If you’re looking for a bold, flavorful, and easy chicken recipe that delivers serious taste in under an hour, look no further than these Chili Lime Chicken Strips. This dish is the perfect balance of smoky spice and citrusy brightness, ideal for summer grilling, quick weeknight meals, or your next backyard BBQ.
With just a few everyday ingredients and a short marinating time, these chicken tenders transform into juicy, mouthwatering strips packed with personality. Bonus: they’re naturally gluten-free, high in protein, and incredibly versatile.
Why You’ll Love This Recipe
These Chili Lime Chicken Strips are:
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Quick and simple – minimal prep, maximum flavor
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Marinated for tenderness – the lime juice helps tenderize and infuse flavor
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Boldly seasoned – chili powder, cumin, garlic, and paprika bring the heat
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Perfect for grilling – whether on an outdoor grill or grill pan
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Great for meal prep – reheat beautifully and work in many dishes
Whether you’re feeding a family, prepping lunches, or entertaining guests, these strips are a reliable go-to. Plus, the optional honey-lime dipping sauce adds a sweet and spicy kick you’ll want to drizzle on everything.
Ingredients You’ll Need
For the Chicken Strips:
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1½ lbs chicken tenders
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2 tbsp olive oil
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2 tbsp fresh lime juice
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1 tbsp lime zest
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2 tsp chili powder
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1 tsp smoked paprika
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1 tsp garlic powder
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½ tsp cumin
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Salt and pepper to taste
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Chopped fresh cilantro (for garnish)
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Lime wedges (for serving)
Optional Honey-Lime Dipping Sauce:
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2 tbsp honey
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1 tbsp soy sauce (or tamari for gluten-free)
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1 tbsp lime juice
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1 tsp sriracha (or more to taste)
Kitchen Tools You’ll Need
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Mixing bowl
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Zester or microplane
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Grill or grill pan
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Tongs
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Small bowl (for sauce)
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Serving platter
Optional but helpful:
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Meat thermometer
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Citrus juicer
Step-by-Step Instructions
1️⃣ Marinate the Chicken
In a large bowl, whisk together the olive oil, lime juice, lime zest, chili powder, paprika, garlic powder, cumin, salt, and pepper. Add the chicken tenders and toss to coat evenly. Cover and refrigerate for at least 30 minutes (or up to 2 hours for deeper flavor).
2️⃣ Grill the Chicken
Preheat your grill or grill pan to medium-high heat. Lightly oil the grates if needed. Grill the chicken for 4–5 minutes per side, or until nicely charred and the internal temperature reaches 165°F (75°C).
3️⃣ Make the Sauce
In a small bowl, whisk together the honey, soy sauce, lime juice, and sriracha. Adjust the heat level to your preference by adding more or less sriracha.
4️⃣ Serve and Garnish
Transfer the grilled chicken strips to a serving platter. Garnish with chopped cilantro and lime wedges, and serve with the dipping sauce on the side.
Pro Tips for Success
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Zest first, juice second – It’s much easier to zest a whole lime before cutting it.
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Don’t over-marinate – Because of the lime juice, stick to a 30-minute to 2-hour window to avoid mushy chicken.
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Use a thermometer – Ensure the chicken reaches 165°F for safe, juicy results.
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Rest before slicing – Let the chicken rest a couple minutes after grilling to keep juices locked in.
Serving Suggestions
These Chili Lime Chicken Strips are incredibly versatile. Here are some delicious ways to enjoy them:
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Tacos: Slice and tuck into corn tortillas with avocado, slaw, and crema.
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Salads: Top a fresh green salad with sliced chicken, black beans, and a lime vinaigrette.
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Rice bowls: Serve over jasmine rice with grilled veggies and sauce drizzle.
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Wraps: Roll in a warm tortilla with lettuce, tomato, and a dollop of sour cream.
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Party platter: Serve with toothpicks and sauce as a crowd-pleasing appetizer.
Variations and Swaps
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Spice it up: Add chipotle powder or cayenne for more heat.
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Make it smoky: Use chipotle in adobo in the marinade.
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Low-carb: Serve with cauliflower rice or in lettuce wraps.
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Dairy-free: This recipe is already dairy-free!
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No grill? Sear the chicken in a hot cast-iron skillet or bake at 425°F for 15–18 minutes.
How to Store and Reheat Leftovers
Storage:
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Cool completely, then store in an airtight container in the fridge for up to 4 days.
Reheating:
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Reheat gently in a skillet over medium heat or in the microwave in 30-second intervals.
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Avoid overcooking to keep the chicken juicy.
Freezing:
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You can freeze the marinated (uncooked) chicken strips in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before grilling.
Frequently Asked Questions (FAQ)
Can I use chicken breasts or thighs instead of tenders?
Yes! Just cut them into strips for even cooking.
How long should I marinate the chicken?
30 minutes is enough to infuse flavor. Don’t exceed 2 hours, as the acid in lime juice can begin to break down the meat.
Can I bake the chicken instead of grilling it?
Absolutely. Bake at 425°F (220°C) for 15–18 minutes or until cooked through, flipping halfway.
Is the dipping sauce optional?
Yes, but it really enhances the dish with a sweet, spicy tang that pairs perfectly with the chili-lime profile.
Is this recipe spicy?
The base recipe has mild heat. You can add sriracha or extra chili powder if you prefer it hot.
Final Thoughts
If you’re craving a dish that’s bright, bold, and a little smoky, these Chili Lime Chicken Strips are sure to hit the spot. They’re quick to make, endlessly versatile, and bursting with flavor. Serve them hot off the grill with fresh lime and cilantro, and you’ve got a meal everyone will love.
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