Cilantro Lime Chicken with Strawberry Salsa
This Cilantro Lime Chicken brings smoky, juicy grilled chicken together with fresh lime and cilantro, finished with a sweet-and-spicy strawberry salsa that tastes like summer on a plate. Quick enough for a weeknight, special enough for a weekend BBQ, and absolutely worth firing up the grill, rain or shine.
Servings: 4
Calories: 301kcal
Equipment
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
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.
Video
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
Serving: 1serving | Calories: 301kcal | Carbohydrates: 12g | Protein: 37g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 498mg | Potassium: 861mg | Fiber: 2g | Sugar: 8g | Vitamin A: 698IU | Vitamin C: 40mg | Calcium: 36mg | Iron: 1mg
