Cilantro Lime Chicken
Juicy chicken breasts marinated in fresh cilantro, lime juice, garlic, and honey, creating a vibrant and flavorful main dish perfect for lunch or dinner.
Equipment
- 1 large zip-top bag
- 1 large heavy-duty skillet 12-inch recommended
- 1 Meat thermometer optional but recommended
Ingredients
- 4 boneless skinless chicken breasts about 1 ½ pounds, trimmed and pounded to ¾ inch thickness
- 4 tablespoons olive oil divided (3 tablespoons for marinade, 1 tablespoon for cooking)
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped fresh cilantro leaves plus extra for garnish
- 1 tablespoon minced garlic
- 1 teaspoon honey
- 1 teaspoon fresh lime zest
- 1 teaspoon salt
- ½ teaspoon ground cumin
- ¼ teaspoon black pepper
- Lime wedges for garnish
Instructions
- Place chicken breasts in a large zip-top bag and set aside.
- In a bowl, whisk together 3 tablespoons olive oil, lime juice, cilantro, garlic, honey, lime zest, salt, cumin, and black pepper.
- Pour marinade over chicken in the bag, seal tightly removing excess air, and refrigerate for 1-2 hours or overnight.
- Remove chicken from the fridge 15-20 minutes before cooking to come to room temperature.
- Heat a large skillet over medium-high heat and add remaining 1 tablespoon olive oil once hot.
- Remove chicken from marinade and place in the hot skillet; discard remaining marinade in the bag.
- Cook chicken undisturbed for 6-8 minutes until golden brown, then flip.
- Add reserved marinade to skillet and cook the other side for 6-8 minutes or until chicken reaches 165°F internally.
- Remove from heat and let chicken rest for 5 minutes before garnish with fresh cilantro and lime wedges.
Notes
- Do not move chicken while searing to get a golden crust.
- Rinse cilantro well to remove grit before chopping.
- Zest limes before juicing for maximum flavor.
- Discard marinade after chicken removal for safety.
- Grill alternative: 6-8 minutes per side at medium-high heat.
- Leftover chicken is great for salads or wraps.