Welcome to a world where zesty chicken and tangy lime come together in perfect harmony! Whether you’re craving quick weeknight dinners, vibrant summer meals, or simply a burst of fresh flavor, these 29 recipes are your ticket to deliciousness. Get ready to explore mouthwatering dishes that will become instant favorites in your kitchen—let’s dive in and spice things up!
Grilled Chicken with Lime and Cilantro
Kick back and get ready for a flavor-packed meal that’s perfect for a weeknight dinner or a weekend grill session. This grilled chicken with lime and cilantro is zesty, fresh, and incredibly easy to pull together—you’ll love how the bright citrus and herbs make the chicken pop.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 1/4 cup fresh lime juice
– 2 tbsp olive oil
– 1/4 cup chopped fresh cilantro
– 2 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp ground cumin
Instructions
1. In a medium bowl, whisk together 1/4 cup fresh lime juice, 2 tbsp olive oil, 1/4 cup chopped fresh cilantro, 2 cloves minced garlic, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp ground cumin until well combined.
2. Place 1.5 lbs boneless, skinless chicken breasts in a large resealable plastic bag or shallow dish.
3. Pour the marinade over the chicken, ensuring it’s fully coated. Tip: For deeper flavor, marinate the chicken in the refrigerator for at least 30 minutes or up to 4 hours.
4. Preheat a grill or grill pan to medium-high heat, about 400°F.
5. Remove the chicken from the marinade, letting any excess drip off, and discard the remaining marinade.
6. Place the chicken on the preheated grill. Tip: To prevent sticking, lightly oil the grill grates before adding the chicken.
7. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F when checked with a meat thermometer. Tip: Avoid flipping the chicken more than once to get nice grill marks and even cooking.
8. Transfer the grilled chicken to a clean plate and let it rest for 5 minutes before slicing or serving.
Vibrant and juicy, this chicken boasts a tender texture with a tangy lime kick and fresh herbal notes from the cilantro. Serve it sliced over a bed of rice or tucked into warm tortillas with avocado and salsa for a complete meal that’s sure to impress.
Lime-Marinated Chicken Tacos
Nothing beats a quick, flavorful dinner that feels like a fiesta, and these lime-marinated chicken tacos are exactly that. You get juicy, zesty chicken with minimal effort, perfect for busy weeknights or casual gatherings. Let’s get cooking!
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 1/4 cup fresh lime juice
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp salt
– 8 small corn tortillas
– 1 cup shredded cabbage
– 1/2 cup chopped fresh cilantro
– 1/2 cup crumbled cotija cheese
– 1 lime, cut into wedges
Instructions
1. In a medium bowl, combine 1/4 cup fresh lime juice, 2 tbsp olive oil, 2 cloves minced garlic, 1 tsp ground cumin, 1 tsp chili powder, and 1/2 tsp salt to make the marinade.
2. Add 1.5 lbs boneless, skinless chicken breasts to the marinade, ensuring they are fully coated. Tip: For deeper flavor, let the chicken marinate in the refrigerator for at least 30 minutes, but up to 4 hours.
3. Heat a large skillet or grill pan over medium-high heat until hot, about 2 minutes.
4. Place the marinated chicken breasts in the skillet, discarding any excess marinade. Cook for 6-7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown. Tip: Avoid moving the chicken too much while cooking to develop a nice sear.
5. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes to retain juiciness.
6. While the chicken rests, warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable and lightly toasted.
7. Slice the rested chicken into thin strips.
8. Assemble the tacos by placing sliced chicken on each warmed tortilla.
9. Top each taco evenly with 1 cup shredded cabbage, 1/2 cup chopped fresh cilantro, and 1/2 cup crumbled cotija cheese. Tip: For extra freshness, squeeze a lime wedge over the tacos just before serving.
