Chili Lime Chicken


  • 4 chicken leg quarters
  • 1/4 cup soy sauce
  • 1 habanero pepper, seeded and chopped
  • 4 cloves garlic, minced
  • 2 tbsp apple cider vinegar (ACV)
  • 2 tbsp Uncle Dibbz Big Chili Style Seasoning
  • 1/4 cup fresh lime juice
  • 2 tbsp olive oil

Marinade Directions:

  1. In a blender, combine the soy sauce, habanero pepper, garlic, ACV, Uncle Dibbz Big Chili Style Seasoning, lime juice, and olive oil. Blend until smooth.
  2. Place the chicken leg quarters in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are well-coated.
  3. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, turning the chicken occasionally to ensure even marination.

Grilling Directions:

  1. Preheat your grill to high heat.
  2. Remove the chicken from the marinade and let any excess drip off. Discard the marinade.
  3. Sear the chicken on the grill over high heat for about 2-3 minutes per side, until you get a good char.
  4. Move the chicken to a cooler zone of the grill (indirect heat), cover, and cook for an additional 30 minutes or until the internal temperature reaches 165°F (75°C).

Indoor Kitchen-Friendly Directions:

  1. Preheat your oven to 400°F (200°C).
  2. Heat a large oven-safe skillet over medium-high heat and add a little oil.
  3. Remove the chicken from the marinade, letting any excess drip off, and sear the chicken in the skillet for 2-3 minutes per side, until nicely browned.
  4. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).

Traditional Peruvian Green Sauce (Aji Verde)


  • 1 cup fresh cilantro leaves (packed)
  • 1 jalapeño pepper, seeded and chopped
  • 2 cloves garlic
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tbsp fresh lime juice
  • 1 tbsp olive oil
  • Salt and pepper to taste


  1. In a blender or food processor, combine the cilantro, jalapeño, garlic, mayonnaise, sour cream, lime juice, and olive oil.
  2. Blend until smooth. Season with salt and pepper to taste.
  3. Transfer to a serving bowl and refrigerate until ready to use. Serve with the Chili Limeade Chicken.

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