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Juicy Jalapeño Lime Grilled Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 90 reviews
  • Author: Elina
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes (including minimum 30 minutes marinating time)
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Mexican
  • Diet: Gluten Free

Description

This Juicy Jalapeño Lime Grilled Chicken features tender, marinated chicken breasts bursting with the fresh flavors of lime, garlic, and jalapeño. Perfectly grilled to juicy perfection, it’s an easy and vibrant dish ideal for summer dinners or casual gatherings.

Ingredients

Scale

Chicken

  • 4 boneless, skinless chicken breasts (about 2 pounds total)

Marinade

  • 4 peeled garlic cloves
  • 2 limes, quartered
  • 2 medium jalapeños, cut into thirds (seeded, if desired)
  • 1/4 cup olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cumin

For Serving

  • Lettuce
  • Cilantro
  • Lime wedges
  • Diced jalapeños

Instructions

  1. Prepare the Chicken: Working with 2 chicken breasts at a time, place them inside a gallon zip-top bag. Use the flat side of a meat mallet or rolling pin to pound the chicken until it is about 1/2-inch thick. Transfer to a plate and repeat with the remaining breasts. Ensure the zip-top bag is intact without holes before building the marinade.
  2. Make the Marinade: Place the garlic, limes, and jalapeños in the zip-top bag. Seal the bag, removing as much air as possible, and then gently pound until the ingredients are smashed but not pulverized. Open the bag, then add olive oil, kosher salt, ground cumin, and the pounded chicken breasts. Seal the bag and massage to evenly coat the chicken. Lay the bag flat on a baking sheet and refrigerate for at least 30 minutes, or overnight for best flavor.
  3. Preheat the Grill: Remove the chicken from the refrigerator while heating your grill. For a gas grill, preheat to high heat. For charcoal grills, prepare for both direct and indirect heat zones. Once the grates are hot, clean them by scraping and oil them well.
  4. Grill the Chicken: Remove the chicken breasts from the marinade using tongs, letting excess drip off. Place the breasts over direct heat, cover, and cook undisturbed until grill marks appear, about 4 minutes. If the chicken sticks, continue cooking for an additional minute until it releases easily. Flip and grill the other side for about 5 minutes until grill marks appear.
  5. Finish Cooking: Reduce the grill heat to medium (or move the chicken to indirect heat on a charcoal grill) and continue cooking until the chicken reaches an internal temperature of 165°F (75°C) as measured by an instant-read thermometer.
  6. Rest and Serve: Transfer the chicken to a clean cutting board and let it rest for 5 minutes. Slice and serve over a bed of lettuce, garnished with lime wedges, diced jalapeños, and fresh cilantro for a flavorful presentation.

Notes

  • For less heat, remove jalapeño seeds before adding to the marinade.
  • Marinate overnight for deeper flavor development.
  • Use a meat thermometer to ensure perfectly cooked chicken and avoid dryness.
  • Chicken can be served warm or at room temperature for convenience.
  • If a grill is unavailable, cooking the chicken on a stovetop grill pan also works well.

Find it online: https://recipes.mbeams.com/juicy-jalapeno-lime-grilled-chicken-recipe/