Cilantro Lime Grilled Chicken
Combine all the marinate ingredients in a blender or food processor and pulse until it forms into a smooth mixture.
Add chicken breasts to a large sealed freezer bag, top with the marinate. Press the air out of the bag and seal it tightly. Gently press the marinate to the chicken in the bag to coat the chicken.
Allow chicken to marinate in the fridge for a minimum 1 hour, or overnight in the fridge.
Brush olive oil on the grates (only add oil to grates if using a gas grill, not charcoal) of the grill when the grill is ready, place chicken on grill, cook for about 5 minutes, flip chicken and cook another 5 minutes on the other side till chicken of cooked through or until internal chicken recipe reaches 165°F. With grilling time is not really much of a factor. Heat, wind etc effect cooking time. Go by how grilled you’d like your chicken and the chicken being cooked through. I highly recommend a meat thermometer.
Top with fresh chopped cilantro and lime slices. Serve with rice or any option you like. I turned them into chicken tacos. Covered whole peppers in a little olive oil and cooked those up first over direct heat. Sliced an onion in thirds, about 3/4 of an inch thick, stuck a grilling stick through them, seasoned with olive oil, salt and pepper. Added the onions over direct heat got a little color, moved all veggies to in-direct heat, then placed the chicken on the direct heat.
Ingredients
2 lbs boneless skinless chicken breasts or thighs. I used thighs
Marinate
2/3 of a bunch of cilantro
zest of 1 lime
3 tablespoons lime juice, about 2 limes
6 cloves of garlic
1 teaspoon of coriander
1 teaspoons of salt
1 teaspoon of fresh ground black pepper
2 tablespoons olive oil
