Introduction

Southwest Grilled Chicken is a vibrant and flavorful dish perfect for a quick weeknight dinner or a weekend barbecue. With a simple homemade spice mix and a hint of fresh lime, this chicken is juicy, tender, and packed with bold southwestern flavors.

The image shows a black grill pan with red handles placed on a wooden board over a white marbled surface. Inside the pan, there are four grilled chicken breasts arranged in a roughly square pattern, each showing clear dark grill marks. The chicken breasts are golden-brown with a slightly charred texture, sprinkled lightly with small green herbs. Around the pan, fresh green cilantro leaves and a whole lime add a fresh touch to the setting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds boneless, skinless chicken breast (thin or butterflied)
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon salt (pressed)
½ teaspoon ground pepper
¼ teaspoon cayenne pepper (optional)
1 tablespoon fresh lime juice (about 1 lime)
2 tablespoons vegetable oil

Instructions

Step 1: Make the southwest seasoning by stirring together chili powder, cumin, garlic powder, salt, ground pepper, and cayenne pepper if using.
Step 2: Poke the chicken all over with a fork. Place it in a dish or a zip-top bag. Pour the seasoning over the chicken on both sides, add lime juice and vegetable oil, then mix to combine. Refrigerate for at least 20 minutes and up to 4 hours.
Step 3: Preheat the grill to medium heat and brush the grates with oil to prevent sticking. Place the chicken on the grill and cook for 4-6 minutes per side, depending on thickness, until the internal temperature reaches 165˚F.
Step 4: Remove the chicken from the grill and let it rest for 5 minutes. Serve warm and enjoy your flavorful Southwest Grilled Chicken!

Tips & Variations

For extra smoky flavor, add a teaspoon of smoked paprika to the seasoning mix.
If you prefer a milder heat, omit the cayenne pepper or reduce the amount.
Serve with grilled vegetables or a fresh salad for a balanced meal.
Butterfly thicker chicken breasts to ensure even cooking.

Storage

Store leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat or in the microwave until heated through, taking care not to dry it out.

How to Serve

The image shows a sliced grilled chicken breast with a golden-brown, slightly charred outer layer and tender white inside, arranged in a scattered stack on crumpled parchment paper. The chicken pieces have visible grill marks and are sprinkled with chopped fresh green herbs, likely cilantro, which adds pops of green color across the dish. To the left side of the chicken, a sprig of fresh cilantro rests on the white marbled textured surface. The photo gives a close-up view of the detailed texture of the grilled chicken and herbs. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well with this recipe. They may cook slightly faster and remain juicy due to their higher fat content.

How long can I marinate the chicken?

You can marinate the chicken for as little as 20 minutes, but for best flavor, marinate up to 4 hours. Avoid marinating much longer to prevent the lime juice from breaking down the meat texture.

Southwest Grilled Chicken Recipe

Print Recipe

★★★★★

5 from 668 reviews

This Southwest Grilled Chicken recipe features juicy, marinated chicken breasts infused with a flavorful blend of chili powder, cumin, garlic, and lime. Perfectly grilled to achieve a smoky char, this dish is a quick and delicious option for a nutritious and satisfying meal.

Author: Marco
Prep Time: 10 minutes
Cook Time: 10-12 minutes
Total Time: 20-22 minutes (plus marinating time)
Yield: 4 servings 1x
Category: Main Course
Method: Grilling
Cuisine: Southwestern American

Ingredients

Scale

Chicken

2 pounds boneless, skinless chicken breast (thin or butterflied)

Southwest Seasoning

2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon salt (pressed)
½ teaspoon ground pepper
¼ teaspoon cayenne pepper (optional)

Other

1 tablespoon fresh lime juice (about 1 lime)
2 tablespoons vegetable oil

Instructions

Prepare the seasoning: In a small bowl, combine chili powder, cumin, garlic powder, salt, ground pepper, and cayenne pepper if using. Stir well to create the southwest seasoning blend.
Marinate the chicken: Poke the chicken breasts all over with a fork to help the seasoning penetrate. Place the chicken in a dish or a zip-top plastic bag, then pour the seasoning evenly over both sides of the chicken. Add the fresh lime juice and vegetable oil, then mix thoroughly to coat the chicken. Refrigerate for at least 20 minutes and up to 4 hours to allow flavors to meld.
Preheat the grill: Heat your grill to medium heat and brush the grates with vegetable oil to prevent sticking.
Grill the chicken: Place the marinated chicken breasts on the grill. Cook for 4 to 6 minutes per side, depending on the thickness of the chicken, until the internal temperature reaches 165°F (74°C) to ensure they are cooked through and safe to eat.
Rest and serve: Remove the chicken from the grill and let it rest for about 5 minutes. This allows the juices to redistribute, ensuring the chicken remains juicy and flavorful. Serve warm and enjoy your flavorful Southwest Grilled Chicken!

Notes

For more heat, increase the cayenne pepper or add a dash of hot sauce to the marinade.
Butterflying the chicken breasts ensures even cooking and helps the marinade penetrate better.
Leftover grilled chicken can be used in salads, wraps, or tacos for a quick meal.
If you don’t have a grill, you can cook the chicken on a stovetop grill pan for similar results.
Marinate no longer than 4 hours to avoid the chicken becoming mushy due to the lime juice’s acidity.

Keywords: Southwest chicken, grilled chicken breast, chili powder marinade, easy grilled chicken, summer grill recipe