Spicy Garlic Lime Chicken

Paprika, chili powder, and a little honey amp up the mouthwatering, smoky-sweet marinade on this grill ready Spicy Garlic Lime Chicken. With flavors this finger-licking good, you might as well plan on making extras!
4 Servings Recipe By Pin Print
Spicy Garlic Lime Chicken

Ingredients

  • 2 tablespoons zest Lime
  • 2 tablespoons Honey
  • 1 tablespoon juice Lime
  • 3 teaspoons mince Garlic, Cloves
  • 1 teaspoon Black Pepper
  • 1 teaspoon Sea Salt
  • ¼ tablespoons Chili Powder
  • 1 tablespoon Paprika
  • 1 teaspoon Allspice, Ground
  • 3 pounds Chicken, Hind Quarters

Freezer Containers

Supplies

  • Labels

Nutritional Information

  • 1 serving = 1 hind quarter
  • 452 Calories
  • 14g Fat
  • 862mg Sodium
  • 12g Carbs
  • 1g Fiber
  • 67g Protein
  • 11 WW+ Points
  • Zone Blocks: 9 Protein 4 Fat 1 Carbs

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a small bowl, combine lime zest, honey, lime juice, garlic, pepper, sea salt, chili powder, paprika and allspice.
  2. Coat chicken hind quarters evenly in marinade.
  3. Grill chicken over medium heat, flipping half way through.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a small bowl, combine lime zest, honey, lime juice, garlic, pepper, sea salt, chili powder, paprika and allspice.
  2. Divide chicken hind quarters evenly between indicated number of gallon freezer bags.
  3. Pour marinade over chicken, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Grill chicken over medium heat, flipping half way through.

7 Comments

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    1. That is it. There isn’t a whole lot of liquid in this recipe, so I guess it could more accurately be described as a rub instead of a marinade. Just make sure that the meat is well coated, and you should be fine.

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