Cilantro Lime Chicken
This post may contain affiliate links. Please read my disclosure policy.
Get ready for a burst of flavor with this Cilantro Lime Chicken, grilled to perfection and paired with a vibrant strawberry salsa. It’s the ultimate summer meal—light, fresh, and so easy to make, you’ll have it on the table in no time.
I love this dish for so many reasons. It’s so fresh and bright, with tender marinated chicken and a salsa that will make you feel as if you’re on a sunny patio, no matter the season. The chicken is marinated in a zesty cilantro lime sauce, then grilled to juicy perfection, while the sweet and spicy strawberry salsa adds a delicious twist. It’s ready in just 45 minutes, making it my go-to for those busy nights when I still want something that tastes amazing.
Before You Start
- Marinate for Flavor: If you have the time, let the chicken marinate for a bit longer—up to a few hours. The longer it sits, the more those zesty cilantro and lime flavors will soak into the chicken, making it even more flavorful.
- Pound the Chicken Evenly: Pounding the chicken to an even thickness helps it cook more evenly on the grill. It also ensures that it stays juicy and tender, so don’t skip this step!
- Adjust the Heat in the Salsa: If you’re not a fan of too much heat, feel free to remove the seeds from the jalapeño or use less of it. On the other hand, if you love a kick, you can add extra jalapeño or even some crushed red pepper flakes.
- Grill on Medium-High: Make sure your grill is preheated to medium-high heat before adding the chicken. This helps get those beautiful grill marks and locks in the juices, giving you perfectly cooked chicken every time.
- Serve Immediately: This dish is best enjoyed fresh off the grill, while the chicken is hot and the salsa is nice and cool.
Ingredients You’ll Need
- Chicken Breasts: I used boneless and skinless breast for this recipe, but chicken thighs will work just as well.
- Olive Oil: Helps the marinade stick to the chicken and keeps it juicy on the grill. Any neutral oil like vegetable or canola works too.
- Honey: Adds a touch of sweetness to balance out the tangy lime. If you’re out of honey, you can use maple syrup or even a bit of brown sugar.
- Cilantro: Gives the chicken that fresh, herby flavor. If you’re not a fan of cilantro, parsley could be a good substitute.
- Lime Zest and Juice: I recommend only using fresh lime juice, it really is worth the extra effort. Adding zest to the marinade will really concentrate that lime flavor.
- Salt and Pepper: Adjust to your taste.
- Club Soda (Optional): This helps tenderize the chicken, making it even more juicy and tender. If you don’t have it, no worries—it’s totally optional.
- Fruits and Veggies: Tomato, strawberry, jalapeno pepper (seeds removed), and green onion all chopped are the base of this salsa.
- Cilantro: Yep, it’s in the salsa too! It ties the flavors together and adds freshness.
- Lime Juice: I love lots of lime juice in my salsas, fresh only!
- Salt and Pepper: Season the salsa to your taste—just enough to bring out the flavors without overpowering the freshness.
In a blender, combine 2 tablespoons of olive oil, 1 tablespoon of honey, ¼ cup of chopped cilantro, 1 teaspoon of lime zest, 2 tablespoons of lime juice, ¼ teaspoon of salt, ½ teaspoon of pepper, and ¼ cup of club soda (if you’re using it). Blend for about 30 seconds until it’s nice and smooth.
Tip: If you don’t have a blender, you can just whisk everything together in a bowl—just make sure the honey is well mixed in.
Place the 1½ pounds of boneless, skinless chicken breasts between two pieces of plastic wrap. Using a meat mallet, gently pound the chicken until it’s about ½ inch thick. This helps the chicken cook evenly and keeps it tender on the grill.
Tip: If you don’t have a meat mallet, the bottom of a heavy pan or even a rolling pin works too.
Place the chicken in a large bowl or a ziplock bag and pour the marinade over it. Toss to coat the chicken evenly, then let it marinate for about 20 minutes while you heat up the grill and make the salsa.
Tip: If you have extra time, letting the chicken marinate for a few hours or even overnight will make it even more flavorful.
In a bowl, toss together 1 cup of chopped tomatoes, 1 cup of chopped strawberries, 1 chopped jalapeño pepper, 5 chopped green onions, ¼ cup of chopped cilantro, 2 tablespoons of lime juice, ¼ teaspoon of salt, and ½ teaspoon of pepper. Give it a good mix and then cover it and pop it in the fridge until you’re ready to serve.
