Chili Lime Cream Grilled Chicken - Low carb and paleo, this flavorful chicken dish is outstanding!
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Chili Lime Cream Grilled Chicken

Prep Time24 mins
Cook Time16 mins
Total Time40 mins
Course: keto, low carb, paleo
Cuisine: chicken, dinner, grilled
Calories: 379kcal
Author: Stacey


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


  • 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 tsp sea salt and ¼ tsp 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.


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


Calories: 379kcal | Carbohydrates: 5g | Protein: 42g | Fat: 19g | Fiber: 2g | Sugar: 2g