Grilled Shoyu Lime Chicken a.k.a. Julie's Chicken

This recipe is so embarrassingly easy it's almost a non-recipe. I got it years ago from a co-worker as a base for chicken fajitas. The funny thing is I never made fajitas, we always just grill the chicken and eat it with rice and other picnic-type foods. The recipe was shared with family and somewhere along the way it became known as Julie's Chicken and even made it into a community church cookbook under that name.

The "non-recipe"

Using equal parts shoyu (soy sauce), lime juice, and olive oil you marinate chicken for as little as 30 minutes or overnight. We prefer using boneless, skinless chicken thighs and marinating for at least six hours. If you wish you could add other things like garlic or ginger to the marinade but it's not necessary.

You could substitute lemon juice for lime juice but the end result won't be as flavorful. Just be sure to use freshly squeezed juice. Don't use the bottled stuff. We marinate in zip top bags and try to squeeze out as much air as possible to allow the marinade to penetrate.

The only thing you must do is grill the chicken. It doesn't matter whether you use a gas grill or charcoal. We tried it several times and it just doesn't taste good if you bake it in the oven, even if you use the broiler.

chicken, lime, olive oil, grill
chicken, main dishes
Yield: Serves 8
Author: She's Almost Always Hungry
Grilled Shoyu Lime Chicken

Grilled Shoyu Lime Chicken

For best results, use a gas or charcoal grill. The chicken can be broiled in an oven but it won't have the same grilled, smoky flavor.
Prep time: 15 MinCook time: 35 MinInactive time: 2 HourTotal time: 2 H & 50 M


  • 4 pounds boneless, skinless chicken thighs
  • ¼ cup shoyu (soy sauce), low-sodium variety is okay
  • ¼ cup freshly squeezed lime juice
  • ¼ cup olive oil
  • Optional: chopped garlic or chopped ginger, to taste


  1. Place the chicken in a zip top bag.
  2. In a bowl, mix the remaining ingredients together then pour into the zip top bag. Squeeze out as much air as possible before sealing the bag. Place in the refrigerator for 30 minutes to overnight. You can flip the bag to redistribute the marinade but it's not necessary.
  3. Bring the chicken out of the refrigerator 10-15 minutes before you start grilling. Place on a hot grill for about 10 minutes per side until the chicken is cooked through (internal temperature of 165 degrees F).


The marinade amounts are easily adjusted up or down based on the amount of chicken you use.

Lemon juice can be substituted for lime juice but it won't have the same zing. Always use freshly squeezed juice, don't use the bottled stuff.

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Nutritional information calculated using The Recipes Generator

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