Step 1

Make the marinade. Add all ingredients for the chili lime marinade to a blender or food processor or blender and pulse to combine.

Step 2

Marinate the chicken. Place the chicken in a gallon zip-top bag and pour the chile lime marinade on top. Turn the bag over a few times to coat well. Refrigerate and allow the chicken to marinate for 6-8 hours.

Step 3

Preheat the grill. Preheat grill to 425 degrees F. I cooked these on a charcoal grill, but you can use whatever you have available.

Step 4

Grill the marinated chicken. Remove chicken from the marinade and place the breasts directly on the grill grates. Discard the remaining marinade. Grill the chicken for 4-5 minutes on each side, flipping only once, or until the internal temperature of the chicken reads 165° F with a meat thermometer.

Step 5

Rest, slice, and serve. Remove the chicken promptly from the grill when it has reached temperature. Allow the chicken to rest for 4-5 minutes before slicing and serving.

Step 6

Store and enjoy leftovers. Leftovers are awesome in tacos and burritos, on salads, or in tortilla soup!