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Tina's Best BBQ Lime Chicken

Tina's Best BBQ Lime Chicken

  • Prep

    20 m
  • Cook

    1 h 30 m
  • Ready In

    3 h 50 m
TINAFOX

TINAFOX

This recipe is so popular with family and friends. I love making it, and it's so easy and delicious. It's so good with grilled corn on the cob and a potato salad. If I use chicken breasts, I cut the breasts into chunks after grilling and mix the grilled chicken into Fettucine Alfredo. It's so good!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 746 kcal
  • 37%
  • Fat:
  • 61.3 g
  • 94%
  • Carbs:
  • 5.6g
  • 2%
  • Protein:
  • 42.8 g
  • 86%
  • Cholesterol:
  • 170 mg
  • 57%
  • Sodium:
  • 392 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

  1. Wash chicken parts. Pat dry thoroughly. Pierce all pieces with a fork. In a small bowl, combine the seasoning salt, ground black pepper and cayenne pepper. Rub all chicken parts with the spices, then place the chicken into a large, resealable plastic bag.
  2. In a separate medium bowl, combine the lime juice, olive oil, garlic and cilantro. Mix well and pour into the bag with the chicken. Seal and let marinate in the refrigerator for at least 2 hours.
  3. Preheat an outdoor grill for low heat and lightly oil grate.
  4. Remove chicken from the refrigerator and pour marinade into a small saucepan over medium high heat. Bring to a boil for about 1 to 2 minutes.
  5. Grill chicken for about 1 1/2 hours. Brush with the marinade every 15 minutes. Chicken is done when juices run clear.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

JBKORNAZ
39

JBKORNAZ

7/6/2004

We made this recently and it was a big hit, even with my kids. We used 3 large skinless and boneless chicken breasts and used a lot less marinade- about 1/2 cup lime juice and a little less than 1/2 cup olive oil but the same amount of spices and it was perfect.

Jillian
23

Jillian

2/24/2010

This chicken is so good - thank you Tina! I used boneless chicken breasts (a little over a pound) that I pounded down to about 1/2 inch thick. For the rub, I added 1/4 tsp. of chili powder and 1/4 tsp. of cumin. I put everything into a ziploc bag added the olive oil (1/2 cup), garlic, lime juice (1 cup), and cilanto along with some lime zest. I let this marinate for 24 hours. I didn't bother boiling the excess marinade - there wasn't much left as the chicken soaked it up plus I usually just baste it during grilling. This chicken was moist, had a nice kick to it and was delicious!

NJSS2000
18

NJSS2000

1/25/2004

Very good, but my family asked me to make it with boneless chicken breasts next time.

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