Chili Lime Cream Grilled Chicken

Chili Lime Cream Grilled Chicken is a most flavorful low-carb, paleo, grilled chicken dish.

A plate with grilled chili lime chicken with cream sauce , cilatro and limes in the background.

Chili Lime Cream Grilled Chicken is a super tasty way to add wonderful flavor to grilled chicken thighs.

Skinless chicken thighs are marinated in spices and lime juice and then grilled, and topped with an easy-to-make chili lime cilantro (or can use parsley, if you can't eat cilantro) cream sauce.

The cream sauce can be made spicy or very mild depending on which chilies are used.

I love mine spicy but made a milder version for the hubby, who does not appreciate spicy food at all.

I used a stove top grilling pan, but you can also use a "Foreman-style indoor grilling machine", or you can also use the outdoor grill.

Chili Lime Cream Chicken Recipe

Ingredients

2 lbs skinless chicken thighs (about 8 pieces)
¼ teaspoon sea salt
¼ teaspoon black pepper

Marinade Ingredients:

1 tablespoon fresh lime juice
1 ½ tablespoon olive oil, or avocado oil
2 cloves garlic, minced
1 ½ tsp paprika
1 tsp cumin
1 teaspoon sweetener of choice: coconut sugar for paleo, or erythritol for low carb
½ teaspoon sea salt
¼ teaspoon black pepper

Cream Sauce Ingredients:

1 tablespoon olive oil
1 tablespoon lime juice
1 clove garlic minced
1 ½ cups cilantro, or flat-leaf parsley
2 tablespoon sour cream, or can use coconut cream for paleo
1 tablespoon seeded minced jalapeno peppers, or mild green chili peppers *can use mild canned green peppers for
super mild

Directions:

Add all the marinade ingredients to a large zipper top bag and mix.
Add chicken to the bag, seal the top and shake the chicken in the bag, then roll and turn chicken in the bag until thoroughly coated in the marinade. Let stand for 20 minutes, turning occasionally.
Preheat grill, or grilling pan to medium heat.
Brush grill with a little oil to prevent sticking.
Remove chicken from the bag and throw away the marinade bag. Sprinkle chicken with ¼ teaspoon sea salt and ¼ teaspoon black pepper.
Add chicken to the grill and grill for 8 minutes or more per side until done.
In a small food processor or blender combine all the cream sauce ingredients and blend until creamy.
Drizzle cream sauce over grilled chicken thighs. Serve.

Nutritional Data for Low Carb Version: Yield: 8 thighs, Servings: 4, Serving Size: 2 chicken thighs, Cal: 379, Carbs: 5 g, Net Carbs: 3 g, Fiber: 2 g, Fat: 19 g, Protein: 42 g, Sugars: 2 g.

*all nutritional data are estimates based on the products I used*

📖 Printable Recipe Card

Chili Lime Cream Grilled Chicken

Stacey

Chili Lime Cream Grilled Chicken is a most flavorful low-carb, paleo, grilled chicken dish.

5 from 1 vote

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Prep Time 24

Cook Time 16

Total Time 40

Course dinner, Main Course

Cuisine Mexican

Servings serves

Calories 379 kcal

Ingredients

2 lbs Skinless chicken thighs about 8 pieces
¼ teaspoon sea salt
¼ teaspoon black pepper
MARINADE INGREDIENTS:
1 tablespoon fresh lime juice
1 ½ tablespoon olive oil or avocado oil
2 cloves garlic minced
1 ½ teaspoon paprika
1 teaspoon cumin
1 teaspoon sweetener of choice: coconut sugar for paleo or erythritol for low carb
½ teaspoon sea salt
¼ teaspoon black pepper
Cream Sauce Ingredients:
1 tablespoon olive oil
1 tablespoon lime juice
1 clove garlic minced
1 ½ cups cilantro or flat leaf parsley
2 tablespoon sour cream or can use coconut cream for paleo
1 tablespoon seeded minced jalapeno pepper or mild green chili peppers

Instructions

Add all the marinade ingredients to a large zipper top bag and mix.
Add chicken to the bag, seal the top and shake chicken in the bag, then roll and turn chicken in bag until thoroughly coated in the marinade. Let stand for 20 minutes, turning occasionally.
Preheat grill, or grilling pan to medium heat.
Brush grill with a little oil to prevent sticking.
Remove chicken from bag and throw away marinade bag. Sprinkle chicken with ¼ teaspoon sea salt and ¼ teaspoon black pepper.
Add chicken to the grill and grill for 8 minutes or more per side until done.
In a small food processor or blender combine all the cream sauce ingredients and blend until creamy.
Drizzle cream sauce over grilled chicken thighs. Serve.