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Chipotle Lime Grilled Chicken Recipe
Ash Tyrrell

Chipotle Lime Grilled Chicken Recipe

I recently grilled up this Chipotle Lime Chicken, and wow — it was an absolute hit at dinner! The combo of smoky chipotle and zesty lime just works. It’s one of those dishes that feels like it took hours, but it really came together so quickly.
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Prep Time 5 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Chicken thighs bone-in or boneless, about 2 pounds – Juicier and more flavorful than breasts.
  • Juice and zest of 2 limes – Adds tangy brightness and depth.
  • 2 chipotle peppers in adobo sauce – Brings smoky heat and rich complexity.
  • 2 tablespoons olive oil – Helps the marinade coat the chicken evenly.
  • 3 garlic cloves – Fresh garlic enhances the spice.
  • 1 teaspoon ground cumin – Earthy warmth that complements the smokiness.
  • 1 teaspoon kosher salt – Essential for seasoning and drawing out flavors.
  • ½ teaspoon freshly ground black pepper – Adds a touch of sharpness.
  • 1 tablespoon sweetener like allulose, honey, or keto-friendly syrup – Balances out the heat with a hint of sweetness.

Method
 

  1. Start by adding the lime juice and zest, olive oil, chipotle peppers, garlic, cumin, salt, pepper, and sweetener into your blender. Blend everything until smooth. The marinade should be thick and fragrant — I could already smell the magic happening at this point.
  2. Pat your chicken thighs dry, then place them in a glass dish. Pour about two-thirds of the marinade over the chicken, turning each piece to coat it completely. Cover and refrigerate for at least 1 hour (up to 3 for deeper flavor). The longer it sits, the more intense the taste becomes.
  3. Preheat your grill and create two heat zones — direct and indirect. I started the chicken skin-side down over direct heat to get that char. It only needs about 4–5 minutes on each side before moving it to indirect heat.
  4. Move the chicken to indirect heat and brush the tops with the leftover marinade. Let it cook through until it hits an internal temp of 165°F. It took me about 10 more minutes, and I basted it once more for a bigger flavor punch.
  5. Once done, remove the chicken from the grill and let it rest for a few minutes. This locks in all the juices. Then slice or serve whole — either way, it’ll be juicy and packed with flavor.

Notes

  • Brine First (Optional): If using boneless chicken breasts, brining helps prevent dryness.
  • Don’t Over-Marinate: Anything beyond 24 hours and the citrus might break down the meat too much.
  • Use Fresh Lime Juice: Bottled won’t give you the same brightness.
  • Keep a Close Eye While Grilling: The sweetener in the marinade can burn fast if the heat's too high.
  • Double the Marinade: I like to save some extra (before touching raw chicken) for basting or drizzling.