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Juicy grilled cilantro lime chicken is my favorite way to upgrade a simple weeknight dinner or wow friends at a summer cookout. The vibrant flavor comes from a zesty marinade and quick grilling makes it an easy go-to when I am short on time but craving something bright and fresh.
The first time I made this I was amazed how much the lime brought out the real taste of the chicken Now I always keep limes on hand just for this marinade
Ingredients
- Boneless chicken breasts: tender and absorb marinades well choose ones that are not too thick for faster even cooking
- Extra virgin olive oil: adds richness and helps keep the chicken juicy pick a fresh bottle for best flavor
- Lime zest and juice: gives real zing always zest before juicing and use fresh limes for maximum brightness
- Chopped cilantro: brings herbal notes use fresh bunches and chop right before adding
- Sugar: balances the acid of the lime and rounds out the marinade a pinch goes a long way
- Salt: seasons all the flavors use kosher or sea salt for best taste
- Black pepper: adds gentle heat freshly ground is best for more aroma and bite
- Lime wedges cilantro sprigs and avocado slices for serving: rely on these for extra flavor and a pretty plate
Step-by-Step Instructions
- Pound the Chicken:
- Even out each chicken breast by placing it between two sheets of plastic wrap or wax paper Then use a meat mallet or rolling pin to gently pound until all pieces are the same thickness Aim for about half an inch thick This ensures the chicken cooks through without drying out
- Make the Marinade:
- In a large bowl whisk together the olive oil lime zest lime juice chopped cilantro sugar salt and black pepper Make sure the sugar and salt are fully dissolved for even seasoning
- Marinate the Chicken:
- Nestle the chicken breasts into the marinade and massage so each piece is totally coated Cover the bowl tightly with plastic and chill in the refrigerator for at least thirty minutes but up to four hours The longer it sits the more pronounced the flavors
- Prepare the Grill:
- Preheat your grill to medium high You should be able to hold your hand an inch above the grill grates for only about a second before it feels hot enough Take a paper towel soaked in a bit of oil and use tongs to rub it over the grates which helps prevent sticking
- Grill the Chicken:
- Remove chicken from the marinade and blot off excess moisture with paper towels Lightly brush each piece with a little more olive oil Place the chicken on the hot grill Do not move it for a few minutes until you see good grill marks Flip and grill the other side Cooking usually takes about ten minutes total or until the chicken is just cooked through and juices run clear
- Rest and Serve:
- Let the grilled chicken rest on a plate for about five minutes before slicing This locks in the juices Serve with fresh lime wedges more cilantro and slices of avocado if you like
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Cilantro is my go-to for its bold fragrance and bright taste When I chopped a giant bunch from my garden last season the aroma took me right back to dinners we ate on the porch as a family Those backyard meals under the string lights are still my favorite way to serve this dish
Storage Tips
Store leftover cilantro lime chicken in an airtight container in the refrigerator for up to three days Slice before storing to help it cool quickly You can also freeze grilled chicken in a zip top bag for up to two months Thaw overnight in the fridge before reheating for best flavor
Ingredient Substitutions
No cilantro Try chopped fresh mint basil or flat leaf parsley Arugula gives a peppery twist For the acid you can use lemon juice and zest if limes are not available Add a spoonful of honey if you like it slightly sweeter
Serving Suggestions
I love to serve this chicken over a big green salad or pile slices into tacos with crunchy slaw Roasted sweet potatoes or rice make great sides Plus it is tasty diced cold in grain bowls for easy lunches Pack leftovers for a picnic or wrap them up in pita with fresh veggies
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Grilled Cilantro Lime Chicken Roots
Grilling marinated chicken with fragrant herbs and citrus is a long loved tradition all over the world Lime and cilantro bring Latin American flair to this version The marinade technique roots the recipe in simple street foods and family cookouts that have traveled many tables and cultures
Frequently Asked Questions About Recipes
- → What's a good marinating time for the chicken?
Let it sit for at least half an hour. If you want bolder flavor, a few hours or overnight won’t hurt.
- → Why bother pounding chicken breasts?
Even thickness helps them grill right so you won’t get dry or underdone spots.
- → Don’t like cilantro—what else works?
Try swapping in arugula, some fresh mint, or grate in a little ginger for a totally different twist.
- → How do I tell when this chicken’s cooked?
Once it feels firm and those juices look clear, you’re there! A quick check for 165°F inside means it’s safe and ready.
- → No grill—now what?
No worries. Just use a grill pan or a skillet on medium-high heat on the stove. You’ll get the same yummy results.