It’s 6pm and you need dinner fast. If you’re craving something fresh and vibrant, this Grilled Chili-Lime Chicken is exactly what you need. It delivers big flavor with almost zero stress.
This is one of those recipes you’ll make on repeat. It is the ultimate healthy meal for busy nights. You get a restaurant-quality meal right in your own backyard.
Why You’ll Make This Again
This recipe is a summer staple for several reasons. It is incredibly fast and packed with lean protein. The smoky chili seasoning pairs perfectly with sweet pineapple. You get a complete, satisfying meal in under 40 minutes.
It is a fresh, light, and reliable dinner option. This is perfect for a quick weeknight dinner or a healthy reset. Your family will love the bright tropical flavors on every plate.
How This Comes Together
Making this dish is very straightforward and fast. You marinate the chicken while you chop the salsa. The grill does all the heavy lifting for you. You can even use a grill pan indoors if needed. It’s a foolproof way to get juicy chicken every time.
What You’ll Need
These simple ingredients are likely already in your kitchen. Fresh fruit makes all the difference here.
- 1.5 lbs boneless skinless chicken breasts
- 3 tablespoons lime juice, divided
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 0.5 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 1 teaspoon kosher salt, divided
- 0.5 teaspoon black pepper
- 1.5 cups fresh pineapple, finely diced
- 0.25 cup red onion, finely chopped
- 0.25 cup fresh cilantro, chopped
- 1 small jalapeno, seeded and minced
Step-By-Step Directions
- In a small bowl, whisk together 2 tablespoons lime juice, olive oil, chili powder, cumin, smoked paprika, 0.5 teaspoon salt, and pepper.
- Place chicken in a resealable bag or shallow dish, pour the marinade over it, and coat thoroughly. Marinate in the refrigerator for at least 30 minutes.
- Prepare the salsa by combining diced pineapple, red onion, cilantro, minced jalapeno, 1 tablespoon lime juice, and 0.5 teaspoon salt in a medium bowl; toss to combine and set aside.
- Preheat a grill or grill pan to medium-high heat (approximately 400 degrees Fahrenheit).
- Remove chicken from marinade and grill for 6 to 8 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit.
- Remove chicken from heat and allow to rest for 5 minutes.
- Serve the chicken topped generously with the pineapple salsa.
How to Serve It
Serve this Grilled Chili-Lime Chicken while it is still warm. Top it generously with that zesty pineapple salsa. It looks beautiful on a large white platter. Pair it with cilantro lime rice or a simple green salad. This is great for casual summer hosting outdoors with friends.
Leftovers & Storage
Store leftovers in an airtight container in the fridge. The chicken stays good for up to four days. Keep the salsa in a separate container for the best texture. Reheat the chicken gently in a pan or microwave. You can even slice it cold for lunch salads. It makes a fantastic meal prep option for busy work weeks.
Make It Even Better (Pro Tips)
- Don’t skip resting the chicken to keep the juices inside.
- Avoid overcooking the chicken so it stays tender and moist.
- Use a meat thermometer to hit exactly 165 degrees Fahrenheit.
- Chop your pineapple very small for the best salsa texture.
- Make the salsa 30 minutes early to let flavors meld.
- Use fresh lime juice rather than the bottled kind.
- Clean your grill grates well to prevent the chicken from sticking.
- Swap pineapple for mango if you want a different tropical twist.
Easy Ways to Change It Up
- Turn these into tacos by slicing the chicken thin.
- Swap the chicken for shrimp for an even faster meal.
- Add an extra jalapeno if you love a spicy kick.
- Use peach salsa during the late summer harvest season.
Quick Questions
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work great and stay very juicy. Just adjust the grill time as they may take slightly longer. Ensure they also reach 165 degrees internal temperature.
How spicy is the pineapple salsa?
The salsa has a very mild heat from the jalapeno. If you want it totally mild, remove all the seeds and ribs. For more heat, leave a few seeds in the mix.
I hope you love this fresh summer dinner as much as I do. It is simple, healthy, and totally delicious. Give it a try tonight!
— Ethan
Grilled Chili-Lime Chicken with Pineapple Salsa
Ingredients
Method
- In a small bowl, whisk together 2 tablespoons lime juice, olive oil, chili powder, cumin, smoked paprika, 0.5 teaspoon salt, and pepper.
- Place chicken in a resealable bag or shallow dish, pour the marinade over it, and coat thoroughly. Marinate in the refrigerator for at least 30 minutes.
- Prepare the salsa by combining diced pineapple, red onion, cilantro, minced jalapeno, 1 tablespoon lime juice, and 0.5 teaspoon salt in a medium bowl; toss to combine and set aside.
- Preheat a grill or grill pan to medium-high heat (approximately 400 degrees Fahrenheit).
- Remove chicken from marinade and grill for 6 to 8 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit.
- Remove chicken from heat and allow to rest for 5 minutes.
- Serve the chicken topped generously with the pineapple salsa.
