Lime Chicken infused with garlicky, savoury lime flavours! The trick to getting depth of flavour in a simple lime marinade is to use soy sauce for saltiness, plus a touch of sugar for great caramelisation.
Fabulous for a quick midweek meal and ESPECIALLY great for the BBQ! Bonus: super healthy at less than 300 calories for a whole chicken breast.
Lime Chicken
If you love lime flavour – and I’m yet to meet anyone who doesn’t – this Lime Chicken has your name written all over it.
It’s juicy. It’s caramelised. And it truly tastes of lime. (gasp shock horror!)
(PS The key is to use lime ZEST. That’s where most of the lime flavour is 👌🏻)
Grill it. Pan fry it. You can even BAKE it!
And it’s HEALTHY, clocking in at under 300 calories per serving!
Lime Marinade for Chicken
The trick with fresh citrus based marinades is getting depth of flavour into it. If you just use lime juice, salt and garlic, the flavour is quite flat and the chicken – especially if using chicken breast – will lack something (because breast has virtually no fat, and fat = flavour).
So I add a bit of sugar and olive oil (so the chicken caramelises when cooked), use soy or fish sauce for the salt (adds complexity but doesn’t taste fishy OR Asiany!) and throw in chopped cilantro / coriander for another layer of flavour!
Actually, this marinade is based on Vietnamese marinades, like the one I use in my Vietnamese Chicken Noodle Bowl and Vietnamese LemongrassPork Cutlet. The Vietnamese know their marinades, that’s for sure!!
But this one doesn’t taste Asian. 🙂
How long to marinade chicken
For this Lime Marinade, chicken is best marinated for 12 to 24 hours. It will make the outside a touch white because the amount of lime juice in this marinade “cooks” the chicken a bit (think ceviche).
But it doesn’t take it so far that the chicken starts to break down so don’t be alarmed. In fact, this marinade is fine for 48 hours, though I wouldn’t take it further than that.
TIP: I like to prepare freezer bags of the chicken in marinade then immediately pop it in the freezer. Then the night before, put it in the fridge and let it defrost for 24 hours, during which time it will marinate.
What to serve with Lime Chicken
The Lime Marinade makes the chicken juicy on the inside and injects with flavour so you won’t need a sauce with it. And after resting the chicken for a few minutes before serving it, some of those juices will sweat to the surface, like you see below.
As for what to serve on the side, here are a few suggestions!
Lime Coconut Rice (pictured below) – lime overload?? Nope! Lime tastes different when cooked with the chicken vs in a coconut rice. 😇
Keeping with the healthy theme, serve this with Creamy Mashed Cauliflower
Mushroom Rice – because this goes with everything!
Lemon Potato Salad (bright lemon flavours!) – or everybody’s favourite creamy Bacon Potato Salad
Sweet/savoury Fondant Sweet Potato for contrast against the citrusy chicken
Super Quick Couscous Salad – great emergency side with leftovers for lunch!
Leafy greens with French Dressing or Balsamic Dressing
Warm crusty rolls slathered with butter, Garlic Bread or Quick Cheesy Garlic Bread
Enjoy! ~ Nagi x
Watch how to make it
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Lime Marinated Grilled Chicken
Ingredients
Chicken Marinade
- 600-750g / 1.2 – 1.5 lb chicken breasts (4 pieces) or boneless thigh (Note 1)
- Zest of 1 lime (zest before juicing)
- 4 tbsp lime juice (1 – 2 limes)
- 2 garlic cloves , minced
- 3 tbsp brown sugar
- 1/4 tsp pepper
- 1 tbsp olive oil
- 2 tbsp finely chopped cilantro/coriander (optional)
- 1 tbsp fish sauce (OR 2 tbsp soy sauce) (Note 2)
To Cook
- 1 – 2 tbsp olive oil
Instructions
- Use fist (or rolling pin!) to pound fat end of chicken breast to about 1.7 cm / 2/3″ thickness (not required for thigh).
- Place chicken and Marinade in a ziplock bag, massage to distribute marinade evenly. Place on a plate or bowl and refrigerate for 24 hours (min 12 hrs, max 48 hrs – Note 3)
- Remove chicken, discard Marinade. Cook using one method below.
To Cook (cooked internal temp 165F/75C)
- STOVE: Heat oil in a large skillet over medium high heat. Cook chicken for 3 minutes on each side or until caramelised and golden brown (see video!).
- BBQ: Brush grills with oil and heat to medium high (or medium if your BBQ is strong). Cook chicken for 3 minutes on each side until caramelised (see video!).
- OVEN: Preheat oven to 425F/220C. Bake 15 minutes, then flick broiler/grill on high and grill for 3 minutes to caramelise surface & finish cooking.
Rest and Serve:
- Transfer chicken to a serving plate, cover loosely with foil and rest for 3 minutes.
- Garnish with extra coriander/cilantro, lime wedges and chilli if desired, then serve!
Recipe Notes:
Nutrition Information:
Lime Chicken originally published 20 April, 2016. Updated with new photos, brand new video, new writing, and step photos. No change to recipe – readers love it as is!
