Cilantro Lime Chicken Recipe

A large serving plate with grilled cilantro lime chicken breasts piled on it.

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Cilantro Lime Chicken Recipe

Cilantro Lime Chicken Marinade is your shortcut to a juicy, flavorful dinner that comes together in under 10 minutes! After making countless marinades in our time, I can tell you the best ones are usually the simplest. We use olive oil to ensure the meat isn't dry, lime juice to keep it perfectly tender, and plenty of zest, cilantro, garlic and spices to give it lots of flavor.

Prep Time10

Cook Time12

Total Time8 22

Course: Dinner, Main Course

Cuisine: American, Mexican

Servings:

Calories: 310kcal

Author: Misty

Equipment

Ingredients

½ cup olive oil
½ cup fresh cilantro (chopped then measured, about 1 small head)
¼ cup fresh lime juice (2-5 juicy limes)
2 tablespoon lime zest
1 tablespoon honey
2 tablespoon garlic minced
1 ½ teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon ground black pepper
3 boneless skinless chicken breasts (about 2-2.5 lbs) cut in half horizontally (*see note)

Instructions

Whisk all of the ingredients together in a bowl or glass measuring cup, mixing strongly for 30-60 seconds to help the oil emulsify slightly, which will help the marinade hold together.
½ cup olive oil, ½ cup fresh cilantro, ¼ cup fresh lime juice, 2 tablespoon lime zest, 1 tablespoon honey, 2 tablespoon garlic, 1 ½ teaspoon onion powder, 1 teaspoon ground cumin, 1 teaspoon kosher salt, 1 teaspoon ground black pepper, 3 boneless skinless chicken breasts (about 2-2.5 lbs)
If using breasts, cut them in half horizontally first. Place the meat in a freezer-safe gallon bag or container and pour over the marinade, making sure every side of the chicken gets covered. Allow to sit in the refrigerator for at least 1-2 hours, but overnight is best.
When it is time to cook, heat a charcoal or gas grill over medium to medium-high heat. Cook for 4-6 minutes on the first side, until the edges begin to change color and nice grill lines have formed.
Flip the chicken and cook another 4-5 minutes, or until a thermometer reads 165F. Remove from the grill and allow to rest for 5 minutes before serving.

Notes

*You may substitute 2-2.5 lbs of chicken tenders or boneless skinless chicken thighs instead of breasts, if desired.

Tips and Tricks

Don't forget to zest the limes before you juice them.
Make sure to stir the chicken in the marinade well, allowing every side of it to be coated completely.
Let the meat cook undisturbed on the grill to develop pretty lines. The more it gets moved around, the less color it will develop.
For more grilling control, create a two-zone cooking fire with one side of the grill heated to medium/medium-high and the other side heated to low. If the outside of the meat is getting done too quickly, move it over to the low side to finish cooking.

How to store leftovers: Allow to cool fully, then place leftovers in an airtight container and store in the refrigerator for up to 3-4 days.

Freezer instructions: Make the marinade as directed, add the chicken, and pop it in the freezer in a tightly sealed zipper bag. When you're ready to cook, thaw it overnight in the fridge or on the counter at room temperature (usually takes several hours), then cook as directed. You can also freeze the marinade on its own and just pour it over thawed meat the morning you plan to grill.

Nutrition