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
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- 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:
- Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is 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. Grill the chicken for 5-7 minutes per side, or until the internal temperature reaches 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 bake for 20-25 minutes.
- Rest and Serve:
- Let the chicken rest for 5 minutes before slicing. Garnish with additional chopped cilantro and lime wedges.
Serving Suggestions
- Serve with a side of cilantro-lime rice or quinoa.
- Pair with a fresh salad or roasted vegetables.
- Use 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. Can I use chicken thighs instead of breasts?
Yes, thighs work well and are juicier than breasts.
2. How do I prevent the chicken from drying out?
Don’t overcook it. 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.
