Grilled Chicken Breasts with Lime Cilantro Marinade
Save (49)
Sign up to save this recipe to your profile Sign Up Now ›
Ingredients (9)
- 2 teaspoons finely grated lime zest
- 1/4 cup freshly squeezed lime juice
- 1/4 cup olive oil
- 2 tablespoons chopped cilantro
- 1/2 teaspoon sugar
- 1/2 teaspoon kosher salt
- 1 small jalapeño pepper, seeded, finely chopped
- 1 garlic clove, minced
- 4 boneless, skinless chicken breasts, about 1 1/4 pounds
Nutritional Information
- Calories298
- Fat17.25g
- Saturated fat2.67g
- Trans fat0.01g
- Carbs2.43g
- Fiber0.3g
- Sugar0.95g
- Protein32.08g
- Cholesterol103.48mg
- Sodium303.89mg
- Nutritional Analysis per serving (4 servings) Powered by
Tip
How to Store Chicken
Raw or cooked chicken can be stored in a refrigerator for a few days, though it’s important to prevent raw chicken juices from leaking and contaminating other foods. Ensure that chicken remains in its original packaging (which should be vacuum-sealed or tightly-wrapped) until it is ready to be cooked.
Read More
1 of 3
Next: How to Freeze Chicken
Tip
How to Freeze Chicken
While freezing will make your chicken less tender and juicy, it is the perfect way to store the family-sized pack you bought at Costco last weekend. Remove the chicken from its original packaging and rewrap it tightly using aluminum foil, plastic wrap, or freezer paper. Double wrap if you are planning to store the chicken for more than two months. Ground chicken can last up to three months in the freezer, while chicken pieces can last up to nine.
Read More
2 of 3
Next: How to Thaw Chicken
Tip
How to Thaw Chicken
You should never thaw chicken at room temperature, as it is highly susceptible to bacteria growth. Frozen chicken should either be thawed in the microwave, in the refrigerator, or in cold water (which should be changed every 30 minutes).
Read More
3 of 3
Next: How to Store Chicken
Lime zest and juice, olive oil, cilantro, a jalapeño pepper, and garlic create a flavorful marinade for grilled chicken breasts in this recipe adapted from Betty Crocker. The chicken breasts are pounded first to even them out, so they grill evenly. Serve with Spanish rice. For dessert, our Key Lime Pie recipe makes the perfect pairing.
Instructions
- 1Place each chicken breast smooth between pieces of plastic wrap or waxed paper side down. Pound gently with the flat side of a meat mallet or rolling pin until about 1/4 inch thick. Set aside.
- 2To a large zipper-top bag, add the lime zest and juice, olive oil, cilantro, sugar, salt, jalapeño, and garlic. Add the chicken and seal, then shake the bag a few times to distribute. Place on a baking sheet and refrigerate at least 30 minutes but no longer than 4 hours.
- 3Heat coals or a gas grill to medium-high.
- 4Remove chicken from the bag and discard the marinade. Grill the chicken about 3 to 4 minutes per side, or until done. Rest 10 minutes before serving.
Recommended from Chowhound
Get fresh food news delivered to your inbox
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
