Grilled Citrus-Lime Chicken with South Texas Spices

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy grilled chicken breasts marinated in a vibrant blend of lime juice and traditional South Texas spices, delivering a bright and smoky flavor perfect for summer cookouts. This Latin American-inspired chicken recipe (low carb), ready in about 27 minutes, pairs boneless skinless chicken breasts, fresh lime juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 4 Latin American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 1/4 cup fresh lime juice, 3 tbsp olive oil, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper to create the marinade.
  2. Step 2: Place 4 boneless skinless chicken breasts (6 oz each) in a large resealable plastic bag and pour the marinade over them. Seal and refrigerate for at least 1 hour, or up to 4 hours, to absorb the flavors.
  3. Step 3: Preheat a grill or grill pan to medium-high heat (about 400°F). Remove chicken from marinade and discard the marinade.
  4. Step 4: Grill the chicken breasts for 5-6 minutes per side, turning once, until the internal temperature reaches 165°F and the surface is nicely charred.
  5. Step 5: Transfer chicken to a plate and let rest for 5 minutes before slicing. Sprinkle with 2 tbsp chopped fresh cilantro and serve warm.

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