Simple lime and garlic marinated grilled chicken served with rice and avocado, the everyday Colombian weeknight dinner.
This is the kind of dinner that shows up constantly in Colombian homes: chicken marinated in citrus, garlic and cumin, then grilled hot and fast. It's less a named regional dish than a technique repeated across the country — quick, reliable, and built around whatever cut of chicken is on hand. The marinade does most of the work here, tenderizing the meat with acid while the garlic and cumin build a savory backbone. Grilling over real heat, rather than a low simmer, is what gives the chicken its char and keeps the dish feeling like a proper weeknight plate rather than a stew. Served with rice, beans and a simple avocado-tomato salad, it's a complete, balanced dinner that comes together in under 45 minutes.
Serves 4
Combine lime juice, garlic, oil, cumin, salt and pepper in a bowl. Add chicken thighs and marinate at least 20 minutes, up to 4 hours refrigerated.
Heat a grill pan or outdoor grill to medium-high, until it's hot enough that a drop of water sizzles immediately.
Cook the thighs 5-6 minutes per side, until deeply charred in spots and the internal temperature reaches 165°F (74°C).
Let the chicken rest 5 minutes off the heat so the juices settle back into the meat.
Slice the chicken and serve over rice with the avocado salad on the side, finished with a scatter of cilantro.
Squeeze fresh lime over the chicken right before serving for extra brightness.
Marinate at least 20 minutes — even a short soak in the lime and garlic makes a real difference in flavor.
Don't flip the chicken too early; let it develop real grill marks before turning, about 5 minutes untouched.
Rest the chicken before slicing so it stays juicy instead of leaking out onto the cutting board.
Use chicken breast instead of thighs for a leaner version, reducing cook time by 1-2 minutes per side.
Add a smoky chipotle to the marinade for extra depth.
Serve with patacones (fried green plantains) instead of rice for a more traditional coastal plate.
Refrigerate cooked chicken in an airtight container up to 3 days. Reheat gently in a covered skillet to avoid drying it out.
Simple grilled chicken marinated in citrus and garlic is an everyday staple across Colombian households, often served alongside rice, beans and a fresh avocado salad as a fast weeknight dinner.
Yes, roast at 425°F for about 22-25 minutes, until it reaches 165°F internally.
Bottled lime juice works in a pinch, though fresh gives a noticeably brighter flavor.
It was likely overcooked — use a thermometer and pull it at exactly 165°F, then let it rest before cutting.
Per serving (360g / 12.7 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