10. Serve immediately with remaining lime wedges on the side.
Ready to dig in? The chicken stays tender and juicy with a bright, citrusy kick from the lime marinade, while the cabbage adds a satisfying crunch. For a fun twist, try serving these tacos with a side of charred corn or avocado slices to round out the meal.
Spicy Lime Chicken Stir Fry
Zesty and vibrant, this Spicy Lime Chicken Stir Fry is the perfect weeknight dinner when you’re craving something fresh and flavorful. It comes together in under 30 minutes, making it a lifesaver on busy evenings. You’ll love the bright lime and spicy kick that makes every bite exciting.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
– 3 tbsp vegetable oil, divided
– 1 tsp salt
– 1/2 tsp black pepper
– 1 red bell pepper, thinly sliced
– 1 yellow bell pepper, thinly sliced
– 1 small red onion, thinly sliced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1/4 cup soy sauce
– 3 tbsp fresh lime juice
– 2 tbsp honey
– 1 tsp red pepper flakes
– 2 green onions, thinly sliced
– 2 cups cooked white rice, for serving
Instructions
1. Pat the chicken pieces dry with paper towels and season them evenly with the salt and black pepper.
2. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
3. Add the seasoned chicken to the hot oil in a single layer, cooking for 4-5 minutes without stirring to get a good sear.
4. Flip the chicken pieces and cook for another 3-4 minutes until they are cooked through and no longer pink in the center.
5. Transfer the cooked chicken to a clean plate and set aside.
6. Add the remaining 1 tablespoon of vegetable oil to the same skillet.
7. Add the sliced red bell pepper, yellow bell pepper, and red onion to the skillet, stirring frequently for 4-5 minutes until they are crisp-tender.
8. Add the minced garlic and grated ginger to the vegetables, stirring constantly for 1 minute until fragrant.
9. In a small bowl, whisk together the soy sauce, fresh lime juice, honey, and red pepper flakes until the honey is fully dissolved.
10. Pour the sauce mixture into the skillet with the vegetables, stirring to combine.
11. Return the cooked chicken to the skillet, tossing everything together until the chicken and vegetables are evenly coated in the sauce and heated through, about 2 minutes.
12. Remove the skillet from the heat and stir in the sliced green onions.
13. Serve the stir fry immediately over the cooked white rice.
For a final touch, the chicken stays wonderfully tender while the vegetables keep a satisfying crunch. Fresh and fiery, this dish is fantastic spooned over rice or wrapped in warm tortillas for a fun twist.
Chicken and Lime Soup with Avocado
Wondering what to make when you want something light yet satisfying? This chicken and lime soup with avocado is your answer. It’s bright, zesty, and comes together with minimal fuss—perfect for a quick weeknight dinner or when you’re craving a fresh, flavorful meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
– 4 cups chicken broth
– 1 (14.5-ounce) can diced tomatoes, undrained
– 1 teaspoon ground cumin
– 1/2 teaspoon chili powder
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 limes, juiced (about 1/4 cup)
– 1 avocado, diced
– 1/4 cup fresh cilantro, chopped
Instructions
1. Heat 1 tablespoon olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 medium diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook until fragrant, about 30 seconds.
4. Add 1 pound chicken breast pieces and cook, stirring occasionally, until no longer pink on the outside, about 5 minutes.
5. Pour in 4 cups chicken broth and 1 can diced tomatoes with their juices.
6. Stir in 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
7. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 15 minutes to allow flavors to meld and chicken to cook through.
8. Remove the pot from heat and stir in 1/4 cup lime juice.
9. Ladle the soup into bowls and top each serving with diced avocado and chopped cilantro.
Perfectly balanced, this soup offers tender chicken in a tangy, aromatic broth. The creamy avocado adds a cool contrast, while the fresh cilantro brightens every spoonful. Try serving it with warm tortillas or a sprinkle of crushed tortilla chips for extra crunch.
