Cilantro Lime Chicken Marinade

Name: Cilantro Lime Chicken Marinade
Prep time: 24 min
Cook time: 12 min
Total time: 36 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 lb (900 g) boneless, skinless chicken breasts, about 3 large breasts, trimmed of excess fat; 2 tsp (4 g) lime zest, finely grated from the limes before juicing; ⅓ cup (80 ml) fresh lime juice, from about 3 limes, strained of seeds; ⅓ cup (80 ml) extra-virgin olive oil; 1 cup (30 g) fresh cilantro, loosely packed, leaves and tender stems, washed and dried well; 5 cloves (15 g) garlic cloves, peeled; 1 small (20 g) jalapeño, stemmed and seeded (leave seeds in for more heat) (optional); 1 tsp (2 g) ground cumin; 2 tsp (14 g) honey; 2 tsp (6 g) kosher salt (Diamond Crystal), use half as much if using fine table salt; ½ tsp (1 g) black pepper, freshly ground; 1 tbsp (15 ml) avocado or other neutral oil, for oiling the grill grates or skillet

From the MyKitchenBank Kitchen

A bright, garlicky blender marinade of fresh lime, cilantro, cumin and olive oil that turns plain chicken breasts into juicy, herby grilled or skillet-seared chicken. Marinate just 2 to 6 hours for flavor without mushy texture.

Prep: 24 min
Cook: 12 min
Wait: 2 hr 10 min
Total: 2 hr 46 min
Makes: About 1 cup marinade, enough for 2 lb (900 g) chicken (6 servings)

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Ingredients

6 servings

2 lb (900 g) boneless, skinless chicken breasts, about 3 large breasts, trimmed of excess fat
For the marinade
2 tsp (4 g) lime zest, finely grated from the limes before juicing
⅓ cup (80 ml) fresh lime juice, from about 3 limes, strained of seeds
⅓ cup (80 ml) extra-virgin olive oil
1 cup (30 g) fresh cilantro, loosely packed, leaves and tender stems, washed and dried well
5 cloves (15 g) garlic cloves, peeled
1 small (20 g) jalapeño, stemmed and seeded (leave seeds in for more heat) (optional)
1 tsp (2 g) ground cumin
2 tsp (14 g) honey
2 tsp (6 g) kosher salt (Diamond Crystal), use half as much if using fine table salt
½ tsp (1 g) black pepper, freshly ground
For cooking
1 tbsp (15 ml) avocado or other neutral oil, for oiling the grill grates or skillet

Equipment (8)

Blender or small food processor
Microplane or fine grater for zest
Meat mallet or heavy skillet, for flattening chicken
Gallon-size (3.8 L) zip-top bag or a 9×13-inch (23×33 cm) non-reactive dish
Small clean jar or bowl, for the reserved sauce
Grill, or a large 12-inch (30 cm) cast-iron or heavy skillet
Instant-read thermometer
Tongs and cutting board

Steps

Before you start

Plan for at least 2 hours of marinating time, and no more than 6 hours. The lime juice's acid makes chicken mushy if it sits too long.
Set aside 3 tablespoons of marinade for serving BEFORE any raw chicken touches it. Used marinade must never be served as is.
Zest the limes before you juice them. Zesting a squeezed lime is awkward.
Use fresh limes, not bottled juice. Bottled juice tastes flat and slightly bitter.

