Cilantro Lime Grilled Chicken Breasts

Cilantro Lime Grilled Chicken Breasts

This week the weather is supposed to be gorgeous. It’s sunny right now and warming up nicely, so I am looking forward to some good grilling weather! Now that’s it time to start cooking outside and getting out of the hot kitchen, I thought I’d share this fresh tasting grilled chicken recipe with you. It’s very simple to make, just requires some marinating time earlier in the day.

Cilantro Lime Grilled Chicken Breasts

I loved how this chicken tasted, but my husband and oldest son felt there was a bit too much lime flavor to it. So depending on your preferences, you may choose to omit the zest from the recipe as that will certainly up the intensity a bit.

Cilantro Lime Grilled Chicken Breasts

Also, remember to dry off marinated meat before you put it onto the grill. Remove the meat from the marinade, let it drip, then place on paper towels and pat dry. Placing meat with wet marinade on it onto the grill can cause scorching and burning.

Cilantro Lime Grilled Chicken Breasts

I found the original recipe for this on However, I adapted mine to boneless meat and varied some of the measurements as well.

Cilantro Lime Grilled Chicken Breasts

Rating: 51

Prep Time: 4 hours

Cook Time: 25 minutes

Total Time: 4 hours, 25 minutes

Yield: 4 servings

Serving Size: 1 chicken breast

Calories per serving: 237.2

Fat per serving: 12.0 g

Cilantro Lime Grilled Chicken Breasts


  • 4 boneless skinless chicken breast halves
  • 1/4 cup olive oil
  • juice of 1 lime (1 1/2-2 tablespoons)
  • zest of the lime (about 1 teaspoon)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 cloves garlic, finely minced
  • 1/4 cup chopped fresh cilantro


  1. Poke several holes in the chicken breasts with the tip of a knife. Place chicken breasts in a glass casserole dish. Combine the oil, lime juice, zest, salt, pepper, garlic, and cilantro and cover the chicken, turning to coat. Marinate covered, in the refrigerator for about 2 to 4 hours.
  2. Remove chicken from the refrigerator about 20 minutes before cooking.
  3. Grill over medium heat for several minutes, turn and grill several more, enough to get nice grill marks. Turn heat down to low and cover, turning occasionally, until meat reaches an internal temperature of 165 F.

Notes from Amanda

Saturated fat: 2.0 g Unsaturated fat: 9.0 g Carbohydrates: 2.1 g Sugar: 0.3 g Fiber: 0.1 g Protein: 32.2 g Cholesterol: 90.0 mg


  1. Debra says

    Looks tasty and healthy!! I am tired of the same things on the grill, hamburger, hot dogs and brats. This would be a nice change! I love lime and cilantro.

  2. says

    Looks yummy! We need to get a BBQ. Have an indoor one, but it’s just not the same. Kevin decided we’d give away our BBQ in Kansas so we didn’t have to pack it and promised we’d get one here in Utah. Now we’ve been here 2 years and don’t have one yet. Just gonna have to remedy that for this summer!

  3. April @ Angel's Homestead says

    I love cilantro, so this one was a winner as soon as I seen it had it in the ingredient list. Your chicken looks delicious, and I bet the leftovers would make great tacos. I wish I had read your tip on drying the marinade off before grilling sooner. I made grilled ranch chicken last night, and had quite a hassle with it wanting to stick to the grate.


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