Description
This vibrant Cilantro Lime Grilled Chicken with Strawberry-Jalapeño Salsa is a perfect balance of tangy, sweet, and spicy flavors. Tender grilled chicken breasts are marinated in a zesty lime and cilantro mixture, grilled to perfection, and served alongside a fresh, colorful salsa made of strawberries, jalapeño, and red onion. Ideal for a light, refreshing dinner or summer gathering.
Ingredients
Scale
Marinade and Chicken
- 2 limes (zested and juiced)
- 2 tablespoons olive oil
- 1 teaspoon honey
- ½ cup fresh cilantro leaves (finely chopped)
- 4 thinly sliced boneless skinless chicken breasts
- Kosher Salt, to taste
- Coarse Black Pepper, to taste
Strawberry-Jalapeño Salsa
- 2 cups diced strawberries
- 1 jalapeño (seeded and finely chopped)
- ¼ cup plus 1 tablespoon minced red onion
- 1½ tablespoons finely chopped cilantro
- ½ lime (juiced)
- Kosher Salt, to taste
Instructions
- Prepare Marinade: In a shallow baking dish, whisk together the lime zest, lime juice, olive oil, honey, finely chopped cilantro, and a pinch of kosher salt until well combined. Set aside briefly.
- Pound Chicken: Place each chicken breast between two pieces of plastic wrap. Using a rolling pin or meat tenderizer, pound the chicken until it is about ½-inch thick. This helps the chicken cook evenly and absorb the marinade better.
- Marinate Chicken: Lay the pounded chicken breasts in the baking dish with the marinade, ensuring each piece is fully coated. Press plastic wrap against the chicken’s surface and refrigerate for at least 20 minutes to allow flavors to penetrate.
- Prepare Salsa: While the chicken marinates, combine diced strawberries, seeded and chopped jalapeño, minced red onion, chopped cilantro, lime juice from half a lime, and a pinch of kosher salt in a medium bowl. Gently mix with a fork to keep strawberries intact. Cover and refrigerate until ready to serve.
- Heat Grill: Preheat a clean grill or grill pan over medium-high heat, lightly oiling the surface to prevent sticking.
- Season Chicken: Remove chicken from marinade and pat dry with paper towels. Season both sides with kosher salt and coarse black pepper to taste.
- Grill Chicken: Place chicken breasts on the hot grill or grill pan. Cook for about 3½ minutes per side, until grill marks develop and the chicken is cooked through (internal temperature of 165°F / 74°C).
- Serve: Remove grilled chicken to a serving plate. Spoon fresh strawberry-jalapeño salsa over or alongside the chicken and enjoy immediately.
Notes
- Marinating the chicken longer than 20 minutes, up to 2 hours, will deepen the flavor.
- Adjust jalapeño quantity for desired spiciness in the salsa.
- Ensure chicken is thin and evenly pounded for consistent grilling and tenderness.
- Use fresh, ripe strawberries for best flavor in the salsa.
- Can be served with rice, tortillas, or salad as a full meal.
