Grilled Cilantro Lime Chicken
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Grilled cilantro lime chicken breasts are tender, juicy, and bursting with bright notes of citrus, herbs, and fresh garlic. You can whisk together the marinade in about 10 minutes, let the chicken soak up flavor for hours, and grill or pan fry. I find this a refreshing yet approachable shift from standard cookout fare, and it always pleases a crowd.
In grilling season, we crave recipes that are extra simple yet fresh. This chicken checks all the boxes, whether you want a quick protein that can be prepped in advance or to serve something new and healthy at a summer cookout. It’s quick, versatile, and delicious!
Why You’ll Love Grilled Cilantro Lime Chicken
- Quick and easy to prep—just whisk and go
- A healthy, refreshing alternative to burgers and hot dogs
- The fresh citrus marinade vibes with a Tex-Mex theme but is light enough to go with most any sides that you love
- Terrific to meal prep and repurpose into salads and wraps throughout the week
For the ultimate Southwest-inspired summer BBQ menu, pair cilantro lime chicken with a big bowl of Mexican bean salad, chips and guacamole, and a colorful corn, avocado, tomato medley. Plates will be vibrant and full of happiness!
Ingredient Notes
If you love this combination, bookmark my creamy cilantro lime chicken skillet to try next. It’s a great weeknight option with the most delicious pan sauce.
Two-Step Dinner
Simple, efficient recipes are the true badge of honor when you’re trying to eat well in a busy life. Nothing complicated: just marinate, then grill or pan fry.
Whisk together all the marinade ingredients, then add the chicken. Marinate for at least one hour, but try not to go much longer than four. Lime juice is very acidic, which breaks down the chicken’s protein fibers and can noticeably change the texture if left a long time.
When ready, discard the marinade and cook chicken as desired. If you don’t want to or can’t grill for any reason, it’s just as easy to pan-fry in a small drizzle of oil over medium-high heat.
Re-Purpose on Purpose
Cilantro lime chicken is fantastic for prepping in bulk so you can enjoy this healthy lean protein all week long. Stash cooked chicken in the refrigerator, where it will keep for at least 3-4 days, and use in salads, wraps, burrito bowls, and more.
It also makes a great enchilada filling. Shred, mix with cheese and your favorite enchilada sauce—we’re hooked on homemade—and stuff into large tortillas to bake.
More Fresh & Easy Grilling Recipes
- Simple Steak and Pepper Kabobs
- Grilled Lemon Pepper Chicken
- Pork Tenderloin with Pineapple Salsa
- Greek Shrimp Skewers with Orzo Salad
Grilled Cilantro Lime Chicken
Ingredients
- zest and juice of 2 limes
- 3-4 cloves garlic minced
- 1/4 cup fresh cilantro leaves
- 2 Tablespoons olive oil plus more for the grill or pan
- 1 teaspoon honey
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4-6 boneless, skinless chicken breasts
Instructions
- Add lime zest, juice, garlic, cilantro, olive oil, honey, cumin, salt, and pepper to a large prep bowl or baking dish. Whisk well to combine.zest and juice of 2 limes, 3-4 cloves garlic, 1/4 cup fresh cilantro leaves, 2 Tablespoons olive oil, 1 teaspoon honey, 1 teaspoon cumin, 1 teaspoon kosher salt, 1/4 teaspoon black pepper
- Add chicken to the marinade and turn to coat well. Gently press down the chicken so it’s covered as much as possible. Cover and refrigerate for at least 1 or up to 4 hours.4-6 boneless, skinless chicken breasts
- When ready to cook, discard the marinade. Heat a grill, or a large grill pan or skillet, over medium-high heat, and add just enough olive oil to coat the cooking surface. Add chicken and cook for 4-10 minutes per side, just until golden brown on the outside and cooked through to an interior temperature of 165°F.
- Serve right away with extra lime wedges and cilantro leaves, if desired. Enjoy!
Notes
- Chicken: Substitute chicken thighs if you like; they just take a little longer to cook. It’s also fine to use thinly-sliced chicken breasts; just anticipate a shorter cooking time.
- Marinating Time: I know it’s convenient to let chicken marinate all day or overnight, but in this case it’s not the best idea. Citrus-based marinades are very acidic, which causes them to break down the chicken’s protein fibers and can noticeably change the texture over an excessively long time.
- Storage & Reheating: Let extra chicken cool completely then store in the refrigerator; it will keep at least 4 days. Reheat in the oven or microwave (use 50% power to reduce the tendency of chicken to dry out) and enjoy on its own. Or, dice or shred chicken and repurpose it cold into a salad, pasta salad, or wrap.
