Cilantrolime chicken breast with step by step photos and a video recipe. Cilantro lime chicken is a quick and easy chicken breast recipe loaded withbright and refreshing flavors of cilantro and lime. Quick and easy chicken dinner made within 30 minuteswith a few pantry staple ingredients.
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Appetizer
Cuisine: Mexican
Servings: 2servings
Calories: 203kcal
Author: Preeti
Equipment
1 Heavy bottom pan or skillet
Ingredients
2boneless skinless chicken breasts
salt to taste
1teaspoonblack pepper powderor add as per taste
1teaspooncumin powder
½teaspoonbrown sugaror honey
1teaspoonPaprikaor Kashmiri red chili powder or red pepper flakes (add as per taste)
3teaspoongarlicfinely chopped or minces (or use garlic powder)
4tablespoonfreshly squeezed lime juice
4tablespoonfresh cilantrocoriander leaves
1teaspoonlime zest
4tablespoonolive oil
Instructions
Pound the chicken breast by patting it gently with a rolling pin or mean mallet for even thickness.
Lime cilantro marinade - Marinate it with lime juice, lime zest, cilantro, black pepper powder, salt, cumin powder, brown sugar, paprika, and garlic. Set it aside for minimum of 30 minutes to 2 hours in the refrigerator.
Heat 2 teaspoon oil in a heavy bottom pan over medium heat.
Pan-fry the marinated chicken until golden & crisp on both sides. Set it aside for 10 minutes. Then slice it.
Alternatively, you can bake it in the oven or grill it. (Refer notes).
Garnish with cilantro leaves and lime wedges.
Video
Notes
Pound the chicken breast for even thickness. It will ensure that the chicken breast cooks evenly.
Marinate the chicken for a minimum of 30 minutes to 2 hours. You can simply marinate the chicken for 30 minutes and then pan-fry it.
Start with searing the chicken on high heat until brown then lower the heat and cook until the chicken is completely cooked (check with a meat thermometer, it should reach 165°F).
The cilantro-lime chicken marinade is sticky and will stick to the pan (especially if you are working with a steel pan). To avoid this, add 2-3 tablespoon water at a time and continue to cook until the water dries up. Also, do not add too much water, or else, the chicken will not be crisp outside.
Allow pan-fried chicken breast to rest for approximately ten minutes on a wire rack or plate before slicing it. When you give it a rest, all the components can relax and the juices can redistribute, resulting in a cut that is more tender and juicy.
For meal prep - You can marinate the chicken and keep it in a zip-lock bag in the freezer. It stays good for a month. Whenever needed, just thaw the chicken and pan-fry it.
Do not overcook the chicken as it will taste rubbery or dry.
For Baked Lime Cilantro Chicken - Preheat the oven to 220 degrees Celsius (450°F). First, pan-fry it until the outer crust is golden on both sides. Then transfer it to the oven. Bake it for 12-15 minutes or until the chicken is cooked. Every oven is different so the time to cook the chicken may vary. It will also depend on the thickness of the chicken breasts. Make sure the thickest part of the breast should measure 165°F.
You can also grill the chicken. Preheat the grill to 400 degrees F. Clean the grill grates for any residue sticking to them. Brush oil on the grill grates. Place your chicken breasts on your preheated grill, and close the lid. Cook for 5-7 minutes on one side, flip, and cook on the other side. Check the internal temperature in the thickest part of the chicken breast using a meat thermometer it should reach 165°F.