Sizzling Spicy-Tangy Grilled Chicken: A Charcoal-Kissed Delight

Grilled chicken breast | Marian Weyo

There’s something magical about the sizzle of chicken on a hot grill, especially when it’s infused with a spicy-tangy kick.


For the marinade:

  • 1/4 cup fresh lime juice
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon honey
  • 1 teaspoon red chili flakes
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • Salt and black pepper to taste

For the chicken:

  • 4 boneless, skinless chicken breasts
  • Fresh cilantro for garnish

The Magic Marinade

  1. In a bowl, whisk together lime juice, olive oil, minced garlic, honey, chili flakes, smoked paprika, and cayenne pepper.
  2. Season with salt and black pepper to taste.
  3. Pro tip: For an extra tangy kick, zest the lime before juicing and add it to the marinade!

Marinating Your Chicken

  1. Place chicken breasts in a large ziplock bag or shallow dish.
  2. Pour the marinade over the chicken, ensuring each piece is well-coated.
  3. Seal the bag or cover the dish and refrigerate for at least 2 hours, or up to 8 hours for maximum flavor infusion.

Firing Up the Charcoal Grill

  1. Prepare your charcoal grill for direct heat cooking.
  2. Once the coals are glowing red and covered with ash, spread them evenly across the bottom of the grill.
  3. Place the grate on the grill and allow it to heat up for about 5 minutes.

Grilling to Perfection

  1. Remove chicken from marinade, letting excess drip off.
  2. Place chicken on the hot grill grate.
  3. Grill for 6-8 minutes per side, or until internal temperature reaches 165°F (74°C).
  4. Tip: For those beautiful crosshatch grill marks, rotate the chicken 45 degrees halfway through cooking on each side.

Sensational Sides

While your chicken is grilling, prepare these delicious sides:

Grilled Vegetables

  1. Slice zucchini, bell peppers, and red onions.
  2. Toss with olive oil, salt, and pepper.
  3. Grill alongside the chicken for 3-4 minutes per side.

Rice Pilaf

  1. Sauté diced onions and garlic in butter.
  2. Add rice and toast for 1-2 minutes.
  3. Add chicken broth and simmer until rice is tender.
  4. Fluff with a fork and stir in chopped parsley.

Serving Your Masterpiece

Arrange the grilled chicken on a platter, surrounded by the colorful grilled vegetables. Serve the rice pilaf on the side. Garnish the chicken with fresh cilantro leaves for a pop of color and added freshness.

As you take your first bite, close your eyes and savor the harmonious blend of spicy heat and tangy zest, perfectly balanced by the smoky char from the grill. It’s a flavor explosion that’ll transport you to backyard barbecue bliss!

Ready to elevate your grilling game? Try this recipe today and become the talk of the neighborhood!

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