Grilled Cilantro Lime Chicken Recipe
This easy cilantro lime marinated chicken is like a party in your mouth. It uses a simple cilantro lime marinade to make the most juicy, delicious chicken that we serve with fluffy lime quinoa and a creamy avocado sauce drizzle.
Servings: 4 People
Calories: 602kcal
Ingredients
Cilantro Lime Chicken
- ¼ cup lime juice
- 3 tablespoons avocado oil
- 1 teaspoon dried oregano
- 3 green onions thinly sliced
- 2 tablespoons cilantro chopped
- 2 teaspoons garlic minced
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 3½ pounds chicken breasts
Lime Quinoa
- 1 cup quinoa uncooked
- 2 cups chicken broth
- 1 teaspoon garlic minced
- 2 tablespoons butter
- 3/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 4.5-ounce can green chilis
- 1 tablespoon lime juice
Creamy Avocado Sauce
- 1/2 avocado
- 1/4 cup plain Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon cayenne pepper
- ½ teaspoon salt
Instructions
Cilantro Lime Chicken Marinade
- In a large plastic ziplock bag, add the lime juice, avocado oil, oregano, green onion, fresh cilantro, garlic, chili powder, salt, and pepper. Close the bag, shake well, then add the chicken breasts.
- Seal the bag tightly, then marinade for at least 4 hours, or up to 24 hours in the refrigerator.
- Once you are ready to cook the chicken, preheat the grill and spray with nonstick cooking spray.
- Using tongs, remove the chicken from the marinade and season each chicken breast with salt and pepper. Place the chicken on the grill and close the lid. Cook for 4-5 minutes, or until the first side is golden brown, then flip to cook the other side and cook for another 4-5 minutes.
- Using a digital thermometer, check to make sure the internal temperature has reached 165 degrees before removing from the grill. Place the chicken on a plate or platter, tent with foil, and let rest for at least 5 minutes. Serve with lime quinoa and creamy avocado sauce. Enjoy!
Lime Quiona
- Put the quinoa, chicken broth, garlic, butter, salt, pepper, and green chilies in a rice cooker and turn on the white rice setting.
- Once the quinoa has finished cooking, add the lime juice and fluff with a fork.
Creamy Avocado Sauce
- Put the avocado, Greek yogurt, lime juice, cayenne pepper, and salt into a blender, and blend until smooth.
Video
Notes
Storing instructions: store leftover chicken, quinoa, and sauce in separate airtight containers in the refrigerator for up to 3 days.
Nutrition
Calories: 602kcal | Carbohydrates: 51g | Protein: 42g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 124mg | Sodium: 1094mg | Potassium: 996mg | Fiber: 6g | Sugar: 4g | Vitamin A: 570IU | Vitamin C: 36.8mg | Calcium: 74mg | Iron: 2mg