Add Preferred SourceThis Grilled Lime-Garlic Chicken Breasts recipe is perfect for summer grilling or whenever you need a quick, protein-packed meal. The fresh and tangy marinade made with cilantro, lime, garlic, and jalapeño infuses the chicken with bold flavors while keeping it tender and juicy on the grill. It’s quick, delicious, and always a hit!
One of the best parts about this marinade is its versatility—it works just as well with chicken breasts, thighs, or even shrimp. Plus, it’s naturally gluten-free, dairy-free, and low-carb, making it a great choice for many dietary preferences. The marinade comes together quickly in a blender, so it’s a super easy prep.
Marinate the chicken for a few hours, or even overnight if possible, so the flavors have plenty of time to infuse into the meat. This extra time makes the chicken even more flavorful and tender.
Get ready for a burst of flavor with every bite – this Grilled Lime-Garlic Chicken is a game-changer!
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Ingredients
- Chicken breasts – Boneless, skinless. You can use bone-in breasts but they’ll take longer to cook and the marinade won’t penetrate the bone so you won’t get as much flavor. If you have bone-in breasts, just cut the meat off the bone and save the bones in the freezer for soup broth.
- 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 – Use fresh garlic; it has SO much more flavor!
- Ground cumin
- Jalapeño – Remove the seeds. They can be gritty if you blend them.
- Kosher salt
- Ground black pepper
How To Make Grilled Lime-Garlic Chicken Breasts
- Combine cilantro, lime juice, olive oil, garlic, cumin, jalapeño, salt, and pepper. Blend until mostly smooth, with a bit of texture.
- Place the chicken breasts in a large zip-top bag or shallow dish. Pour the marinade over the chicken and toss to coat well.
- Cover and refrigerate for 2–3 hours, or up to 8 hours for a richer flavor.
- Preheat the grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
- Remove the chicken from the marinade, allowing any excess to drip off. Discard the used marinade.
- Grill the chicken for 5–6 minutes per side, or until the internal temperature reaches 165°F and you see nice grill marks.
- Let the chicken rest for a few minutes before slicing. Serve with fresh cilantro and lime wedges if desired.
Step-By-Step Process
Chef Jenn’s Tips
- To ensure juicier chicken, gently pound the chicken breasts to an even thickness before marinating.
- Make extra marinade (before adding the raw chicken) to drizzle over the chicken after grilling.
- Allowing the chicken to rest after grilling helps retain moisture when slicing.
- This marinade also works wonderfully on shrimp, tofu, or vegetables like zucchini and bell peppers.
Recommended
Make It A Meal
This grilled chicken works great as the main dish. Pair it with a fresh salad, roasted vegetables, or cilantro-lime rice. It’s also perfect in wraps, tacos, or on top of grain bowls for a complete, balanced meal. It’s a great choice for cookouts, and I love having the leftovers the next day.
Storage
Keep any leftovers in an airtight container in the refrigerator for 3–4 days. The chicken also freezes well—slice it and store in freezer-safe containers for up to 2 months. Reheat gently in a skillet or microwave to maintain texture.
Grilled Lime-Garlic Chicken Breasts
Ingredients
- 4 chicken breasts boneless and skinless
- 1 cup fresh cilantro packed
- 1 lime juice
- ⅓ cup olive oil
- 3 cloves garlic
- ½ teaspoon ground cumin
- 1 jalapeño roughly chopped, seeds removed
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- In a blender or food processor, combine cilantro, lime juice, olive oil, garlic, cumin, jalapeño, salt, and pepper. Blend until mostly smooth, with a bit of texture.
- Place the chicken breasts in a large zip-top bag or shallow dish. Pour the marinade over the chicken and toss to coat well.
- Cover and refrigerate for 2–3 hours, or up to 8 hours for a richer flavor.
- Preheat the grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
- Remove the chicken from the marinade, allowing any excess to drip off. Discard the used marinade.
- Grill the chicken for 5–6 minutes per side, or until the internal temperature reaches 165°F and you see nice grill marks.
- Let the chicken rest for a few minutes before slicing. Serve with fresh cilantro and lime wedges if desired.
Notes
Chef Jenn’s Tips
- To ensure juicier chicken, gently pound the chicken breasts to an even thickness before marinating.
- Make extra marinade (before adding the raw chicken) to drizzle over the chicken after grilling.
- Allowing the chicken to rest after grilling helps retain moisture when slicing.
- This marinade also works wonderfully on shrimp, tofu, or vegetables like zucchini and bell peppers.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.