Name: Cilantro Lime Chicken with Mango-Avocado Salsa and Citrus-Lime Rice Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1-1/2 pounds boneless, skinless chicken breasts (or thighs); 3 oranges (zested and juiced to yield 1 teaspoon zest and 3/4 cup juice); 3 limes (zested and juiced to yield 1 teaspoon zest and 1/3 cup juice); 1/2 cup olive oil; 1 tablespoon honey; 1 teaspoon ground cumin; 2-1/2 tablespoons soy sauce; 2 teaspoons minced garlic; 1/4 cup coarsely chopped cilantro; 1 teaspoon salt; 1/4 teaspoon pepper; 1 batch mango-avocado salsa (ingredients typically include ripe mango, avocado, red onion, jalapeño, cilantro, lime juice, salt, and pepper); Cilantro-lime rice or coconut-lime rice (prepared separately)

Introduction

Cilantro Lime Chicken is a bright and flavorful dish perfect for a quick weeknight dinner or a weekend barbecue. Marinated in a zesty blend of citrus, garlic, and spices, this chicken pairs beautifully with fresh mango-avocado salsa and fragrant rice. It’s an easy recipe that brings bold, fresh flavors to your table.

A white plate sits on a white marbled surface, filled with three main layers: a base layer of white rice mixed with finely chopped green herbs around the edges, a grilled salmon fillet with dark char marks placed slightly off-center, topped with a chunky mango and red pepper salsa featuring bright yellow, green, and red colors. Fresh green cilantro leaves sit beside the salmon, with three lime wedges arranged at the bottom right of the plate. A gold fork rests on the right side, partially under the salmon. In the background, whole limes, avocado halves, and fresh cilantro sprigs add color and interest. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1-1/2 pounds boneless, skinless chicken breasts (or thighs)

3 oranges

3 limes

1/2 cup olive oil

1 tablespoon honey

1 teaspoon ground cumin

2-1/2 tablespoons soy sauce

2 teaspoons minced garlic

1/4 cup coarsely chopped cilantro

1 teaspoon salt

1/4 teaspoon pepper

1 batch mango-avocado salsa

Cilantro-lime rice or coconut-lime rice (optional)

Instructions

Step 1: Zest one orange and one lime to collect about 1 teaspoon of each zest. Juice all three oranges and three limes using a citrus juicer to measure 3/4 cup orange juice and 1/3 cup lime juice.

Step 2: In a medium bowl, whisk together orange juice, lime juice, orange zest, lime zest, olive oil, honey, ground cumin, soy sauce, minced garlic, chopped cilantro, salt, and pepper to create the marinade.

Step 3: Reserve 1/2 cup of the marinade for basting later. Pour the remaining marinade into a large resealable bag.

Step 4: Trim any fat from the chicken breasts. Pound them to an even thickness or slice in half horizontally for uniform size. Place the chicken in the bag with the marinade, seal tightly, and refrigerate for at least 30 minutes, up to 6 hours. Flip the bag halfway through marinating.

Step 5: Preheat your grill to 450°F (230°C). Lightly oil the grill grate or grill pan to prevent sticking.

Step 6: Remove chicken from the marinade, discarding the used marinade. Grill the chicken for 10 to 12 minutes, turning halfway through. During grilling, brush the chicken with the reserved 1/2 cup marinade to keep it moist and flavorful. Cook until juices run clear and the internal temperature reaches 165°F (75°C).

Step 7: While the chicken cooks, prepare the mango-avocado salsa according to your preferred recipe.

Step 8: Optionally, prepare cilantro-lime rice or coconut-lime rice as a base for serving.

Step 9: Serve the grilled chicken over a bed of rice if prepared, topped generously with mango-avocado salsa. Enjoy immediately.

Tips & Variations

For a quicker marinade, slice the chicken thinly to allow the flavors to penetrate faster.

Substitute chicken thighs for juicier results without drying out during grilling.

If grilling isn’t an option, pan-sear the chicken over medium-high heat or bake at 400°F (200°C) for about 20 minutes.

Add fresh jalapeño to the mango-avocado salsa for a spicy kick.

Swap cilantro-lime rice with quinoa or cauliflower rice for a different texture or dietary preference.

FAQs

Can I use frozen chicken for this recipe?

Yes, but be sure to fully thaw the chicken before marinating to ensure even flavor absorption and proper cooking.

How long should I marinate the chicken?

Marinate for at least 30 minutes to allow flavors to develop, but for best taste, marinate up to 6 hours. Avoid marinating longer than 8 hours as the citrus can start to break down the texture of the chicken.