Description
This vibrant Cilantro Lime Chicken recipe features tender, juicy chicken marinated in a zesty blend of orange, lime, garlic, and spices, then grilled to perfection. Served with fresh mango-avocado salsa and optional cilantro-lime or coconut-lime rice, it’s a refreshing and flavorful meal perfect for any occasion.
Ingredients
Scale
Chicken and Marinade
- 1-1/2 pounds boneless, skinless chicken breasts (or thighs)
- 3 oranges (zested and juiced)
- 3 limes (zested and juiced)
- 1/2 cup olive oil
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 2-1/2 tablespoons soy sauce
- 2 teaspoons minced garlic
- 1/4 cup coarsely chopped cilantro
- 1 teaspoon salt
- 1/4 teaspoon pepper
Salsa
- 1 batch mango-avocado salsa (prepared separately)
Optional Side
- Cilantro-lime rice or coconut-lime rice (optional, prepared separately)
Instructions
- Prepare Fruit: Zest one teaspoon each of orange and lime using a zester. Juice the oranges and limes with a citrus juicer to yield approximately 3/4 cup orange juice and 1/3 cup lime juice.
- Make Marinade: In a medium bowl, whisk together the orange juice, lime juice, zest, olive oil, honey, ground cumin, soy sauce, minced garlic, chopped cilantro, salt, and pepper until well combined. Reserve 1/2 cup of this marinade separately.
- Marinate Chicken: Trim any fat from the chicken breasts or thighs. Pound the chicken to an even thickness or slice it in half to ensure uniform pieces. Place the chicken into a large resealable bag and pour the marinade over it. Seal the bag and refrigerate for at least 30 minutes, flipping halfway through the marinating time. Chicken can marinate for up to 6 hours for maximum flavor.
- Preheat Grill: Preheat your grill to 450°F (232°C). Lightly oil the grill grate or a grill pan to prevent sticking.
- Cook Chicken: Remove chicken from the marinade bag, discarding any leftover marinade except the reserved 1/2 cup. Place the chicken on the hot grill and cook for 10 to 12 minutes, flipping halfway through. Use the reserved marinade to brush the chicken generously during cooking. Ensure chicken reaches an internal temperature of 165°F (74°C) and that juices run clear.
- Prepare Salsa: Meanwhile, prepare a batch of fresh mango-avocado salsa according to your preferred recipe or from a trusted source.
- Make Rice (Optional): Prepare cilantro-lime rice or coconut-lime rice if desired, to serve as a flavorful base for the chicken.
- Assemble and Serve: Serve the grilled cilantro lime chicken over a bed of rice if prepared, and top with the mango-avocado salsa. Enjoy immediately for best flavor and texture.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) to guarantee safety.
- Marinating the chicken longer (up to 6 hours) enhances the citrus flavor and tenderness.
- Leftover marinade should be discarded and not used as a sauce unless boiled first to avoid contamination.
- Pounding chicken to even thickness helps it cook evenly and prevents drying out.
- This recipe works well with chicken thighs as an alternative to breasts for juicier results.
