requests these kabobs regularly, which speaks volumes about their universal appeal.

Serving Suggestions

These chili-lime chicken kabobs pair beautifully with a variety of sides depending on the occasion. For a complete meal, serve them alongside cilantro-lime rice and grilled vegetables. The rice absorbs any juices from the chicken, while the grilled vegetables complement the smoky flavor profile. For a lighter option, serve over a fresh green salad with avocado and a squeeze of lime. The contrast between the warm, spiced chicken and cool, crisp greens creates a satisfying texture experience.

Make-Ahead Options

The real beauty of this recipe lies in its flexibility for busy schedules. You can prepare the marinade up to three days in advance and store it in an airtight container in the refrigerator. The chicken can be cut and stored separately, then combined with the marinade when you are ready. For ultimate convenience, you can even thread the marinated chicken onto skewers up to 24 hours before cooking. Just keep them covered in the refrigerator and bring to room temperature for about 20 minutes before grilling.

Ingredient Substitutions

This recipe welcomes adaptations based on what you have available. Chicken thighs can replace chicken breasts for juicier results with slightly higher fat content. If you prefer a different protein altogether, shrimp works wonderfully with the same marinade but requires only 2-3 minutes per side when grilling. For a vegetarian version, extra-firm tofu or hearty vegetables like mushrooms, zucchini, and bell peppers absorb the flavors beautifully. For the marinade itself, apple cider vinegar can substitute for red wine vinegar, and lemon juice can replace lime juice when necessary, though the flavor profile will change slightly.

Storage Tips

Leftover chicken kabobs maintain their quality remarkably well when stored properly. After cooling completely, remove the chicken from the skewers and store in an airtight container in the refrigerator for up to three days. For best results when reheating, warm gently in a covered skillet with a tablespoon of water to maintain moisture. These kabobs also freeze exceptionally well. Place cooked, cooled chicken pieces on a parchment-lined baking sheet, freeze until solid, then transfer to freezer bags for storage up to two months. This method prevents the pieces from freezing together in a clump.

Frequently Asked Questions

→ Can I marinate the chicken longer?

Yes, you can marinate the chicken for more than an hour. The longer it marinates, the more flavorful it will be. Overnight marination works great too.

→ What kind of skewers should I use?

Both metal and wooden skewers work well. If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.

→ Can I use another type of meat?

Yes, this marinade works well with other meats like shrimp, beef, or pork. Adjust cooking times based on the type of meat used.

→ What sides go well with these kabobs?

Pair these kabobs with grilled vegetables, a fresh salad, or a rice pilaf for a complete and delicious meal.

→ How can I make the kabobs spicier?

To make the kabobs spicier, increase the amount of cayenne pepper or add finely chopped fresh chili peppers to the marinade.

→ Can this be cooked without a grill?

If you don't have a grill, you can cook the kabobs in a grill pan or bake them in the oven at 400°F (200°C) until fully cooked.