Cilantro Lime Green Chile Grilled Chicken

Cilantro Lime Green Chile Grilled Chicken is a flavorful and versatile way to kick up the flavor of everyone's favorite weeknight stand by. These chicken breasts are great for tacos, quesadillas, burritos, salads...the possibilities are endless. I usually double this recipe so I have plenty of leftover chicken for a different meal the next day. Huge time saver!

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Cilantro Lime Green Chile Grilled Chicken is my go to recipe for a quick and healthy dinner. Everyone in the family loves it, and it's great for those nights when we have a few extra friends at the dinner table.

How to serve

• Sliced along side grilled or sautéd vegetables.
• Diced in your favorite salad.
• With warm corn or flour tortillas, guacamole, sour cream, and salsa for a Tex-Mex dinner. If you're looking for an authentic guacamole recipe, try my Homemade Mexican Guacamole!

These are just a few of my favorite ways to eat this yummy grilled chicken.

I'm always looking for a quick way to get dinner on the table. I found a marinated chicken at a local grocery store and loved it, but it costs almost twice as much as the regular chicken! So I decided to come up with my own version of one of my favorite marinades.

Tips

The best part of Cilantro Lime Green Chile Grilled Chicken is how simple it is to make. The only real work is chopping the cilantro and garlic. After that you just put the chicken in a zip-top bag, pour the ingredients over the chicken and you're pretty much done!

I recommend letting the chicken sit in the marinade for at least 2 hours and up to 24 hours. I like to make mine the night before, so they are ready to go on the grill when I get home from work the next day. The longer the chicken sits in the marinade, the better the flavor will be!

Variations

If you want zero spice, leave out the crushed red pepper and green chile. You will still have tons of flavor from the other ingredients! But if you want it extra spicy, add one chopped jalepeño!

How to grill

Heat the grill to 400 degrees. I get it hot with all 3 burners on. Then I shut one off and place the chicken on that section of the grill. The key is cooking the chicken over indirect heat. That way it stays moist and juicy! But as you can see, you get plenty of char and grill marks.

And that's it! I hope you enjoy this easy and delicious Cilantro Lime Green Chile Grilled Chicken recipe! Let me know what you think!

More Tex Mex Recipes

• Taco Sauce
• Ground Beef Tacos
• Beef Burrito Recipe
• Homemade Mexican Guacamole

📖 Recipe

Cilantro Lime Green Chile Grilled Chicken

Recipe by Nikole Berg

Cilantro Lime Green Chile Grilled Chicken is a flavorful and versatile way to kick up the flavor of everyone's favorite weeknight stand by. These chicken breasts are great for tacos, quesadillas, burritos, salads...the possibilities are endless.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 16 minutes mins

Total Time 26 minutes mins

Course Main Dish

Cuisine Mexican

Servings 4 servings

Calories 331 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 1.5 pounds boneless skinless chicken breasts (about 3 large or 4 medium sized)
• ▢ 3 tablespoons mild flavored oil like canola or olive oil
• ▢ 1 can diced green chilies undrained
• ▢ 2 cloves garlic minced
• ▢ 2 tablespoons cilantro chopped
• ▢ 3 tablespoons lime juice fresh is best, but bottled will work too
• ▢ 1 tablespoon red pepper flakes
• ▢ 1 teaspoon salt

US Customary - Metric

Instructions

 

For the marinade:

• Combine oil, diced green chilies, cilantro, lime juice, red pepper flakes, and salt together in a bowl. Set aside.

To prep chicken:

• Rinse chicken and pat dry with paper towels.
• Trim any fat from chicken breasts.
• Place chicken in large freezer zip-top bags. Pour marinade over the chicken. Massage the marinade into the chicken, being sure it covers each piece. If doubling the recipe, be sure to use a separate zip-top bag for each portion.
• Refrigerator for at least 2 hours, or up to 24 hours. 

Using a propane grill:

• Start with clean grill racks.
• Heat to medium, about 400 degrees using all three burners.
• Turn one burner off and place chicken over indirect heat and put the lid down.
• Grill chicken for about 8 minutes per side or until internal temperature reaches 165 degrees.
• If grilling several pieces, you may need to turn off two burners, but you will need to cook the chicken longer.
• Serve chicken breasts whole if you’re planning to have it with a side dish. I like to slice it fairly thin against the grain for fajitas, tacos, or quesadillas. I like it chopped for salads and pasta dishes. Of course, you can shred the chicken too and add to casseroles.  

Notes

Double recipe to use chicken later in the week. This chicken is perfect in salads, quesadillas, tacos, nachos, or sandwiches.

Nutritional information is an estimate.

 

Nutrition

Calories: 331kcalCarbohydrates: 3gProtein: 39gFat: 18gSaturated Fat: 4gCholesterol: 107mgSodium: 736mgPotassium: 688mgFiber: 1gSugar: 1gVitamin A: 606IUVitamin C: 5mgCalcium: 18mgIron: 1mg

Keyword grilled, Healthy, keto

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