Gather around and get ready for a flavor explosion because this Fiesta Lime Grilled Chicken is about to become your new go-to dish. Think tangy lime, a hint of tequila, and a spicy kick, all wrapped around tender, juicy chicken. It’s like bringing the joy of a summer barbecue indoors anytime you like!
Why You’ll Love This Recipe
- Flavor Packed: With lime, garlic, and a touch of tequila, this dish is a taste adventure.
- Versatile: Great for dining al fresco or a cozy night indoors.
- Simple Ingredients: Utilizes pantry staples while still feeling gourmet.
Ingredients You’ll Need
The ingredients for this Fiesta Lime Grilled Chicken are not only simple but each plays a vital role in creating layers of flavor. You’ll find these common items easily elevate your dish to something truly special!
- Coconut Aminos: A gluten-free alternative to soy sauce that adds a touch of sweetness.
- Avocado Oil: Its high smoke point makes it perfect for grilling.
- Limes: Fresh juice and zest add a bright, tangy pop.
- Tequila: An optional but delightful aromatic depth.
- Cajun Seasoning: Brings that essential spicy kick.
- Avocado Salsa: Provides creamy contrast and freshness.
Variations
This Fiesta Lime Grilled Chicken offers a solid base for experimentation. Feel free to tweak it according to your taste preferences or dietary needs for a fun twist!
- Spiced Up: Add extra jalapeño to the salsa for a fiery kick.
- Citrus Twist: Substitute lime with lemon for a different tangy note.
- Herbaceous Addition: Incorporate fresh basil or mint for a fresh zing in the salsa.
How to Make Fiesta Lime Grilled Chicken
Step 1: Marinate the Chicken
In a large bowl, whisk together the coconut aminos, water, oil, lime juice and zest, minced garlic, tequila, salt, and cayenne. Immerse your chicken in this blend, ensuring every piece is well-covered. Allow it to marinate in the refrigerator for at least two hours or overnight for maximum flavor.
Step 2: Prepare the Avocado Salsa
While the chicken luxuriates in its flavorful bath, chop your salsa ingredients and combine them in a bowl. Toss together diced avocado, onion, cherry tomatoes, lime juice, cilantro, and jalapeño. Season with salt and pepper to your liking and set it aside.
Step 3: Grill the Chicken
Preheat your grill to medium heat. Remove the chicken from the marinade, discarding the used liquid, then rub each piece with oil, Cajun seasoning, parsley, and cumin. Grill until the chicken reaches an internal temperature of 165°F for ultimate tenderness.
Step 4: Serve and Enjoy
Top your beautifully grilled chicken with a generous spoonful of the zesty avocado salsa. Serve while warm and savor the joyous blend of lime, spice, and juicy chicken.
Pro Tips for Making Fiesta Lime Grilled Chicken
- Marinade Mastery: Longer marination results in richer flavors—overnight is perfect!
- Grilling Glory: Preheat your grill to ensure an even cooking process and perfect sear marks.
- Salsa Freshness: Prepare salsa just before serving to keep it vibrant and fresh.
- Temperature Check: Invest in a meat thermometer for precise cooking—no one likes dry chicken!
How to Serve Fiesta Lime Grilled Chicken
Garnishes
A sprinkle of freshly chopped cilantro or a few slices of lime can elevate the presentation and add a zesty touch that complements the chicken’s flavors beautifully.
Side Dishes
This dish pairs perfectly with a side of fluffy cilantro lime rice or even a crisp, chilled corn salad for a refreshing contrast.
Creative Ways to Present
For a fiesta-style platter, slice the chicken into strips and lay them over a bed of salsa, arranging colorful tortilla chips on the side—perfect for dipping and sharing!
Make Ahead and Storage
Storing Leftovers
Store any leftover Fiesta Lime Grilled Chicken in an airtight container for up to 3 days in the refrigerator. It makes for a quick and easy midweek meal!
Freezing
The chicken can be frozen for up to 2 months. Simply thaw overnight in the refrigerator, and you’re set for another day of flavorful activities.
