Lime Chicken Cilantro Recipe

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

Directions

  1. 1Add all marinade ingredients to your food processor.
  2. 2Add all marinade ingredients to your food processor.
  3. 3Add all marinade ingredients to your food processor.
  4. 4Pulse until finely chopped, scraping down sides several times.
  5. 5Pulse until finely chopped, scraping down sides several times.
  6. 6Pulse until finely chopped, scraping down sides several times.
  7. 7Remove and reserve 2 tablespoons of marinade for basting (if making salad, use 1 tablespoon for basting and 1 tablespoon for dressing).
  8. 8Remove and reserve 2 tablespoons of marinade for basting (if making salad, use 1 tablespoon for basting and 1 tablespoon for dressing).
  9. 9Remove and reserve 2 tablespoons of marinade for basting (if making salad, use 1 tablespoon for basting and 1 tablespoon for dressing).
  10. 10Add the remaining marinade to a shallow dish or large freezer bag.
  11. 11Add the remaining marinade to a shallow dish or large freezer bag.
  12. 12Add the remaining marinade to a shallow dish or large freezer bag.
  13. 13Add chicken and turn to coat.
  14. 14Add chicken and turn to coat.
  15. 15Add chicken and turn to coat.
  16. 16Marinate in the refrigerator for 2-10 hours.
  17. 17Marinate in the refrigerator for 2-10 hours.
  18. 18Marinate in the refrigerator for 2-10 hours.
  19. 19When ready to cook, remove chicken from the fridge and let sit at room temperature for 20-30 minutes.
  20. 20When ready to cook, remove chicken from the fridge and let sit at room temperature for 20-30 minutes.
  21. 21When ready to cook, remove chicken from the fridge and let sit at room temperature for 20-30 minutes.
  22. 22SKILLET DIRECTIONS: Heat one tablespoon olive oil in a large non-stick skillet or grill pan over medium-high heat.
  23. 23SKILLET DIRECTIONS: Heat one tablespoon olive oil in a large non-stick skillet or grill pan over medium-high heat.
  24. 24SKILLET DIRECTIONS: Heat one tablespoon olive oil in a large non-stick skillet or grill pan over medium-high heat.
  25. 25Once very hot, drain chicken from marinade, pat off excess and add to skillet.
  26. 26Once very hot, drain chicken from marinade, pat off excess and add to skillet.
  27. 27Once very hot, drain chicken from marinade, pat off excess and add to skillet.
  28. 28Cook undisturbed for 3-4 minutes, or until nicely browned on one side.
  29. 29Cook undisturbed for 3-4 minutes, or until nicely browned on one side.
  30. 30Cook undisturbed for 3-4 minutes, or until nicely browned on one side.
  31. 31Turn chicken over, cover, and reduce heat to medium.
  32. 32Turn chicken over, cover, and reduce heat to medium.
  33. 33Turn chicken over, cover, and reduce heat to medium.
  34. 34Cook for approximately 4-6 more minutes (depending on thickness of chicken), or until chicken is cooked through.
  35. 35Cook for approximately 4-6 more minutes (depending on thickness of chicken), or until chicken is cooked through.
  36. 36Cook for approximately 4-6 more minutes (depending on thickness of chicken), or until chicken is cooked through.
  37. 37Remove chicken to a cutting board and baste with reserved 2 tablespoons of marinade.
  38. 38Remove chicken to a cutting board and baste with reserved 2 tablespoons of marinade.
  39. 39Remove chicken to a cutting board and baste with reserved 2 tablespoons of marinade.
  40. 40Garnish with additional lime juice to taste if desired.
  41. 41Garnish with additional lime juice to taste if desired.
  42. 42Garnish with additional lime juice to taste if desired.
  43. 43Let rest for 5 minutes before slicing.
  44. 44Let rest for 5 minutes before slicing.
  45. 45Let rest for 5 minutes before slicing.
  46. 46GRILL DIRECTIONS: Grease and preheat the grill to medium heat, 375-450°F.
  47. 47GRILL DIRECTIONS: Grease and preheat the grill to medium heat, 375-450°F.
  48. 48GRILL DIRECTIONS: Grease and preheat the grill to medium heat, 375-450°F.
  49. 49Drain chicken from marinade, pat off excess and add to grill.
  50. 50Drain chicken from marinade, pat off excess and add to grill.
  51. 51Drain chicken from marinade, pat off excess and add to grill.
  52. 52Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through (An inserted thermometer should read 165 degrees F).
  53. 53Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through (An inserted thermometer should read 165 degrees F).
  54. 54Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through (An inserted thermometer should read 165 degrees F).
  55. 55Remove chicken to a cutting board and baste with reserved 2 tablespoons of marinade.
  56. 56Remove chicken to a cutting board and baste with reserved 2 tablespoons of marinade.
  57. 57Remove chicken to a cutting board and baste with reserved 2 tablespoons of marinade.
  58. 58Garnish with additional lime juice to taste if desired.
  59. 59Garnish with additional lime juice to taste if desired.
  60. 60Garnish with additional lime juice to taste if desired.
  61. 61Let rest for 5 minutes before slicing.
  62. 62Let rest for 5 minutes before slicing.
  63. 63Let rest for 5 minutes before slicing.

Ingredients

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