These Smoked Chili Lime Chicken Breasts are one of my family's favorite pellet grill recipes; they are so quick and easy to make! Chicken breasts soak in a bright chili lime marinade, then go on the smoker until they're juicy, tender, and full of bold flavor in every bite.
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For more delicious smoked chicken recipes, try my Pit Boss smoked chicken wings, smoked boneless skinless chicken thighs, smoked beer can chicken, and smoked whole chicken on pellet rill.
reader review ★★★★★
"This chicken turned out amazing! I had all the ingredients already and it was super easy to make."
- Brianna
This chicken is anything but boring
The chili lime marinade is what makes this recipe. It's bright, smoky, savory, and just spicy enough to wake up the chicken without overpowering it. After a long marinade and a low, steady cook on the smoker, the chicken comes out incredibly moist, tender, and full of flavor.
I love this recipe because it works just as well for an easy dinner as it does for meal prep. Slice it up for rice bowls, wraps, tacos, or salads, and the leftovers are just as good the next day.
Recipe at a Glance
- Main flavor: smoky, zesty, lightly spicy
- Protein: boneless, skinless chicken breasts
- Method: smoker or pellet grill
- Prep time: 10 minutes, plus marinating
- Cook time: about 1 hour
- Best for: easy dinners, meal prep, tacos, bowls, and summer cookouts
Jump to:
Here's why I love this recipe:
- It uses a short, simple marinade with big flavor.
- The smoker keeps the chicken juicy and tender.
- It's easy enough for weeknights but great for weekend grilling too.
- It's great for meal prep and reheats well.
- It works for Keto, Whole30, Paleo, and low-carb lifestyles.
what you need
Ingredient Notes & Substitutions
- Chicken breasts: Use 4 boneless, skinless chicken breasts. Try to use pieces that are similar in size so they cook evenly.
- Lime juice: Fresh lime juice gives the marinade its bright, tangy flavor.
- Lime zest: This is optional, but I really recommend it. It adds a stronger lime flavor without watering down the marinade.
- Olive oil: Helps coat the chicken and carry the marinade.
- Garlic powder: Adds savory depth.
- Chili powder: Brings warmth and bold flavor.
- Paprika: Adds mild smokiness and color.
- Salt: Helps bring all the flavors together.
- Black pepper: Adds just a little bite.
For even more flavor, add a little lime zest to the marinade or swap in a little homemade Tajin seasoning.
How to Make Smoked Chili Lime Chicken
This one comes together in four simple stages: mix the marinade, let the chicken soak it up, smoke until perfectly cooked, then rest and slice.
Make the chili lime marinade
In a medium bowl, whisk together the lime juice, olive oil, garlic powder, chili powder, paprika, salt, black pepper, and lime zest if using. It should smell bright and a little smoky right away.
Marinate the chicken
Place the chicken breasts in a zip-top bag or shallow dish and pour the marinade over the top. Turn the chicken so everything is well coated, then refrigerate for at least 1 hour.
If I have the time, I let it go longer. A short marinade still works, but the flavor gets noticeably better when it has a few extra hours to settle in.
Preheat the smoker
Preheat your smoker to 225°F. The smoker I used is a Pit Boss 8-in-1 grill and smoker. Make sure you have topped it up with wood pellets of your choice. My favorite pellets to use are the Competition Blend, hickory, apple, cherry, and pecan. I like using a mild wood so the smoke doesn't overpower the lime. You want the smoke to support the flavor, not take over the whole recipe.
Smoke the chicken
Remove the chicken from the marinade and place it directly on the smoker grates. Insert a thermometer probe into the thickest part of one breast, close the lid, and smoke for about 1 hour, or until the internal temperature reaches 165°F.
This is one of those recipes where the thermometer matters more than the clock. Chicken breasts can go from juicy to dry pretty fast, so I always pull them as soon as they hit temperature.
Rest, slice, and serve
Remove the chicken from the smoker and let it rest for 5 minutes before slicing. Finish with chopped cilantro and lime wedges if you want to lean even harder into the fresh chili-lime flavor.
