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If you’re looking for a grilled chicken recipe that delivers serious flavor, this grilled lime chicken is it. A garlicky spice paste rubbed deep into the slashes, an overnight marinade, and a bright lime and herb dressing spooned over at the end. This one checks every box for a summer dinner.
I first made this recipe after coming across it on America’s Test Kitchen, and my first thought after tasting it was: incredible, but a little too salty for everyday cooking. So I dialed back the salt, and the result is every bit as flavorful, just more balanced. My husband, who handles the grilling in our house (man with fire, what can I say), loved it so much he asked me to make it three weeks in a row. That’s about as good an endorsement as it gets.
One thing that surprised me: the technique calls for slashing the chicken all the way down to the bone before rubbing in the spice paste. My first instinct was that all those cuts would dry the chicken out. Completely wrong. It comes out juicy and deeply flavored all the way through, because the marinade gets right into the meat rather than just sitting on top.
What Goes Into This Recipe
For the spice paste
- Garlic. Six cloves, minced or pressed. Garlic is the backbone of the paste, and yes, six cloves is the right amount. Don’t hold back.
- Lime zest. This is where the lime flavor really gets into the chicken. Zest your limes before juicing them for the dressing.
- Kosher salt. Just 1 teaspoon, which keeps things balanced without overpowering.
- Ground cumin. Warm and earthy, it gives the paste its depth. Cumin is also surprisingly rich in iron: one teaspoon covers nearly 20% of your daily needs.
- Black pepper. Straightforward heat and bite.
- Cayenne pepper. A small amount adds a gentle kick. Reduce it if you prefer things milder.
- Olive oil. Just a touch to bring the paste together. A good source of heart-healthy monounsaturated fats, very much in line with the Mediterranean Diet.
The chicken
- Bone-in, skin-on chicken leg quarters. The bone and skin are key here: they keep the meat juicy on the grill and give the skin a chance to crisp up beautifully. You can also use bone-in, skin-on thighs if you prefer a smaller portion.
For the lime dressing
- Olive oil. The base of the dressing.
- Lime juice. Bright and tangy, it ties the whole dish together.
- Fresh cilantro. Chopped, for freshness and color.
- Fresh oregano. Adds a subtle herby note. Dried works in a pinch.
How to Make Grilled Lime Chicken
Here’s a quick overview of the steps. Find the full recipe with detailed instructions below.
- Make the spice paste. Combine the garlic, salt, lime zest, olive oil, cumin, pepper, and cayenne and mix into a paste. Set aside 2 teaspoons for the dressing.
- Slash and rub the chicken. Pat the chicken dry and make diagonal slashes through the skin down to the bone. Rub the paste all over, working it into the slashes. Cover and refrigerate for at least 1 hour, up to 24 hours.
- Grill the chicken. Grill low and slow first, then finish on high heat for that deeply browned, crispy skin.
- Rest and dress. While the chicken rests, whisk together the lime dressing, then spoon it over and serve.
Cooking Timeline
🔪 Make the spice paste and prep the chicken: 15 minutes
🌙 Marinate in the refrigerator: 1 to 24 hours
🔥 Preheat the grill: 15 minutes
🍗 Grill the chicken: 25 to 35 minutes
⏱ Rest and dress: 10 minutes
⏱ Total active time: about 1 hour (not including marinating)
Serving Suggestions
Grilled lime chicken is wonderfully versatile and pairs well with just about anything summery. Here are a few of my favorite combinations:
My Charred Corn with Tomatoes and Cilantro is a natural match: the bright, smoky flavors echo the lime and spice in the chicken perfectly. My Cilantro Lime Cabbage Slaw is another great option, adding a fresh, crunchy contrast. For something more substantial, Tabbouleh works beautifully, as do simple grilled vegetables or any grain you have on hand.
Substitutions & Variations
- Chicken cuts: Bone-in, skin-on thighs work beautifully as a substitute for leg quarters and are a great option if you prefer a smaller portion. Just make sure they are bone-in and skin-on. Boneless skinless won’t give you the same result.
- Lemon instead of lime: Lemon works well and gives the dish a slightly different but equally delicious flavor. The technique stays exactly the same.
- Cilantro: Not a fan? Fresh parsley is a good swap.
- Oregano: Fresh thyme works nicely as an alternative.
