I’m still getting all the grilling I can out of the way before the end of summer and the combination of spicy hotness and lime is a proven winner. So here we have Paprika and Lime Grilled Chicken Tenderloins.
The recipe calls for chicken tenderloins which is a tender cut of meat weakly attached to the chicken breast. I got a bag of frozen chicken tenderloins mistaking them for frozen breasts and today we’re making the best of it. You can use any cut of meat you prefer for this, just adjust the cooking time as needed.
Paprika and Lime Grilled Chicken Tenderloins
- Yield: 2 1x
Ingredients
Scale
- 6 chicken tenderloins
- 1/2 teaspoon garlic, minced
- 2 teaspoons paprika
- 1/2 teaspoon cayenne pepper / chili powder
- 1/2 teaspoon allspice powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon pepper
- 1 tablespoon lime juice
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1/2 lime, cut into wedges
Instructions
- Marinate the chicken with all the ingredients in a ziploc bag for 1 hour, making sure to rub it into the chicken thoroughly
- Heat up the grill until sizzling hot and grill the chicken pieces on each side until it is cooked through, about 3 minutes
- Dish and serve hot with lime wedges on the side
Comments & Reviews
We really enjoyed this recipe – my husband especially. Our tenderloins were smaller than the ones pictured, so the spice quantity was a little strong for me – perfect for hubby. I marinated the chicken in a ziploc freezer bag for about 20 mins then, while cooking the chicken in a large pan, threw sliced zucchini back into the bag with some refreshed spices, lime juice, and garlic (eyeballed). After that I did the same with halved campari tomatoes, as we like grilled tomatoes. I cooked these in order, then threw some leftover brown rice into the center of the pan with the veggies surrounding it and lightly pan fried the rice with some leftover marinade mixed in. Next time, I’ll mix up the flavors for the veggies a bit more for contrast and/or serve with garlic sauce. Overall, this is a winning recipe though – a welcome change from lime + cilantro recipes.
Thanks for sharing, Liz, and wow you made my mouth water. Great and inventive way to stretch the spices with your sides – I love hearing how people improvise in the kitchen! ❤️ Also, this was a very, very old recipe of mine when I first started blogging and was still learning, so I’m really glad and happy someone tried it out and it worked out great!
I am gonna make it very soon , just wondering which choice will taste better – cayenne pepper or chilli powder ? Btw, what kinda sauce can be served for this chicken ?
I typically use chili powder because cayenne is very potent and less forgiving. I wouldn’t serve it with any sauce, just sprinkle some lime juice on it!
Tried this tonight for my family after doing a search for ‘lime and paprika marinade’ (two of my favourite ingredients) and finding your recipe. It was amazing! A favourite in the house from now on. Thank you so much!
I’m honestly glad you found a new staple or favorite! And thanks for trying out one of my older recipes when the blog first started out. They don’t get as much love!
These sound great. I love chicken recipes. Thanks for sharing this. Simon
You’re welcome, Simon.
Very yummy, but I did use twice as much lime juice as called for, plus a dollop of honey. Next time I think I’ll add lime zest.
Drizzle on as much lime juice as you want! I love that stuff. Lime zest will work in the marinade too. Thanks for trying out this old recipe of mine, Chris.
This is fabulous! Thank you for this recipe you shared its really amazing.
You’re most welcome.