Paprika Lime Chicken

There is something just so perfect about lime and paprika. It's both bright and zesty and slightly spicy. Instead of deep-frying the chicken (like some people do in other paprika chicken recipes), mine is grilled or broiled.

After it is marinated and then quickly cooked on the grill, oven, stovetop, or air fryer, you have chicken that you can place in tortillas or eat by itself as the main course with your favorite sides!

If you love paprika, don't miss this Slow Cooker Red Pepper Paprika Chicken and Roasted Paprika Butternut Squash Bowl.

Before You Get Started

Follow these tips to make sure that this chicken turns out crispy and spicy every single time!

• Pound the chicken so they are all the same thickness to have them cook more evenly. Either use a meat mallet or a rolling pin.
• Rub the spice mixture into the chicken so that it is completely covered in the spices.
• Taste test the spice mixture so that you can adjust to your personal preference. Just dip in your finger to test the seasoning and adjust to make it sweeter, spicier, or extra garlicky.

Simple Swaps For Paprika Chicken

Don't have some of the ingredients on hand? Here are some easy swaps:

• Add more paprika: If you want your chicken to taste even spicier, use more paprika in it. This recipe works with both sweet and smoked paprika, but I prefer the sweeter paprika.
• Add more heat: If you want to kick up the heat a little more, add some cayenne pepper or red pepper flakes.
• Swap the lime juice: You can swap the lime juice with fresh lemon juice if that's what you have.
• No olive oil: Use either coconut oil or avocado oil as a substitute if you don't have olive oil.
• No garlic powder: Instead of garlic powder, you can use garlic salt or even fresh minced garlic. If you use garlic salt, don't use additional salt.

Can you make this recipe with chicken thighs?

Yes, you can make this recipe with chicken thighs. In fact, you can make this recipe with any type of bone-in or boneless, skinless chicken that you want. If you make it with bone-in chicken, the chicken will be juicier and less prone to drying out.

No matter which type of chicken you use, keep an eye on the cooking temperature. Thicker cuts of meat will take longer to cook completely. The best way to tell if your chicken is completely cooked is to look at the cooking temperature.

How to Make Paprika Lime Chicken

Here's a quick rundown of how to make this recipe:

1. Prepare the Chicken

Use trimmed chicken breasts or cutlets. Try to keep them evenly thick so they cook consistently.

2. Mix the Marinade

In a small bowl, combine paprika, garlic powder, salt, pepper, lime juice, and olive oil into a thick marinade.

3. Coat the Chicken

Rub the mixture onto both sides of the chicken. Cover and let it marinate in the fridge for at least an hour, or longer if you've got time.

4. Cook It Your Way

Grill, broil, or sear the chicken until it's fully cooked and nicely browned on the outside. Flip once halfway through to get a crust on both sides. You can also use a grill pan if you don't have a grill.

Stovetop method: To cook Paprika Lime Chicken on the stovetop, heat a skillet over medium-high heat with a bit of oil. Cook the chicken for about 4–5 minutes per side, or until it's nicely browned and cooked through, then let it rest for a few minutes before slicing.

Broil method: To broil Paprika Lime Chicken, place the marinated chicken on a foil-lined baking sheet and position it in the oven about 6 inches from the broiler. Broil for 4–6 minutes per side, flipping once, until the outside is browned and the chicken is cooked through. If your oven allows, crack the door while broiling to keep an eye on the crust without overcooking.

5. Let It Rest

Give the chicken a few minutes to rest before slicing or serving. This helps lock in the juices.

What To Serve With Paprika Chicken Breast

This is one of those chicken dishes that work in so many ways and also makes delicious leftovers. Serve it with some steamed white rice or cilantro lime cauliflower rice. You can also make Grilled Chicken Bowls with your choice of grains, chopped fresh veggies, and a drizzle of Creamy Cilantro Lime Sauce.

Another option is serving it with some roasted potatoes or vegetables. These honey roasted sweet potatoes are a great way to balance the spice, and I love serving paprika chicken with crispy roasted green beans or cauliflower.

You could also just serve this chicken in a tortilla and eat it like a taco - because doesn't everything taste better as a taco? On the side, serve some quick refried beans or this creamy lime coleslaw. Then, you'll have a full meal that is big on taste!

Storing Leftover Paprika Lime Chicken

Here's how to store and reheat leftovers so they taste even better the next day:

• Store: Keep cooked chicken in an airtight container in the fridge for up to 4 days.
• Freeze: Freeze in a single layer, then transfer to a freezer bag or container for up to 3 months.
• Reheat: Warm gently in a skillet over medium heat or in the microwave with a splash of water or broth to keep it moist.
• Leftovers: Chop up the leftover chicken and turn it into Grilled Chicken Tacos or Chicken Quinoa Bowls!