Chicken is a staple in my diet. One of the best ways to improve its flavor is grilling it. But adding the right spices can turn a simple dish into something spectacular. Enter my favorite: Lime and pepper grilled chicken breasts with roasted potatoes.
This dish is quick and easy, with little preparation time and clean-up. There are multiple ways to prepare it, including the oven, microwave, or grill. I always prefer grilling my food, so that’s the route I took when preparing this dish.
Prep time: 10 minutes
Cooking time: 30 minutes to 1 hour
Serving size: 4
- 2 to 3 lbs of bone-in split chicken breasts (boneless is an option, too.)
- 4 baby gold potatoes
- 1/8 cup of lime juice (fresh squeezed is best)
- 1 teaspoon of garlic powder
- 1 tablespoon of black pepper
- 1 teaspoon of thyme
First things first
Before I do any preparation, I preheat the charcoal grill because it takes about 30 minutes to get it to operating temperature. Once that is going, I move on to preparing the lime and pepper marinade and injecting the meat.
I prefer small, fresh, bone-in split chicken breasts but boneless, skinless poultry will do, too, if that’s what’s on hand.
After I squeeze my limes into a measuring cup, I use a meat injector and inject the chicken with the juice. For each breast, I use about 10-15 mL. I make sure to get both sides, with making minimal punctures.
Some folks may want to let the chicken sit for a couple hours and let the lime juice really flavor the meat.
In a small bowl, combine the garlic powder, black pepper, and thyme. Sprinkle the mixture over the top of your chicken. If your breasts have skin, lift the skin and get the mixture under it. Don’t be scanty.
Cook the meat until it reaches a minimum of 165 degrees F. Roast the potatoes until they are tender.
I serve the potatoes with butter or sour cream, and the chicken under a bed of cilantro, which is not necessary. (I just like how it looks.) I also add one last sprinkle of black pepper before serving.
Enjoy this lime and pepper grilled chicken recipe!