Cilantro-Lime Grilled Chicken

Cilantro-Lime Grilled Chicken

muchemwa

"This marinated grilled chicken is not only fast and easy, it's also budget-friendly and kid-approved! Serve with lime wedges and pico de gallo."
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Ingredients

1 h 15 m servings 258 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 258 kcal
  • 13%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 4.3g
  • 1%
  • Protein:
  • 37.5 g
  • 75%
  • Cholesterol:
  • 114 mg
  • 38%
  • Sodium:
  • 1925 mg
  • 77%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Whisk lime juice, cilantro, garlic salt, and black pepper together in a large glass or ceramic bowl. Add chicken; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 30 minutes to overnight.
  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. Remove chicken from marinade and shake off excess. Discard remaining marinade.
  4. Cook chicken on the preheated grill, turning occasionally, until no longer pink at the bone and juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Footnotes

  • Cook's Note:
  • It's not necessary to use a whole chicken. You can use only legs and thighs to save money or whatever your local supermarket has on sale that week! This is great for skirt steak and pork as well!
  • Marinating is not necessary if you are in a hurry; just toss your chicken in the mixture and place on the grill.
  • If you do not have a grill, bake chicken in a preheated 350 degrees F (175 degrees C) oven until no longer pink at the bone and juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
  • Nutrition:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 46
  1. 51 Ratings

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Most helpful positive review

I use blsl chicken breasts and marinaded them for 24 hours. The only change I made was to add sliced onions to the marinade. This is easy to make and the lime flavor comes through well.

Most helpful critical review

Holy Pepper!! The pepper overwhelmed my husband and I. I used 4 chicken breasts. I was wondering if 2 tablespoons is supposed to be 2 teaspoons. I will def make again with less pepper, I could t...

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I use blsl chicken breasts and marinaded them for 24 hours. The only change I made was to add sliced onions to the marinade. This is easy to make and the lime flavor comes through well.

I made some changes to the original recipe and thought I would pass them along. I added 1cup of EVOO to help prevent the chicken from sticking to the grill. I also added the zest of 2 limes, mak...

We made this with flat iron steak and it was delicious! We used the steak in tortillas with lettuce/tomato/cheese/sour cream for garnish. Next day we had it over rice with guacamole/lettuce/toma...

Holy Pepper!! The pepper overwhelmed my husband and I. I used 4 chicken breasts. I was wondering if 2 tablespoons is supposed to be 2 teaspoons. I will def make again with less pepper, I could t...

Awesome tasting chicken.

No offence but this is barely a recipe. It's basically chicken with lime squirted on it. I'm sure it's good, though.

I followed the recipe exactly, except I just made 3 large breasts. I marinated them for about 24 hours, and then grilled them. I had a little leftover, and sliced it up for chicken nachos the...

I added a little tequila. Was fabulous!

Instead of a whole chicken, I used chicken breasts. I will make it again, and again, and again. Great.

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