Serving Ideas
I like this chicken best sliced and served one of these ways:
- over Instant Pot rice with avocado and lime
- tucked into tacos
- sliced for salads
- with smoked corn on the cob in foil, Traeger corn on the cob, authentic elote, smoked baked potatoes, or creamy Miracle Whip coleslaw or creamy cucumber salad with mayo.
- as meal prep for wraps and lunch bowls
Storage & Reheating
- Fridge: Store leftovers in an airtight container for 3 to 4 days.
- Freezer: Slice and freeze for up to 3 months.
- To reheat: Warm gently in a skillet, oven, or air fryer so the chicken doesn't dry out.
jeri's tips
Tips & Variations
- Use similarly sized chicken breasts. They'll cook more evenly.
- Don't skip the lime zest if you want stronger citrus flavor.
- Use a freezer bag for marinating if you want easier cleanup.
- Marinate longer if possible. This is one of those cases where the extra time really does help.
- Use a temperature probe. Opening the smoker again and again just slows everything down.
- Want more heat? Add cayenne, red pepper flakes, or hot sauce to the marinade.
- Using boneless chicken thighs instead? Totally fine. Just cook to temperature instead of relying on the same exact timing.
FAQs
At 225°F, chicken breasts take about 1 hour, but always go by internal temperature and not time alone. Pull them when the thickest part reaches 165°F.
Yes. Use whatever cut of chicken you have. The cooking time may vary, but once the internal temperature reaches 165°F, they're ready.
That can happen with smoked chicken, especially when it's cooked low and slow. As long as the internal temperature is 165°F, it is perfectly safe to eat.
My favorite types of wood for smoking chicken are hickory, maple, applewood, cherry wood, and pecan. I also like the Competition or Signature blends.
Yes. Marinate the chicken as above, then bake the chicken on a baking sheet at 350°F for about 25 minutes.
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Printable Recipe
Smoked Chili Lime Chicken Breasts
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
Chili Lime Marinade
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Make the marinade. In a medium bowl, whisk together the lime juice, olive oil, garlic powder, chili powder, paprika, salt, and black pepper until combined.
- Marinate the chicken. Place the chicken breasts in a large bowl or zip-top bag. Pour the marinade over the chicken and turn to coat well on all sides. Cover and refrigerate for 6 to 8 hours for the best flavor. If you're short on time, 1 hour will still work and give you delicious results.
- Preheat the smoker. Preheat your smoker to 225°F.
- Smoke the chicken. Remove the chicken from the marinade with tongs and place the breasts directly on the preheated grill grates. Discard the leftover marinade. Insert a thermometer probe into the thickest part of one chicken breast, close the lid, and smoke for about 1 hour, or until the internal temperature reaches 165°F.
- Rest before serving. Remove the chicken from the grill as soon as it reaches 165°F. Let it rest for 5 minutes before slicing and serving.
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Notes
- For even more flavor, add lime zest to the marinade.
- Marinate all day if you can. The longer the chicken sits, the better the flavor.
- Use a freezer bag to save dishes. Add the marinade and chicken directly to the bag, squeeze out the extra air, and seal tightly. When you're done marinating, just throw the bag away.
- Use a temperature probe for best results. It helps you cook the chicken perfectly without constantly opening the smoker lid.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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Brianna says
This chicken turned out amazing! I had all the ingredients already and it was super easy to make.
Jeri says
I'm so glad you liked it, Brianna!
Gloria says
Yes to grill season. This chicken looks delicious. Love the seasoning. Chili-lime is the perfect match for this summer dish.
Jeri says
Thanks, Gloria! It's so easy to make as well!
Brynn says
Love the simple ingredients used in this recipe...easy meals are the best meals. Totally using this recipe as reason #456 why I need a pellet grill.
Jeri says
Thank you, Brynn, pellet grills make cooking so easy! You would love it!
Kyleigh says
This is the perfect recipe for grilling in the summer!! So good!!
Jeri says
Thank you, Kyleigh. It is one of my favorite recipes for sure!
Alexandra says
Delicious flavours with this chicken - and the smoker adds such great depth! Perfect to enjoy with a green salad for an easy and tasty dinner.