Grilled Lime-Garlic Chicken Breasts
Add Preferred SourceThis easy, delicious Grilled Lime-Garlic Chicken Breasts recipe is perfect for summer grilling or whenever you want a quick, protein-rich meal. The flavorful marinade of cilantro, lime, garlic, and jalapeño ensures the chicken stays juicy and tender. Simple and tasty—what’s not to enjoy?
Cilantro, lime, and garlic team up to create an irresistible flavor in this recipe. Whether grilling for a relaxed weekend gathering or preparing a speedy weekday dinner, this chicken always turns out moist and packed with flavor.
The marinade’s versatility is one of its best qualities—you can use it with chicken breasts, thighs, or shrimp. It’s naturally gluten-free, dairy-free, and low-carb, making it suitable for various diets. Plus, it’s quick to prepare; just blend it up in minutes.
Ingredients
- Chicken breasts – Skinless, boneless. I buy the chicken on sale and freeze it. I usually buy bone-in chicken breast and debone it myself. It’s cheaper that way.
- Fresh cilantro – Stems and all. Don’t be afraid of the stems – they’re loaded with flavor!
- Lime – You’ll need a juicy lime.
- Olive oil – Any cooking oil will also work.
- Garlic cloves – If cloves are small, add extra for a stronger garlic flavor.
- Ground cumin
- Jalapeño – Roughly chopped and seeds removed.
- Kosher salt
- Ground black pepper
How to Make Grilled Lime-Garlic Chicken Breasts
Scroll down for the full recipe card with exact measurements and printable instructions.
Add the cilantro, lime juice, olive oil, garlic, cumin, jalapeño, salt, and pepper to a blender or food processor and blend until the mixture is mostly smooth with a little texture remaining.
Place the chicken breasts in a zip-top bag or a shallow dish and pour the marinade over the chicken, turning to coat all sides evenly. Cover and refrigerate for 2–3 hours, or up to 8 hours for deeper flavor.
Preheat a grill or grill pan over medium-high heat and lightly oil the grates to prevent sticking. Remove the chicken from the marinade, allowing the excess to drip off, and discard the remaining marinade.
Grill the chicken for 5–6 minutes per side, or until it develops clear grill marks and the internal temperature reaches 165°F in the thickest part.
Transfer the chicken to a plate and let it rest for 5 minutes before slicing. Garnish with fresh cilantro and lime wedges, if desired, and serve warm.
Chef Jenn’s Tips
- To achieve juicy, evenly cooked chicken, gently pound breasts to uniform thickness before marinating.
- Reserve 1/4 cup of the marinade before adding to the chicken, to drizzle over chicken after grilling.
- Allowing chicken to rest after grilling helps retain juices when sliced.
- The marinade also complements shrimp, tofu, zucchini, or bell peppers.
Make It A Meal
This Grilled Lime-Garlic Chicken pairs nicely with many dishes. Enjoy it alongside a crisp salad, roasted vegetables, or cilantro-lime rice. It’s also excellent in wraps, tacos, or grain bowls for quick, wholesome meals. It’s ideal for barbecues and tasty as leftovers the next day.
Storage
Refrigerate leftover chicken in a sealed container for 3–4 days. To freeze cooked chicken, slice and store it in freezer-safe containers for up to 2 months. Warm gently in a skillet or microwave for best results.
Grilled Lime-Garlic Chicken Breasts
Ingredients
- 4 chicken breasts skinless, boneless
- 1 cup fresh cilantro packed
- 1 lime juice
- ⅓ cup olive oil
- 3 cloves garlic
- ½ teaspoon ground cumin
- 1 jalapeño roughly chopped and seeds removed
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- Combine cilantro, lime juice, olive oil, garlic, cumin, jalapeño, salt, and pepper in a blender or food processor, blending until almost smooth but with some texture remaining.
- Add chicken breasts to a zip-top bag or shallow dish. Pour marinade over chicken and turn to coat completely.
- Cover and refrigerate chicken at least 2–3 hours or up to 8 hours for richer flavor.
- Preheat grill or grill pan to medium-high heat. Brush grill grates lightly with oil to avoid sticking.
- Take chicken out of marinade, allowing excess to drip off, and discard leftover marinade.
- Grill chicken for approximately 5–6 minutes per side, cooking until internal temperature reaches 165°F and chicken shows grill marks.
- Let chicken rest briefly before slicing.
- Garnish with fresh cilantro and lime wedges, if desired.
Notes
Chef Jenn’s Tips
- To achieve juicy, evenly cooked chicken, gently pound breasts to uniform thickness before marinating.
- Reserve 1/4 cup of the marinade before adding to the chicken to drizzle over the top when serving. Yummy!
- Allowing chicken to rest after grilling helps retain juices when sliced.
- The marinade also complements shrimp, tofu, zucchini, or bell peppers.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
Excellent, nice bit of heat and great taste of cilantro, definitely a keeper