Cilantro Lime Chicken Delight (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
1.5 pounds boneless, skinless chicken breasts or thighs
02 -
3 oranges, juiced and zested (1 teaspoon zest, 3/4 cup juice)
03 -
3 limes, juiced and zested (1 teaspoon zest, 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 pepper
→ For Serving
12 -
1 batch mango-avocado salsa
13 -
Cilantro-lime rice or coconut-lime rice (optional)
# Instructions:
01 -
Zest orange and lime to get 1 teaspoon of zest from each, then juice them to obtain 3/4 cup orange juice and 1/3 cup lime juice. Whisk together all marinade ingredients in a medium bowl. Reserve 1/2 cup marinade and transfer the remainder to a resealable bag or container.
02 -
Trim excess fat from the chicken and pound to even thickness, or slice in half for uniform sizes. Add chicken to the marinade in the bag, ensuring all pieces are coated. Seal the bag and refrigerate for at least 30 minutes, flipping halfway. Marinate for up to 6 hours.
03 -
Preheat the grill to 450°F. Lightly oil the grill grate or grill pan to prevent sticking.
04 -
Place the marinated chicken onto the grill, discarding used marinade. Cook for 10–12 minutes, flipping halfway through, until the chicken juices run clear and internal temperature reaches 165°F. Brush with reserved marinade during grilling.
05 -
As the chicken cooks, prepare mango-avocado salsa and optionally cook cilantro-lime or coconut rice for serving.
06 -
Serve grilled chicken on a bed of prepared rice, topped with mango-avocado salsa. Enjoy immediately.
# Notes:
01 -
Always use a thermometer to ensure the chicken reaches 165°F for safe consumption.
02 -
Let cooked chicken cool completely before storing in an airtight container in the refrigerator for up to 3 days. Store salsa separately and consume within 1 day.