I first made this Spicy Chicken with Grilled Lime for a Sunday night dinner when my in-laws were visiting. They loved how simple it was and were impressed that I could put it together so quickly after a weekend in the mountains. The best part about grilled chicken is the grill itself—no messy pans or baking dishes to wash.
I enjoy cooking and family time in the kitchen, but meal planning can be a chore. That’s why I create and share meal plans. My favorite plan is on my Facebook page and includes the Paleo Bagel from my cookbook Paleo Cooking from Elana’s Pantry. I also post a weekly paleo meal plan on this site for those who don’t use Facebook.
Many readers come here for paleo and grain-free desserts, but everyone faces the nightly question: what’s for dinner? I hope these free meal plans help make that decision easier.
My dinner suggestion for this Mexican-flavored grilled lime chicken: serve it with Paleo Dirty Rice, roasted butternut squash, and a large salad for a complete, satisfying meal.
Spicy Chicken with Grilled Lime
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Ingredients
- 3 pounds bone-in chicken pieces
- 6 limes, halved
- 2 tablespoons coconut sugar or Swerve (or another granulated sweetener)
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon ground black pepper
- 1 teaspoon allspice
- ½ teaspoon sea salt
Instructions
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Place the chicken pieces and halved limes in a large bowl.
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In a small bowl, combine the coconut sugar (or sweetener), smoked paprika, garlic powder, black pepper, allspice, and sea salt.
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Pour the spice mixture over the chicken and mix thoroughly so the pieces are evenly coated.
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Preheat the grill to medium. Place the chicken skin-side down and the limes cut-side down on the grill. Cook the chicken for about 15–20 minutes per side, depending on piece size, until cooked through.
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Check doneness with an instant-read thermometer: chicken is done when it reaches 165°F (74°C) in the thickest part.
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Remove the chicken from the grill and squeeze the grilled limes over the pieces for bright, smoky citrus flavor.
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Serve immediately with your choice of sides.
Equipment
This version of the recipe is adapted from “Poussin with Spicy Rub and Grilled Lime” by Katie Quinn Davies from the book What Katie Ate. I first discovered the book through a friend; it’s full of beautiful food styling and photography and many inspiring recipes. While the book isn’t strictly gluten-free, it offers plenty of ideas worth trying.
I’m still working my way through the recipes, and this grilled lime chicken is a quick, flavorful option that’s perfect for weeknights or casual dinners with guests.