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Cilantro Lime Chicken

5 from 6 reviews

Pan fried, baked or grilled Cilantro Lime Chicken with as little as 1 hour marinating. For easy dinner, get togethers, meal prep, tacos and salads.

  • Author: Olena of ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 chicken breasts 1x
  • Category: Dinner
  • Method: Stove, Oven or Grill
  • Cuisine: Mexican
Scale

Ingredients

  • 2 lbs chicken breasts or thighs, boneless & skinless
  • 1 bunch cilantro
  • 4 limes, juice of
  • 3 garlic cloves
  • 2 tbsp olive oil
  • 1 tbsp cumin
  • 1/2 tsp salt
  • 1/8 tsp cayenne pepper
  • Ground black pepper, to taste

Instructions

  1. In a food processor or blender, add cilantro (whole and with stems), lime juice, garlic, olive oil, cumin, salt, cayenne and black pepper. Process until marinade forms, pausing and scraping the walls.
  2. Add chicken in a medium bowl and poke with a fork randomly. This will allow marinade to penetrate the meat. Pour marinade on top and toss with a fork to coat well. Cover and refrigerate for 30 mins – 48 hours. The longer you marinate, deeper the flavor, but even after 30 mins cilantro chicken tastes awesome.
  3. To pan fry (pictured): Preheat large ceramic non-stick skillet on medium heat and swirl a bit of avocado oil to coat. Add as many chicken breasts as fit, cover and cook for 5-6 minutes. Flip and cook for another 5-6 minutes or until the thickest part juices run clear when poked with a knife or fork. Discard marinade.
  4. To grill: Preheat grill on medium-high (450-500 degrees F) and rub with oiled paper towel. Place chicken on the grill, close the lid and grill for 8-10 minutes turning once. Do not overcook. Discard marinade.
  5. To bake: Preheat oven to 450 degrees F. Rub bottom of large baking dish with oil and lay chicken breasts in a single layer. Bake uncovered for 25 minutes (thinner) to 35 minutes (2″+) or until 150 degrees F internal temperature. Discard marinade.
  6. For all methods: Make sure you let chicken rest. Remove from heat and cover dish with tin foil, silicone lid or paper towel. Let rest for 5 minutes. This step helps juices to settle back into the meat.

Store: Refrigerate covered for up to 1 week or freeze for up to 3 months.

Notes

For very large and thick chicken breasts slice them in half lengthwise starting where “the bump” is. It reduces cooking time.

Because of the nature of marinade, if you pan fry chicken, cilantro will burn a bit on the bottom. And that’s fine. It creates a nice crust. Yum.

If you do not have blender or food processor, you can finely chop cilantro, grate garlic and whisk marinade by hand.

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