Cilantro and Lime Chicken Marinade

5 from 2 votes

Cilantro and Lime Chicken Marinade

Delicious, tangy Cilantro and Lime Chicken Marinade will be your new weeknight favorite. An easy go-to meal with minimal ingredients.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings:

Author: Bailey Rhatigan

Equipment

small food processor
skillet if cooking on the stove top

Ingredients

1-1.5 lb chicken breasts, boneless & skinless
2 tsp corn starch + 2 tsp water *to make a slurry to thicken the marinade

Marinade

½ cup fresh cilantro loosely packed
3 cloves fresh garlic
3 Tbsp lime juice
¼ cup olive oil or avocado oil
½ tsp chipotle powder
½ tsp ground cumin
¼ tsp salt & pepper
3 Tbsp honey

Instructions

In a small food processor; combine oil, lime juice, garlic, cilantro, salt, pepper, cumin, and honey for the marinade.
Add the chicken to a ziplock bag or a baking dish. Pour half of the marinade over it, mixing to ensure the chicken has marinade on both sides. Allow it to marinate for at least 30 minutes or up to 4 hours in the refrigerator.
Cook the chicken either on the grill, in a skillet, or bake it in the oven (see all instructions below). While the chicken is cooking, whisk the leftover sauce and cornstarch slurry together.
In the Skillet: (my preferred method) Set a large non-stick or skillet pan over medium heat. Add 1 tsp oil and sauté chicken in a single layer for 7-8 minutes per side until browned and cooked through*, depending on the thickness of your chicken. If your chicken is very thick, cover the chicken with a lid after you flip it. Be sure to check the internal temperature is at 165º. Pour in the leftover marinade with the slurry to the pan, let it simmer a few minutes to thicken. Take it off the heat and let it all rest with the chicken with the pan.
To Grill: Preheat the grill to medium heat. Grill the chicken for 7-8 minutes per side, turning often, depending on thickness, or until cooked through*. Brush the chicken with excess sauce often throughout the cook.
To Bake: Preheat the oven to 375°F. Place the chicken breast on a lined baking sheet or in a large casserole dish. Bake uncovered for about 18-20 minutes or until cooked through. At about 15 minutes in, add the other half of the marinade with the cornstarch slurry mixed in into the baking dish and let it cook the rest of the way and thicken.

Notes

Don't overcook the chicken! It's always best to have a digital meat thermometer. This will help keep the chicken nice and juicy.

For the juicy ultimate texture with the chicken, tenderize it by using a mallet or heavy rolling pin.

Taste the marinade before adding to the chicken! If you want a sweeter taste, add 2 Tbsp of honey extra.

Add some fresh chopped cilantro for garnish if you want an extra bright green color.

Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.

Nutrition