Reheating
For the best texture and flavor, reheat in an oven at 350°F until warmed through, or in a pan over medium heat, ensuring it doesn’t dry out.
FAQs
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Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will make this dish even juicier. Adjust the cooking time accordingly, as thighs may take slightly longer to cook thoroughly.
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Is there a substitute for coconut aminos?
Yes, you can use low sodium soy sauce, tamari, or Braggs liquid aminos as a direct substitute, keeping in mind each will impart a subtly different flavor.
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What if I don’t have a grill?
No worries! Use a grill pan on your stovetop, or bake the chicken in an oven preheated to 375°F until cooked through.
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How can I reduce the spiciness?
Simply reduce or omit the cayenne pepper and jalapeño in the salsa, and you’ll still have a wonderfully flavorful dish without the heat.
Final Thoughts
This Fiesta Lime Grilled Chicken is the perfect centerpiece for any meal, offering zing, spice, and a real taste of celebration. So go ahead, grab those ingredients, fire up the grill, and treat yourself and your loved ones to this vibrant and delicious dish!
Print
Fiesta Lime Grilled Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 32 minutes (including marination)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-inspired
Description
Rachel’s Fiesta Lime Grilled Chicken is a flavorful and juicy dish marinated in a zesty coconut aminos and lime-based blend, then grilled to perfection and served with a fresh, tangy avocado salsa. This recipe combines bold spices and bright citrus notes, making it an ideal summer meal or a vibrant addition to any casual gathering.
Ingredients
Marinade
- 1/2 cup coconut aminos, Braggs liquid aminos, tamari, or low sodium soy sauce
- 1/2 cup water
- 1/4 cup avocado oil or olive oil
- 2 fresh limes, juice and zest
- 4 fresh garlic cloves, minced
- Optional: 1 Tbsp tequila
- 1/2 tsp sea salt
- 1/2 tsp cayenne pepper
- 1 lb boneless skinless chicken breast
- 1 Tbsp avocado oil or olive oil (for rubbing)
- 2 tsps Cajun seasoning mix
- 2 tsps dried parsley
- 2 tsps cumin
- 2 ripe avocados, diced
- 1 small red onion or 4 green onions, chopped
- 2 cups cherry tomatoes, quartered
- 2 Tbsps freshly squeezed lime juice
- Handful of fresh cilantro leaves, chopped
- 1 jalapeño, seeded and minced (optional)
- Sea salt and ground black pepper, to taste
Avocado Salsa
Instructions
- Prepare the Marinade: In a large bowl, whisk together coconut aminos, water, oil, lime juice and zest, minced garlic, tequila (if using), sea salt, and cayenne pepper until well combined.
- Marinate Chicken: Add the chicken breasts to the marinade, tossing to coat thoroughly. Cover and refrigerate for 2 hours, or overnight for more flavor.
- Make the Salsa: While the chicken marinates, chop the avocado, red onion or green onions, and cherry tomatoes. In a medium bowl, combine all the salsa ingredients with lime juice and cilantro. Season with salt and pepper to taste, toss gently, and set aside.
- Rub the Chicken: Remove chicken from marinade, discard the marinade liquid. Rub each piece with 1 tbsp of oil, then coat with Cajun seasoning, parsley, and cumin.
- Preheat the Grill: Heat a grill pan or outdoor grill to medium heat.
- Grill the Chicken: Grill chicken until cooked through and juices run clear, about 6-8 minutes per side, or until internal temperature reaches 165°F (74°C).
- Serve: Let chicken rest for a few minutes, then slice. Serve hot with a generous topping of avocado salsa.
Notes
- Use fresh lime juice and zest for the brightest flavor.
- You can substitute the chicken with turkey or shrimp for variation.
- For extra smoky flavor, add a dash of smoked paprika to the spice rub.
- The marinade can be prepared ahead and stored in the refrigerator for up to 24 hours.
- Adjust spice levels by increasing or decreasing cayenne pepper or jalapeño according to taste.
Nutrition
- Serving Size: 1 chicken breast with salsa
- Calories: 350 kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 90mg
