CILANTRO LIME CHICKEN

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 Cilantro-Lime Chicken is easy to make and packed with flavor! While the chicken can stand on its own, I’ve included accompanying recipes for  cilantro-lime rice and a delicious mango avocado salsa. This transforms this dish into a tasty and healthy meal that is sure to be a hit.

If you don’t like mango salsa, pair Cilantro-Lime Chicken alongside a Panzanella Salad, Cucumber Salad, or a Corn Salsa.

The marinade for this Cilantro-Lime Chicken is everything a good marinade should be: it’s easy to whip together, has so much flavor, and doesn’t contain any “crazy” ingredients. This recipe also pairs really well with my mango salsa--I always make it as a side when I make this dish. I’d recommend giving it a shot!

How To Make Cilantro-Lime Chicken

  • Whisk together the marinade: Remove about 1/2 cup of the marinade (we’ll use it later).
  • Prep the chicken: You want to pound chicken breasts to an even thickness so they’ll cook evenly later on. This is best accomplished by a meat mallet.
  • Marinate: Place the chicken in the marinade and refrigerate for at least 30 minutes and up to 24 hours.
  • Cook: Grill, bake, or saute the chicken until it reaches 165 degrees F. (Take the guesswork out by using a digital meat thermometer.)
  • Baste: As you cook the chicken, brush it occasionally with the reserved marinade mix. 

Recipe Tips

  • Make sure to slice the chicken in half, or pound it to an even thickness before marinating. This allows the chicken to soak up more flavor from the marinade (improves taste), and the even thickness will allow it to cook evenly.
  • If grilling, generously oil your grill grates. I do this by rolling up a few paper towels, drenching them in oil (I use canola), and using tongs, rub the drenched paper towels along the grill grates. Doing this will contribute to a beautiful sear, and ensure the chicken doesn’t stick to the grates.
  • If grilling, fully preheat your grill. I know it’s hard to wait, but adding meat to a fully preheated grill will sear the surface of the meat–and that gives you a juicier chicken. It also allows the chicken to get a great char.
  • As the chicken is cooking, brush the reserved marinade on the chicken. Doing this will further enhance the flavor.
  • Once it’s finished, let the cooked chicken rest, tented with foil, for 5-10 minutes before cutting in!

Make It A Meal

One of the things I love about this recipe is how easily it pairs with other sides. Below are a few of my favorites to serve with this meal:

  • Mango-avocado salsa: The salsa has an outstanding texture that pairs perfectly with Cilantro-Lime Chicken.  The sweetness of the mango and the orange juice perfectly balance the tang of all the cilantro and lime from the chicken marinade. Check out the mango salsa recipe or find it in the recipe card below as well.
  • Cilantro-Lime Chicken and Rice: Serve Cilantro-Lime Chicken over cilantro-lime quinoa or rice for an amazing meal. I’ve included my favorite recipe for cilantro lime rice (or quinoa) in the recipe notes section.
  • Cilantro-Lime Chicken Taco Salad: To convert this recipe into a salad, finely chop some romaine lettuce, add the (cooled) chopped chicken, your favorite veggies (such as cherry tomatoes, chopped bell peppers, cucumber, etc.), and the dressing from this quinoa black bean salad.

Alternate Cooking Methods

Cooking times will vary, depending on several factors, so I always recommend using a thermometer to test your chicken as it cooks. Aim to hit exactly 165 degrees F. (Undercooked = unsafe; Overcooked = dry chicken)

  • Baked Cilantro-Lime Chicken: Preheat the oven to 425 degrees F.  Place chicken on a baking sheet lined with parchment paper.  Bake for approximately 18 minutes, flipping the chicken halfway through. Remove from the oven, and loosely cover the sheet pan with foil.  Let the chicken rest for 5-10 minutes.
  • Sautéed Cilantro-Lime Chicken: Heat 1 tablespoon oil in a sauté pan over medium-high heat.  Add the chicken breast(s) and cook for 4-6 minutes per side until the chicken is cooked through and the juices run clear. As you sauté the chicken, brush it generously with the reserved marinade. Transfer the chicken to a clean plate, loosely cover with foil, and let the chicken rest for 5-10 minutes.

INGREDIENTS

CHICKEN MARINADE

  • 1 and 1/2 pounds boneless skinless chicken breasts (can also use thighs)
  • 3/4 cup + 1 tablespoon freshly squeezed orange juice, divided
  • 1/2 cup + 1 teaspoon olive oil, divided
  • 1/3 cup + 2 tablespoons freshly squeezed lime juice, divided
  • 1 and 1/2 teaspoons lime zest, divided
  • 1 tablespoon honey
  • 1 teaspoon + 1/4 teaspoon cumin, divided
  • 2 and 1/2 tablespoons soy sauce
  • 2 teaspoons minced garlic
  • 1/2 cup coarsely chopped cilantro, divided

MANGO AVOCADO SALSA

  • 1 ripe mango
  • 1 ripe avocado
  • 1/4 cup finely diced red onion
  • 1/4 cup finely chopped red pepper
  • 1 tablespoon finely chopped jalapeno, optional
  • Fine sea salt and freshly cracked pepper
  • Optional: cilantro-lime rice or quinoa (see recipe notes)

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