My Chili Lime Chicken recipe is a mouthwatering fusion of succulent chicken marinated in a spicy blend of chili and tangy lime. It's a delightful harmony of heat and citrus that will elevate your dinner to a whole new level of deliciousness. Let's dive into this flavor-packed recipe!
Why you’ll love this recipe!
- High-Protein
- The marinade is healthy, simple and easy to make
- Leftover chicken can be added to salads an used in meal prep
Serving Size
4 Servings
Macros
Calories: 564
Total Fat: 21g
Total Carbohydrate: 5g
Protein: 99g
Ingredients
- 2 TBSP of Lactose Free Butter, at Room Temperature (I enjoy using Green Vally’s Lactose-Free Butter)
- 1/4 Cup and 2 TBSP of Chili-Lime Rub
- 1 Whole Chicken (about 4 to 5 pounds)
- 1 1/2 tsp of Kosher Salt
- 2/3 Cup of Light Beer
- 4 Ears of Corn, Husks and Silks Removed, Corn Cut into 1/2” Thick Rounds
- 2 TBSP of Olive Oil
Preparation
- Prepare Grill: Preheat a charcoal grill for indirect grilling over medium-high heat. Aim to maintain an internal temperature of 325°F to 400°F.
- Prepare Chili-Lime Butter: In a small bowl, combine the softened Lactose-Free butter with 1 Tablespoon of chili-lime rub, stirring until well mixed.
- Prepare Chicken: Gently loosen the skin from the chicken using your fingers. Evenly rub the chili-lime butter mixture under the skin. In another small bowl, mix together 1/4 cup chili-lime rub and 1 teaspoon salt. Rub this mixture evenly over the outside of the chicken.
- Prepare Beer Can: Open the beer can and pour the beer into the central well of a vertical chicken roaster.
- Position Chicken: Place the prepared chicken onto the roaster with its legs pointing down. Tuck the wings behind the back of the chicken.
- Grill Chicken: Set the roaster on the grill, ensuring it is positioned for indirect heat. Cover the grill and cook the chicken until the thigh registers 170°F on a meat thermometer. This typically takes between 1 hour and 25 minutes to 1 hour and 45 minutes.
- Prepare Grilled Corn: Meanwhile, in a large bowl, combine the corn, olive oil, 1/2 teaspoon salt, and 1 Tablespoon chili-lime rub. After the chicken has cooked for 45 minutes, place the seasoned corn in the outer ring of the roaster. Cover the grill and cook the corn until the kernels are tender, approximately 20 to 25 minutes.
- Serve: Once cooked, transfer the corn to a platter. Move the chicken to a cutting board, tent it loosely with foil, and let it rest for 10 minutes. Carve the chicken and arrange it on the platter alongside the grilled corn. This recipe serves 4 to 6 people.
Enjoy your flavorful Chili Lime Chicken with Grilled Corn! I highly recommend combining this dish with my Grilled Summer Vegetables with Tahini Dressing recipe.
