Cilantro Lime Chicken Marinade
Ingredients
- ½ cavocado or olive oil
- juice and zest of 2 limes
about 1/4 cup
- ⅓ cchopped fresh cilantro
- 2garlic cloves
minced
- 1 tspground cumin
- 1 tspsalt
- ¼ tspred pepper flakes
- 1 ½2 pounds chicken breasts
tenders, or thighs
Directions
Make it now:
- 1
Add the oil, lime juice and zest, cilantro, garlic, cumin, salt and red pepper flakes to a gallon-sized freezer bag, seal, and shake. Add chicken* to the bag, seal, and squish around to make sure the chicken is covered in marinade.
- 2
Place the bag in the refrigerator for at least 2 hours and up to 24 hours. (Tip: Set the bag in a container to prevent any leaks.)
- 3
Cook the chicken using one of these methods. The chicken is done when it reaches 165°F internally and/or is no longer pink inside.
- 4
Slow Cooker: Place chicken and marinade in slow cooker. Cover and cook on LOW for 2 1/2 to 3 1/2 hours. Really! That’s all it takes to get it done, otherwise, you’ll overcook and dry it out.
- 5
Instant Pot: Place chicken, marinade, and 1/3 cup chicken broth in a 6-quart Instant Pot. (Note: If using an 8 quart, add an additional 1/2 cup of broth.) Lock and seal the lid. Cook at high pressure for 7 minutes and use a quick release of the pressure when the cook time is up. (Note: It will take 10-15 minutes to come to pressure before the cook time starts.)
- 6
Grill: *Before marinating, pound out the chicken to about 3/4 inch thick (or cut it in half lengthwise) to help with fast and even cooking. To do this, place one breast at a time inside a freezer bag and pound with the flat side of a meat mallet. Preheat grill to medium-high heat (400-450°F) and clean the grates well. Grill for about 4-6 minutes per side, closing the lid in between flipping, until done. The cook time may be longer depending on the thickness.
- 7
Make Extra Sauce (optional): Instead of discarding the leftover marinade, place it in a small pot and bring it to a rolling boil on the stovetop for at least 1 minute. Watch closely so it doesn’t overflow. Strain it, if desired, and use as extra sauce over the cooked chicken.*
Cilantro Lime Chicken Marinade
Similar Recipes
Ratings & Reviews
Based on 15 ratings
Rating Breakdown
About this Recipe
Ready to transform your chicken with vibrant, fresh flavor? This Cilantro Lime Chicken Marinade is your secret weapon for infusing ordinary chicken with an extraordinary taste that’s both zesty and savory, perfect for any weeknight meal or special occasion.
Why This Marinade Works
The magic happens as fresh cilantro, bright lime juice and zest, pungent garlic, warm ground cumin, and a subtle hint of red pepper flakes marry together to create a powerful flavor infusion. This combination not only tenderizes the chicken but also layers it with an unforgettable citrusy and earthy profile, setting your Cilantro Lime Chicken apart from anything you'd expect.
What to Expect
You can anticipate chicken that's incredibly tender, juicy, and bursting with a vibrant, fresh taste. The tangy notes from the lime are beautifully balanced by the herbaceous cilantro and the savory depth of garlic and cumin, all with just a whisper of heat from the red pepper flakes. Whether you opt for lean chicken breasts, quick-cooking tenders, or succulent thighs, this marinade ensures every bite is deeply flavored and satisfying, making it a delightful experience for your palate.
Customization & Variations
This versatile Cilantro Lime Chicken Marinade is fantastic with various cuts of chicken; feel free to use chicken breasts, tenders, or thighs. For those who enjoy a spicier kick, simply increase the amount of red pepper flakes. If you prefer a milder taste, you can easily reduce or omit them. Additionally, if you don't have avocado oil, olive oil works perfectly as a substitution, offering a similar neutral base for the vibrant flavors.
Serving & Context
Marinated chicken becomes the star of your meal, excellent for grilling, baking, or pan-searing. Serve your Cilantro Lime Chicken alongside fluffy rice, tucked into warm tortillas for tacos, or as the flavorful protein on a fresh, crisp salad.