While citrus‑based marinades are common in many world cuisines, the American home‑cook version became popular in the late 20th century as a low‑fat, low‑salt way to add flavor. Adam Ragusea’s video highlights how modern food science validates the technique, linking it to older brining traditions.

In the Southwest, lime is often paired with chili and cilantro; in the Southeast, orange or grapefruit juice is used with honey. The basic principle—acid denaturing surface proteins—remains the same across regions.

It is typically served hot, sliced over a simple salad, with rice, or as a protein in tacos and wraps. The crisp exterior makes it ideal for sandwich fillings or as a main‑course with roasted vegetables.

Because it cooks quickly and offers bold flavor, it’s a favorite for weeknight dinners, backyard barbecues, and casual gatherings like game‑day parties. It also appears in holiday brunch spreads when a fresh, bright protein is desired.

Grilled corn on the cob, coleslaw with a light vinaigrette, cilantro‑lime rice, and a simple avocado salsa complement the bright citrus notes of the chicken.

Common errors include over‑marinating with straight lime juice, not drying the meat before searing, and using a pan that isn’t hot enough, which leads to steaming instead of a crisp crust.

The acid only penetrates the outer millimeter, so a short period is enough to flavor the surface. Longer times can make the outer fibers mushy unless the acid is diluted, as Adam Ragusea explains.

Yes. Marinate the chicken up to 12 hours, keep it covered in the refrigerator, then dry and sear when ready. Cooked leftovers store in an airtight container in the fridge for up to three days.

You want a deep golden‑brown crust with a slight caramelized edge. The interior should be pink‑white and juicy, reaching 165°F (74°C) without any pink juices on the surface.

The YouTube channel Adam Ragusea focuses on science‑based cooking explanations, recipe development, and debunking food myths, delivering clear, evidence‑backed techniques for home cooks.

Adam Ragusea blends culinary science with practical cooking, often referencing research and industry practices, whereas many channels prioritize visual appeal or trend‑driven recipes without deep technical insight.