This Southwest Chicken is marinated in a bold spice blend, grilled until juicy, and perfect for salads, tacos, or on its own. It fits seamlessly into many dishes or shines as a standalone protein. The recipe is straightforward and always delivers satisfying results.
FIRE-ROASTED SOUTHWEST CHICKEN
The school year has begun, and my schedule is packed. With children in elementary, preschool, and an infant, my days revolve around sports, dance, homework, and meals. For dinner, I aim to prep as much as possible before the kids arrive home. Once they step through the door, it's a whirlwind of activity — balancing tasks and getting everyone to their commitments.
This chicken is exceptional. It marinates while I sort out the kids' after-school activities and is grill-ready when dinnertime rolls around. We love tossing it into salads, tacos, burritos — you name it! It also works wonderfully as a main course served over rice.
This is a recipe you'll want to keep handy for hectic days!
Fire-Roasted Southwest Chicken
Author: Nikki
Recipe type: Chicken
Fire-Roasted Southwest Chicken Recipe
Ingredients
- 6 boneless skinless chicken breasts
- ¼ cup lime juice
- 2 teaspoon chili powder
- ½ teaspoons paprika
- 1 Tablespoon minced garlic
- 1 teaspoon cumin
- ¼ cup chopped cilantro
- 1½ teaspoons salt
- ½ teaspoon pepper
- Lime wedges to squeeze over the top when cooked
- In a large container or Zip-lock bag, combine lime juice, chili powder, paprika, minced garlic, cumin, salt, and pepper. Stir to blend, then add the chicken. Marinate for a minimum of 4 hours; it can be refrigerated overnight.
- Grill the chicken for 5 to 6 minutes per side. It is fully cooked when the internal temperature reaches 165°F and the meat is no longer pink.
- Squeeze fresh lime juice over the top before serving.
Enjoy!
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