More great chicken marinades
LIFE OF DOZER
He’s thanking his lucky stars that the largest one was still too small for him…. I couldn’t do it up around his chest. It was stretched so tight, the buttons almost popped off! 😂
So excited to try this. I do something similar with lemon instead of lime except I pound my chicken flat. Lime and the addition of fish sauce sound heavenly. Yes there is such a thing as artisnal fish sauce AND soy sauce. You must try them both!! I get them from Amazon.
I was tut tutted by a friend for not knowing about aged fish sauce! I’m getting some tomorrow, heading into a Chinese grocery store area to stock up!! When you make yours, do you use fish sauce with lemon?? I must admit I haven’t tried that! I’m so used to lime with fish sauce, classic South East Asian combo 🙂 Happy weekend Susan! N x
I had this last night for dinner. Amazeballs!! I used chicken thighs because I had them on hand. I love the lime, fish sauce, Brown sugar combo. The chicken was such a beautiful bronze color. I did add a little liquid smoke to the marinade because I only have a gas grill and since it was skinless, boneless chicken, I knew there wouldn’t be enough drippings to create smoke.
Okay, next time I’ll venture into lemon and fish sauce land…maybe. 🙂
WOAH!!! WOO HOO!!! Stamp of approval from Susan! 🙂 I need to get some kind of marker to stamp recipes that are Tried and Tested by you!!! N x
Lol. You’re so funny and sweet. Loving your recipes. I only follow two blogs and you’re one of them. ?
You know…I never use fish sauce with lemon. Why is that? Maybe I need to try it. That’s why I was excited about your marinade with lime and fish sauce. They are just a natural together. I don’t think I use lemon and soy sauce together either.
I pound the breasts with my handy flat meat pounder between two sheets of plastic wrap, stick them in a bag to marinate for at least an hour and sometimes longer. There’s no juice in the marinade, so it can sit overnight if you want. My marinade is just olive oil, lemon zest (I save the juice for the salad dressing), garlic, salt and pepper. Sometimes I use fresh thyme.
Me too Susan! I am pretty sure I’ve never used lemon with marinade… 🙂 I guess because fish sauce is south east asian and it’s all about limes there! Your lemon marinade is a classic, I use similar quite often and I like your tip re: salad dressing!
Absolutely loving the list of ingredients you are using – fish sauce is an ultra flavour booster that I love and it goes so well with lime! Can’t wait to make this when I’m back from my trip, yum!
Classic combo, isn’t it?? Where are you???
I just came back from Turkey! It’s such a beautiful place 😀
I haven’t been! *Jealous*
Hi Nagi
I use to hate cooking and few moths ago I decided that I am going to try and cook for my family. I have been married for 24 years and it never bothered me because my husband is a chef. The first one I cooked was the one pot mexican chicken – my my it was hit. I have now cooked lots of your recipes and I can tell you now, I’ve got a note pad on the fridge and my family request their favourite dish for every Sunday. Thank you very much for your simple and delicious recipes, I wish I started years ago. I can tell you now I am a changed woman when it comes to cooking thanks to you. I will try this one on Sunday as the weather is changing in England. I am South African but I live now, this is my 13th year.
Thanks
Nandi Csincsi – The Head Chef xx
Hi Nandi! I’ve read this message several times over, it was so lovely! Thank you so much for your wonderful message, I feel so honoured that my recipes are made in your kitchen 🙂 Speaking of South African, I found a fabulous biltong place recently, makes their own!! I was in heaven, I got way too much!!! (Also Sausages…..I never knew South African sausages were so fantastic!!!) N x
What a great testimonial! And deserved props to Nagi for her perfected recipes and transforming lives by enticing people to cook! 😀
Awww Mo, thank you so much for your sweet message!!! Between you and Nandi, you made my day!! (And it was not a good one, lots of kitchen and photography disasters today!!!!)
Hi Nagi, this looks yum! Are chicken thighs ok for this recipe? I prefer them to breasts. Heading to Lake Eildon this weekend to enjoy the last of the Summer weather, so these will be lovely on the BBQ.
Hi Vikki! So sorry for the late response 🙂 YES thighs are fab for this! Better actually, it will be even JUICIER!
Just tried this recipe and really loved it. Made it with boneless skinless fresh thighs on the Barbie. Would cut back a little on the brown sugar next time as I need to watch the glycemic index.
So glad you enjoyed it Chris!! I know 3 tbsp of sugar might sound like a lot but the up side is that most of it get discarded so you don’t actually consume very much of it! 🙂
Thanks Chris, I’ll have a crack with thighs this weekend! 🙂
I ,we, Every one, loves Dozer ,he is a beauty to behold , I look forward to see his picture , oh I care for you also golden hands ,look forward to seeing what recipe you have for us today !! I forgot last week for the carrot cake I used apple sauce to moist cake also ,the Ziti I never thought to make sausage ,I don’t use pork but beef , I made rounds of sausage , I will try the lime chicken , I had a dog named Mercy for 15 years lab and pit I cooked for her ,she never ate dog food ,I have recipes so dog on healthy , thank you for being you Nagi ,,
Hi Lily, thank you so much for your lovely message! Wow – 15 year old lab?? You’ve looked after her well! Give her a big hug from me, and a “woof!” from Dozer! Happy weekend!
