Cilantro Lime Chicken Recipe

Cilantro Lime Chicken is a simple meal prep option bursting with flavor from lime juice, lots of cilantro, honey, and a variety of spices.

Course Main Course

Cuisine Mexican

Prep Time 40

Cook Time 12

Rest Time 5

Total Time 57

Servings servings

Calories 270kcal

Place each piece of chicken between two pieces of plastic wrap or parchment paper and pound the chicken pieces to be an even thickness, no more than 1-inch thick.
Place the chicken in a shallow dish or zip-top bag.
In a medium bowl, whisk to combine the cilantro, lime zest and juice, olive oil, garlic, honey, cumin, chili powder, ½ teaspoon each of salt and pepper. Pour the marinade over the chicken and turn the chicken to coat. Let it marinate for 30 minutes (or up to 2 hours).
Preheat a grill (or grill pan) to medium heat (about 400°F). Oil the grill grates or pan lightly.
Remove the chicken from the marinade and pat dry with paper towels. Season both sides with the remaining 1 teaspoon salt and ½ teaspoon black pepper.
Grill the chicken for 6 to 8 minutes on each side, cooking until the internal temperature reaches 165°F. Let rest for 5 minutes, then garnish with chopped, fresh cilantro and lime wedges.

Pound the chicken. Having the chicken pieces be the same thickness throughout ensures the whole piece cooks evenly. Plus, pounding tenderizes the meat for a juicy chicken breast that isn't tough!
If marinating for over 30 minutes, refrigerate the chicken. You can marinate the chicken for up to 2 hours, but refrigerate it so the chicken stays at a safe temperature. Let it sit at room temperature while you preheat your grill to warm up slightly.
Oil the grill grates to prevent sticking. I do this by holding a bunched paper towel with long tongs, dipping it in oil, and then wiping that onto the grill grates just before adding the chicken. Do not use an aerosolized cooking spray–they are often flammable.
Use a meat thermometer. This is the most accurate way to check for doneness. Cook chicken until it reaches an internal temperature of 165°F in the thickest portion of each piece of chicken.
Let the cooked chicken rest. This allows the juices in the chicken to redistribute so every bite is juicy.