Cilantro Lime Chicken
Cilantro lime chicken every way — sticky chicken thighs, chicken bites, a slow cooker freezer meal, and grilled chicken quarters for busy weeknights.
★ lunch
lunchIngredients
- 1.5 lbs Boneless skinless chicken tenders
- 3/4 cup and 1 Tbs Orange juice
- 1/2 cup and 1 Tbs Olive oil
- 1/3 cup and 2 Tbs Lime juice
- 1.5 tsp Lime zest
- 1 Tbs Honey
- 1 tsp and 1/4 tsp Cumin
- 2.5 Tbs Soy sauce
- 2 tsp Minced garlic
- 1/2 cup Coarsely chopped cilantro
- 1 Ripe mango
- 1 Ripe avocado
- 1/4 cup Chopped red bell pepper
- Salt and pepper
- 1 cup Rice
- 1.5 cups Coconut milk
Instructions
- 1Whisk together all of the marinade ingredients in a medium-sized bowl: 3/4 cup orange juice, 1/2 cup olive oil, 1/3 cup lime juice, 1 teaspoon lime zest, honey, 1 teaspoon each cumin, soy sauce, garlic, and 1/4 cup cilantro. Add salt and pepper to taste.
- 2Reserve about 1/2 cup of marinade, and pour the rest into a dish. Add the chicken and cover with marinade - let marinate over night or minimum 4 hours. Airfry at 350 for 10-12 minutes
- 3Salsa: take the remaining OJ, olive oil, lime juice and spices and toss together with mango chunks, avo and pepper. Season with salt and pepper.
- 4Make rice according to package using chicken broth instead of water. Add 1 Tbs butter. When rice has cooked, add 1/2 cup chopped cilantro and salt and pepper.
- 5Serve immediately and ENJOY!!
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dinnerCilantro Lime Chicken with Mango Salsa on Bed of Coconut Rice
Alisha McCauleyFind more recipes like this
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Open in Pepper →Lime And Cilantro Make Chicken Worth Eating
Plain chicken breast gets old fast. A little lime juice, a handful of chopped cilantro, olive oil and garlic turn the same package of chicken you bought on sale into something everybody at the table actually finishes.
Cooks on Pepper reach for these when supper needs to be quick but not boring — a weeknight skillet, a pan of thighs in the oven, or something thrown on the grill while the sides finish up.
Every recipe here is built on that lime-and-cilantro combination: Sticky Cilantro Lime Chicken Thighs, Cilantro Lime Chicken Bites, a Slow Cooker Cilantro Lime Chicken freezer meal with black beans and diced tomatoes, Grilled Cilantro Lime Chicken Quarters, Cilantro Lime Chicken and Seared Veggies with baby red potatoes, and one with mango salsa over coconut rice.
Quick Tips
- 1
Zest before you juice
Grate the zest off the lime first, while it's still whole and firm — you'll get about a teaspoon per lime, and it carries more lime flavor than the juice does.
- 2
Don't marinate too long
Lime juice starts breaking down the meat, so keep chicken breast in the marinade 30 minutes to 2 hours. Thighs can go up to 4.
- 3
Add cilantro at the end
Stir half the chopped cilantro into the marinade and save the rest to sprinkle on after cooking, so it stays bright green instead of turning dark.
- 4
Cook to 165 degrees
Check the thickest part with a thermometer and pull the chicken at 165°F, then let it rest 5 minutes before slicing so the juices stay in.
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