I made this chicken and marinade up tonight with extra Chicken Breasts. Cooked some the chicken in a grill pan. It was solid good! Had that citrus flavor and the sugar allowed the marinade to Caramelize really good for flavor. This recipe is a keeper.
Woah, that was fast! I just posted this on Wednesday!!! 🙂 I’m so glad you enjoyed it Henry! Thanks so much for letting me know 🙂 Happy weekend! N x
I love the recipe. The lime in the marinated sounds wonderful. Great tip to add some sugar and oil to make the chicken more flavorful and moist. Your pictures are gorgeous, like always!!
Thanks so much Dawn 🙂 Happy weekend!
Gorgeous photo and these look so delicious! Grilled chicken is definitely my summertime staple! I’m thinking these would also be awesome in a corn tortilla with some veggies, avocado and lettuce!!
Gosh yes! Made for tacos! 🙂 PS 2 weeks to go!!!!
One of my colleagues lime tree provided the entire office with a bounty of limes, so will indeed be making your delicious lime marinated chicken. 🙂 Yum! Delicious combo of flavours.
THAT is the recipe I’m making tomorrow. I love the taste of lime and I have bourbon barrel aged fish sauce I’m wanting to use. Your recipes give me such inspiration!! Thank you. BTW — Dozer was adorable as a puppy and a a great photo assistant as an adult 🙂
What? Fancy fish sauce?? I didn’t even know such a thing existed!!! You got me quite curious, I’m going to try and find some! PS Dozer was very cute as a puppy and a TERRIBLE photo assistant as a grown up!!!
Another great main dish recipe… but I’ll tell you what…
One of my great joys in reading your blog are the little things which pop up here and there.. Today’s great pop up, to me, is ” simple Charred Corn and Bell Pepper/Capsicum Rice salad”… That made me smile as, my old brain just doesn’t come up with things like that any more.. I certainly want to make the main but, I guarantee that I will be tossing that side salad together soon..
I find these little ‘tips’ throughout your blog and I just love that…
Thank you…. :O)
Awwwwww ROSS! Thank you so much 🙂 I’m so glad you appreciate those little tips, I will keep adding them, I wondered if people read them or just focussed on the main recipe. Now I know!! N x
I love the add-ons, as well! All of your tips are really helpful. I love the notes section, and how you anticipate questions about substitutions, cooking techniques, etc. to ensure successful results.
Thanks Mo! I just know how frustrating it is when I myself am reading a recipe and am not familiar with ingredients!! So I try to put myself in other people’s shoes. 🙂 Happy weekend!!! Hope you have a great one! N x
I love your tips as well Nagi – don’t stop sharing them ?
I look forward to trying lime chicken – on the BBQ before winter arrives in Melbourne ?
oops…the last star didn’t light up… geeze
That happens to me sometimes and I really feel badly that I didn’t give it the five it deserves.
You two! You’re so lovely!!! N x
Nagi, have you tried using citrus oils in your cooking? I am curious about them. I came across a trio pack of lemon, lime and orange oils on Amazon and they sound very handy when one doesn’t have citrus fruits on hand.
I have! The risk is that some are great and others taste really artificial. 🙂 The good ones I have tried are fantastic to use for dressings and any cooking where that citrus flavour works with the food. Lemon is definitely my favourite!
Good to know – I’ll look for ones with plenty of good reviews. Thanks!
Fish sauce – I’d never have thought of that! It definitely adds more flavor so what a great idea for this dish. And thanks for thinking of us up north who are heading into summer!! 😀
Adorable pic of your puppy – what a cutie pie!
Thanks Barb!! You know, our winters are actually pretty mild and to be honest, I grill all year round!! So it actually is not weird for me at all to be sharing a winter comfort meal one day then an outdoor grilling recipe the next!!! 🙂
Hi Nagi! Every time I make chicken breast from your recipes it is so juicy and good! I am particularly taken with the creamy roasted red pepper chicken!! I know this one is going to be just as good and I like your side salad! PS Dozer was such an adorable pup – one look at those paws and it’s not surprising at his adult size! Our dogs are about 60 pounds each, so together they weigh almost as much as me! PS Tell your Mum I appreciate her kind comments! 🙂
Awww, thanks Dorothy! That is a ALOT of dog. 120lb!!! So basically, if you went up against them, they would bowl you straight over!!!
Hi Nagi! I chose Border Collies because they are extremely intelligent and I trained mine at an early age to obey voice, hand and facial commands. Plus, I always establish that I am the “alpha” dog from the get go! 🙂
I had a Border Collie cross growing up and she was SMART!!! A lot smarter than Dozer 🙂 Facial commands?? I didn’t know they were THAT smart! PS I failed at establishing my authority. Dozer definitely runs this house 😉
This sounds delicious, I can’t wait to try it!
Thanks Libby! Hope you do!! 🙂 N x
Oh Nagi you have read my mind, I have been looking for some more marinade recipes! I can’t wait to try this one!
I like reading people’s minds! 😉 Thanks Kaylene, I do hope you try it!! 🙂