Grilled Cilantro Lime Chicken features juicy, tender chicken in a flavorful cilantro lime marinade. A quick, easy, and versatile recipe that's perfect for summer grilling.
Course Main Dish
Cuisine American
Keyword Grilled Cilantro Lime Chicken
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 8
Calories 215kcal
Author Michelle
Ingredients
8chicken breasts, thin cut(or use boneless skinless chicken thighs)
½cupolive oil
2limeshalved
½cupsoy sauce
2tablespoonsbrown sugar
1onionchopped
1jalapenochopped, optional
¾cupcilantrochopped
4garlic clovesminced
½teaspooncumin
Instructions
Add oil to a large bowl. Squeeze limes into bowl, and then leave rinds in the bowl.
Add remaining ingredients except for chicken to the bowl. Stir to combine.
Place chicken in bowl. Cover and refrigerate for at least an hour. (You can also place chicken breasts in a gallon baggy. Then pour cilantro lime mixture into the bag and marinate in the refrigerator.)
When ready to cook, preheat grill.
Place chicken breasts on grill and cook, covered on high for 3 minutes. Flip breasts and continue cooking on high for an additional 3 minutes.
Reduce grill heat to low and flip chicken again. Cover and continue cooking, 3 minutes more. Flip chicken again and cook 3 more minutes on low, or until a meat thermometer reads 160° when inserted into the thickest part of the meat.
Video
Notes
Gluten Free: Use gluten free soy or tamari or coconut aminos.
Don't like cilantro? That's okay! Just skip or add another fresh flavor to the marinade such as parsley or jalapeno.
For maximum flavor, poke the chicken with a fork to allow the marinade to penetrate all the way into the chicken.
Make ahead: You can make the marinade up to 4 days in advance for a quick and easy dinner prep.
Storage: Store leftovers covered in the fridge for up to 3 to 5 days.
Freezer Directions: Once cooked, chop chicken into desired size pieces or leave whole. Allow to cool to room temperature. Transfer to a freezer bag or container and store in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating in a skillet on the stove or in a microwave safe dish in the microwave.