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