Mexican Grilled Chicken Breasts with Lime and Cilantro Recipe
Juicy chicken breasts marinated in lime juice, garlic, and cilantro are a simple way to bring Mexican flavors into an everyday dinner. In Mexico, similarly seasoned meat goes on the grill during weekend family gatherings. The flavor is fresh, citrusy, and lightly garlicky, and pairs perfectly with rice or salads.
This recipe uses a quick lime and cilantro marinade that infuses the chicken with bright Mexican-inspired flavors in a short time, making it ideal for both weeknight dinners and casual grilling with friends.
Chef's tips
Make sure the grill or pan is very hot before adding the chicken—this helps create nice grill marks and keeps the meat juicy inside. Avoid moving the chicken too often; let it sear on one side before flipping. If you have time, marinate the meat for a few hours for a deeper flavor.
How to serve
Serve the sliced chicken over cilantro-lime rice, with a side of tomato and cucumber salad and a dollop of lime-garlic yogurt sauce. It also works great in tacos, burrito bowls, or on top of a mixed green salad with avocado and corn.
Ingredients
- chicken breast - 600 g
- lime - 2 pieces
- garlic - 3 cloves
- cilantro - 3 tablespoons
- oil - 3 tablespoons
- paprika - 1 teaspoon
- cumin - 0.5 teaspoons
- salt - 1 teaspoon
- pepper - 0.5 teaspoons
Preparation
- Trim the chicken breasts of any membranes. If they are thick, slice them in half horizontally into thinner cutlets so they cook evenly.
- Squeeze the lime juice into a bowl. Add the oil, garlic pressed through a garlic press, chopped cilantro, paprika, cumin, salt, and pepper. Mix into a smooth marinade.
- Place the chicken in the bowl with the marinade, coating each piece thoroughly. Cover and set aside for at least 20 minutes at room temperature or up to 4 hours in the refrigerator.
- Heat a grill pan or outdoor grill. If using a pan, lightly brush it with oil.
- Place the chicken pieces on the well-heated surface. Cook or grill for 4–6 minutes per side (depending on thickness), until the meat is cooked through and dark grill marks appear on the surface.
- After cooking, transfer the chicken to a plate and cover with foil or another plate for 5 minutes so the juices redistribute evenly.
- Slice the breasts and serve with your favorite sides—rice, salad, or grilled vegetables.
Storage
Upieczone mięso możesz pokroić w plastry i przechowywać w lodówce. Świetnie sprawdzi się następnego dnia w sałatce lub w kanapce; po zamrożeniu najlepiej zużyć w ciągu miesiąca.
