Cilantro Lime Chicken
Cilantro Lime Chicken
with lime juice, garlic, & cilantro is flavorful & easy. Use your grill, oven, & even the instant pot or slow cooker!
cilantro lime chicken
fresh cilantro leaves, loosely packed
about 1 bunch
the juice of about 5 limes
3 - 5
light or dark meat, as desired
Combine cilantro, garlic, lime juice, olive oil, salt, pepper, sugar, and water in a blender and pulse until well combined. (Makes about 3 cups total).
Add chicken to a gallon bag or other container and pour about half of the marinade over, making sure it is well coated. Reserve remaining marinade for later.
Allow chicken to marinate for desired time (but not longer than overnight).
Cook over a medium heat grill, bake in the oven, cook in a slow cooker, or instant pot. Baste or serve with remaining unused marinade if desired.
Marinate the chicken in the refrigerator for at least 1 hour, but as long as overnight.
Place chicken on a pre-heated medium heat grill, basting with unused marinade and turning frequently (about every 5-7 minutes), until chicken has reached an internal temperature of 165F.
If your grill allows, you can close the lid about ¾ths of the way while grilling to cook chicken faster. Stay close to monitor for flare ups.
Allow chicken to rest 5 minutes before slicing.
Skip the marinating if desired, as chicken will cook in the cilantro marinade. Place chicken in an oven safe casserole or baking dish that is about 9×13".
Pour marinade over chicken, lifting each piece carefully to make sure it is covered on all sides.
Bake uncovered at 375F for about 20 – 30 minutes, until chicken reaches an internal temperature of 165F.
If cooking chicken with the skin, you can turn the broiler or convection setting on in the last few minutes to brown the skin. Watch closely to avoid burning.
Allow to rest at least 5 minutes before slicing. Spoon juices over cooked chicken before serving.
Place chicken in crock pot and cover in marinade/dressing. Lift chicken to make sure all sides are seasoned.
Cover and cook on high for 3 – 4 hours or low for 4 – 6 hours. Chicken is done when it reaches a minimum internal temperature of 165F. Slice or shred and return to juices before serving.
Place chicken in instant pot and pour at least 1 cup of marinade over top (2 cups if using an 8 quart or larger). Lift chicken to make sure all sides are seasoned.
Cover and set to sealing. Cook on manual (high pressure) for 8 minutes, hit cancel, then allow natural pressure release for 10 minutes.
Slice or shred and return to juices before serving.
Calories are automatically generated. For best results calculate based on your exact ingredients.
Make it spicy by adding fresh or
to the marinade.
Use the remaining marinade as a dressing or sauce by whisking it with sour cream or cream cheese.
Slice or shred leftovers for
, tacos, or to add to
chicken taco casserole
Cilantro Lime Chicken https://www.mamalovesfood.com/cilantro-lime-chicken