Grilled Lime-Garlic Chicken Breasts
If you’re looking for an easy yet delicious chicken recipe, this Grilled Chicken Breasts with Lime and Garlic is ideal for summer BBQs or quick weeknight meals. The marinade—with cilantro, lime juice, garlic, and jalapeño—delivers bold, fresh flavors, keeping the chicken perfectly juicy.
The lively blend of cilantro, lime, and garlic makes this grilled chicken recipe irresistible. Perfect whether you’re grilling casually on the weekend or need a tasty dinner midweek. It’s reliably juicy and flavorful every time.
What’s great about this marinade is its flexibility—you can easily use it for thighs, shrimp, or even vegetables. Naturally gluten-free, dairy-free, and low-carb, it’s suitable for many diets. Plus, blending the marinade ingredients only takes minutes, simplifying meal prep.
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Ingredients
- Chicken breasts – Boneless, skinless.
- Fresh cilantro – Remove the bottom inch of the stems and add both the leaves and remaining stems to the blender.
- Lime juice – Loosen the juice.
- Olive oil
- Garlic cloves
- Ground cumin
- Jalapeño
- Kosher salt
- Ground black pepper
How To Make Grilled Lime-Garlic Chicken Breasts
- Combine cilantro, lime juice, olive oil, garlic cloves, cumin, jalapeño, salt, and black pepper. Blend until nearly smooth, leaving some texture.
- Transfer chicken breasts into a resealable plastic bag or shallow container. Add marinade, making sure chicken is coated evenly.
- Refrigerate covered for at least 2–3 hours. Marinate up to 8 hours to intensify flavor.
- Heat grill or grill pan to medium-high. Lightly grease grill surface to avoid sticking.
- Remove chicken from marinade, shaking off excess, and discard leftover marinade.
- Grill chicken about 5–6 minutes per side until cooked through to 165°F internally and nicely browned.
- Allow grilled chicken to rest briefly before slicing. Serve garnished with fresh cilantro and lime wedges if desired.
Step-By-Step rocess
Chef Jenn’s Tips
- Gently pound chicken breasts to even thickness before marinating for more evenly cooked, juicier chicken.
- Reserve extra marinade (before adding raw chicken) to drizzle over cooked chicken.
- Resting grilled chicken before cutting helps retain moisture.
- This marinade also complements shrimp, tofu, zucchini, or peppers nicely.
Make It A Meal
Enjoy Grilled Chicken with Lime and Garlic alongside salads, roasted veggies, or cilantro-lime rice. It also fits well in tacos, wraps, or grain bowls. Perfect for cookouts, and leftovers taste wonderful the next day.
Storage
Refrigerate leftover grilled chicken in a sealed container up to 4 days. For longer storage, slice chicken and freeze it in freezer-safe packaging for up to 2 months. Reheat gently on the stovetop or microwave for best results.
Grilled Garlic-Lime Chicken Breasts
Ingredients
- 4 chicken breasts boneless, skinless
- 1 cup fresh cilantro packed
- Lime juice
- ⅓ cup olive oil
- 3 cloves garlic
- ½ teaspoon cumin ground
- 1 jalapeño seeded and roughly chopped
- 1 teaspoon kosher salt
- ½ teaspoon black pepper ground
Instructions
- In a blender or food processor, combine cilantro, lime juice, olive oil, garlic cloves, cumin, jalapeño, salt, and black pepper. Blend until nearly smooth, leaving some texture.
- Transfer chicken breasts into a resealable plastic bag or shallow container. Add marinade, making sure chicken is coated evenly.
- Refrigerate covered for at least 2–3 hours. Marinate up to 8 hours to intensify flavor.
- Heat grill or grill pan to medium-high. Lightly grease grill surface to avoid sticking.
- Remove chicken from marinade, shaking off excess, and discard leftover marinade.
- Grill chicken about 5–6 minutes per side until cooked through to 165°F internally and nicely browned.
- Allow grilled chicken to rest briefly before slicing. Serve garnished with fresh cilantro and lime wedges if desired.
Notes
Chef Jenn’s Tips
- Gently pound chicken breasts to even thickness before marinating for more evenly cooked, juicier chicken.
- Reserve extra marinade (before adding raw chicken) to drizzle over cooked chicken.
- Resting grilled chicken before cutting helps retain moisture.
- This marinade also complements shrimp, tofu, zucchini, or peppers nicely.
