Chili Lime Agave Chicken
- Debney
- Jun 19
- 2 min read
This post may contain affiliate links.
Sticky, citrusy grilled chicken tossed in a chili-lime agave sauce, served alongside a smoky charred corn and zucchini salad. This build is packed with flavor and perfect for a backyard summer cookout or easy weeknight dinner.
The combination of sticky sauce, charred vegetables, and citrusy marinade creates a simple but chef-level build that works year-round.

The full build starts by marinating the chicken in a simple lime-soy mix, grilling over medium heat, and tossing with the chili-lime agave pan sauce right before serving. The vegetables get a quick char and are chopped into a rustic salad with fresh lime juice and cilantro.

WHAT YOU'LL NEED (scroll to full ingredient list)
Chicken thighs
Lime
Soy sauce
Fresh cilantro
Garlic
Fresh ginger
Agave syrup
Chili powder
Crushed red pepper flakes
Butter
Kosher salt
Neutral oil
OPTIONAL CORN SALAD
Corn
Zucchini
Red onion
Olive oil
Garlic salt
Fresh cilantro
DIRECTIONS
STEP 1: MARINATE
Combine the marinade ingredients in a food storage container or bowl and fully coat the chicken.
Allow to marinate in the refrigerator for 4 hours, or at least 1 hour.
STEP 2: GRILL
Grill the chicken over medium heat for 12-15 minutes, flipping occasionally.
Alternatively, the chicken can be cooked at 400°F in the air fryer for 25 minutes or the oven for about 30 minutes with a flip halfway through.
The chicken is done when the internal temperature reaches 170°F.

STEP 3: SALAD
Brush corn, zucchini, and onion with olive oil and season with garlic salt.
Grill over medium-high heat until charred and tender, turning as needed.
Cut corn off the cob, chop zucchini and onion into bite-sized pieces.
Toss with cilantro, lime juice, and salt to taste.

STEP 4: SAUCE
Preheat a skillet or saucepan over medium heat.
Sauté the garlic with olive oil just until it starts to brown and get fragrant, then reduce heat to low.
Quickly add in the lime juice, soy sauce, and butter so the garlic doesn’t burn. Then add chili powder, red pepper, and agave.
Simmer on low for a few minutes until it begins to thicken.

STEP 5: SERVE
Check for salt, and add as desired.
Then add the chicken to coat it in the sauce.
Garnish the chicken with chopped cilantro and serve with fresh lime wedges.

INGREDIENTS
Makes 3-4 servings
2 lb chicken thighs, boneless
MARINADE
Zest of 1 lime
1 lime, juiced
2 TBSP soy sauce, low-sodium
2 TBSP neutral oil
2 cloves garlic, minced
1/2 tsp fresh ginger, grated
CHARRED CORN & ZUCCHINI SALAD
5 ears of corn, husks pulled back but attached
3 zucchinis, halved lengthwise
1 red onion, cut into chunks and skewered
Olive oil, for brushing
Garlic salt, to taste
1/4 C fresh cilantro, roughly chopped
1 lime, juiced
CHILI-LIME AGAVE SAUCE
1/4 C agave syrup
1 lime, juiced
2 tsp chili powder
2 cloves garlic, coarsely chopped
1 TBSP soy sauce, low-sodium
2 tsp crushed red pepper flakes
3 TBSP butter, unsalted
Kosher salt to taste
GARNISHES
Fresh cilantro, roughly chopped
Lime wedges
Affiliate links may be included on this page which help generate a small commission (at no additional cost to you). Thanks for your support!
WOW! Literally just got done eating and came back to say THANK YOU! This was incredible 😍
This was SOOO tasty. The sauce is divine. All the flavors you could want in a dish popped up. Very fresh and light for summer
This was so delicous! Made for the family and it was a huge hit 🤤