Grilled Lime Chicken Recipes

GRILLED LIME CHICKEN

Steps:

• Pound with a meat mallet to 1/4-in. thickness. In a shallow dish, combine the lime juice, oil, onions, garlic, 2 tablespoons dill and pepper; add chicken. Turn to coat; refrigerate, covered, 2-4 hours. , Drain and discard marinade. Grill chicken, uncovered, over medium-hot heat for 6-7 minutes on each side, or until a thermometer reaches 165 °. Sprinkle with remaining 1 tablespoon dill.

BEER LIME GRILLED CHICKEN

Steps:

• In a bowl, mix the lime juice, beer, honey, garlic, cilantro, and salt and pepper until the honey dissolves. Pour the mixture over the chicken, cover and marinate for 30 minutes.
• Preheat an outdoor grill for medium heat and lightly oil grate.
• Remove chicken from marinade and shake off excess; discard remaining marinade. Grill chicken until tender and juices run clear, about 7 minutes per side.

GRILLED CARIBBEAN LIME CHICKEN

Steps:

• In a large resealable plastic bag, combine the lime juice, oil, garlic and Greek seasoning; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours. In a small bowl, combine salsa ingredients. Chill until serving., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes on each side or until a thermometer reads 170°. Serve with salsa.

GRILLED LIME CHICKEN

Steps:

• Combine all ingredients except chicken in a shallow baking dish.
• Add chicken, turning to coat.
• Cover and marinate in refrigerator for 1 day.
• Remove chicken from marinade, reserving marinade.
• Coat grill rack with Pam, place rack on grill over med-hot coals.
• Place chicken on rack, and cook 5 minutes on each side or until done, basting with reserved marinade.

GRILLED MEXICAN LIME CHICKEN

Steps:

• Combine first all ingredients for marinade.
• Marinate chicken in mixture for at least 2 hours.
• Drain chicken well and grill until done.

GRILLED CILANTRO-LIME CHICKEN THIGHS

Steps:

• Whisk cilantro, oil, lime juice, cumin, oregano, salt, and pepper together in a large bowl. Add thighs and stir to combine. Cover and refrigerate for 2 hours.
• Preheat an outdoor grill over medium-high heat and lightly oil the grate.
• Cook thighs for 6 minutes. Flip and cook until chicken is no longer pink in the center and the juices run clear, about 6 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with lime wedges if desired.

GRILLED HONEY-LIME CHICKEN

Steps:

• In a small bowl, combine the first five ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade., Drain and discard marinade. Lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side, or until a thermometer reads 170°, basting occasionally with reserved marinade.

HONEY KEY LIME GRILLED CHICKEN

Steps:

• In a resealable plastic bag, mix the key lime juice, honey, garlic, and lemon pepper. Place the chicken in the bag, seal, and shake to coat. Marinate in the refrigerator at least 30 minutes, turning the bag occasionally.
• Preheat an outdoor grill for high heat.
• Grill the marinated chicken about 8 minutes on each side, until no longer pink and juices run clear. Discard remaining marinade.