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cilantro lime green chile grilled chicken on a cutting board

Cilantro Lime Green Chile Grilled Chicken

Course: Main Dish
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes
Servings: 4 servings
Calories: 331kcal
Author: 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.
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Ingredients

  • 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

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: 331kcal | Carbohydrates: 3g | Protein: 39g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 107mg | Sodium: 736mg | Potassium: 688mg | Fiber: 1g | Sugar: 1g | Vitamin A: 606IU | Vitamin C: 5mg | Calcium: 18mg | Iron: 1mg