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12May, 24
Clean Food Love
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Rachel’s Fiesta Lime Grilled Chicken

This is one of our all-time FAVORITE ways to enjoy grilled chicken!
PERFECTLY marinated and generously seasoned to create a crisp tasty outside with moist juicy inside. Dripping with tangy-limey avocado salsa and hot off the grill!

It’s OFFICIALLY Grilling season!

We grill year-round at our house, but even more so throughout the warmer months when we can hang out on the patio and enjoy our delicious meal with our favorite people under the twinkle lights late into the night with the smell of fresh cut grass and crickets chirping in the background. Oh how I love Summer!

➡️ Rachel’s BEST Chicken Grilling Tips:

Start with uniform breasts. Trim fat, pound the thicker parts with a mallet if needed to create uniform – ish pieces of chicken. Do not over-pound the chicken, then it cooks too fast, which will dry it out.

Marinate in the refrigerator for a few hours beforehand for THE BEST flavor. Use a marinade with oil (I typically use avocado oil, or extra virgin olive oil – in very small amounts!), an acid (lemon, lime, vinegar) & FLAVOR such as: herbs, garlic, mustard, chili, liquid/coconut aminos, etc.

Bring chicken just to room temperature before grilling. I remove them from the refrigerator & give them 15-20 minutes on the counter in a single layer.

ALWAYS Grill chicken on a medium-HIGH heat, flipping only ONCE! Be sure to PREHEAT and season the grill with oil before cooking.

Chicken likes to be undisturbed during its grilling.

Depending on the thickness of your breasts (this varies so greatly, I hesitate to ever post cooking times) about 4-7 minutes on the first side, 3-5 on the second. Keep in mind the heat is usually hotter in the back, adjust breasts according to necessary cooking times/place larger breasts where it’s hotter and keep an eye on ’em.

Chicken needs to be cooked thoroughly until juices run clear. BUT it is also VERY important to not overcook!

When removing from the grill, the meat should be firm to the touch & juicy. Not hard & dry. Flipping only once during grilling & lots of PRACTICE will make this happen!

Wrap, or cover tightly, hot (still juicy) breasts in foil or a good heavy lid for 4-5 minutes, allowing to rest after removing from the grill.

This helps the meat to stay juicy & warm while rounding up your people to eat your PERFECTLY GRILLED CHICKEN!

ALWAYS prepare extra for future meals!

Refrigerate once cool.

This makes for an EXCELLENT prep-ahead meal option! Simply dish up equal portions into your food prep containers, then refrigerate for up to 4 days.

Once you start making your own spice mixes at home, it’s hard to go back to those store-bought blends. Homemade is far superior in quality and affordability. Especially if you can find bulk spices at a local co-op or specialty store.

➡️Homemade Cajun Seasoning Mix:

4 Tbsps Smoked Paprika
2 Tbsps Onion Powder
2 Tbsps Garlic Powder
2 Tbsps Oregano
1 Tbsps Dried Thyme
1 Tbsp Dried Parsley
2 tsps Black Pepper (freshly ground)
2 tsps White Pepper
1/2 tsp Cayenne Pepper (optional, adds heat)

Add all spices to a medium-sized bowl and toss to combine well. Store in an airtight jar.

🍋 ALWAYS use freshly squeezed lime juice from an actual fresh lime. Bottled lime juice from the store will give your dish a strange metallic or overly acidic taste.

Want to get the most juice possible from each of your fresh limes? Of course, we do! Here’s a quick trick:

On your counter or a cutting board, press and roll the lime back and forth very firmly with your hands.

The rolling loosens and breaks down some of the citrus membranes and makes the outside a little more pliable. This makes it easier to squeeze which also means you’ll likely get more juice from your squeeze.

Let me know how this works for you!

If you like this, then try this Salmon recipe too:

Grilled Salmon + Avocado Salsa

4 servings


  • 1⁄2 cup coconut aminos, Braggs liquid aminos, tamari, or low sodium soy sauce
  • 1/2 cup water
  • 1/4 cup avocado oil or olive oil
  • 2 fresh limes, juice and zest
  • 4 fresh garlic cloves, minced
  • Optional: 1 Tbsp tequila
  • 1/2 tsp sea salt
  • 1/2 tsp cayenne pepper
  • 1 lb boneless skinless chicken breast
  • 1 Tbsp avocado oil or olive oil
  • 2 tsps Cajun seasoning mix (recipe above)
  • 2 tsps dried parsley
  • 2 tsps cumin

Avocado salsa:

  • 2 ripe avocados, diced
  • 1 small red onion or 4 green onions, small diced/sliced
  • 2 cups cherry tomatoes, quartered
  • 2 Tbsps freshly squeezed lime juice
  • handful of fresh cilantro leaves, chopped
  • 1 jalapeño seeded and minced, optional
  • sea salt and ground black pepper, to taste


In a large bowl whisk together the coconut aminos, water, oil, lime juice and zest, minced garlic, tequila, sea salt and cayenne.

Add your chicken to the bowl, tossing to coat well, then cover and let it marinate for 2 hours or overnight in your refrigerator.

Meanwhile, chop your salsa ingredients.

In a medium bowl, add all the salsa ingredients together with lime juice and cilantro; Season to your taste and toss well to combine. Set aside.

Once finished marinating, remove the chicken from the marinade and discard the liquid then rub the chicken with oil, Cajun seasoning, parsley, and cumin.

Preheat a grill pan or an outdoor grill over medium heat. Grill your chicken using my tips above until the internal temperature reaches 165 degrees f.

Serve with your avocado salsa.

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