clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
grilled sriracha lime chicken on a plate garnished with lime wedges and cilantro

Grilled Sriracha Lime Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Stacey
  • Prep Time: 25 minutes
  • Cook Time: 6 minutes
  • Total Time: 31 minutes
  • Yield: 8 portions 1x


This sweet, savory and slightly spicy grilled Sriracha lime chicken hits all the culinary notes. An excellent grill option!


Units Scale

  • 6 Boneless chicken breasts, fat trimmed (see note#1)
  • 1-2 limes, cut into wedges for garnish, optional
  • Non-stick cooking spray for grill
  • 1 tablespoon chopped cilantro, optional garnish

For the marinade: (makes about 2-2 ¼ cups)

  • 1 tablespoon grated ginger (thumb-sized piece)
  • 1 tablespoon lime zest (about 2 1/2 limes & zest before you start cutting and juicing)
  • 1/2 cup fresh lime juice (5-6 large limes - see note #2)
  • 1/2 cup soy sauce
  • 3/4 cup of honey
  • 1/4 cup Sriracha sauce
  • 3 tablespoons olive oil
  • 5 whole medium garlic cloves, peeled
  • 1 tablespoon salt
  • 1 handful fresh cilantro (approx. 1 cup)


  1. Peel the skin off a chunk of ginger and run it over a microplane to grate it. If you don’t have a microplane, carefully use the smallest grate of a box grater or slice it and mince it yourself with a knife.
  2. Peel five medium cloves of garlic. Didn’t show this in the video because it’s really boring to watch someone peel garlic. (right?)
  3. Using a microplane, zest about 2 ½ limes and set zest aside. Same as above if you don’t have a microplane – use a box grater.
  4. Next, cut your limes in half and juice them. I used a hand-held juicer for this and the whole process takes just two minutes if you work quickly. Juice the zested limes first, you can use any extra limes for garnish.
  5. Pour the fresh lime juice in your mini food processor, blender or ninja nutri-blender if that’s what you have. Add the soy sauce, honey, Sriracha, olive oil, lime zest, grated ginger, garlic cloves, salt, fresh cilantro. Blend until everything is well combined.
  6. Trim the fat from the boneless chicken breasts. Chicken breast is pretty lean, but you still need to do a little trimming around the edges.
  7. Cut the chicken breasts in half at a diagonal angle – I’ve found this cut works well. (my video shows this well)
  8. Put all the chicken in a large bowl.
  9. Set some marinade aside to brush on chicken after it’s cooked and to use as salad dressing if you like. I usually reserve about ¾ cup.
  10. Pour the rest of the marinade (about 1 ½ cups) into the chicken bowl and work the marinade through all the pieces of chicken to be sure it’s fully coated. Massage a little with your hands (I used gloves for this). I also fork the chicken a little too – that’s optional. Cover the chicken with a fitted lid or plastic wrap. Marinate from 3 hours to overnight.
  11. Heat outdoor grill on medium-to-high flame. Wait until the grill is hot before adding the chicken. Spray grill with non-stick cooking spray. Cook for 4 minutes on one side (covered/lid down) then turn and cook a few more minutes on the other side (covered/lid down) or until internal temperature of chicken is 165 degrees. Everyone’s grill is different so checking the internal temperature is a good way to know they are cooked through.
  12. You can serve the chicken on a plate or platter. Use the reserved marinade to brush on the chicken before serving if you like (see video). Garnish plate with lime wedges and cilantro.
  13. You can also use this chicken to make sandwiches with your favorite condiments, for salad (my favorite) and you can make quesadillas with the leftovers too.


  1. You can use boneless breast of chicken or boneless chicken thighs for this. Or a combination of the two. The marinade can hold 4-5 pounds of chicken. If you use boneless chicken thighs, don’t forget to trim the fat. I have a great tutorial on how to trim the fat from chicken thighs if you need that.
  2. Buy extra limes in case you get a few duds which can happen. Meaning, you squeeze them and very little juice comes out. You’ll also need extra limes for garnish too. If you can only get the bags of limes and they are tiny, you’ll likely need 8-10 of those the get the juice you need.