Lime and Ginger Glazed Chicken Wings
Tired of the same old chicken wings? You’re in for a treat. These lime and ginger glazed wings are a zesty, sticky-sweet twist that’s perfect for game day or a casual dinner, and they’re surprisingly easy to pull off.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 lbs chicken wings, split into drumettes and flats
– 1/4 cup soy sauce
– 3 tbsp honey
– 2 tbsp fresh lime juice
– 1 tbsp grated fresh ginger
– 2 cloves garlic, minced
– 1/2 tsp black pepper
– 1/4 tsp salt
– 1 tbsp vegetable oil
– 2 tbsp chopped fresh cilantro (for garnish)
– Lime wedges (for serving)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with aluminum foil for easy cleanup.
2. Pat the chicken wings completely dry with paper towels to help them crisp up in the oven.
3. In a medium bowl, whisk together the soy sauce, honey, lime juice, grated ginger, minced garlic, black pepper, and salt until smooth.
4. Place the dried wings in a large bowl, pour the marinade over them, and toss to coat evenly. Let them marinate at room temperature for 10 minutes.
5. Arrange the wings in a single layer on the prepared baking sheet, discarding any excess marinade left in the bowl.
6. Drizzle the vegetable oil over the wings and bake at 400°F for 25 minutes.
7. Flip each wing carefully with tongs and bake for another 20 minutes, or until the skin is golden brown and crispy.
8. Transfer the baked wings to a clean bowl and toss them with any pan juices to coat.
9. Garnish the wings with chopped cilantro and serve immediately with lime wedges on the side.
The wings come out with a perfectly crispy exterior and a tender, juicy interior, all coated in a tangy-sweet glaze that packs a punch from the fresh ginger. For a fun twist, serve them over a bed of rice with extra lime squeezed on top to balance the richness.
Coconut Lime Chicken Curry
Nothing beats a cozy, flavorful dinner that comes together without fuss. You’ll love this coconut lime chicken curry—it’s creamy, tangy, and packed with just the right amount of spice to warm you up on a chilly evening. Let’s get cooking!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 tbsp vegetable oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp red curry paste
– 1 (13.5 oz) can full-fat coconut milk
– 1 cup low-sodium chicken broth
– 1 tbsp fish sauce
– 1 tbsp brown sugar
– 2 tbsp fresh lime juice
– 1 red bell pepper, sliced
– 1/4 cup fresh cilantro, chopped
– Cooked white rice, for serving
Instructions
1. Heat 1 tbsp vegetable oil in a large skillet or Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add 1.5 lbs boneless, skinless chicken thighs to the skillet in a single layer. Cook for 5–6 minutes, turning once, until browned on both sides. Remove chicken to a plate and set aside.
3. Reduce heat to medium. Add 1 medium yellow onion to the skillet and cook for 4–5 minutes, stirring occasionally, until softened and translucent.
4. Stir in 3 cloves minced garlic and 1 tbsp grated ginger. Cook for 1 minute, until fragrant.
5. Add 2 tbsp red curry paste and cook for 1 minute, stirring constantly to toast the paste slightly—this deepens the flavor.
6. Pour in 1 can full-fat coconut milk and 1 cup low-sodium chicken broth, scraping up any browned bits from the bottom of the skillet.
7. Stir in 1 tbsp fish sauce and 1 tbsp brown sugar until dissolved.
8. Return the browned chicken to the skillet along with any accumulated juices. Bring the mixture to a simmer.
9. Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally, until the chicken is cooked through and tender.
10. Add 1 red bell pepper and simmer uncovered for 3–4 minutes, until the pepper is just tender but still crisp.
11. Remove the skillet from heat. Stir in 2 tbsp fresh lime juice and 1/4 cup chopped cilantro.
12. Serve immediately over cooked white rice.
Really, the creamy coconut milk balances the zesty lime and savory curry paste perfectly, creating a rich sauce that clings to every bite. For a fun twist, try spooning it over cauliflower rice or pairing it with warm naan to soak up all that deliciousness—it’s a meal that feels both comforting and exciting.
