Cilantro Lime Chicken
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This Cilantro Lime Chicken brings smoky, juicy grilled chicken together with fresh lime, cilantro, and a sweet-and-spicy strawberry salsa for the ultimate summer meal.
My Go-To Summer Dinner
It’s July, which technically means summer in Calgary, though someone forgot to tell the weather. We’ve had rain, sun, and hail all in the same hour lately. But here’s the thing: in our house, grilling season doesn’t care about clouds. We grill in snowstorms, so a little drizzle’s not stopping me from making something like this Cilantro Lime Chicken.
Remo absolutely loves meals like this. Bright, fresh flavors, a bit of char from the grill, and something sweet-and-spicy on top, he’s all in. And honestly, I am too. There’s just something about smoky chicken with citrusy lime and that strawberry salsa that makes it taste like summer, even if I’m dodging raindrops on the deck.
Plus, it’s ready fast, so you’re not standing outside forever trying to keep your eyebrows from singeing off. Perfect for a busy weeknight or those times when friends drop by and you want to feed them something that tastes special without making a big fuss.
This was one of the first recipes I made after getting married and 7 years later, my husband still asks for it regularly! I’ve made it in four different houses in four different states. Safe to say, it’s a family favorite! Summery and light and perfect in every way! ~Sarah
Why You’ll Love This Recipe
- Tastes like summer on your plate, even if it’s snowing outside.
- Juicy grilled chicken with punchy citrus and herb flavor.
- The strawberry salsa, sweet, spicy, and totally unexpected.
- Quick marinating and grilling, dinner’s ready in under 45 minutes.
- Great for weeknights but impressive enough for company.
Before You Start: Tips & Ingredient Notes
- Pound your chicken. Chicken breasts are naturally lopsided. I always pound mine to about ½ inch thick so they cook evenly and stay juicy. No one wants a piece that’s half raw and half dried out.
- Marinate longer if you can. Even 20 minutes helps, but when I let this marinate for a couple of hours, or even overnight, the lime and cilantro soak right in, and the chicken comes off the grill tasting incredible. Totally worth it if you’ve got the time.
- Use fresh lime. Bottled lime juice has its place, just not here. I’ve tested both, and fresh lime always gives a brighter, fresher flavor. Plus, the zest is pure gold for adding citrus punch.
- Club soda trick. You’ll see club soda in the marinade. Weird, I know. I picked this up years ago trying to tenderize tougher cuts of meat. It helps keep the chicken extra juicy. Totally optional, but a fun trick if you’ve got some lying around.
- Don’t keep flipping it. Once your chicken hits the grill, leave it alone for a few minutes. That’s how you get those gorgeous grill marks and keep all the juices inside. Constant flipping just dries it out, I’ve learned this after plenty of grill “oops” moments.
- Control your salsa heat. I like a bit of a kick, but if you’re spice sensitive, pull out the seeds from your jalapeño or use less. Or go wild and toss in extra for some real summer heat.
- Use fresh lime juice. Just like with the chicken, bottled lime can’t compete. Fresh lime keeps the salsa bright and fresh-tasting.
- Chop everything small. You want pieces small enough that you get a bit of everything in each spoonful, strawberry, tomato, jalapeño, the works.
- Taste and tweak. I always give the salsa a taste before serving. Sometimes it needs an extra squeeze of lime or a pinch of salt. Trust your taste buds!
Toss the olive oil, honey, chopped cilantro, lime zest, lime juice, salt, pepper, and club soda (if using) into your blender. Blend for about 30 seconds until smooth.
No blender? No big deal. Just whisk it all together in a bowl. Make sure the honey is fully mixed in so it doesn’t clump.
Place each chicken breast between two pieces of plastic wrap. Grab a meat mallet (or the bottom of a heavy pan) and gently pound the chicken to about ½ inch thickness. This helps the chicken cook evenly and stay juicy. Trust me, it’s worth the couple minutes of effort.
Pop the chicken into a bowl or a ziplock bag. Pour the marinade all over and toss to coat. Let it sit for at least 20 minutes. Longer is even better if you’ve got the time.
Toss together the chopped tomatoes, chopped strawberries, jalapeño, green onions, cilantro, lime juice, salt, and pepper in a bowl. Give it a taste and adjust anything you want, more lime, more salt, more heat, you do you.
Stick it in the fridge until you’re ready to serve. The flavors get even better while it chills.
