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Cilantro Lime Chicken Recipe
Cilantro Lime Chicken is a simple meal prep option bursting with flavor from lime juice, lots of cilantro, honey, and a variety of spices.
Prep Time
40 mins
Cook Time
40 mins
Additional Time
5 mins
Total Time
57 mins
Servings: 4 servings
Calories: 270 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 4 boneless, skinless chicken breasts or thighs (1.1kg)
- ¼ cup chopped fresh cilantro (10g), plus more to serve
- 2 teaspoons lime zest
- ¼ cup fresh lime juice (60mL)
- ¼ cup olive oil (60mL)
- 3 cloves garlic minced
- 2 teaspoons honey
- 1 teaspoon cumin
- ½ teaspoon chili powder
- 1½ teaspoons salt divided
- 1 teaspoon black pepper divided
Instructions
- Place each piece of chicken between two pieces of plastic wrap or parchment paper and pound the chicken pieces to be an even thickness, no more than 1-inch thick.
- Place the chicken in a shallow dish or zip-top bag.
- In a medium bowl, whisk to combine the cilantro, lime zest and juice, olive oil, garlic, honey, cumin, chili powder, ½ teaspoon each of salt and pepper. Pour the marinade over the chicken and turn the chicken to coat. Let it marinate for 30 minutes (or up to 2 hours).
- Preheat a grill (or grill pan) to medium heat (about 400°F). Oil the grill grates or pan lightly.
- Remove the chicken from the marinade and pat dry with paper towels. Season both sides with the remaining 1 teaspoon salt and ½ teaspoon black pepper.
- Grill the chicken for 6 to 8 minutes on each side, cooking until the internal temperature reaches 165°F. Let rest for 5 minutes, then garnish with chopped, fresh cilantro and lime wedges.
Cup of Yum
Notes
- Pound the chicken. Having the chicken pieces be the same thickness throughout ensures the whole piece cooks evenly. Plus, pounding tenderizes the meat for a juicy chicken breast that isn't tough!
- If marinating for over 30 minutes, refrigerate the chicken. You can marinate the chicken for up to 2 hours, but refrigerate it so the chicken stays at a safe temperature. Let it sit at room temperature while you preheat your grill to warm up slightly.
- Oil the grill grates to prevent sticking. I do this by holding a bunched paper towel with long tongs, dipping it in oil, and then wiping that onto the grill grates just before adding the chicken. Do not use an aerosolized cooking spray–they are often flammable.
- Use a meat thermometer. This is the most accurate way to check for doneness. Cook chicken until it reaches an internal temperature of 165°F in the thickest portion of each piece of chicken.
- Let the cooked chicken rest. This allows the juices in the chicken to redistribute so every bite is juicy.
Nutrition Information
Calories
270kcal
(14%)
Carbohydrates
6g
(2%)
Protein
24g
(48%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
0.01g
Cholesterol
72mg
(24%)
Sodium
1010mg
(42%)
Potassium
474mg
(14%)
Fiber
0.4g
(2%)
Sugar
3g
(6%)
Vitamin A
193IU
(4%)
Vitamin C
7mg
(8%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 270
% Daily Value*
| Calories | 270kcal | 14% |
| Carbohydrates | 6g | 2% |
| Protein | 24g | 48% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 72mg | 24% |
| Sodium | 1010mg | 42% |
| Potassium | 474mg | 10% |
| Fiber | 0.4g | 2% |
| Sugar | 3g | 6% |
| Vitamin A | 193IU | 4% |
| Vitamin C | 7mg | 8% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.