Honey Lime Chicken Skewers
Honey lime chicken skewers are the perfect quick dinner when you’re craving something fresh and flavorful. They come together in under 30 minutes, and the sweet-tangy marinade is seriously addictive. You’ll love how juicy the chicken gets on the grill or in the oven.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 1/4 cup honey
– 1/4 cup fresh lime juice (from about 2 limes)
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp red pepper flakes (optional)
Instructions
1. In a medium bowl, whisk together 1/4 cup honey, 1/4 cup fresh lime juice, 2 tbsp olive oil, 2 cloves minced garlic, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes (if using) until fully combined.
2. Add 1.5 lbs of cubed chicken breasts to the bowl, tossing to coat every piece evenly in the marinade. Tip: Let the chicken marinate for at least 15 minutes at room temperature for deeper flavor, or cover and refrigerate for up to 2 hours.
3. While the chicken marinates, soak 8-10 wooden skewers in water for 10 minutes to prevent burning.
4. Thread the marinated chicken cubes onto the soaked skewers, leaving a small space between each piece.
5. Preheat a grill or grill pan to medium-high heat (about 400°F).
6. Place the skewers on the preheated grill. Cook for 4-5 minutes, then flip and cook for another 4-5 minutes. Tip: Use an instant-read thermometer to check that the internal temperature of the chicken reaches 165°F for perfect doneness.
7. Brush the skewers with any remaining marinade during the last 2 minutes of cooking. Tip: Always bring leftover marinade to a boil for 1 minute before brushing to ensure food safety.
8. Remove the skewers from the grill and let them rest for 3 minutes before serving.
Perfectly charred on the outside and tender inside, these skewers have a bright lime kick balanced by sweet honey. Serve them over a bed of cilantro-lime rice or tucked into warm tortillas with avocado slices for a complete meal.
Lime-Roasted Chicken Thighs
Mmm, picture this: juicy chicken thighs with crispy skin, all zesty from fresh lime. It’s a simple, one-pan dinner that’s perfect for busy weeknights—you’ll love how the flavors come together with minimal effort. Let’s get roasting!
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 40 minutes
Ingredients
– 2 lbs bone-in, skin-on chicken thighs
– 2 tbsp olive oil
– 2 limes
– 3 cloves garlic
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp paprika
Instructions
1. Preheat your oven to 425°F.
2. Pat the chicken thighs dry with paper towels to help the skin crisp up.
3. Zest one lime and juice both limes into a small bowl.
4. Mince the garlic cloves finely.
5. In a large bowl, combine the olive oil, lime zest, lime juice, minced garlic, salt, black pepper, and paprika.
6. Add the chicken thighs to the bowl and toss to coat them evenly in the marinade.
7. Arrange the chicken thighs skin-side up in a single layer in a baking dish or on a rimmed baking sheet.
8. Roast the chicken in the preheated oven for 35–40 minutes, until the skin is golden brown and the internal temperature reaches 165°F when checked with a meat thermometer.
9. Let the chicken rest for 5 minutes before serving to keep it juicy.
Just out of the oven, the chicken has a tangy, bright flavor from the lime that balances the rich, tender meat. Serve it over a bed of rice to soak up the pan juices, or shred it for tacos with fresh cilantro and avocado—it’s versatile enough for any meal!
Lime and Garlic Chicken Breast
Vividly bright and bursting with zesty flavor, this lime and garlic chicken breast is your new go-to weeknight dinner. It’s quick, easy, and packed with a punch that’ll make you forget all about boring chicken. You’ll love how the simple marinade transforms into something seriously delicious.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 4 boneless, skinless chicken breasts
– 1/4 cup fresh lime juice
– 4 cloves garlic, minced
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tbsp chopped fresh cilantro
Instructions
1. Place the 4 chicken breasts in a large resealable plastic bag or shallow dish.
2. Add the 1/4 cup fresh lime juice, 4 minced garlic cloves, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper to the bag.
