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Cilantro Lime Chicken

Perfectly seasoned chicken with bright cilantro and zesty lime marinade that transforms simple ingredients into an extraordinary, tender and juicy weeknight dinner.
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Prep Time 15 minutes
Cook Time 12 minutes
Servings: 4
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1 cup fresh cilantro, chopped
  • 1/4 cup fresh lime juice (from 3 limes)
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
For the Chicken
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 1 tablespoon vegetable oil for cooking

Method
 

  1. Combine chopped cilantro, fresh lime juice, minced garlic, olive oil, cumin, chili powder, salt, and pepper in a mixing bowl. Whisk everything together until well blended.
  2. Place chicken breasts in a large ziplock bag or shallow dish and pour the marinade over them. Massage the marinade into the chicken, ensuring every surface is coated. Refrigerate for at least 30 minutes, though 2-4 hours yields better results.
  3. Remove the marinated chicken from the refrigerator 10 minutes before cooking to bring it closer to room temperature. Pat the chicken dry with paper towels, leaving just enough marinade for flavor.
  4. Heat vegetable oil in a large skillet over medium-high heat until it shimmers. Carefully place the chicken breasts in the pan and cook for 6-7 minutes without moving them, allowing a golden-brown crust to form.
  5. Flip the chicken when the bottom is golden brown and cook for another 5-6 minutes until internal temperature reaches 165°F. Let the chicken rest for 5 minutes after cooking before serving.

Notes

Marinate for at least 30 minutes, though 2-4 hours yields better results. Let chicken rest 5 minutes after cooking to redistribute juices. Store leftovers in refrigerator for up to 3 days or freeze for up to 3 months. Don't skip marinating time, avoid overcrowding the pan, and don't press down on chicken while cooking.