Low Sodium Spicy Grilled Chicken
Fire up your grill for this bold and flavorful Low Sodium Spicy Grilled Chicken recipe, perfect for those seeking a delicious meal without compromising on heart-healthy eating. Marinated in a tantalizing blend of olive oil, fresh lime juice, smoked paprika, garlic powder, and a touch of honey, these boneless chicken breasts pack a punch with just the right balance of smoky spice and zesty undertones. A dash of cayenne and cumin brings depth, while black pepper enhances the heat—all without relying on salt. Quick to prepare and cooked to juicy perfection in just 15 minutes, this dish is ideal for weeknight dinners or summer barbecues. Pair it with steamed vegetables or a crisp green salad, and garnish with vibrant cilantro for an irresistible finishing touch. Healthy, spicy, and satisfying, this recipe is a crowd-pleaser that lets you enjoy bold flavors guilt-free!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 3 tablespoons Olive oil
- 2 tablespoons Fresh lime juice
- 2 teaspoons Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Ground cumin
- 0.5 teaspoons Cayenne pepper
- 0.5 teaspoons Black pepper
- 1 teaspoon Honey
- 2 tablespoons Fresh cilantro (optional for garnish)
Instructions
In a small bowl, whisk together olive oil, lime juice, smoked paprika, garlic powder, onion powder, ground cumin, cayenne pepper, black pepper, and honey until well combined.
Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is evenly coated.
Seal the bag or cover the dish with plastic wrap, and marinate the chicken in the refrigerator for at least 30 minutes or up to 2 hours for more intense flavor.
Preheat your grill to medium-high heat (about 375-400°F). Lightly oil the grill grates to prevent sticking.
Remove the chicken from the marinade, letting any excess drip off. Discard the remaining marinade.
Place the chicken breasts on the preheated grill. Cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken has nice grill marks.
Remove the chicken from the grill and let it rest for 5 minutes before serving. This allows the juices to redistribute for a juicier result.
Optional: Garnish with freshly chopped cilantro for added flavor and serve alongside steamed vegetables or a fresh salad.
Nutrition Facts
Calories |
1601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.5 g | 88% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 529 mg | 23% | |
| Total Carbohydrate | 17.2 g | 6% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 7.0 g | ||
| Protein | 218.0 g | 436% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 137 mg | 11% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2050 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
