Southwestern Grilled Chicken with Lime Butter Recipe -
Southwestern Grilled Chicken with Lime Butter Recipe
  • READY IN 45 mins

Southwestern Grilled Chicken with Lime Butter

Recipe by  

"Chef Robert Del Grande, owner and executive chef of Houston's Cafe Annie captures the flair and essence of the Southwest with a combination of cinnamon, chili powder, cocoa and pepper. A spike of lime in the butter drizzle adds refreshing zest."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. In a small bowl, combine first 8 ingredients. With a spoon or a basting brush, spread seasoning paste over the chicken.
  2. Grill chicken using medium heat for a gas grill or indirect heat for a charcoal grill. Close the lid and grill until chicken reaches 180 degrees F in the thighs and 170 degrees F in the breast, about 30 minutes.
  3. In a small bowl, combine all lime butter ingredients. Drizzle over chicken just before serving or serve separately for dipping.
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Reviews More Reviews

Most Helpful Positive Review
Jun 28, 2006

I used boneless chicken breasts because that's what I had & I cooked these inside on a grill pan. I used a jalapeno instead of a serrano (I have a jalapeno plant but no serrano) but other than that, I made no changes to this recipe. I am sooo glad I didn't! The spices on the chicken are very tasty & you might think you don't need the lime butter me, you want the lime butter! The flavor combo of the spices w/ the butter is fantastic. All it needed was just a sprinkle of sea salt to make it perfect!I served this w/ fresh corn on the cob (nuked it) & the butter was excellent on the corn as well. I also served a cold Balsamic Green Bean Salad but that was sooo the wrong side for this meal. It's a really good salad but the balsamic w/ the lime butter was NOT a good pairing so I put the salad back in the fridge & we'll eat it later.

Most Helpful Critical Review
Apr 24, 2006

We disagree with several of the previous reviews. We found the rub to be bland. Not much flavor. The lime butter saved this recipe from being more of a disappointment. We won't use this one again.


93 Ratings

Jan 25, 2004

This was absolutely delicious, but the name is deceiving. It's not what I'd consider "Southwestern" because it's not at all spicey. Maybe they are thinking of the lime's really got more of a sweet taste though. Whatever you call it, it's darn good! I highly recommend it.

Jan 25, 2004

This was just delicious. The lime butter is what can be spicy, but you can control that with the type of chili pepper you use. I tone it down a bit and use a jalepeno instead of the serrano. Or an anaheim chili makes it mild enough for my most tender-mouthed child.

Oct 06, 2011

The rub is tasty but be aware, that it burns very easily (on a medium heat grill). So, by the time the chicken was done, it was very charred. But no matter... we don't eat the skin, so it was discarded anyway leaving a good flavor still on the chicken. Then the lime butter (we used as a dip) made for a very different and delicious dish. The only thing I would change is use only half of the cinnamon, as we thought it was too prominent.

Jul 05, 2008

We made this tonight and really enjoyed it!! I made a few changes so that is why I gave it only 4 stars. I made the marinade and put it on the boneless chicken breasts at least 2 hours ahead of time. I think that the cinnamon was a little overpowering so I will cut back to about 1/2 next time. Otherwise the flavors we faboulus. I would NEVER serve without the Lime Butter...NEVER. Make sure when you are grilling the chicken breasts that you season them with salt and adds so much to the flavor. When I made te Lime Butter I mixed it with a little lime zest, and about 2 tsp. garlic salt, and I added at least 3 tbsp lime juice. Just before the chicken breasts were done I topped them with the lime butter sauce and basted them for a while. The flavors were fantastic. I would definately make this agian!!! Very so Yummmmmy!!!!!!!!!!

Mar 20, 2007

It's been a while since Husband gave a meal a really enthusiastic two thumbs up, but this one was a complete hit. I marinaded boneless skinless chicken breasts all day, and cooked them on the Foreman grill. Served it over plain white rice with a generous pat of the butter. Outstanding! Thank you!

Oct 29, 2006

This is an excellent recipe. i first used it in the summer for a barbeque, and then recently made a slight variation to make it a fall dish. I omitted the lime butter altogether, and included sliced apples in the rub/marinade along with the chicken. i arranged the apples on top of the chicken and baked at 350 for about 40 minutes, til the apples were soft and the chicken cooked through. I served it to guests, and it got rave reviews.


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  • Calories
  • 404 kcal
  • 20%
  • Carbohydrates
  • 3.4 g
  • 1%
  • Cholesterol
  • 118 mg
  • 39%
  • Fat
  • 30.7 g
  • 47%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 27.9 g
  • 56%
  • Sodium
  • 334 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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