Cilantro-Lime Chicken is a fresh and zesty dish that combines tender chicken with a flavorful marinade made from lime juice, cilantro, and spices. Perfect for grilling, baking, or pan-searing, this versatile recipe is ideal for weeknight dinners, meal prepping, or as a centerpiece for taco nights.
Why You’ll Love This Recipe
- Bright and Flavorful: The lime and cilantro combo creates a vibrant flavor profile.
- Healthy and Versatile: Low-carb, gluten-free, and packed with protein.
- Quick to Prepare: The marinade takes minutes to mix, and the chicken cooks quickly.
- Customizable: Works with different cuts of chicken and can be adapted for various cuisines.
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 3 tablespoons olive oil
- Juice and zest of 2 limes
- 3 cloves garlic, minced
- ¼ cup finely chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder (optional)
- Salt and black pepper, to taste
Step-by-Step Instructions
- Prepare the Marinade:
- In a bowl, whisk together olive oil, lime juice, lime zest, garlic, cilantro, cumin, smoked paprika, chili powder (if using), salt, and pepper.
- Marinate the Chicken:
- Put the chicken breasts in a resealable plastic bag or shallow dish, then pour the marinade over them, making sure they are evenly coated. Cover and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor.
- Cook the Chicken:
- Grilling: Preheat the grill to medium-high heat. Cook the chicken on the grill for 5-7 minutes on each side, or until it reaches an internal temperature of 165°F (74°C).
- Pan-Searing: Heat a skillet over medium-high heat. Add a drizzle of olive oil, then cook the chicken for 5-7 minutes per side.
- Baking: Preheat the oven to 400°F (200°C). Place the chicken on a baking sheet and cook in the oven for 20-25 minutes.
- Rest and Serve:
- Let the chicken sit for 5 minutes before cutting. Top with extra chopped cilantro and serve with lime wedges.
Serving Suggestions
- Serve with a side of cilantro-lime rice or quinoa.
- Pair with a fresh salad or roasted vegetables.
- Serve as a filling for tacos, burritos, or wraps.
Variations
- Spicy Kick: Add diced jalapeños or a splash of hot sauce to the marinade.
- Dairy-Free: Swap olive oil with coconut milk for a creamy twist.
- Herb Swap: Replace cilantro with parsley or basil if preferred.
Storage
- Refrigerator: Store cooked chicken in an airtight container for up to 4 days.
- Freezer: Freeze marinated raw chicken for up to 3 months. Thaw in the refrigerator overnight before cooking.
FAQ
1. Is it possible to substitute chicken thighs for breasts? Yes, thighs work well and are juicier than breasts.
2. What are the best ways to keep the chicken from drying out? Use a meat thermometer to ensure it reaches exactly 165°F (74°C).
3. Can I double the recipe?
Absolutely! Just ensure the chicken pieces are evenly coated with the marinade.
4. What can I do with leftovers?
Use the leftover chicken for salads, sandwiches, or tacos.
5. Can I make this recipe dairy-free?
Yes, the recipe is naturally dairy-free as written.