Heat your grill to medium-high. Once hot, place the chicken on the grill and leave it alone for 3-4 minutes. Don’t keep flipping it, that’s how you get nice grill marks and juicy meat. Flip and cook another 3-4 minutes, or until the chicken is cooked through and hits an internal temp of at least 165°F (74°C).
How To Serve
Slice the grilled chicken and spoon the strawberry salsa generously over the top. This chicken is fantastic on its own but here are some dishes it’s even better with:
Jasmine Rice
Air Fryer Corn On The Cob
Mexican Street Corn Salad
Tomato Basil Salad
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely. I’ve made this plenty of times with boneless, skinless chicken thighs, and honestly, they’re even juicier and more forgiving on the grill. Just keep an eye on the cooking time, they might need a minute or two longer depending on thickness.
Can I make this ahead of time?
Totally. I often marinate the chicken the night before so the flavors have all night to do their thing. The salsa you can prep a few hours ahead, but I’d avoid making it too far in advance because strawberries release juice over time and can get a bit watery.
Is this recipe spicy?
Not overly, there’s a little kick from the jalapeño, but it’s pretty mild. If you’re spice shy, just pull out the seeds or use half the pepper. Or skip it entirely. If you’re like Remo and think “spicy” is a food group, toss in extra jalapeño or even a pinch of chili flakes.
Can I bake this instead of grilling?
Of course. Preheat your oven to 400°F (200°C). Place the marinated chicken on a baking sheet and bake for about 20-25 minutes, or until the chicken hits 165°F (74°C) internally. It won’t have grill marks, but the flavor will still be fantastic.
Can I substitute another fruit for strawberries?
Yes! I’ve swapped strawberries for mango, pineapple, and even peaches when that’s what I had on hand. Anything sweet and juicy works beautifully in this salsa.
How do I store leftovers?
Keep the chicken and salsa in separate airtight containers. The chicken will stay good in the fridge for up to 3 days, or you can freeze it for up to 2 months. Salsa is best eaten fresh but will last a day or two in the fridge. To reheat the chicken, warm it gently on the stove with a splash of broth or water so it doesn’t dry out. The microwave works in a pinch, too, though I prefer the stovetop.
Try These Chicken Recipes Next
- Firecracker Chicken
- Buttermilk Fried Chicken
- Orange Chicken
- Honey Mustard Chicken
- Chicken Parmesan
- Mongolian Chicken
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Cilantro Lime Chicken with Strawberry Salsa
Video
Ingredients
For Cilantro Lime Chicken
- 1½ pound chicken breasts (boneless and skinless)
- 2 tablespoon olive oil
- 1 tablespoon honey
- ¼ cup cilantro (chopped)
- 1 teaspoon lime zest
- 2 tablespoon lime juice
- ¼ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- ¼ cup club soda ((optional) helps to tenderize the meat))
For Strawberry Salsa
- 1 cup tomatoes (chopped small)
- 1 cup strawberries (chopped small)
- 1 jalapeno pepper (chopped)
- 5 green onions (chopped)
- ¼ cup cilantro (chopped)
- 2 tablespoon lime juice
- ¼ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a blender add the cilantro lime chicken ingredients; olive oil, honey, cilantro, lime zest, lime juice, salt and pepper. Also add club soda if using it. Blend for about 30 seconds until smooth.
- Place each chicken breast between plastic wrap and gently pound using a meat mallet until chicken is about ½ inch in thickness.
- Place chicken in a large bowl and pour cilantro lime marinade over chicken. Marinate for about 20 minutes, while grill heats up and you make the strawberry salsa.
- To make strawberry salsa, toss all the salsa ingredients together in a bowl and cover and refrigerate until chicken is ready to serve.
- Grill the chicken on both sides for about 3 to 4 minutes per side, or until the chicken is fully cooked through and has nice grill marks.
- To serve spoon salsa over grilled chicken and serve on its own or your favorite sides.
Equipment
Notes
- Marinate the chicken for at least 20 minutes, but for the best flavor, let it sit for a few hours or even overnight.
- If you don’t have a grill, you can bake the chicken at 400°F (200°C) for 20-25 minutes or until fully cooked.
- For a milder salsa, remove the seeds from the jalapeño or use less of it.
- Leftover chicken can be stored in the fridge for up to 3 days or frozen for up to 2 months.
- Don’t keep flipping your chicken on the grill, let it sit for those gorgeous grill marks and juicy meat.
- The strawberry salsa is best enjoyed fresh, but it can be stored in the fridge for up to 2 days.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
