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