Home > Dinner > Cilantro Lime Chicken Cilantro Lime Chicken March 1, 2019 | 70 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Cilantro-Lime Chicken is easy to make and packed with flavor! While the chicken can stand on its own, I’ve included accompanying recipes for cilantro-lime rice and a delicious mango avocado salsa. This transforms this dish into a tasty and healthy meal that is sure to be a hit. If you don’t like mango salsa, pair Cilantro-Lime Chicken alongside a Panzanella Salad, Cucumber Salad, or a Corn Salsa. The marinade for this Cilantro-Lime Chicken is everything a good marinade should be: it’s easy to whip together, has so much flavor, and doesn’t contain any “crazy” ingredients. This recipe also pairs really well with my mango salsa--I always make it as a side when I make this dish. I’d recommend giving it a shot! How to make Cilantro-Lime Chicken Whisk together the marinade: Remove about 1/2 cup of the marinade (we’ll use it later). Prep the chicken: You want to pound chicken breasts to an even thickness so they’ll cook evenly later on. This is best accomplished by a meat mallet. Marinate: Place the chicken in the marinade and refrigerate for at least 30 minutes and up to 24 hours. Cook: Grill, bake, or saute the chicken until it reaches 165 degrees F. (Take the guesswork out by using a digital meat thermometer.) Baste: As you cook the chicken, brush it occasionally with the reserved marinade mix. Recipe Tips Make sure to slice the chicken in half, or pound it to an even thickness before marinating. This allows the chicken to soak up more flavor from the marinade (improves taste), and the even thickness will allow it to cook evenly. If grilling, generously oil your grill grates. I do this by rolling up a few paper towels, drenching them in oil (I use canola), and using tongs, rub the drenched paper towels along the grill grates. Doing this will contribute to a beautiful sear, and ensure the chicken doesn’t stick to the grates. If grilling, fully preheat your grill. I know it’s hard to wait, but adding meat to a fully preheated grill will sear the surface of the meat–and that gives you a juicier chicken. It also allows the chicken to get a great char. As the chicken is cooking, brush the reserved marinade on the chicken. Doing this will further enhance the flavor. Once it’s finished, let the cooked chicken rest, tented with foil, for 5-10 minutes before cutting in! QUICK TIP Mangoes have a large pit inside and that makes it tricky to slice them. Here’s a helpful visual guide: how to cut a mango. Make it a meal One of the things I love about this recipe is how easily it pairs with other sides. Below are a few of my favorites to serve with this meal: Mango-avocado salsa: The salsa has an outstanding texture that pairs perfectly with Cilantro-Lime Chicken. The sweetness of the mango and the orange juice perfectly balance the tang of all the cilantro and lime from the chicken marinade. Check out the mango salsa recipe or find it in the recipe card below as well. Cilantro-Lime Chicken and Rice: Serve Cilantro-Lime Chicken over cilantro-lime quinoa or rice for an amazing meal. I’ve included my favorite recipe for cilantro lime rice (or quinoa) in the recipe notes section. Cilantro-Lime Chicken Taco Salad: To convert this recipe into a salad, finely chop some romaine lettuce, add the (cooled) chopped chicken, your favorite veggies (such as cherry tomatoes, chopped bell peppers, cucumber, etc.), and the dressing from this quinoa black bean salad. Alternate cooking methods Cooking times will vary, depending on several factors, so I always recommend using a thermometer to test your chicken as it cooks. Aim to hit exactly 165 degrees F. (Undercooked = unsafe; Overcooked = dry chicken) Baked Cilantro-Lime Chicken: Preheat the oven to 425 degrees F. Place chicken on a baking sheet lined with parchment paper. Bake for approximately 18 minutes, flipping the chicken halfway through. Remove from the oven, and loosely cover the sheet pan with foil. Let the chicken rest for 5-10 minutes. Sautéed Cilantro-Lime Chicken: Heat 1 tablespoon oil in a sauté pan over medium-high heat. Add the chicken breast(s) and cook for 4-6 minutes per side until the chicken is cooked through and the juices run clear. As you sauté the chicken, brush it generously with the reserved marinade. Transfer the chicken to a clean plate, loosely cover with foil, and let the chicken rest for 5-10 minutes. Cilantro-Lime Chicken sides Fruit Salad (Rave reviews!) Mandarin Orange Salad (Best dressing!) Roasted Brussel Sprouts (Reader favorite!) Roasted Sweet Potatoes (Incredible seasoning