Goodbye boring grilled chicken. Whip up this simple chili lime marinade and transform those lean chicken breasts into a juicy, tender, flavor bomb. Lime juice, chili powder, and honey create a delicious crust, while minced jalapeños add subtle heat and lots of flavor. Marinate the chicken at least 30 minutes, but ideally 2 hours.
Prepare the chicken. Place one chicken breast onto a sheet of parchment paper, then fold the paper over the chicken. Use a rolling pin to pound the chicken breast to an even thickness of just under 1”. Set aside and repeat with the remaining chicken breasts. Arrange the chicken breasts in a single layer in a casserole dish.
Combine the lime juice, olive oil, and honey in a mixing cup or bowl; whisk until the honey is dissolved. Add the jalapeños, lime zest, garlic, chili powder, and salt and whisk once more. Pour the marinade over the chicken breasts; use your (clean) hands to massage the marinade into the chicken, then cover with plastic wrap or a kitchen towel. Transfer the chicken to the fridge; marinate at least 30 minutes, ideally for 2 hours, and up to 8 hours.
Heat a grill or grill pan over high heat. Place the chicken on the grill; cook 5-6 minutes and baste with several times with the remaining marinade. Flip the chicken, cease basting, and grill 5-6 minutes more, or until an instant read thermometer registers 165°F.
Remove the chicken from the grill to a cutting board and rest for 5 minutes. Slice against the grain and garnish with chopped cilantro and thinly sliced jalapeno.
Add jalapeno seeds to the marinade for more heat.
Thoroughly preheat the grill so the chicken starts to cook as soon as it hits the grate; often chicken will stick to a grill that hasn't been properly preheated.
Chicken thighs can be substituted; reduce cooking time to 4-5 minutes per side.