3. Seal the bag and massage it gently to coat the chicken evenly in the marinade.
4. Marinate the chicken in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
5. Preheat your oven to 400°F (200°C).
6. Remove the chicken from the marinade and discard the remaining liquid.
7. Heat a large oven-safe skillet over medium-high heat on the stovetop.
8. Place the chicken breasts in the hot skillet and sear for 3-4 minutes per side until golden brown. Tip: Don’t move the chicken while searing to get a good crust.
9. Transfer the skillet to the preheated oven.
10. Bake the chicken for 12-15 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer. Tip: Insert the thermometer into the thickest part of the breast.
11. Remove the skillet from the oven using oven mitts.
12. Transfer the chicken to a cutting board and let it rest for 5 minutes. Tip: Resting allows the juices to redistribute, keeping the chicken moist.
13. Sprinkle the cooked chicken with 1 tbsp chopped fresh cilantro before serving.
Outcome is a juicy, tender chicken with a perfectly caramelized exterior. The lime adds a bright acidity that cuts through the richness, while the garlic provides a savory depth. Try slicing it over a bed of cilantro-lime rice or stuffing it into warm tortillas with avocado for a fresh twist.
Zesty Lime Chicken Fajitas
Feeling like you need a dinner that’s both vibrant and easy? These zesty lime chicken fajitas are your answer. They come together fast and pack a bright, tangy punch that’ll wake up your taste buds.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, sliced into strips
– 2 tbsp olive oil, divided
– 3 tbsp fresh lime juice
– 2 tsp chili powder
– 1 tsp ground cumin
– 1 tsp garlic powder
– 1/2 tsp salt
– 1 large red bell pepper, sliced
– 1 large green bell pepper, sliced
– 1 large yellow onion, sliced
– 8 medium flour tortillas
– Optional for serving: sour cream, shredded cheese, salsa
Instructions
1. In a medium bowl, combine the chicken strips, 1 tbsp olive oil, lime juice, chili powder, cumin, garlic powder, and salt. Toss until the chicken is evenly coated and let it marinate for 10 minutes at room temperature.
2. While the chicken marinates, heat the remaining 1 tbsp olive oil in a large skillet or cast-iron pan over medium-high heat until it shimmers, about 1 minute.
3. Add the sliced bell peppers and onion to the hot skillet. Cook, stirring occasionally, until they are tender-crisp and slightly charred, about 6-8 minutes. Tip: Don’t overcrowd the pan to ensure proper browning.
4. Transfer the cooked vegetables to a plate and set aside.
5. In the same skillet, add the marinated chicken strips in a single layer. Cook without moving for 3-4 minutes to get a good sear.
6. Flip the chicken strips and continue cooking until they are cooked through and no longer pink in the center, about 4-5 more minutes. Tip: Use a meat thermometer to check for an internal temperature of 165°F for perfect doneness.
7. Return the cooked vegetables to the skillet with the chicken. Toss everything together and cook for 1 more minute to reheat and combine the flavors.
8. Warm the flour tortillas according to package directions, typically in a dry skillet over medium heat for 20-30 seconds per side until pliable. Tip: Keep them wrapped in a clean kitchen towel to stay warm and soft.
9. Serve the chicken and vegetable mixture immediately with the warm tortillas and any optional toppings.
Keep these fajitas fresh and lively with their juicy, tender chicken and crisp-tender veggies. The lime marinade really shines through, making each bite tangy and slightly smoky from the spices. For a fun twist, try serving them in lettuce wraps or over a bed of rice for a lighter meal.
