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Cody's Chili Lime Chicken

By: Cody Markham


  • Juice of 2 large Limes

  • Zest of one Lime

  • Handful of chopped Cilantro

  • Two cloves of Garlic, minced

  • 1.5 teaspoons of Chili Powder

  • 1/2 teaspoon Cumin

  • 1/2 cup Olive Oil

  • Teaspoon of Kosher Salt

  • Teaspoon of Ground Pepper

  • Teaspoon of Red Pepper Flake (optional)

  • 4 large Chicken Breasts

  • Gallon size Ziploc bag


  1. Combine all ingredients in the Ziploc bag and mix well. Let's marinate for 4 hours and up to 24 hours for best results.

  2. Place Chicken on grill over direct heat for about 4 minutes on each side and then place on indirect heat until an internal temperature of 165°F.

  3. Save Sauce and simmer on the stove until it reaches 165°F.

  4. Once the chicken is cooked, slice and plate and then drizzle sauce over the chicken.

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