Tina's Best BBQ Lime Chicken

Tina's Best BBQ Lime Chicken

Tina Andre' Fox 31

"This recipe is so popular with family and friends. I love making it, and it's so easy and delicious. It's so good with grilled corn on the cob and a potato salad. If I use chicken breasts, I cut the breasts into chunks after grilling and mix the grilled chicken into Fettucine Alfredo. It's so good!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


3 h 50 m servings 746 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 746 kcal
  • 37%
  • Fat:
  • 61.3 g
  • 94%
  • Carbs:
  • 5.6g
  • 2%
  • Protein:
  • 42.8 g
  • 86%
  • Cholesterol:
  • 170 mg
  • 57%
  • Sodium:
  • 392 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Wash chicken parts. Pat dry thoroughly. Pierce all pieces with a fork. In a small bowl, combine the seasoning salt, ground black pepper and cayenne pepper. Rub all chicken parts with the spices, then place the chicken into a large, resealable plastic bag.
  2. In a separate medium bowl, combine the lime juice, olive oil, garlic and cilantro. Mix well and pour into the bag with the chicken. Seal and let marinate in the refrigerator for at least 2 hours.
  3. Preheat an outdoor grill for low heat and lightly oil grate.
  4. Remove chicken from the refrigerator and pour marinade into a small saucepan over medium high heat. Bring to a boil for about 1 to 2 minutes.
  5. Grill chicken for about 1 1/2 hours. Brush with the marinade every 15 minutes. Chicken is done when juices run clear.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 83 Ratings

Most helpful positive review

We made this recently and it was a big hit, even with my kids. We used 3 large skinless and boneless chicken breasts and used a lot less marinade- about 1/2 cup lime juice and a little less th...

Most helpful critical review

I honestly didn't like the chicken by itself very much, but I did really enjoy it when I used the leftovers in chicken tortilla soup. It gave it more flavor and was very enjoyable.

We made this recently and it was a big hit, even with my kids. We used 3 large skinless and boneless chicken breasts and used a lot less marinade- about 1/2 cup lime juice and a little less th...

This chicken is so good - thank you Tina! I used boneless chicken breasts (a little over a pound) that I pounded down to about 1/2 inch thick. For the rub, I added 1/4 tsp. of chili powder and...

Very good, but my family asked me to make it with boneless chicken breasts next time.

The flavour of the chicken is fantastic! I used a whole chicken and butterflied it down the back. I have also used boneless skinless chicken breasts. The chicken is so tender! I will be us...

Mmmmm.... So good! I used less olive oil than called for and also left out the cilantro (allergy) and this was fantastic! I did marinate the chicken for more than 24 hours. Served it over Str...

I have been making this recipe for years - yet have failed to mention how amazing it was to the allrecipes world! Thank you for sharing a perfect marinade! Instead of whole chicken pieces, I u...

To cut down on the preparation time for this recipe, I used 1/2 fresh squeezed lime juice, and 1/2 "Reallime" juice. It was very moist and delicious!

12/7/09 I made & reviewed back in July. I made it again this weekend and marinated it longer - 5 hours - and it was a little too tangy. I think I will cut back on the oil next time. Still a grea...

Very good, super easy, and flavorful. We went with 1 tsp. of red pepper instead of 1/2 for a little extra zip.