Cilantro Lime Chicken with Mango-Avocado Salsa and Citrus-Lime Rice Recipe
A vibrant and flavorful Cilantro Lime Chicken recipe featuring juicy, marinated grilled chicken breasts infused with fresh citrus zest and juice, complemented by a refreshing mango-avocado salsa and optional cilantro-lime rice. Perfect for a healthy, zesty meal full of bright flavors and simple steps.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Ingredients
Scale
For the Cilantro Lime Chicken Marinade
- 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
For the Mango-Avocado Salsa
- 1 batch mango-avocado salsa (ingredients typically include ripe mango, avocado, red onion, jalapeño, cilantro, lime juice, salt, and pepper)
Optional
- Cilantro-lime rice or coconut-lime rice (prepared separately)
Instructions
- Prepare Fruit: Zest the oranges and limes using a zester to collect 1 teaspoon of zest from each fruit. Then juice the fruit using a citrus juicer to yield approximately 3/4 cup orange juice and 1/3 cup lime juice for the marinade.
- Make Marinade: In a medium bowl, whisk together the orange and lime zest, orange juice, lime juice, olive oil, honey, ground cumin, soy sauce, minced garlic, chopped cilantro, salt, and pepper to create the marinade. Reserve 1/2 cup of this marinade for basting later.
- Marinate Chicken: Trim any excess fat from the chicken breasts or thighs. To ensure even cooking, pound the chicken to an even thickness or slice breasts in half horizontally to get uniformly sized pieces. Place the chicken into a large resealable plastic bag, pour in the remainder of the marinade (excluding reserved 1/2 cup), seal, and refrigerate. Marinate for at least 30 minutes and up to 6 hours, flipping the bag halfway through for even flavor absorption.
- Preheat Grill: About 15 minutes before cooking, preheat your grill to 450°F and lightly oil the grill grates or your grill pan to prevent sticking.
- Cook Chicken: Remove chicken from the marinade bag, discarding any leftover marinade inside. Place chicken on the hot grill and cook for 10–12 minutes total, flipping once halfway through. Ensure internal temperature reaches 165°F. During cooking, brush the chicken generously with the reserved 1/2 cup marinade to enhance flavor and keep the meat moist.
- Prepare Salsa: While the chicken cooks, prepare the mango-avocado salsa by combining diced mango, avocado, finely chopped red onion, minced jalapeño, freshly chopped cilantro, lime juice, salt, and pepper to taste. Mix gently to combine.
- Make Rice (optional): If desired, prepare cilantro-lime rice or coconut-lime rice according to your preferred recipe to serve as a base for the chicken.
- Assemble and Serve: Place grilled chicken over a bed of the prepared rice if using, then top generously with the fresh mango-avocado salsa. Serve immediately and enjoy the burst of fresh, tangy, and savory flavors.
Notes
- Ensure chicken reaches an internal temperature of 165°F to guarantee it is fully cooked and safe to eat.
- Pounding the chicken to an even thickness ensures more consistent cooking and prevents dryness.
- Reserved marinade is brushed on during grilling but should not be consumed raw to prevent foodborne illness.
- If you don’t have a grill, pan-searing or baking the chicken are suitable alternatives; adjust cooking times accordingly.
- Marinating for longer than 6 hours is not recommended as citrus juices can begin to break down the chicken texture excessively.
Keywords: cilantro lime chicken, grilled chicken, mango avocado salsa, citrus marinade, summer chicken recipe, healthy chicken, lime chicken grilling recipe