Lime-Chipotle Chicken Salad
Tired of the same old lunch routine? This zesty Lime-Chipotle Chicken Salad is about to become your new go-to. It’s packed with smoky, tangy flavor and comes together in a flash for a satisfying meal that feels anything but boring.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 1 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/2 cup mayonnaise
– 1/4 cup sour cream
– 2 tbsp fresh lime juice
– 1 tbsp chipotle in adobo sauce, minced
– 1 tsp ground cumin
– 1/2 tsp garlic powder
– 1/4 cup red onion, finely diced
– 1/4 cup fresh cilantro, chopped
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken breasts dry with paper towels, then rub them evenly with olive oil, kosher salt, and black pepper.
3. Place the chicken on the prepared baking sheet and bake for 15 minutes, or until the internal temperature reaches 165°F on an instant-read thermometer.
4. Remove the chicken from the oven and let it rest on a cutting board for 5 minutes to allow the juices to redistribute.
5. While the chicken rests, in a large mixing bowl, whisk together mayonnaise, sour cream, fresh lime juice, minced chipotle in adobo sauce, ground cumin, and garlic powder until smooth.
6. Finely dice the red onion and chop the fresh cilantro, then add them to the bowl with the dressing.
7. Use two forks to shred the rested chicken into bite-sized pieces.
8. Add the shredded chicken to the bowl with the dressing and vegetables, then fold everything together until evenly coated.
9. For best flavor, cover the bowl and refrigerate the salad for at least 30 minutes before serving to let the flavors meld.
Mouthwatering and creamy with a kick, this salad has tender, juicy chicken and a smoky lime dressing that clings perfectly. Serve it stuffed into avocado halves for a low-carb lunch, or pile it high on toasted brioche buns for a decadent sandwich.
Lime-Mint Chicken Kebabs
Kicking off your weeknight dinner with something fresh and zesty? These lime-mint chicken kebabs are just the ticket—they’re quick, packed with bright flavor, and perfect for tossing on the grill or under the broiler. You’ll love how the tangy marinade tenderizes the chicken and gives it a vibrant kick that pairs beautifully with a simple salad or warm pita.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 1/4 cup fresh lime juice
– 2 tbsp olive oil
– 1/4 cup fresh mint leaves, finely chopped
– 2 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper
– 1 red bell pepper, cut into 1-inch pieces
– 1 red onion, cut into 1-inch pieces
Instructions
1. Cut the chicken breasts into 1-inch cubes and place them in a large bowl.
2. In a small bowl, whisk together the lime juice, olive oil, chopped mint, minced garlic, salt, and black pepper until well combined.
3. Pour the marinade over the chicken cubes, tossing to coat evenly. Tip: Let the chicken marinate for at least 15 minutes at room temperature for maximum flavor absorption—don’t skip this step!
4. While the chicken marinates, soak 8 wooden skewers in water for 10 minutes to prevent burning during cooking.
5. Preheat a grill or broiler to medium-high heat (about 400°F).
6. Thread the marinated chicken cubes, red bell pepper pieces, and red onion pieces alternately onto the soaked skewers.
7. Place the kebabs on the preheated grill or under the broiler. Tip: Leave a little space between each piece on the skewer to ensure even cooking.
8. Cook for 4–5 minutes per side, turning once, until the chicken is cooked through and reaches an internal temperature of 165°F. Tip: Use a meat thermometer to check for doneness—this prevents overcooking and keeps the chicken juicy.
9. Remove the kebabs from the heat and let them rest for 2 minutes before serving.
Finally, these kebabs come out tender with a slightly charred, caramelized exterior from the grill. The lime and mint create a refreshing, citrusy flavor that’s balanced by the sweet bell peppers and onions. For a fun twist, serve them over a bed of quinoa or with a dollop of cool Greek yogurt mixed with extra mint.
Conclusion
Ultimately, this collection of 29 zesty chicken and lime recipes offers endless inspiration for easy, flavorful meals. We hope you’ll find a new favorite to try this week! Don’t forget to leave a comment telling us which recipe you loved most, and please share this roundup on Pinterest to help other home cooks discover these delicious ideas.
