Spicy Garlic Lime Chicken
This bold, weeknight-worthy chicken combines fiery heat, punchy garlic, and bright citrus in a simple marinade that delivers layers of flavor in every bite. Ready in under 45 minutes, it's naturally gluten-free and dairy-free.
Equipment
- Cast iron skillet - or grill pan
- Medium mixing bowl - or zip-lock bag for marinating
- Tongs
- Instant-read meat thermometer
- Cutting board
- Sharp chef's knife
- Microplane or zester - for lime zest
- Small whisk or fork
- Aluminum foil - for resting chicken
Ingredients
- 2 lbs boneless skinless chicken thighs - 900g, or chicken breasts if preferred
- 4 cloves fresh garlic - minced
- 3 tablespoons fresh lime juice - 45ml, about 2 limes
- 1 teaspoon lime zest
- 2 tablespoons olive oil - 30ml
- 1.5 teaspoons chili powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper - reduce to 1/4 tsp for less heat
- 0.5 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon honey - 15ml, optional for sweetness
- fresh cilantro - for serving
- lime wedges - for serving
Instructions
- Pound chicken breasts to even thickness if using. Pat all chicken pieces completely dry with paper towels.
- Whisk together minced garlic, lime juice, lime zest, and olive oil. Add chili powder, smoked paprika, cayenne, cumin, salt, pepper, and honey if using. Mix until well combined.
- Coat chicken thoroughly with marinade in bowl or zip-lock bag. Refrigerate for at least 30 minutes and up to 4 hours.
- Remove chicken from fridge 15 minutes before cooking to bring to room temperature.
- Heat cast iron skillet over medium-high heat for 2-3 minutes. Add tiny drizzle of oil and swirl. Place chicken in a single layer, not overcrowding. Cook undisturbed for 5-6 minutes per side for thighs, 6-7 minutes per side for breasts.
- Insert thermometer into thickest part. Chicken is done at 165°F for breasts and 170-175°F for thighs.
- Transfer chicken to plate, tent with foil, and rest for 5 minutes. Serve with fresh lime wedges and cilantro.
Notes
- Heat Level: Adjust cayenne pepper to taste. For less heat, reduce to 1/4 teaspoon or omit entirely.
- Marinating Time: Do not exceed 4 hours in the marinade, as lime juice can break down the protein and affect texture.
- Chicken Prep: Always pat chicken dry before cooking for the best sear and caramelization.
- Pan Temperature: A properly preheated pan is essential for a good crust. If the chicken sticks, wait—it will release when fully seared.
- Grill Option: Cook on a preheated outdoor grill at 400-450°F for 5-6 minutes per side for thighs, or 6-7 minutes per side for breasts.
- Storage: Store cooked chicken in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
- Reheating: For juiciest results, reheat slices in a skillet with a splash of broth or water, covered, over medium heat.
- Variations: This marinade also works beautifully with shrimp (15 minutes), salmon (15-30 minutes), or pork tenderloin (1-2 hours).