Tangy Garlic Lime Grilled Chicken (Edit recipe)

When grilling season arrives, we are all about tasty eats to enjoy all season long. One of our favorite ways to enjoy chicken is with a scrumptious overnight marinade. One of our favorite liquids to use is fresh lime juice, which is super versatile. In this offering, we pair it with garlic, a little bit of honey and smoky spices. We’ve been enjoying this chicken with our friend Simone’s (Zenbelly) Elote Salad, because when flavorful local summer corn is available, we enjoy it often. For Paleo, simply serve with your favorite veggie side or fresh salad.

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	571
Fat:	38 g
Carbohydrates:	15 g
Protein:	44 g
Cholesterol:	0 g
Sodium:	299 mg
Fiber:	1 g
Sugars:	9 g
Calculated per serving.

by Back Porch Paleo

Serves: 4

Ingredients

2 lb Boneless Skinless Chicken Thigh
1 cup Lime Juice
.5 cup Avocado Oil
2 Tbsp Honey, omit for Whole30
1 Tbsp Garlic Powder
1 Tbsp Ground Cumin
1 Tbsp dried Oregano
2 tsp Sumac
1 tsp Onion Powder
1 tsp Smoked Paprika
.5 tsp Sea Salt
.25 tsp Chipotle Powder
2 Tbsp Cilantro, handful, roughly chopped

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Combine all marinade ingredients in a shallow dish (see note) that's not too large, so that once you add the chicken, all pieces can be submerged in the liquid. Whisk well to fully incorporate all the spices and honey (if using) and add chicken thighs.
Place in your refrigerator for at least 4 hours, optimally overnight for maximum flavor.
When ready to grill, remove chicken from the refrigerator for at least 30 minutes to come up to temperature. This allows the chicken to not be so cold when it hits the grill, which can cause the chicken to shrink and tighten up quickly and not be as tender.
Heat grill pan or grill up to manufacturer’s directions and grill chicken to 170°- then remove to a cutting board to rest for 10 minutes before slicing.
Serve with your favorite side dishes. We enjoy ours with a tasty elote salad and have linked to our friend Simone’s recipe above.

Notes

Marinating overnight is key for maximum depth of flavor, but can marinate for a minimum of 4 hours and still enjoy a great flavor. // Using garlic powder, rather than fresh garlic, allows more garlic flavor to infuse the meat. I learned that from watching Alton Brown for so many years. // As another vessel option, you can place all marinade ingredients in a large zipper bag, shaking to combine, then adding chicken. If you go this route, be sure to place the zipper bag of chicken on a baking sheet in your refrigerator in case any liquid leaks out. Saving you from cleaning up a possible mess.