
This lime marinated grilled chicken is bright, savory, lightly sweet, and beautifully caramelized. A long soak in lime, garlic, cilantro, brown sugar, and fish sauce keeps the chicken juicy whether you cook it on the grill, stovetop, or in the oven.
If using chicken breasts, place them between sheets of plastic wrap or parchment and pound the thicker end until the pieces are about 1.7 cm / 2/3 inch thick. Chicken thighs do not need pounding.
Combine the lime zest, lime juice, garlic, brown sugar, pepper, olive oil, cilantro, and fish sauce in a bowl or zip-top bag. Add the chicken and turn or massage to coat evenly.
Seal the bag or cover the bowl, set it on a plate to catch any leaks, and refrigerate for at least 12 hours and ideally 24 hours. Do not marinate longer than 48 hours, as the lime juice can soften the texture too much.
Remove the chicken from the marinade and discard the used marinade. Let the chicken stand at room temperature for 10 minutes while you heat your cooking surface.
For stovetop cooking, heat a lightly oiled large skillet over medium-high heat. Cook the chicken for about 3 minutes per side, or until browned, caramelized, and cooked through.
For grilling, brush the grates with oil and heat the grill to medium-high. Grill the chicken for about 3 minutes per side, adjusting the heat if the sugar in the marinade browns too quickly.
For oven cooking, preheat the oven to 425°F / 220°C. Arrange the chicken on a lined baking tray and bake for about 15 minutes, then broil on high for 2-3 minutes to brown the surface.
Check that the thickest part of the chicken reaches 165°F / 75°C. Transfer to a plate, loosely cover with foil, and rest for 3 minutes before slicing or serving.
Serve with extra cilantro, lime wedges, and sliced chili if desired.
Chicken thighs stay especially juicy, while pounded chicken breasts cook faster and more evenly. If you do not have fish sauce, use light soy sauce, but the flavor will be less savory and aromatic. Because the marinade contains sugar, cook over medium-high rather than very high heat to prevent burning. Leftovers keep well in an airtight container in the refrigerator for up to 3 days and are excellent in rice bowls, salads, wraps, or tacos.




