Lime Chicken Cilantro Recipe

20m
Serves 4
https://carlsbadcravings.com/cilantro-lime-chicken/

Directions

  1. 1Add all marinade ingredients to your food processor.
  2. 2Pulse until finely chopped, scraping down sides several times.
  3. 3Remove and reserve 2 tablespoons of marinade for basting (if making salad, use 1 tablespoon for basting and 1 tablespoon for dressing).
  4. 4Add the remaining marinade to a shallow dish or large freezer bag.
  5. 5Add chicken and turn to coat.
  6. 6Marinate in the refrigerator for 2-10 hours.
  7. 7When ready to cook, remove chicken from the fridge and let sit at room temperature for 20-30 minutes.
  8. 8SKILLET DIRECTIONS: Heat one tablespoon olive oil in a large non-stick skillet or grill pan over medium-high heat.
  9. 9Once very hot, drain chicken from marinade, pat off excess and add to skillet.
  10. 10Cook undisturbed for 3-4 minutes, or until nicely browned on one side.
  11. 11Turn chicken over, cover, and reduce heat to medium.
  12. 12Cook for approximately 4-6 more minutes (depending on thickness of chicken), or until chicken is cooked through.
  13. 13Remove chicken to a cutting board and baste with reserved 2 tablespoons of marinade.
  14. 14Garnish with additional lime juice to taste if desired.
  15. 15Let rest for 5 minutes before slicing.
  16. 16GRILL DIRECTIONS: Grease and preheat the grill to medium heat, 375-450°F.
  17. 17Drain chicken from marinade, pat off excess and add to grill.
  18. 18Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through (An inserted thermometer should read 165 degrees F).
  19. 19Remove chicken to a cutting board and baste with reserved 2 tablespoons of marinade.
  20. 20Garnish with additional lime juice to taste if desired.
  21. 21Let rest for 5 minutes before slicing.

Ingredients

  • 1 pound boneless chicken breasts pounded to an even thickness
  • 1 cup loosely packed cilantro, leaves and stems
  • 4 garlic cloves, peeled
  • 3 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.5 tsp pepper
  • 0.5 tsp sugar
  • 0.5 tsp coriander
  • 0.25 teaspoon cayenne pepper

Equipment

food processorshallow dishlarge freezer bagcutting boardlarge non-stick skilletgrill pangrill

Tips

  • Use boneless chicken breasts or boneless, skinless chicken thighs.
  • Use one cup loosely packed cilantro, including both the leaves and stems. No need to chop before adding to the food processor.
  • Use quality extra virgin olive oil.
  • Please use fresh lime juice for this recipe. You can freeze extra lime and lemon juice by the 1 tablespoon ice cubes so it is always handy.
  • Peel four garlic cloves before adding to the food processor. You may use more or less as desired.
  • If you do not have coriander stocked, it’s okay to skip it.
  • You can use different cuts of chicken, but cooking time will slightly vary. Remove skin for bone-in thighs or breast.
  • Swap cilantro for parsley and lime juice for lemon juice, and add other herbs such as fresh basil, dill, and tarragon for a variation.
  • Make the Cilantro Lime Chicken spicy by adding additional cayenne pepper.
  • Make chicken kabobs by threading chicken onto skewers. You can also add vegetables and/or pineapple.
  • Use your favorite spice mix such as Old Bay Seasoning, Cajun Seasonings or Taco Seasoning for different flavor profiles.
  • Marinating time of 2 to 10 hours for bigger flavor.
  • Store cooked lime chicken in an airtight container in the refrigerator for 3-4 days, or freeze for up to 3 months. Thaw before enjoying or reheating.
  • Lime juice adds flavor, tenderizes, and increases moisture retention in chicken.
  • To keep chicken breast moist in the oven: do not overcook (bake to 160°F internal temperature), bake at a higher temperature (425°F/220°C), and allow chicken to rest for at least 5 minutes after removing from oven.
  • Do not marinate chicken in lime juice for too long (up to 10 hours is a general guideline) as it can negatively affect flavor and texture due to the citric acid breaking down proteins or

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