Grilled chicken can often be bland, boring, and simply taste like burnt chicken. However, if you add a little best of lime zest and juice, cilantro, and a few other seasonings, and you can turn that dull chicken into something extraordinary. This marinated grilled chicken will win you over for sure.
In general, I am not the biggest “Oh dear, I’m just totally gaga over it!” fan of grilled chicken. Why not? Because gilled chicken is often bland, dry, flavorless, and basically just unappealing. However, I am willing to admit that the right ingredients can turn a grilled chicken breast into absolute melt-in-your-mouth perfection. The secret? A sweet, salty, herby, acidic marinade like this one. It’s simple, takes only a few minutes to throw together, and will leave you wondering what your life was like at dinner time before you discovered just how easy it was to actually enjoy grilled chicken.
Ingredients:
- 1/4 Cup Extra Virgin Olive Oil
- Zest & Juice of 2 Limes
- 2 Teaspoons Dried Cilantro
- 3/4 Teaspoon Kosher Salt
- 1/2 Teaspoon Dried Oregano
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon Chili Powder
- 1/2 Teaspoon Freshly Ground Black Pepper
- 1/4 Teaspoon Garlic Powder
- 3 to 4 Boneless Skinless Chicken Breasts
Directions:
- In a small bowl, whisk together the olive oil, zest, juice, dried cilantro, salt, oregano, onion powder, chili powder, pepper, and garlic powder.
- Pour the mixture into a large resealable plastic bag. Add the chicken, seal tightly, and use your hands to smoosh the mixture evenly over the chicken.
- Refrigerate for 4 to 8 hours.
- Grill over medium heat until each chicken breast reaches 165 degrees.
- Remove the chicken breasts, cover, and allow to rest for at least 10 minutes.
- Cut the chicken into strips and serve.
Suggestions:
- Flip the chicken over after it has grilled for approximately 6 to 7 minutes.
- Use a thermometer to make sure that the chicken has reached 165 degrees. The amount of time your chicken takes to grill will depend on the heat of your grill and the thickness and size of your chicken breasts. Make sure to test each chicken breast for doneness.
- Cut the grilled chicken breasts against the grain.
- Serve this chicken alongside rice, on tacos, or in a quesadilla.
Improvements:
- Replace the dried cilantro with fresh cilantro. Make sure to use double the amount.
- Add 1/2 teaspoon of ground cumin to the marinade.
- Replace the garlic powder with a clove of fresh garlic, crushed or very finely minced.
- Add 1 teaspoon of packed light brown sugar to the marinade.
- Serve this chicken alongside this Sweet & Tangy Pineapple Red Onion Salsa.
Ingredients:
- 1/4 Cup Extra Virgin Olive Oil
- Zest & Juice of 2 Limes
- 2 Teaspoons Dried Cilantro
- 3/4 Teaspoon Kosher Salt
- 1/2 Teaspoon Dried Oregano
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon Chili Powder
- 1/2 Teaspoon Freshly Ground Black Pepper
- 1/4 Teaspoon Garlic Powder
- 3 to 4 Boneless Skinless Chicken Breasts
Directions:
- In a small bowl, whisk together the olive oil, zest, juice, dried cilantro, salt, oregano, onion powder, chili powder, pepper, and garlic powder.
- Pour the mixture into a large resealable plastic bag. Add the chicken, seal tightly, and use your hands to smoosh the mixture evenly over the chicken.
- Refrigerate for 4 to 8 hours.
- Grill over medium heat until each chicken breast reaches 165 degrees.
- Remove the chicken breasts, cover, and allow to rest for at least 10 minutes.
- Cut the chicken into strips and serve.
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