Description
This Chile Lime Chicken recipe features boneless, skinless chicken breasts marinated in a tangy, spicy blend of dried red chiles, lime juice, jalapeno, and garlic. Grilled to perfection, the chicken is juicy and flavorful with a nice char and zesty lime aroma, making it a perfect dish for summer barbecues or any outdoor meal.
Ingredients
For the Marinade
- 4 dried red chiles, seeded
- 3 cloves garlic, crushed or finely diced
- 3 tablespoons lime juice
- 1 jalapeno, seeded and coarsely chopped
- 4 limes (1 for juice, 3 sliced into 1/4 inch rounds and zested)
- 1/2 teaspoon salt
Main Ingredient
- 1.5 pounds boneless skinless chicken breasts (about 5 breasts)
For Grilling
- Vegetable oil (for oiling grill grates)
Instructions
- Rehydrate and Puree Chiles: Soak dried red chiles in hot water until they soften. Once rehydrated, remove and seed them. Add chiles along with crushed garlic, lime juice, and seeded jalapeno to a blender or mini food processor, then puree until smooth.
- Incorporate Lime Slices and Salt: Zest the 3 whole limes first, then slice them into 1/4 inch rounds. Fold the lime slices and zest into the chile puree along with 1/2 teaspoon salt, mixing thoroughly to combine the marinade.
- Prepare Chicken for Marinating: Cut diagonal slits into each chicken breast to help the marinade penetrate better. Place chicken breasts into a large zipper bag or glass container, pour in the marinade, seal, and refrigerate for 2 to 8 hours, turning occasionally to ensure even coverage.
- Preheat and Clean Grill: Before cooking, remove chicken from marinade and pat dry with paper towels to remove excess moisture. Preheat the grill on high, covered, for about 15 minutes. Open the lid and clean the grill grates thoroughly with a grill brush.
- Oil the Grates: Reduce grill heat to medium-low. Using tongs, grab a wad of paper towels dipped in vegetable oil and carefully brush the grill grates to prevent sticking during cooking.
- Grill Chicken (First Stage): Place chicken breasts on the grill and cover them with a disposable aluminum pan or close the grill lid. Cook for 6 to 8 minutes to develop grill marks, then flip the chicken, cover again, and cook for an additional 6 to 8 minutes.
- Increase Heat and Finish Grilling: Turn the grill temperature back up to high. Grill the chicken for a few minutes on each side to achieve a nice char and ensure thorough cooking. Chicken is done when internal temperature reaches 165°F (74°C).
Notes
- Seeding the dried chiles and jalapeno reduces bitterness and excessive heat for balanced flavor.
- Marinating the chicken for at least 2 hours is essential, but longer marination (up to 8 hours) enhances flavor penetration.
- Patting chicken dry before grilling helps achieve better searing and prevents flare-ups.
- Using an aluminum pan over the chicken helps retain moisture and allows even cooking on the grill.
- Always use a meat thermometer to check that chicken reaches safe internal temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
