Grilled Lime Chicken
Grilled lime chicken with a garlicky spice rub and bright lime dressing. A simple, flavor-packed recipe perfect for summer grilling.
Servings: 6
Calories: 454kcal
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.
Nutrition
Calories: 454kcal | Total Carbohydrate: 3g | Protein: 27g | Total Fat: 37g | Saturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 157mg | Sodium: 513mg | Potassium: 374mg | Dietary Fiber: 1g | Total Sugars: 0.2g | Vitamin A: 226IU | Vitamin C: 3mg | Vitamin D: 0.2µg | Calcium: 37mg | Iron: 2mg