FLAVORFUL Cilantro Lime Chicken Marinade for Grilling, Stovetop + Oven!
This Cilantro Lime Chicken Marinade is fresh, zesty and packed with flavor from lime, cilantro, garlic, smoky spices and a touch of honey. It’s an easy chicken marinade for grilling that makes juicy, flavorful chicken you can serve as your main protein or slice up and add to tacos, salads, bowls and more.
This is one of those recipes I love making when I want to prep a flavorful protein once and have plenty of ways to use it throughout the week. Serve the grilled chicken alongside a simple serving of rice and black beans, topped with my Cilantro Lime Crema, or slice it up and add it to my High Protein Street Corn Pasta Salad for an easy lunch or dinner.
You can also use this cilantro lime chicken in my Grilled Chicken Street Tacos with Cilantro Lime Slaw for an easy taco night. And if you loved my Grilled Mango Chicken, I think you’re going to love this one too, it has that same fresh, summery feel while giving you a completely different flavor to add to your grilling rotation.
How to Make
Add the lime juice, lime zest, olive oil, cilantro, garlic, honey, jalapeño, red onion and spices to a bowl or jar and whisk until well combined.
Add the chicken breasts to a shallow dish or resealable bag and pour the remaining marinade over the top. Toss until the chicken is evenly coated. Cover and refrigerate for 2–4 hours.
When ready to cook remove the chicken from the marinade and allow any excess to drip off. Discard the marinade that was in contact with the raw chicken.
Grill the chicken until the thickest portion reaches an internal temperature of 165°F.
Let the chicken rest for about 5 minutes, then slice. Spoon or brush the reserved fresh marinade over the chicken just before serving for an extra pop of fresh cilantro-lime flavor.
Tips and Tricks
- Don’t marinate too long. Stick to 2–4 hours, as the acidity in the lime juice can start to change the texture of the chicken.
- Want to prep it before work? Marinate the chicken in everything except the lime juice, then add the lime juice 30 minutes to 1 hour before cooking. You’ll still get plenty of that fresh lime flavor without affecting the texture of the chicken.
- Reserve marinade first. Set aside 2–3 tablespoons before adding the raw chicken for a fresh, flavorful finish after grilling.
- Watch the chicken thickness. Pound thicker chicken breasts to an even thickness so they cook evenly and stay juicy.
- Let it rest. Give the grilled chicken about 5 minutes before slicing to help keep all those juices inside.
How to Save and Store
Store leftover cilantro lime chicken in an airtight container in the refrigerator for up to 4 days. Keep the chicken breasts whole and slice them as needed to help them stay juicy.
For longer storage, freeze the cooked chicken in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and gently reheat in the microwave, skillet or air fryer until warmed through.
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FLAVORFUL Cilantro Lime Chicken Marinade for Grilling, Stovetop + Oven!
Ingredients
- 2 lbs boneless (skinless chicken breasts)
- Juice of 3 limes (about ¼ cup)
- Zest of 2 limes
- 2 tablespoons extra virgin olive oil
- ¾ cup fresh cilantro (finely chopped)
- 6 cloves garlic (minced)
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
- 1 tablespoon honey
- ½ jalapeño (finely minced, optional)
- 2 tablespoons finely diced red onion (optional)
Instructions
- Add the lime juice, lime zest, olive oil, cilantro, garlic, cumin, smoked paprika, chili powder, salt, pepper, honey, jalapeño and red onion to a bowl or jar and whisk until well combined.
- Before adding the chicken, reserve 2–3 tablespoons of the marinade in a separate covered container and refrigerate. This will be used to finish the cooked chicken and should never come in contact with the raw chicken.
- Add the chicken breasts to a shallow dish or resealable bag and pour the remaining marinade over the top. Toss until the chicken is evenly coated. Cover and refrigerate for 2–4 hours.
- When ready to cook, preheat the grill to medium-high heat. Remove the chicken from the marinade and allow any excess to drip off. Discard the marinade that was in contact with the raw chicken.
- Grill the chicken for approximately 5–7 minutes per side, depending on thickness, or until the thickest portion reaches an internal temperature of 165°F.
- Let the chicken rest for about 5 minutes, then slice. Spoon or brush the reserved fresh marinade over the chicken just before serving for an extra pop of fresh cilantro-lime flavor.
Notes
- For meal prep, grill the full batch and refrigerate for up to 4 days to use in bowls, salads, tacos or wraps.
- If prepping the marinade in the morning, leave out the lime juice. Add it to the chicken 20–30 minutes before grilling to prevent the citrus from affecting the chicken’s texture.
- You can cook the chicken on a cast iron skillet for 2-3 minutes per side then finish in the oven at 400F for 10 minutes.
- The jalapeño and red onion are optional but add extra flavor and a little heat. Remove the jalapeño seeds for a milder marinade.
- Chicken breasts can vary in thickness, so use a meat thermometer and cook until the thickest part reaches 165°F.
