Spicy Paprika & Lime Chicken Tenderloins

These Spicy Paprika and Lime Grilled Chicken Tenderloins are a great addition to your BBQ repertoire. Take your taste buds to the Caribbean, Mexico or Spain on a little holiday! Can be cooked outdoors or on a stove. Paleo, Whole30, Keto, gluten-free.

Spicy Paprika Lime Chicken Tenderloins Grilled To Perfection

Paprika & Lime Grilled Chicken Tenderloins

Whether you’re heating up the BBQ on a warm summer’s day or you need to give your skillet a bit of a workout, this is a fabulous chicken recipe that I know you will love.

My paprika lime chicken tenderloins are tender and juicy. The spices and citrus used in the marinade will take your taste buds on a little holiday to the Caribbean, Mexico or Spain – your pick!

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 the chicken thighs. You can use any chicken meat you like, just adjust the cooking time depending on the size of the pieces. This marinade will also work well with turkey, pork, quail, prawns and even beef.

What Are Chicken Tenderloins?

Still confused about what chicken tenderloins are? They are short, thin cuts taken from beneath the breast of the bird. You might find that some grocers will sell thinner slices of breast meat and call it chicken tenderloins or tender. They tend to be softer than chicken breast when cooked BUT should not be overcooked, they don’t need as long as the chicken breast.  

Nutritionally speaking, they are the same as chicken breast meat – high in protein, minerals, low in calories and fat. 

Make-Ahead Tip For Paprika Lime Chicken

The chicken tenderloins can be marinated ahead of time for an even more robust flavour; keep uncooked in the fridge for maximum of 3 days and freeze for up to 2 months and simply defrost overnight in the fridge before you want to use it.

Grilled Paprika Lime Chicken Tenderloins

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Grilled Paprika Lime Chicken Tenderloins

Spicy Paprika & Lime Chicken Tenderloins

  • Author: Irena Macri
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 56 servings 1x
  • Category: Chicken
  • Method: Grilling
  • Cuisine: Mediterranean
  • Diet: Gluten Free
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Grilled paprika and lime grilled chicken tenderloins are great with any side dish and can be used in salads, tacos, and wraps. Can be cooked outdoors or on a stove.


  • 900 grams / 2 lbs of chicken tenderloins
  • Coconut oil or olive oil for frying

For the marinade

  • 5 teaspoons of sweet paprika
  • 1 teaspoon cayenne pepper or chill powder
  • 1 + 1/2 teaspoon salt
  • 1 teaspoon Allspice (optional but very nice and gives it a Jerk flavour)
  • 1 teaspoon coriander seed powder
  • 1 teaspoon black pepper
  • 3 tablespoons olive oil
  • 2 garlic cloves, finely diced or grated
  • 1 tablespoon tomato paste/puree
  • 2 limes (zest + juice from one lime for the marinade and juice from the second when serving)


  1. Mix the marinade ingredients in a large bowl. Rinse the chicken and cut larger pieces in half.
  2. Using your hands, rub the chicken with the marinade. Leave in the bowl, wrap with cling wrap and set aside in the fridge for at least one hour before grilling.
  3. If using a grill plate or a skillet on your stove, heat one teaspoon of coconut oil until sizzling hot. Fry the 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 stewed rather than grilled chicken.
  4. 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.
  5. Remove cooked chicken to a serving plate and drizzle with lime juice before serving.


  • Serving Size: 2-3 tenderloins
  • Calories: 331
  • Sugar: 1 g
  • Sodium: 783.6 mg
  • Fat: 16.4 g
  • Carbohydrates: 4.4 g
  • Fiber: 1.3 g
  • Protein: 41.3 g
  • Cholesterol: 131.4 mg

Keywords: Tenderloins, Chicken, Paprika, Lime, BBQ, Grilling, Low-Carb, Paleo, Whole30

Irena Macri
By Irena Macri

About the author: Hi, I’m Irena Macri. I share easy, delicious recipes with a healthy twist. I’ve been food blogging for over 10 years and have a Diploma in Nutrition & Weight Management. I believe in a balanced diet with an occasional cookie and cheesy pasta. More about me here. Sign-up for my newsletter and subscriber freebies.

PS. Some posts contain affiliate links, which means I receive a small commission for purchases made through these links.

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  1. 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. 🙂

  2. 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.

  3. 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!

  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. 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!

  6. 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!

  7. 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

  8. Hi Irena , Just wanting to say your recipes are the bomb ! My husband and I eat a combination of Paleo and lchf and our daughter and her husband are partly vegan ,our son has not explored the kitchen himself as yet and his partner is Brazilian ,her culture is very sweet focused . They all rave over our meals when we have them over which happens regularly once per fortnight , the conversation is usually centred very much on what we are serving tonight . Thankyou very much for your inspiration .


    1. Oh, that’s so lovely to hear! I am glad that you can serve something for everyone – that’s always been my approach to cooking, to keep it inclusive 🙂

      Irena x

  9. The meat was really good but I was wondering what you serve it with? Because I served it with broccoli and avocado and they were both crash and burns?????

    1. I love it with a good coleslaw or a big green salad and some roasted sweet potato. Guacamole as a side would work well, I think.

  10. This was REALLY good! I didn’t use the tomato paste, didn’t want to open a can to use just one tablespoon, but was wondering why you included it and what it would have done to the flavor. Was this to give it more of a bbq profile? thanks!

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