Tip: If you like your salsa on the milder side, remove the seeds from the jalapeño before chopping, or just use half of it.
Heat your grill to medium-high. Once it’s hot, place the marinated chicken breasts on the grill. Cook for about 3 to 4 minutes per side, or until the chicken is fully cooked through and has nice grill marks.
Tip: Resist the urge to move the chicken around too much while it’s cooking—leaving it in place will give you those perfect grill marks and keep the chicken juicy.
How To Serve
Spoon the strawberry salsa over the grilled chicken and serve immediately. This dish is great on its own, but it’s also delicious with a side of rice or a fresh green salad. Here are some ideas:
Jasmine Rice
Air Fryer Corn On The Cob
Mexican Street Corn Salad
Tomato Basil Salad
Frequently Asked Questions
How do I store leftovers?
Store any leftover chicken and salsa separately in airtight containers in the refrigerator. The chicken will stay fresh for up to 3 days, while the salsa is best eaten within 1-2 days.
Can I freeze the chicken?
Yes, you can freeze the grilled chicken. Let it cool completely, then place it in a freezer-safe bag or container. It will keep well in the freezer for up to 2 months. Thaw it in the fridge overnight before reheating.
What’s the best way to reheat the chicken?
Reheat the chicken on the stovetop over medium heat, in the oven at 350°F, or in the microwave. If you’re reheating on the stovetop, add a splash of water or chicken broth to keep it from drying out.
Can I make the salsa ahead of time?
You can make the salsa a few hours ahead of time and store it in the fridge. However, because strawberries release juice over time, it’s best to serve the salsa the same day you make it for the freshest flavor and texture.
Can I bake the chicken instead of grilling it?
Yes, you can bake the chicken if you prefer! Preheat your oven to 400°F (200°C). Place the marinated chicken breasts on a baking sheet and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
More Delicious Chicken Recipes
- Firecracker Chicken
- Buttermilk Fried Chicken
- Orange Chicken
- Honey Mustard Chicken
- Chicken Parmesan
- Mongolian Chicken
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Cilantro Lime Chicken with Strawberry Salsa
Video
Ingredients
For Cilantro Lime Chicken
- 1½ pound chicken breasts (boneless and skinless)
- 2 tablespoon olive oil
- 1 tablespoon honey
- ¼ cup cilantro (chopped)
- 1 teaspoon lime zest
- 2 tablespoon lime juice
- ¼ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- ¼ cup club soda ((optional) helps to tenderize the meat))
For Strawberry Salsa
- 1 cup tomatoes (chopped small)
- 1 cup strawberries (chopped small)
- 1 jalapeno pepper (chopped)
- 5 green onions (chopped)
- ¼ cup cilantro (chopped)
- 2 tablespoon lime juice
- ¼ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a blender add the cilantro lime chicken ingredients; olive oil, honey, cilantro, lime zest, lime juice, salt and pepper. Also add club soda if using it. Blend for about 30 seconds until smooth.
- Place each chicken breast between plastic wrap and gently pound using a meat mallet until chicken is about ½ inch in thickness.
- Place chicken in a large bowl and pour cilantro lime marinade over chicken. Marinate for about 20 minutes, while grill heats up and you make the strawberry salsa.
- To make strawberry salsa, toss all the salsa ingredients together in a bowl and cover and refrigerate until chicken is ready to serve.
- Grill the chicken on both sides for about 3 to 4 minutes per side, or until the chicken is fully cooked through and has nice grill marks.
- To serve spoon salsa over grilled chicken and serve on its own or your favorite sides.
Equipment
Notes
- Marinate the chicken for at least 20 minutes, but for the best flavor, let it sit for a few hours or even overnight.
- If you don’t have a grill, you can bake the chicken at 400°F (200°C) for 20-25 minutes or until fully cooked.
- For a milder salsa, remove the seeds from the jalapeño or use less of it.
- Leftover chicken can be stored in the fridge for up to 3 days or frozen for up to 2 months.
- The strawberry salsa is best enjoyed fresh, but it can be stored in the fridge for up to 2 days.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
