Cilantro Lime Chicken (Print Version)
Juicy chicken marinated in citrus and herbs, topped with mango-avocado salsa for a bright, flavorful dinner option.
# Ingredients:
→ Chicken Marinade
01 -
1.5 pounds boneless, skinless chicken breasts or thighs
02 -
3 oranges
03 -
3 limes
04 -
1/2 cup olive oil
05 -
1 tablespoon honey
06 -
1 teaspoon ground cumin
07 -
2.5 tablespoons soy sauce
08 -
2 teaspoons minced garlic
09 -
1/4 cup coarsely chopped cilantro
10 -
1 teaspoon salt
11 -
1/4 teaspoon pepper
→ For Serving
12 -
1 batch mango-avocado salsa
13 -
Cilantro-lime rice or coconut-lime rice (optional)
# Steps to Follow:
01 -
Zest orange and lime using a zester to get 1 teaspoon of zest from each. Juice them to get 3/4 cup orange juice and 1/3 cup lime juice.
02 -
Whisk together orange juice, lime juice, olive oil, honey, ground cumin, soy sauce, minced garlic, cilantro, salt, and pepper in a medium bowl. Reserve 1/2 cup of marinade.
03 -
Trim fat from chicken and pound to even thickness or slice into evenly sized pieces. Place chicken in a resealable bag with the marinade. Refrigerate for at least 30 minutes, flipping the bag halfway through, and marinate for up to 6 hours.
04 -
Preheat the grill to 450°F and lightly oil the grill grate or grill pan.
05 -
Place marinated chicken on the grill, discarding any leftover marinade. Cook for 10–12 minutes, flipping halfway and brushing with reserved marinade. Ensure chicken reaches an internal temperature of 165℉.
06 -
Prepare mango-avocado salsa. Optionally, prepare cilantro-lime or coconut-lime rice.
07 -
Serve grilled chicken over rice (if prepared) and top with mango-avocado salsa. Enjoy immediately.
# Additional Notes:
01 -
Cooking times may vary; use a thermometer to ensure chicken reaches exactly 165℉.
02 -
Store leftover chicken in an airtight container in the fridge for up to 3 days. Store mango-avocado salsa separately and consume within 1 day. Reheat chicken gently.