The meat can very easily end up charred and dry on the outside or ends, while still raw on the inside. What we’ve done here helps result in juicy chicken breasts, with nice grill marks to boot.
Video: How to Make Grilled Cilantro Lime Chicken
Tips for Grilling Chicken Breasts
Pound to even thickness: Pounding the boneless, skinless breasts to an even thickness will help the meat cook more evenly, so you don’t have the extremes of raw and dry.Marinate: Marinate the chicken in an acidic marinade made with lime juice. It’s almost like using buttermilk, but lime flavored. The acid helps tenderize the meat for grilling.Work with chilled meat: Since the chicken breasts have been formed into rather thin cutlets, take them directly from the refrigerator to the grill. That way, they don’t overcook in the time it takes to get nice grill marks on them.
Don’t Like Cilantro?
Cilantro lime chicken is a classic Southwestern favorite. Not everyone likes cilantro though, so if that’s you, change it up a bit and try adding grated fresh ginger to the marinade instead. Or maybe some minced garlic and chopped parsley or arugula. Enjoy!
What to Serve With Cilantro Lime Chicken
Try serving this chicken topped with sliced avocado and with a side of refried black beans, cilantro lime rice, or this Mexican quinoa salad. Any of these would be a great compliment to the flavors in the chicken.
More Grilled Chicken Recipes to Try!
Grilled Chicken Caesar Salad Grilled Salsa Verde Chicken Spicy Grilled Chicken Tacos Barbecued Chicken on the Grill Honey Mint Glazed Grilled Chicken
We pound the chicken breasts to an even thickness and then chill them before grilling. Chilled, even-thickness chicken breasts will be less likely to overcook in the time it takes to get grill marks. Soak a paper towel in a little more oil and use tongs to wipe the grill grates. When the grill is hot, place the chicken breasts on the grill. Grill for a few minutes on each side, until just cooked through.
