This Grilled Southwest Chicken marinates in a flavorful blend of spices and is grilled to juicy perfection. It’s versatile enough for salads, tacos, burritos, rice bowls, or simply enjoyed on its own. Simple, quick, and ideal for busy weeknights.
GRILLED SOUTHWEST CHICKEN
With school, activities, and the daily rush, weeknights can get hectic. I try to have most of the meal prep done before the kids walk in the door so dinner can be fast and stress-free. This Grilled Southwest Chicken is perfect for that: it marinates while we wrap up homework and get everyone ready, then it grills quickly when it’s time to eat.
The marinade is bright with lime and seasoned with classic southwest spices. The result is tender, flavorful chicken that works in many dishes — toss it in salads, shred it for tacos or burritos, place it over rice, or simply serve it with a squeeze of lime. It also holds up well for meal prep and leftovers.
This recipe is a go-to for busy days when you want a tasty, reliable dinner fast.
- 6 boneless, skinless chicken breasts
- 1/4 cup fresh lime juice
- 2 teaspoons chili powder
- 1/2 teaspoon paprika
- 1 tablespoon minced garlic
- 1 teaspoon ground cumin
- 1/4 cup chopped fresh cilantro
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- Lime wedges, to squeeze over the cooked chicken
- In a large container or zip-top bag, combine the lime juice, chili powder, paprika, minced garlic, cumin, salt, and pepper. Stir or shake to blend the marinade.
- Add the chicken breasts to the marinade, ensuring they are well coated. Marinate in the refrigerator for at least 4 hours, or overnight for deeper flavor.
- Preheat the grill to medium-high heat. Grill the chicken 5 to 6 minutes per side, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
- Remove from the grill, let the chicken rest for a few minutes, then squeeze fresh lime juice over the top and garnish with chopped cilantro. Serve as desired.
Enjoy!