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

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3.8 from 9 reviews

Bright and zesty Cilantro Lime Chicken marinated in a flavorful blend of citrus juices, honey, garlic, and spices, then grilled to juicy perfection. Served with fresh mango-avocado salsa and optional cilantro-lime rice, this dish offers a refreshing and vibrant meal ideal for warm weather or any time you crave a burst of fresh flavors.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

Chicken and 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

Condiments and Sides

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

Instructions

  1. Prepare Fruit: Zest the oranges and limes to obtain about 1 teaspoon of zest from each. Juice them with a citrus juicer to yield approximately 3/4 cup orange juice and 1/3 cup lime juice.
  2. Make Marinade: In a medium bowl, whisk together orange zest and juice, lime zest and juice, olive oil, honey, ground cumin, soy sauce, minced garlic, chopped cilantro, salt, and pepper until fully combined. Reserve 1/2 cup of this marinade for basting the chicken later, and pour the remainder into a large resealable bag.
  3. Marinate Chicken: Trim any excess fat from the chicken breasts or thighs. Pound the chicken to an even thickness, or slice them in half horizontally for uniform size. Place the chicken into the marinade-filled bag, seal it, and refrigerate for at least 30 minutes, up to 6 hours, turning the bag halfway through the marinating time to ensure even flavor absorption.
  4. Preheat the Grill: Heat your grill or grill pan to 450°F (232°C). Lightly oil the grill grate to prevent sticking.
  5. Cook Chicken: Remove the chicken from the marinade, discarding any leftover marinade in the bag. Place the chicken on the grill and cook for 10–12 minutes total, flipping halfway through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). While grilling, brush the chicken generously with the reserved 1/2 cup marinade for added flavor and moisture.
  6. Prepare Salsa: While the chicken cooks, prepare a fresh batch of mango-avocado salsa to serve as a bright, creamy topping.
  7. Make Rice (Optional): If desired, cook cilantro-lime rice or coconut-lime rice as a fragrant base for the dish.
  8. Assemble and Serve: Place the grilled chicken breasts over a bed of rice if prepared. Top generously with mango-avocado salsa and serve immediately for best results.

Notes

  • Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
  • Marinating the chicken for longer (up to 6 hours) enhances flavor and tenderness.
  • Leftover marinade should not be reused or consumed raw due to raw chicken contact.
  • If grill is not available, pan-searing or baking are suitable alternative cooking methods.
  • Adjust citrus and honey quantities to taste for a sweeter or more tart marinade.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American with a Latin-inspired twist
  • Diet: Halal

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