Description
Zesty cilantro lime grilled chicken brings Mexican-inspired flavors to your summer table with a bold, tangy marinade that elevates simple poultry. Succulent grilled chicken guaranteed to impress you at backyard barbecues and weekend gatherings.
Ingredients
Scale
Main Protein:
- 4 boneless, skinless chicken breasts (or thighs)
Marinade Base:
- ¼ cup (60 milliliters) olive oil
- ¼ cup (60 milliliters) freshly squeezed lime juice (about 2 limes)
- 2 tablespoons (30 milliliters) lime zest
Herbs and Seasonings:
- ¼ cup chopped fresh cilantro
- 3 cloves garlic, minced
- 1 teaspoon (5 milliliters) honey or maple syrup
- ½ teaspoon (2.5 milliliters) ground cumin
- ½ teaspoon (2.5 milliliters) chili powder (optional, for a kick)
- Salt and pepper, to taste
Instructions
- Craft a vibrant marinade by combining zesty lime juice and fragrant zest with chopped cilantro, minced garlic, golden honey, aromatic cumin, smoky chili powder, and a pinch of salt and pepper in a mixing container.
- Submerge chicken pieces completely in the marinade, ensuring each surface is thoroughly coated. Refrigerate for a minimum of half an hour, allowing flavors to penetrate deeply, or up to 8 hours for maximum taste infusion.
- Heat outdoor grill to medium-high temperature, creating optimal searing conditions. Remove chicken from marinade, allowing excess liquid to drip off.
- Position chicken on grill grates, cooking each side for 6-8 minutes. Monitor internal temperature carefully, ensuring it reaches 165°F for safe consumption.
- Transfer grilled chicken from heat and let it rest for 5 minutes, allowing juices to redistribute and enhance tenderness.
- Slice chicken against the grain for maximum succulence. Garnish with fresh lime wedges and sprinkle chopped cilantro for a bright, herbaceous finish.
Notes
- Swap olive oil with avocado oil for a higher smoke point and cleaner taste during grilling.
- Add a splash of tequila to the marinade for an extra layer of complex, zesty flavor that complements the lime and cilantro.
- Use boneless, skinless chicken thighs instead of breasts for juicier, more tender meat that won’t dry out on the grill.
- For a low-carb option, replace honey with a sugar-free sweetener like monk fruit or stevia to maintain the marinade’s balance without adding carbohydrates.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 0 g
- Sodium: 350 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 90 mg