Cilantro Lime Chicken

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.

5 from 19 votes

Course: Dinner Cuisine: Mexican Prep Time: 10 minutes Cook Time: 20 minutes
Servings: 6 chicken breasts Calories: 233kcal Author: Olena Osipov

Ingredients
2 lbs chicken breasts or thighs boneless & skinless
1 bunch cilantro
4 limes juice of
3 garlic cloves
2 tbsp olive oil
1 tbsp cumin
1/2 tsp salt
1/8 tsp cayenne pepper
Ground black pepper to taste

Instructions
1. In a food processor or blender, add cilantro (whole and with stems), lime juice, garlic, olive oil,
cumin, salt, cayenne and black pepper. Process until marinade forms, pausing and scraping
the walls.
2. Add chicken in a medium bowl and poke with a fork randomly. This will allow marinade to
penetrate the meat. Pour marinade on top and toss with a fork to coat well. Cover and
refrigerate for 30 mins - 48 hours. The longer you marinate, deeper the flavor, but even after
30 mins cilantro chicken tastes awesome.
3. To pan fry (pictured): Preheat large ceramic non-stick skillet on medium heat and swirl a bit
of avocado oil to coat. Add as many chicken breasts as fit, cover and cook for 5-6 minutes.
Flip and cook for another 5-6 minutes or until the thickest part juices run clear when poked
with a knife or fork. Discard marinade.
4. To grill: Preheat grill on medium-high (450-500 degrees F) and rub with oiled paper towel.
Place chicken on the grill, close the lid and grill for 8-10 minutes turning once. Do not
overcook. Discard marinade.
 5. To bake: Preheat oven to 450 degrees F. Rub bottom of large baking dish with oil and lay
chicken breasts in a single layer. Bake uncovered for 25 minutes (thinner) to 35 minutes (2″+)
or until 150 degrees F internal temperature. Discard marinade.
6. For all methods: Make sure you let chicken rest. Remove from heat and cover dish with tin
foil, silicone lid or paper towel. Let rest for 5 minutes. This step helps juices to settle back into
the meat.

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

Notes
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.

Nutrition
Calories: 233kcal | Carbohydrates: 6g | Protein: 33g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 97mg
| Sodium: 372mg | Potassium: 629mg | Fiber: 1g | Sugar: 1g | Vitamin A: 118IU | Vitamin C: 15mg |
Calcium: 34mg | Iron: 1mg

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Cilantro Lime Chicken - https://ifoodreal.com/cilantro-lime-chicken/

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