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Spicy Paprika & Lime Chicken


spicy paprika lime chicken recipe

Judging by the smoky smell coming from the local back yards and beach parks I can safely say that Australian BBQ season is open… even if the weather is a little temperamental. I also know this because our little balcony Webber has been put to work a few times this spring already. This salivation inducing grilled chicken is a new addition to our BBQ recipes repertoire. Spices and lime used in the marinade will take your taste buds on a little holiday to the Caribbean, Mexico or Spain – your pick!

Cook’s notes: I used chicken tenderloins because I find the meat more tender than the rest of the chicken breast and it’s easier to work with than chicken thighs. You can use any chicken meat cut you like, just adjust the cooking time depending on the pieces. This marinade will also work very well with quail, prawns and even beef. Still confused about what chicken tenderloins are? WIKI: Chicken tenderloins are short, thin cuts taken from beneath the breast of the bird. However, what is typically sold in grocers as chicken tenderloins are actually slender slices of breast meat.

5.0 from 2 reviews
Spicy Paprika & Lime Chicken
Prep time
Cook time
Total time
Please allow 1 hour to marinate the chicken.
Serves: 5-6
  • 900g (about 2lbs) chicken tenderloins
  • Coconut oil for frying
For the marinade
  • 5 tsps sweet paprika
  • 1 tsp cayenne pepper or chill powder
  • 1½ tsp Celtic salt or sea salt
  • 1 tsp Allspice (optional but very nice)
  • 1 tsp coriander seeds powder (you can grind coriander seeds with mortar & pestle)
  • 1 tsp black pepper
  • 3 tbsps olive oil
  • 2 garlic cloves, finely diced
  • 2 tsps tomato paste/puree
  • 2 limes (zest + juice from one lime for the marinade and juice from the second when serving)
  1. Mix all marinade ingredients in a large bowl. Rinse the chicken and cut larger pieces in half keeping. Using your hands, rub the pieces of chicken with the marinade. Leave in the bowl, wrap with cling wrap and set aside for at least one hour before the fridge.
  2. If using a grill plate or a frying pan on your stove, heat one teaspoon of coconut oil until sizzling hot. Fry chicken pieces for 4 minutes on each side and then remove to a plate to rest. Make sure not to overcrowd the frying pan or you will end up with too much meat juice and you will end up with stewed rather than grilled chicken.
  3. If using a BBQ, heat the plate to sizzling hot and either spray with olive oil or brush with coconut oil. Place chicken pieces on the plate with a little space in between and cook for 4 minutes on each side on medium/high heat with the lid on.
  4. Remove cooked chicken to a serving plate and drizzle with lime juice before serving.
  1. I used Sweet Paprika and Smoked Paprika rather than cayenne pepper/chilli and it was simply delicious!
    The lime is the kicker contrast to the smoked paprika! What a winning combination!

    To complement the super tender chicken, I roasted some cauliflower florets and quartered Chat Potatoes once I had tossed them in fresh garlic, olive oil, salt, pepper and dusted them with a little more smoked paprika.
    This way the side dish complemented, rather than competed with, the amazing flavour of the chicken.

    Thanks for this gorgeous recipe xo

  2. This quickly became a favorite of my boyfriends’. I usually make it once a week! Thanks! It is so flavorful! I cut chicken breasts into strips and broil them for about 10 minutes. Delicious!

  3. I found this recipe through Pinterest, decided to try it out on a whim, and fell head over heels for this! Just the right balance of sweet and tangy, with a little spicy kick. Can’t wait to make it again!

  4. This was a HUGE hit for my family. Easy throw and go freezer meal. Just mix and toss in a ziplock with the chicken and freeze, then thaw and grill or pan fry. Lots of flavor. Thanks!

  5. Excellent recipe! All the flavor comes from natural spices! I can’t wait to try this. Thanks for sharing this!
    I found it on Pinterest & will be repinning!

  6. Just starting out with Paleo. Found this recipe on Pinterest and giving it a go this weekend. Would love ideas for what to serve this with – this is where I get a bit stuck.

    Lovely site! Thank you.

    1. It’s really yummy with some avocado salad or roasted vegetables (carrot, sweet potato, cauliflower) on the side. I often do some quick pan-fried zucchini or asparagus and some mixed lettuce with balsamic and olive oil.

  7. My partner and I have just recently decided jump on the Paleo bandwagon and have got so much amazing and useful info from your website. We tried this chicken tonight along with Jamie’s Moorish Crunch Salad you have posted on here and we were both super impressed! YUMMO!! Thank you so much for all the time and effort you have put into this and I look forward to trying another recipe. :-)

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