blend!) Grilled Corn on the Cob FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Cilantro Lime Chicken 4.95 from 17 votes - Review this recipe Cilantro-Lime Chicken is easy to make and packed with flavor! While the chicken can stand on its own, I've included accompanying recipes for cilantro-lime rice and a delicious mango avocado salsa. This transforms the chicken into a tasty and healthy meal that is sure to be a hit. SAVE TO RECIPE BOX Print Recipe Cilantro Lime Chicken 4.95 from 17 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Cilantro-Lime Chicken is easy to make and packed with flavor! While the chicken can stand on its own, I've included accompanying recipes for cilantro-lime rice and a delicious mango avocado salsa. This transforms the chicken into a tasty and healthy meal that is sure to be a hit. Course Dinner, Main Course Cuisine American Keyword cilantro lime chicken Prep Time 25 minutes Cook Time 10 minutes Marinate 2 hours Total Time 35 minutes Servings 6 servings Calories 430kcal Author Chelsea IngredientsChicken Marinade1 and 1/2 pounds boneless skinless chicken breasts (can also use thighs)3/4 cup + 1 tablespoon freshly squeezed orange juice, divided1/2 cup + 1 teaspoon olive oil, divided1/3 cup + 2 tablespoons freshly squeezed lime juice, divided1 and 1/2 teaspoons lime zest, divided1 tablespoon honey1 teaspoon + 1/4 teaspoon cumin, divided2 and 1/2 tablespoons soy sauce2 teaspoons minced garlic1/2 cup coarsely chopped cilantro, dividedMango Avocado Salsa1 ripe mango1 ripe avocado1/4 cup finely diced red onion1/4 cup finely chopped red pepper1 tablespoon finely chopped jalapeno, optionalFine sea salt and freshly cracked pepperOptional: cilantro-lime rice or quinoa (see recipe notes) InstructionsMARINADE: Whisk together all of the marinade ingredients in a medium-sized bowl: 3/4 cup orange juice, 1/2 cup olive oil, 1/3 cup lime juice, 1 teaspoon lime zest, honey, 1 teaspoon each cumin, soy sauce, garlic, and 1/4 cup cilantro. Add salt and pepper to taste (I use about 1 teaspoon salt and 1/4 teaspoon pepper). Reserve about 1/2 cup of marinade, and pour the rest into a large resealable bag.Trim the chicken of fat. Pound the breasts to even thickness or slice in half to get evenly sized breasts and place in the bag with the rest of the marinade. Refrigerate for at least 30 minutes, making sure to flip the bag halfway through. I recommend marinating for 2-8 hours.COOK CHICKEN: The instructions below are to grill the chicken. To see other methods of cooking chicken, read the portion of the post that is right above this recipe card. Lightly oil the grill grate or grill ridges on a grill pan or add 1 tablespoon oil to a skillet and then place the marinated chicken on the grill. Discard leftover marinade.Grill for 10-12 minutes or until chicken juices run clear and internal temperature is at 165 degrees F. Flip the chicken halfway and brush it generously with the reserved 1/2 cup marinade.MANGO SALSA: Take the remaining 1 tablespoon orange juice, remaining 1 teaspoon olive oil, 2 tablespoons lime juice, remaining lime zest, and remaining 1/4 cup cilantro and toss together.(OPTIONAL: When grilling the chicken, also grill the mango. Brush with oil and grill on one side for about 4-5 minutes at medium-high heat.)Chop the mango and avocado into bite-sized pieces. Add to the salsa along with the finely chopped red onion, red pepper, and jalapeño. Season the salsa to taste with pepper, salt, and remaining 1/4 teaspoon cumin and stir to mix.ASSEMBLY: Serve grilled chicken over a bed of cilantro-lime rice or quinoa (if desired -- see recipe notes) and add spoonfuls of the salsa on top. Enjoy immediately! Video Recipe NotesCilantro Lime Rice/Quinoa: 1 cup quinoa or rice and 2 cups chicken stock, chicken broth, or water 1 tablespoon butter 1 large lime (2 tablespoons juice and 1 teaspoon zest) 1/3 cup finely chopped cilantro Salt and pepper, to taste Bring 2 cups of stock to a boil over medium-high heat. Stir in the butter and rice (or quinoa) and return to a boil. Reduce the heat to low, cover, and simmer until the rice (or quinoa) is cooked through and tender. Stir in the lime juice, lime zest, cilantro, and salt + pepper to taste. Nutrition information includes mango salsa but rice or quinoa. Nutrition FactsServing: 6servings | Calories: 430kcal | Carbohydrates: 18g | Protein: 27g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 557mg | Potassium: 792mg | Fiber: 3g | Sugar: 12g | Vitamin A: 851IU | Vitamin C: 51mg | Calcium: 29mg | Iron: 2mg DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! 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