Lime Coriander Chicken
A vibrant, zesty dish featuring tender chicken breasts infused with fresh lime juice and aromatic cilantro.
Ingredients
- •4 boneless, skinless chicken breasts (about 150g each)
- •3 tablespoons extra virgin olive oil
- •1/4 cup fresh lime juice (about 2 limes)
- •1 tablespoon lime zest
- •1/2 cup fresh coriander (cilantro), finely chopped
- •3 cloves garlic, minced
- •1 teaspoon ground cumin
- •1/2 teaspoon chili flakes
- •1 teaspoon kosher salt
- •1/2 teaspoon black pepper
Instructions
- 1
In a medium bowl, whisk together the olive oil, lime juice, lime zest, chopped coriander, minced garlic, cumin, chili flakes, salt, and pepper.
- 2
Place the chicken breasts in a shallow dish or a resealable plastic bag and pour the marinade over them, ensuring they are well coated.
- 3
Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
- 4
Heat a large skillet or grill pan over medium-high heat with a light drizzle of oil.
- 5
Remove chicken from the marinade, shaking off excess, and place in the hot pan.
- 6
Cook for 6-8 minutes per side, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
- 7
Let the chicken rest for 5 minutes before slicing to ensure it remains juicy.
- 8
Garnish with extra fresh coriander and lime wedges before serving.
💡 Chef tips
- If you prefer a thicker sauce, simmer the remaining marinade in a small saucepan for 5 minutes until reduced and drizzle it over the cooked chicken.
- You can substitute chicken breasts with chicken thighs for a juicier texture, though cooking time may increase by 3-5 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently to avoid drying out the meat.
✅ How it should turn out
The chicken should have a beautifully caramelized golden exterior, a bright citrus aroma, and a tender, succulent interior that perfectly balances the earthy cumin with the sharp, fresh lime.