Grilled Cilantro-Lime Chicken with Salsa

Grilled Cilantro-Lime Chicken with Salsa
AuthorKevin Petrizio
RatingDifficultyBeginner

This is an update of an older recipe. I made a fresh, new salsa and tasty marinade for the chicken. I paired it with a tortilla, but rice or a potato would work just as well. When grilling the chicken, cook until the internal temp reaches 165°. An instant read thermometer works perfectly for this. Try not to over cook as the chicken will go from moist and tender to dry and leather very quickly.

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Yields2 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
 12 oz Boneless, skinless chicken breast (depending on your plan)
 1 Zest of a limedivided in two
 4 Lime wedges 2 for the marinade and 2 for the salsa
 4 tsp Olive oil
 ¼ cup Chopped cilantrohalf for the marinade and half for the salsa
 2 Cloves garlicminced - 1 for the marinade and 1 for the salsa
 ½ tsp Morton's lite Salthalf for the marinade and half for the salsa
 ¼ tsp Freshly ground black pepperhalf for the marinade and half for the salsa
 ¾ cup Roma tomatoesChopped fine
 ¾ cup Red onion, Chopped fine
 ½ cup Jalapeno or green pepperChopped fine - use one or the other or a mixture of both.
 ½ cup Water
 1 6" tortilla
Marinade for the chicken breasts
1

If you are using one, thick chicken breast, cut it in half like a pancake. This will cook faster and the marinade will work better.

2

Mix in a bowl half of the cilantro, half of the lime zest, juice from 2 wedges of lime, 1 clove of garlic, olive oil, water, and half of the salt and pepper.

3

Pour marinade into a zip top bag and add chicken. Remove as much air as possible and seal the bag. Mash the bag so that the chicken is completely covered by the marinade. Let this sit in the refrigerator for an hour. After 30 minutes you can mash it again to redistribute the marinade.

Salsa
4

In a small mixing bowl whisk together the rest of the lime zest, lime juice, cilantro, minced garlic, onion, tomato, and jalapeno. Season salsa to taste with salt and pepper.

Chicken
5

Preheat a grill over medium-high heat (to about 425 - 450 degrees). Rinse chicken to remove marinade. Brush grill grates lightly with oil then grill chicken until center registers 165 degrees on an instant read thermometer, about 4-5 minutes per side. Remove and let rest 5 minutes.

6

Serve with a tortilla and 1 cup of the salsa.

Makes 2 servings

Count as 1 protein - 1 veggie - 1 fat - 1 starch

Ingredients

 12 oz Boneless, skinless chicken breast (depending on your plan)
 1 Zest of a limedivided in two
 4 Lime wedges 2 for the marinade and 2 for the salsa
 4 tsp Olive oil
 ¼ cup Chopped cilantrohalf for the marinade and half for the salsa
 2 Cloves garlicminced - 1 for the marinade and 1 for the salsa
 ½ tsp Morton's lite Salthalf for the marinade and half for the salsa
 ¼ tsp Freshly ground black pepperhalf for the marinade and half for the salsa
 ¾ cup Roma tomatoesChopped fine
 ¾ cup Red onion, Chopped fine
 ½ cup Jalapeno or green pepperChopped fine - use one or the other or a mixture of both.
 ½ cup Water
 1 6" tortilla

Directions

Marinade for the chicken breasts
1

If you are using one, thick chicken breast, cut it in half like a pancake. This will cook faster and the marinade will work better.

2

Mix in a bowl half of the cilantro, half of the lime zest, juice from 2 wedges of lime, 1 clove of garlic, olive oil, water, and half of the salt and pepper.

3

Pour marinade into a zip top bag and add chicken. Remove as much air as possible and seal the bag. Mash the bag so that the chicken is completely covered by the marinade. Let this sit in the refrigerator for an hour. After 30 minutes you can mash it again to redistribute the marinade.

Salsa
4

In a small mixing bowl whisk together the rest of the lime zest, lime juice, cilantro, minced garlic, onion, tomato, and jalapeno. Season salsa to taste with salt and pepper.

Chicken
5

Preheat a grill over medium-high heat (to about 425 - 450 degrees). Rinse chicken to remove marinade. Brush grill grates lightly with oil then grill chicken until center registers 165 degrees on an instant read thermometer, about 4-5 minutes per side. Remove and let rest 5 minutes.

6

Serve with a tortilla and 1 cup of the salsa.

Makes 2 servings

Count as 1 protein - 1 veggie - 1 fat - 1 starch

Grilled Cilantro-Lime Chicken with Salsa
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