Grilled Cilantro Lime Chicken
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Grilled Cilantro Lime Chicken
Description
This recipe features chicken breasts marinated in a mixture of fresh cilantro, lime juice, honey, garlic, and extra virgin olive oil with added salt, black pepper, and crushed red pepper flakes. The marinade imparts a citrusy, herbaceous, and slightly sweet dimension to the meat. After at least 30 minutes of marination, the chicken is grilled at a high temperature to sear the outside and lock in juices, cooking through to an internal temperature of 165°F. While the chicken grills, a peach pico de gallo is prepared, mixing diced peach and cherry tomatoes with shallots, jalapeno, fresh cilantro, and lime juice for a fresh, slightly spicy salsa.
The finished chicken is rested briefly then sliced and served topped with the peach pico, creating a balance of smoky, tangy grilled chicken enriched by a juicy and bright salsa. The recipe also suggests grilling corn on the cob alongside for a full meal. The pico de gallo can be prepared a day ahead to deepen flavors.
Ingredients
cilantro lime chicken
- 1 pound chicken breast boneless, skinless
- 1/4 cup cilantro fresh
- 3 tablespoons lime juice freshly squeezed
- 1 1/2 tablespoons honey
- 2 garlic minced or pressed, cloves
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- pinch red pepper flakes crushed
- 1/3 cup extra virgin olive oil
peach pico de gallo
- 1 cup cherry tomatoes chopped
- 1 peach diced
- 1 shallot diced
- 1 jalapeno pepper seeded and diced
- 3 tablespoons cilantro chopped, fresh
- 1 lime freshly juiced
- pinch salt
- pinch black pepper
Instructions
cilantro lime chicken
- Place the chicken in a bowl, baking dish or resealable bag.
- Combine the cilantro lime juice, honey, garlic, salt, pepper, pepper flakes and olive oil in a blender until combined. Pour the mixture over the chicken. Let it marinate in the fridge for at least 30 minutes or up to 2 hours.
- Preheat the grill to high for at least 10 minutes. I like mine around 500 or 550 degrees!
- Remove the chicken from the marinade and let any excess drip off. Place the chicken on the grates and grill for 5 to 6 minutes per side, or until the internal temperature reaches 165 degrees F.
- While the chicken grills, I also like to throw some corn on the cob directly on the grill. I grill it for about 10 minutes, turning occasionally.
- Let the chicken rest for 5 minutes then slice it and serve with the peach pico on top.
peach pico de gallo
- Combine all the ingredients in a bowl and stir until combined. You can make this a day ahead of time - it’s great even if it sits for 10 to 15 minutes!
User Reviews
Overall Rating
5
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