This Keto Grilled Lime-Garlic Chicken is the dinner I reach for when I want something on the table fast without thinking about carbs while I’m at it. Marinate it in the morning, grill it that night, and dinner is basically already done.
This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.
I lean on this marinade any week I want dinner sorted before I’ve even thought about sides. It’s a five-minute blend, and once it’s in the fridge, the actual cooking part barely takes any effort at all.
This is the version I make when grilling season is in full swing, but it works just as well in a grill pan on the stove when it’s too cold to stand outside.
Chef Jenn’s Take on Grilled Lime-Garlic Chicken Breasts
Most grilled chicken marinades either taste like bottled dressing or dry the meat out before it ever hits the grate. The two problems are related: thin marinades don’t cling, and skinless breasts have no fat cushion to protect against overcooking once that thin coating burns off.
This marinade is blended smooth in a food processor instead of whisked, so it clings to the chicken instead of pooling in the bottom of the bag. It’s also the marinade I reach for on shrimp, tofu, or a pan of zucchini when I want a full plate built around one sauce instead of three.
The move that actually makes a difference is pounding the breasts to an even thickness before they go into the marinade. Uneven chicken means the thin end dries out long before the thick end reaches 165°F, and no marinade fixes that after the fact.
What You’ll Love About Grilled Lime-Garlic Chicken Breasts
- The marinade takes five minutes in a blender, and once the chicken is bagged and in the fridge, the cooking part is basically out of my hands until it’s grill time.
- It’s a marinade I use for more than chicken. The same blend works on shrimp, tofu, or a pile of zucchini and peppers when I want to switch up the protein.
- Leftovers slice up well cold for lunch the next day, so I usually grill an extra breast or two on purpose.
Ingredients
- Chicken breasts – Skinless, boneless. Pound to an even thickness so they cook at the same rate.
- Fresh cilantro – Stems are fine in the blender. Just trim the toughest inch off the bottom.
- Lime juice – Fresh squeezed. Roll the lime firmly on the counter first to get more juice out.
- Olive oil – Any neutral cooking oil works in its place.
- Garlic cloves – Add an extra clove or two if yours run small.
- Ground cumin – Adjust to taste if you prefer a lighter cumin flavor.
- Jalapeño – Remove the seeds and ribs for less heat, leave them in for more.
- Kosher salt
- Ground black pepper
How to Make Grilled Lime-Garlic Chicken Breasts
Scroll down for the full recipe card with exact measurements and printable instructions.
Start with the marinade. Combine the cilantro, lime juice, oil, garlic, cumin, jalapeño, salt, and pepper in a blender or food processor and blend until it’s mostly smooth with a little texture left. It should be thick enough to coat the back of a spoon, not watery.
Pound the chicken breasts to an even thickness before they go into the bag. This is the step most people skip, and it’s the one that keeps thin ends from drying out while the thick center finally catches up.
Add the chicken to a zip-top bag or shallow container and pour the marinade over it, working it around so every surface is coated. Refrigerate for at least 2 to 3 hours, or up to 8 for a deeper flavor. Longer than that and the lime juice starts to break down the texture of the meat.
When you’re ready to cook, heat a grill or grill pan to medium-high and oil the grate so the chicken releases cleanly. Pull the breasts from the marinade, let the excess drip off, and discard what’s left in the bag.
Grill for about 5 to 6 minutes per side, until the internal temperature hits 165°F and the outside has good color. Resist the urge to move the chicken around too much. It needs contact time with the grate to develop those grill marks.
Let the chicken rest for a few minutes before slicing. This is what keeps the juices in the meat instead of on the cutting board. Garnish with extra cilantro and a lime wedge if you want.
Make It A Meal
I usually build this into a full plate with something grilled alongside it, since the grill is already hot. Try my Keto Grilled Veggies on the same grate, or spoon the chicken over my Low Carb Cauliflower Fried Rice for something closer to a bowl.
If you want a fresh, cool contrast to the marinade’s heat, serve it with my Keto Cucumber Salsa spooned right over the sliced chicken.
Storage
Store leftover chicken in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet over medium-low heat so it doesn’t dry out further, or microwave in short bursts. Sliced and cooled chicken also freezes well in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
FREQUENTLY ASKED QUESTIONS
Yes, this marinade works in the oven too. Bake at 400°F on a lined sheet pan for about 20 to 25 minutes, or until the chicken reaches 165°F internally. You’ll lose the grill marks, but not the flavor.
Not if you remove the seeds and ribs from the jalapeño before blending, which takes out most of the heat while keeping the flavor. If you’re feeding picky eaters, you can leave the jalapeño out of their portion of the marinade entirely and season it separately.
It’s not recommended. The acid in the lime juice starts to break down the texture of the chicken the longer it sits, so beyond 8 hours the meat can turn mushy instead of tender. Stick to the 2 to 8 hour window for the best texture.
Yes, this is a good one to freeze raw. Combine the chicken and marinade in a freezer bag, remove the air, and freeze flat for up to 3 months. Thaw overnight in the fridge, then cook as directed.
Add Preferred SourceGrilled Lime-Garlic Chicken Breasts
Ingredients
- 4 chicken breasts skinless, boneless
- 1 cup fresh cilantro packed
- 1 tablespoon lime juice
- ⅓ cup olive oil
- 3 cloves garlic
- ½ teaspoon cumin ground
- 1 jalapeño seeds removed and roughly chopped.
- 1 teaspoon kosher salt
- ½ teaspoon black pepper ground
Instructions
- Combine cilantro, lime juice, olive oil, garlic, cumin, jalapeño, salt, and pepper in a blender or food processor. Blend until mostly smooth but still slightly textured.
- Put the chicken breasts in a zip-top plastic bag or shallow container. Add marinade, coating the chicken thoroughly.
- Refrigerate, covered, for at least 2–3 hours, or marinate up to 8 hours for deeper flavor.
- Preheat grill or grill pan to medium-high heat and lightly oil the grate to avoid sticking.
- Remove chicken from marinade, allowing extra marinade to drip off. Discard leftover marinade.
- Grill chicken breasts for about 5–6 minutes per side, until cooked through (internal temperature 165°F) with visible grill marks.
- Allow chicken to rest briefly before slicing. If desired, garnish with fresh cilantro and lime wedges.
Notes
Chef Jenn’s Tips
- Pound the chicken to an even thickness before marinating. It’s the single biggest reason thin ends dry out while the center is still catching up.
- Save a small amount of marinade before it touches raw chicken, and drizzle it over the cooked chicken for extra flavor. Don’t reuse marinade that raw chicken sat in.
- This marinade holds up on shrimp, tofu, or vegetables too, so it’s worth doubling the batch if you’re feeding a mixed table.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
