This is a favorite summer grill for anyone who loves Mexican-inspired cuisine.
Grilled Lime-Cilantro Chicken
This savory dish is easy to prepare but does require additional time for marinading the meat. Limes are not created equal!
Author: Kathy Gill
Recipe type: Entree
- ½ cup olive oil*
- 2 T garlic, minced*
- ½ bunch fresh cilantro, coarsely chopped (a big handful, about 1 cup)
- ¼ cup fresh lime juice (about 2 large lemons)**
- ZEST from two large limes (equivalent)
- A dash or two of white wine vinegar***
- A dash of lime oil****
- FOUR skinless/boneless chicken breasts - ~ 2 pounds
- salt and pepper
- Mix marinade ingredients in a large plastic ziplock bag.
- Season chicken. Cut into chunks, then re-season, focusing on the cut sides.
- Please chicken in ziplock bag, let as much air out as possible and seal. Massage marinade into the chicken.
- Let chicken marinade at least four hours in the fridge or an hour at room temperature (70ish, not 80ish!). If marinading in the fridge, let stand at room temperature 20-30 minutes before cooking.
- Preheat grill to medium (~350-375).
- Place chicken in a grilling basket or on skewers. Cook, turning occasionally, until done; about 4 minutes per side.
- Serve with sliced lime, salsa, sour cream. Accompany with rice, salad, tortillas.
* I use Meyer Lemon Olive Oil and Gourmet Garden chunky garlic ** I've been mixing the juice of Persian and Mexican limes. See resources below for information on the differences. *** I use Citrus Champagne Wine Vinegar **** optional; I use Boyajian Lime Oil These are organic chicken breasts from Costco.
- Key Limes (Mexican Limes) vs Persian Limes (Cook Magazine, paywall)
The juice from the conventional limes has lower pH than that of the Key lime juice; thus, conventional limes are more tart. Also, less work to get the same amount of juice!
- The Key Lime Difference
- Medicinal properties of essential oils (including lime oil)
- To Pick Out the Best Lemons and Limes? Squeeze the Citrus