Chili Lime Chicken (BBQ)

Who doesn't love grilled chicken? Pair that with a kick of spice and a burst of freshness with a chili lime marinade.

In this Chili Lime Chicken recipe, I show you how to grill chicken thighs on the BBQ, but you can just as easily cook them on the stovetop or in the oven, whatever works for you. I use bone-in chicken thighs because they’re packed with flavor but feel free to use chicken breast, boneless skinless thighs, or even a whole chicken!

No matter how you cook it, you’re going to love this recipe.

Ingredients

You really don't need many ingredients and they are easily accessible at your local store.

See recipe card for quantities.

• Olive Oil
• Chili Flakes
• Cayenne Chili Powder
• Paprika Powder
• Oregano
• Garlic (minced)
• Salt & Pepper
• Juice of one lime

See recipe card for quantities.

Step-By-Step Photographs

See just how easy it is to prepare this Chili Lime Chicken Recipe. I recommend marinating for as long as possible (up to 24 hours) but if you do, don't skip the step about the lime juice.

1. Step 1: Start by mixing the oil, garlic, chili, oregano, paprika and salt&pepper in a large bowl.

2. Step 2: If you have longer than 4 hours until it's time to cook, leave out the lime juice at this stage. I left mine to marinate over night and did not add the lime juice until the last 1-2 hours of marinating. Lime juice is acidic, and while it adds great flavor, too much time in the marinade can start to "cook" and dry out the chicken.

Useful cooking tips for Chili Lime Chicken

Whether you're grilling the chili lime chicken on the BBQ or broiling in the oven, below are some quick tips for getting this recipe perfect to suite your cooking preference.

• Coal BBQ - Light your coals using a chimney starter and wait until they’re white-hot (about 15–20 minutes). Set up two zones — one for direct heat and one for indirect. Sear chili lime chicken thighs skin-side down over direct heat for a few minutes, then move to indirect heat and cover the lid. Cook until juices run clear and the internal temp reaches 75°C (165°F).
• Gas BBQ - Preheat your gas BBQ on medium-high for about 10–15 minutes. Create two heat zones by turning one burner to high and the other to low or off. Sear the chicken thighs skin-side down over the hotter side, then move to the cooler side, close the lid, and cook through gently. Aim for an internal temperature of 75°C (165°F) before serving.
• Oven Grill (Broiler) - Preheat your grill to high and line a tray with foil or use a wire rack over a tray. Place the chicken thighs skin-side up and grill on the middle shelf for 10–12 minutes per side, turning once. Keep an eye on them to avoid burning, and adjust the height if needed. Cook until golden, slightly charred, and the internal temp reaches 75°C (165°F).
• Stovetop (if using boneless) - Heat a little oil in a large pan over medium-high heat. Cook the boneless thighs for about 5–6 minutes per side, or until nicely browned and cooked through. Lower the heat slightly if they’re browning too fast. Make sure the internal temperature reaches 75°C (165°F) before serving.

Using different parts of the chicken (or whole)

This recipe calls for 8 on the bone chicken thighs, You can substitute these for different cuts or even a whole chicken.

• Boneless and skinless thighs - Same marinating process, less cooking time. Bone in takes around 25-30 minutes in total to cook, boneless is more around 10-15. Be careful not to overcook as this dries out the chicken. Make sure the internal temperature reaches 75°C (165°F) before serving.
• Chicken breast - Same marinade and same cooking time as above as long as you butterfly the chicken first.
• Whole chicken - Coat the entire chicken in the marinade, including under the skin. Barbequing a whole chicken is very doable and you can see how we did so and tips with this tandoori whole chicken. Alternatively, cook in the oven and make sure the internal temperature reaches 75°C (165°F) before serving.

Storage

Fridge: Store any leftover cooked chicken in an airtight container in the fridge for up to 3 days. Let it cool fully before sealing to keep it fresh.

Freezer: To freeze, place cooled chicken in a freezer-safe container or bag and freeze for up to 3 months. Defrost overnight in the fridge before reheating.