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Grilled Chili Lime Chicken garnished with green onions and served with lime wedges.

Grilled Chili Lime Chicken

Crispy on the outside while being tender on the inside - just like chicken should be! This Grilled Chili Lime Chicken is a recipe you are going to sink your teeth into time and time again. Easy to whip up in no time and bursting full of flavor!
Course Main Course
Cuisine American
Keyword Chicken, Easy, Grilled Chicken, Grilled Chili Lime Chicken
Prep Time 15 minutes
Cook Time 30 minutes
Marinade Time: 1 hour
Servings 10 servings (chicken thighs and legs)
Calories 238kcal
Author Samantha Buckner


  • 3 lbs skin-onn, bone-in chicken, legs and thighs about 8-10 pieces


  • 1/3 cup olive oil
  • 2 tbsp apple cider vinegar
  • 1 1/2 tsp garlic powder
  • 1 tbsp chili powder
  • 1 tsp onion powder
  • 1/2 tsp chipotle chile pepper
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper or to taste
  • 1/3 cup lime juice


  • freshly chopped green onions
  • lime wedges


  • Combine all ingredients for the marinade into a small bowl. Reserve 3-4 tablespoons of the marinade for grilling.
  • From here you can either combine the marinade with the chicken into a Ziploc bag or do what I prefer to do prior to combining:
    Using a basting brush, coat each drumstick and thigh with the marinade. I prefer this method as I feel that it ensures the marinade coats each piece of chicken thoroughly. After basting, add the chicken to the Ziploc bag and pour in the remaining marinade (minus the reserved marinade).
  • Seal the bag, toss to coat some more and place into the fridge to marinate for a minimum of 1 hour or up to 1 day. The longer it marinates - the more flavorful it will be.

To Grill:

  • Preheat a gas grill to medium-high heat (approximately 400 degrees). Once the grates are hot, be sure to clean them and then safely rub with oil using a paper towel and a pair of long-handled tongs.
  • Grill chicken skin side down for 5-10 minutes. Brush the reserved marinade over each piece until all of marinade is used.
  • Once the side has a good sear, turn the chicken over and sear the other side for 5-10 minutes.
  • Continue grilling and flipping for 10-20 minutes, or until the internal temperature of the thickest part of the chicken reads 165 degrees F using a meat thermometer.
    Grilling time will vary depending on how large/meaty each thigh and leg are. If the chicken starts to brown/burn too quickly, lower the temperature to medium.

To Bake:

  • Preheat oven to 375 degrees F. Line a rimmed baking sheet/dish with foil or parchment paper. Or spray with nonstick cooking spray.
  • Remove chicken from the bag and arrange them on the prepared baking sheet with a little space in between each one. Brush any leftover marinade over the tops of each piece.
  • Bake, uncovered, for approximately 30-45 minutes or until cooked through. Check the thickest part of the thigh or leg using a meat thermometer. The internal temperature should read 165 degrees F.
    Baking time will vary depending on how large/meaty each thigh and leg are.
  • Garnish with chopped green onions and lime wedges for a boost of lime flavoring.


Serving: 1serving - 1 piece of chicken | Calories: 238kcal | Carbohydrates: 2g | Protein: 13g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 72mg | Sodium: 312mg | Potassium: 188mg | Fiber: 1g | Sugar: 1g | Vitamin A: 310IU | Vitamin C: 2.6mg | Calcium: 11mg | Iron: 0.7mg