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Cilantro Lime Chicken with Mango-Avocado Salsa and Cilantro-Lime Rice Recipe

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3.9 from 13 reviews

This vibrant Cilantro Lime Chicken recipe features juicy, marinated chicken breasts grilled to perfection with a zesty blend of citrus and spices, topped with fresh mango-avocado salsa. Served optionally with cilantro-lime or coconut-lime rice, this dish offers a refreshing and flavorful meal perfect for weeknight dinners or summer cookouts.

Ingredients

For the Chicken Marinade

  • 1-1/2 pounds boneless, skinless chicken breasts (or thighs)
  • 3 oranges (for zest and juice)
  • 3 limes (for zest and juice)
  • 1/2 cup olive oil
  • 1 tablespoon honey
  • 1 teaspoon ground cumin
  • 2-1/2 tablespoons soy sauce
  • 2 teaspoons minced garlic
  • 1/4 cup coarsely chopped cilantro
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

For Serving

  • 1 batch mango-avocado salsa
  • Cilantro-lime rice or coconut-lime rice (optional)

Instructions

  1. Prepare Fruit: Zest the oranges and limes using a zester to obtain 1 teaspoon of zest from each fruit. Then juice the oranges and limes with a citrus juicer until you have about 3/4 cup of orange juice and 1/3 cup of lime juice.
  2. Make Marinade: In a medium bowl, whisk together the orange juice, lime juice, orange zest, lime zest, olive oil, honey, ground cumin, soy sauce, minced garlic, chopped cilantro, salt, and pepper until well combined. Reserve 1/2 cup of this marinade to use later for basting the chicken.
  3. Marinate Chicken: Trim any excess fat from the chicken breasts. Pound the chicken to an even thickness or slice them in half to create evenly sized pieces. Place the chicken in a large resealable bag and pour in the remaining marinade. Seal the bag and refrigerate for at least 30 minutes, ideally flipping the bag halfway through. Marinate for up to 6 hours for maximum flavor.
  4. Preheat Grill: Preheat your grill to 450°F (232°C) and lightly oil the grill grate or use a well-oiled grill pan to prevent sticking.
  5. Cook Chicken: Remove the chicken from the marinade, discarding any leftover marinade in the bag. Place the chicken on the preheated grill and cook for 10 to 12 minutes, flipping halfway through the cooking time. Brush the chicken generously with the reserved 1/2 cup of marinade while grilling. Grill until the internal temperature reaches 165°F (74°C) and the juices run clear.
  6. Prepare Salsa: While the chicken is grilling, prepare a fresh batch of mango-avocado salsa to add a sweet and creamy contrast to the dish.
  7. Make Rice: If desired, cook cilantro-lime rice or coconut-lime rice to serve as a flavorful base for the grilled chicken. These rice options complement the citrusy marinade and fresh salsa well.
  8. Assemble and Serve: Serve the grilled cilantro lime chicken over a bed of prepared rice, spoon mango-avocado salsa generously on top, and enjoy the dish immediately for best flavor and texture.

Notes

  • Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
  • Marinating longer (up to 6 hours) enhances the flavor but do not exceed this to avoid texture changes.
  • Alternate cooking methods like baking or pan-searing are possible but grilling provides the best smoky flavor.
  • Use fresh cilantro and citrus for the most vibrant taste.
  • Leftover chicken can be stored in the refrigerator for up to 3 days.

Find it online: https://cookedbygrace.com/cilantro-lime-chicken-with-mango-avocado-salsa-and-cilantro-lime-rice-recipe/