1
Flatten the chicken
- Place the chicken breasts on a cutting board, one at a time, under a sheet of parchment or plastic wrap.
- Pound the thick end with a mallet or the bottom of a heavy skillet until each breast is an even ¾ inch (2 cm) thick.
- Pat dry with paper towels.
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Ready when: Each breast is the same thickness from end to end, with no thick hump.
Tip: Even thickness is what keeps the thin end from drying out while the thick end finishes cooking.
2
Zest and juice limes
- Finely grate the zest from the limes into a small pile, about 2 teaspoons (4 g).
- Cut the limes in half and squeeze until you have ⅓ cup (80 ml) juice.
- Strain out any seeds.
- Peel the garlic, and stem and seed the jalapeño if using.
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Ready when: You have about ⅓ cup of juice and a small mound of fragrant zest.
Tip: Roll each lime firmly on the counter before cutting to get more juice.
3
Blend the marinade
- In a blender, combine the lime zest, lime juice, olive oil, cilantro, garlic, jalapeño if using, cumin, honey, salt and pepper.
- Blend on high for 20 to 30 seconds, scraping down the sides once.
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Ready when: The marinade is a smooth, speckled green liquid with no visible garlic or cilantro chunks.
Tip: Blend only until smooth. Over-blending warms the herbs and dulls the fresh cilantro flavor.
4
Reserve serving sauce
- Pour 3 tablespoons of the marinade into a clean small jar or bowl, cover, and refrigerate.
- This is your drizzle for serving.
- Do not let raw chicken touch it.
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Tip: Used marinade that has touched raw chicken is not safe to serve unless boiled, so set this aside now.
5
Marinate the chicken
- Put the chicken in a gallon zip-top bag or a non-reactive 9×13-inch dish.
- Pour in the remaining marinade and turn the chicken to coat every surface.
- Press out the air, seal, and refrigerate for at least 2 hours and up to 6 hours, turning once halfway through.
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Ready when: The chicken looks evenly coated and feels slightly firmer at the surface.
Tip: Don't go beyond 6 hours. The lime's acid will turn the surface chalky and mushy.
6
Heat the grill or pan
- About 30 minutes before cooking, take the chicken out of the fridge.
- Heat a grill or a 12-inch skillet over medium-high heat for about 5 minutes.
- Fold a paper towel, dip it in the neutral oil, and wipe the grates or pan with tongs.
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Ready when: A drop of water sizzles and evaporates quickly when flicked onto the hot surface.
Tip: A properly hot surface prevents sticking and gives good grill marks.
7
Cook the chicken
- Lift the chicken from the marinade, letting excess drip off, and discard the marinade and bag.
- Lay the chicken on the hot surface and cook undisturbed for 5 to 7 minutes until it releases easily and has browned marks.
- Flip and cook 5 to 6 minutes more.
- If it browns too fast, reduce to medium.
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Ready when: Chicken is deep golden with browned marks and reads 165°F (74°C) in the thickest part.
Tip: Don't press down on the chicken. It squeezes out the juices.
8
Rest the chicken
- Transfer the chicken to a clean cutting board and let it rest, uncovered, for 5 minutes so the juices settle back into the meat.
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Ready when: The chicken stays at or above 165°F (74°C) and the surface juices stop running.
Tip: Slicing right away lets the juices spill onto the board.
9
Slice and serve
- Slice the chicken against the grain into ½-inch (1 cm) strips.
- Drizzle with the reserved 3 tablespoons of marinade and serve right away over rice, in tacos, or on salad.
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Ready when: Slices are juicy, with no pink in the center.
Tip: Stir the reserved marinade before drizzling, as the oil and lime separate.

Good to know

Tips

Pound the chicken to an even thickness so all pieces cook at the same speed.
Keep marinating time between 2 and 6 hours; acidic marinades make chicken mealy if left too long.
Let excess marinade drip off before cooking. Too much liquid makes the chicken steam instead of sear.
Use a thermometer rather than guessing; pull the chicken at 165°F (74°C) so it stays juicy.

Make ahead

The marinade can be blended up to 2 days ahead and refrigerated in a sealed jar; the cilantro will darken slightly but the flavor stays good. Shake or stir before using. You can also freeze raw chicken in the marinade for up to 3 months. Thaw overnight in the fridge, which counts as marinating time, so don't marinate longer.

Storage & reheating

Cooked chicken keeps in an airtight container in the refrigerator for 3 to 4 days (do not leave at room temperature more than 2 hours). Freeze sliced cooked chicken for up to 3 months. Reheat gently in a covered skillet over medium-low heat with a splash of water or broth until steaming hot, or in the microwave at 70% power, until it reaches 165°F (74°C). Reserved sauce keeps refrigerated up to 3 days.

Substitutions

boneless, skinless chicken breasts → boneless, skinless chicken thighs. Cook 6 to 7 minutes per side until they reach 175°F (80°C) for best texture; no pounding needed.
fresh lime juice → half fresh lemon juice and half fresh orange juice. Gives a milder, slightly sweeter marinade; use the same total volume.
honey → agave syrup or maple syrup. Use the same amount; it only balances the acid.
fresh cilantro → flat-leaf parsley plus 1 tablespoon extra lime juice. For anyone who finds cilantro soapy; the flavor will be less traditional.