Description
A refreshing and comforting dish featuring zesty lime and aromatic cilantro that works well for any occasion.
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh lime juice (about 2-3 limes)
- 2 tablespoons lime zest
- 1/4 cup chopped fresh cilantro
- 4 cloves garlic, minced
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Fresh lime wedges (for serving)
- Extra chopped cilantro (for garnish)
- Avocado slices (optional)
- Rice or quinoa (for serving)
Instructions
- In a medium bowl, whisk together lime juice, lime zest, chopped cilantro, minced garlic, honey, ground cumin, smoked paprika, and chili powder to create the marinade.
- Place chicken in a resealable plastic bag or shallow dish and pour the marinade over it. Ensure it’s well-coated. Refrigerate for at least 30 minutes or up to 2 hours.
- Preheat grill to medium-high heat, remove chicken from the marinade and discard the marinade.
- Grill chicken for 6-7 minutes per side, until it reaches an internal temperature of 165°F (75°C).
- Alternatively, bake by preheating oven to 400°F (200°C) and placing marinated chicken in a baking dish. Bake for 20-25 minutes or until cooked through.
- For stovetop, heat olive oil in a large skillet over medium-high heat and cook chicken for 6-7 minutes per side until fully cooked.
- Let chicken rest for a few minutes, then slice and serve with lime wedges, cilantro, and avocado slices if desired, alongside rice or quinoa.
Notes
Make sure to zest the limes before juicing for maximum flavor in the marinade.
