Vermont Castings

Grilled Chicken with Chile-Lime Marinade

Boneless chicken breasts and thighs are marinated in a spicy citrus mixture, then grilled to perfection over hot coals.

Prep Time
30 to 45 minutes
Easy to do
Cook Time
Grilled Chicken with Chile-Lime Marinade



    1. Rinse chicken pieces well in cold water and pat dry on paper towels. Arrange in one or two layers in a wide shallow refrigerator dish. Set aside.
    2. In a small bowl, combine the remaining ingredients, mix well and pour evenly over the chicken. Cover with plastic wrap and refrigerate for 1 hour.
    3. Start the coal in a chimney starter, empty into grill and spread the hot coals out. Wipe the rack well with oil and set over the hot coals. Heat for 10 minutes.
    4. Lift chicken out of the marinade and place, skin side down, over medium-hot coals. Cook, brushing with marinade every minute or two for 5 minutes. Turn the chicken, brush generous with marinade again, and cook another 5 minutes or until chicken no longer exudes pink juices. Do not overcook! Brush once more with the marinade.


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