Grilled Lime Chicken

This grilled lime chicken gets an overnight bath in white wine, fresh lime juice, lime zest, and parsley that infuses the meat all the way through. The full 24-hour marination is what separates this from a quick squeeze-and-grill. That time lets the acid and wine tenderize the breast while the lime flavor penetrates deep.

With just six ingredients and no oil in the marinade, it’s about as lean and clean as grilled chicken gets. The wine adds body and complexity without adding fat, and the lime zest brings citrus oils that survive the heat of the grill better than juice alone.

Five minutes per side over medium-hot coals is all you need. Baste with the reserved marinade as the chicken cooks for an extra layer of glossy, lime-scented flavor.

Pro Tips

• Marinate for the full day, not just a few hours. The white wine and lime juice need time to work into the meat.
• Pound the chicken breasts to even thickness before marinating. Thin spots overcook while thick centers stay raw.
• Oil the grill rack, not the chicken. This prevents sticking without adding fat to the meat.
• Stop basting with the raw marinade a few minutes before the chicken is done so the last application gets fully cooked.

Variations

• Add minced garlic and a pinch of cumin to the marinade for a Southwestern spin.
• Use the same marinade on shrimp or fish fillets with shorter marination (30 minutes max for seafood).
• Slice the grilled chicken over a salad with avocado, black beans, and a lime vinaigrette.