- Spices: Cumin is what gives this paste its warm, earthy depth, but you could experiment with smoked paprika or coriander for a different flavor profile.
Your Questions, Answered
Anywhere from 1 hour to 24 hours. The longer the better for flavor, but even an hour makes a real difference.
Counterintuitively, no. The slashes allow the spice paste to penetrate deep into the meat, which actually keeps it juicy and flavorful all the way through.
Yes. It uses olive oil, fresh herbs, garlic, and lean protein, all core Mediterranean Diet principles. A full leg quarter is a generous portion. Serving just the thigh or just the drumstick brings it more in line with Mediterranean Diet guidelines.
Advance Prep & Storage
Make ahead: The spice paste can be made up to 2 days ahead and stored in an airtight container in the refrigerator. The chicken can be slashed, rubbed, and left to marinate for up to 24 hours before grilling.
Leftovers: Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently in a 300°F oven covered with foil to keep it from drying out. You can also reheat in the microwave on medium power in short intervals. Or enjoy cold straight from the fridge; it’s excellent that way too.
Freezing: Grilled chicken leg quarters freeze well. Store in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
More Recipes You’ll Love
If you enjoyed this grilled lime chicken, you might also like these:
Grilled Lime Chicken
Ingredients
For the spice paste:
- 6 garlic cloves minced or pressed
- 1 tsp kosher salt
- 2 tsp lime zest
- 2 tsp extra virgin olive oil
- 1½ tsp ground cumin
- 1 tsp black pepper
- ½ tsp cayenne pepper
For the chicken:
- 4 bone-in skin-on chicken leg quarters (about 10 oz each)
For the lime dressing:
- Reserved 2 tsp spice paste
- ¼ cup extra virgin olive oil
- 2 tbsp fresh lime juice
- 2 tbsp fresh cilantro chopped
- 2 tsp fresh oregano chopped
Instructions
- Combine garlic, salt, lime zest, olive oil, cumin, pepper, and cayenne in a bowl. Mix into a thick paste. Reserve 2 teaspoons for the dressing.
- Pat chicken dry. Make 4 parallel diagonal slashes through the skin down to the bone: 1 across the drumstick, 1 across the leg joint, and 2 across the thigh. Flip and make 1 more slash across the back of the drumstick.
- Rub the paste all over the chicken, working it into the slashes. Cover and refrigerate for 1 to 24 hours.
- Preheat grill for 15 minutes. Clean and oil the grate.
- Place chicken skin side up on the cooler side of the grill. Cook 10 to 12 minutes. Flip and cook 7 to 10 minutes until internal temperature reaches 165°F.
- Move chicken to the hotter side, skin side down. Cook 3 to 5 minutes until well browned. Flip and cook 3 minutes longer until the joint reaches 175°F.
- Transfer to a platter, tent with foil, and rest 5 to 10 minutes.
- Whisk reserved paste with olive oil, lime juice, cilantro, and oregano. Spoon over chicken and pass the rest at the table.
Notes
- Marinating time: The longer the better. Overnight gives the deepest flavor, but even 1 hour makes a noticeable difference.
- Chicken thighs: Bone-in, skin-on thighs work well as a substitute for leg quarters. Avoid boneless skinless: the bone and skin are essential for juicy results on the grill.
- Lemon variation: Lemon juice and zest can be substituted for lime for a different but equally delicious flavor.
- Herbs: Fresh parsley can replace cilantro, and fresh thyme can replace oregano.
- Spice level: Reduce or omit the cayenne if you prefer a milder dish.
- Skin and saturated fat: The nutrition calculation is based on 6 servings. Some diners may eat just the thigh, others just the drumstick. Most of the saturated fat comes from the chicken skin. If you’re watching your saturated fat intake, you can remove it before eating without affecting the flavor, since the spice paste has already done its work during grilling.
I’ve made this so many times this summer already and it never disappoints. The overnight marinade makes all the difference. The flavor goes all the way through the meat. Don’t skip the slashing step!
It is summertime so it is grilling time! I love grilling meat, fish, and vegetables on the grill on a hot, blue sky sunny day. This new recipe for grilled chicken is amazingly flavorful and requires no more skill on the grill than any of the standards. So… if you want to switch up from barbecue sauce, this is the ticket!