Cilantro Lime Chicken Dish (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
1.5 pounds boneless, skinless chicken breasts or thighs
02 -
3 oranges (zested and juiced, 3/4 cup juice)
03 -
3 limes (zested and juiced, 1/3 cup juice)
04 -
1/2 cup olive oil
05 -
1 tablespoon honey
06 -
1 teaspoon ground cumin
07 -
2.5 tablespoons soy sauce
08 -
2 teaspoons minced garlic
09 -
1/4 cup coarsely chopped cilantro
10 -
1 teaspoon salt
11 -
1/4 teaspoon black pepper
→ For Serving
12 -
1 batch mango-avocado salsa
13 -
Cilantro-lime rice or coconut-lime rice (optional)
# Instructions:
01 -
Zest 1 teaspoon each from the orange and lime, then juice the fruits to yield 3/4 cup orange juice and 1/3 cup lime juice.
02 -
In a medium bowl, whisk together the orange and lime juice, zests, olive oil, honey, ground cumin, soy sauce, minced garlic, chopped cilantro, salt, and pepper.
03 -
Trim excess fat from the chicken. Pound to an even thickness or slice to create evenly sized portions. Place chicken in a resealable bag with the marinade and refrigerate for at least 30 minutes, flipping the bag halfway through. Marinate for up to 6 hours.
04 -
Preheat the grill to 450°F and lightly oil the grill grate or grill pan.
05 -
Place marinated chicken on the grill, discarding any leftover marinade. Grill for 10–12 minutes, flipping halfway through, and brush generously with the reserved 1/2 cup marinade. Ensure the internal temperature reaches 165℉.
06 -
Prepare the mango-avocado salsa. If desired, cook cilantro-lime or coconut rice to serve as a base.
07 -
Serve the grilled chicken over rice, if prepared, and top with mango-avocado salsa. Enjoy immediately.
# Notes:
01 -
Cook times may vary based on chicken thickness and grill type. Use a digital thermometer to ensure safety.
02 -
Leftover chicken can be stored in an airtight container in the fridge for up to 3 days. Mango-avocado salsa should be consumed within 1 day.