Chicken Marinade
This Cilantro Lime Chicken is juicy, zesty, and packed with flavor from lime juice, garlic, and fresh herbs. It’s quick to prep, easy to cook any way you like—grilled, baked, air-fried—and perfect for meal prep or weeknight dinners.
Servings 4 servings
Calories 185kcal
Ingredients
- 1 lb. chicken breast
- 2 tbsp fresh lime juice about 1 lime
- 1 tbsp olive oil
- ½ tbsp honey
- 2 cloves garlic minced
- 1 tsp Dijon mustard
- 1 tbsp chopped cilantro or 1 tsp dried
- ½ tsp dried oregano
- 1 tsp salt or to taste
- ¼ tsp black pepper
- ½ tsp chili powder
- Pinch red pepper flakes optional
Instructions
- Before starting, I like to place the chicken breast in a ziplock bag and smash them with a rolling pin or meat hammer gently, until slightly flatter.
- Combine all the ingredients for the marinade, besides the chicken, in a bowl or ziplock bag.
- Add the chicken breast and coat thoroughly.
- Marinate for at least 30 minutes in the fridge (ideally 2–4 hours).
Grilling
- Pre-heat the grill to 450ºF.
- Remove the chicken from the marinade and let the excess liquid drip.
- Grill for about 5 minutes on one side, and flip. Continue to grill until cooked through, the internal temperature should be 165°F.
- Remove and let it rest for five minutes before slicing.
Oven-Baking
- Preheat the oven to 425°F (220°C).
- Remove the chicken from the marinade and let the excess liquid drip.
- Place the marinated chicken on a greased foil, or parchment-lined baking sheet or in a lightly greased glass baking dish.
- Bake for 18–22 minutes, or until the internal temp hits 165°F.
- For a golden top, broil the last 2 minutes.
Stove-Top
- Remove the chicken from the marinade and let the excess liquid drip.
- Heat a skillet over medium-high heat, add a tsp of oil.
- Sear chicken breasts 4–5 min per side. If the breasts are thick, reduce the heat to medium-low, cover, and cook for another 2-3 minutes, or finish in a 375°F oven. If the chicken is sticking, or the bottom of the pan is burning, add a splash of water, broth, lime, or even cooking wine to deglaze the pan.
Air Fryer
- Preheat the air fryer to 375°F (190°C).
- Remove the chicken from the marinade and let the excess liquid drip.
- Place the marinated chicken in the lightly greased, or parchment-lined basket.
- Cook for 10–12 minutes, flipping halfway, until the internal temperature reaches 165°F.
Broiling
- Remove the chicken from the marinade and let the excess liquid drip.
- Set the oven to broil.
- Place the chicken on a foil-lined broiler pan or wire rack over a baking sheet.
- Broil 5–6 inches from the heat source for about 5–7 min per side, watching closely because sometimes they can start burning.
- Once the temperature is 165°F, you can remove them.
Notes
Get the recipe for the baked plantains and avocado dip here.
Marinating Time: While 30 minutes works, longer marinating (2–4 hours) deepens flavor.
Chicken Thickness: Thinner breasts or cutlets cook more evenly and quickly. If your chicken is very thick, slice it in half horizontally before marinating.
Internal Temperature: Always aim for 165ºF (74ºC) at the thickest part of the chicken, but avoid overcooking.
Resting Time: Letting the chicken rest 5 minutes after cooking helps the juices redistribute, making it juicier.
Spice Adjustment: For more heat, increase chili powder or red pepper flakes; for milder flavor, cut them back or omit.
Herb Swap: Fresh parsley or basil can be used instead of cilantro if preferred.
Storage: Store cooked chicken in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat gently to avoid drying out.
Oil Choice: Olive oil gives a richer flavor, but avocado oil or canola oil work well for high-heat cooking.
Honey Substitute: Maple syrup or agave can be used in place of honey if desired.
Nutrition
Serving: 4oz | Calories: 185kcal