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5
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Cilantro Lime Grilled Chicken
Fresh Cilantro Lime Grilled Chicken is perfect for a summer BBQ cookout! This Mexican dinner recipe is full of fresh and bright flavors. Use chicken breasts, thighs, or drumsticks legs. Gluten free, dairy free, keto low carb.
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Marinate Time
2
hours
hrs
Total Time
2
hours
hrs
35
minutes
mins
Course:
Main Course
Cuisine:
Mexican
Keyword:
BBQ, Chicken/Turkey, Dairy Free, Gluten Free, Keto/Low Carb
Servings:
4
servings
Calories:
216
kcal
Equipment
Measuring spoons
Measuring Cups
Small Bowl
Tongs
Grill Pan
or grill
Grill Meat Thermometer
Ingredients
4
boneless skinless chicken breasts
see note 1 (approximately 2 pounds total)
2
Tablespoons
olive oil
2
Tablespoons
lime juice
fresh
1
Tablespoon
honey
⅓
cup
fresh cilantro
chopped
1
teaspoon
garlic powder
1
teaspoon
ground cumin
1
teaspoon
paprika
1
teaspoon
salt
½
teaspoon
black pepper
¼
teaspoon
red pepper flakes
vegetable oil
for coating grill
Instructions
Combine your marinade ingredients together in a small bowl.
2 Tablespoons olive oil,
2 Tablespoons lime juice,
1 Tablespoon honey,
⅓ cup fresh cilantro,
1 teaspoon garlic powder,
1 teaspoon ground cumin,
1 teaspoon paprika,
1 teaspoon salt,
¼ teaspoon red pepper flakes,
½ teaspoon black pepper
Add the marinade to the chicken in a large resealable bag or shallow dish. Move the chicken around to ensure it is fully coated.
4 boneless skinless chicken breasts
Refrigerate the chicken with marinade at least 30 minutes, ideally 2-4 hours.
Preheat your grill (or grill pan) to medium heat and coat with oil.
vegetable oil
Add your chicken and grill for approximately 7-9 minutes, until the chicken is seared, starting to turn white/cooked about half way up.
Flip and continue cooking approximately 7-10 minutes more, until the chicken is cooked through and registers 165℉ internally.
Remove from the grill and let rest 5-10 minutes. Serve.
Notes
Nutrition information includes the entire marinade, even if not consumed.
You can also substitute other cuts of chicken as desired. Cook any cut until it registers 165F internally to ensure it is cooked through.
Do not marinate longer than 4 hours as the acidic marinade will start to cook the chicken and it will become mealy.
Nutrition
Serving:
1
serving
|
Calories:
216
kcal
|
Carbohydrates:
6
g
|
Protein:
24
g
|
Fat:
10
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
0.01
g
|
Cholesterol:
72
mg
|
Sodium:
717
mg
|
Potassium:
472
mg
|
Fiber:
0.5
g
|
Sugar:
5
g
|
Vitamin A:
419
IU
|
Vitamin C:
4
mg
|
Calcium:
16
mg
|
Iron:
1
mg