Cilantro Lime Green Chile Grilled Chicken is an easy chicken marinade recipe that turns basic chicken breasts into a flavor-packed, healthy dinner. You'll love my method for juicy grilled chicken!
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Why my recipe
I started making this marinated grilled chicken after tasting something similar at the grocery store. I loved it, but the price tag didn't love my wallet. So I built my own easy grilled chicken marinade at home, using ingredients I always have on hand.
This is the marinated grilled chicken recipe I turn to most, because it's simple and never boring. Fresh cilantro, lime juice, and green chiles give it big flavor without a long ingredient list. Just slice it up and wrap in a flour tortilla with this homemade guacamole or serve with a side of my easy Texas baked beans.
I almost always double the batch of this cilantro lime grilled chicken. That way I have marinated chicken breast ready to grill for a few dinners, not just one. It's one of my favorite make-ahead marinades for busy weeknights.
Be sure and check out all of my chicken recipes for more easy weeknight, protein packed dinners. And visit my Tex Mex Hub for endless recipe ideas that are sure to spice up the dinner table.
Ingredients
Boneless skinless chicken breasts - chicken thighs work well too- see directions below.
Mild flavored oil - canola, vegetable is mild, olive oil can be used if that's what you have on hand.
Diced green chilies - use canned, undrained, for the best flavor
Garlic - fresh minced garlic gives the most flavor. Garlic powder is another option
Cilantro - fresh and chopped
Lime juice - fresh is best, but bottled works too
Red pepper flakes - leave out for a milder marinade
Salt
Cooking directions
For the marinade:
Combine oil, diced green chilies, cilantro, lime juice, red pepper flakes, and salt together in a bowl. Set aside.
To prep the 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, use a separate zip-top bag for each portion. Refrigerate 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, then 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, so chicken will need a few more minutes to cook.
How to grill bone-in, skin on chicken
This marinade works great with bone-in, skin-on chicken breasts or thighs, too. The extra fat under the skin keeps the meat juicy on the grill.
Marinate bone-in pieces the same way as boneless chicken. Just be sure the marinade gets under the skin for the best flavor.
Bone-in chicken takes longer to cook than boneless. Grill over indirect heat, with the lid down, and flip occasionally for even cooking.
Use a meat thermometer to check for doneness. The internal temperature should reach 165 degrees at the thickest part, near the bone.
Bone-in thighs are naturally more forgiving than breasts. They stay moist even if they cook a few extra minutes.
Tips for success
Let the chicken marinate for at least 2 hours, and up to 24 hours. I like to make mine the night before, so it's ready to grill the next day. The longer it marinates, the better the flavor.
The key to grilling is cooking over indirect heat. That way, the chicken stays moist and juicy while still getting great char and grill marks.
You can leave out the red pepper flakes for less spice. Add chopped jalapeño or ground cayenne pepper for more heat.
Increase amount of marinade as needed depending on how much chicken you have. You should have enough to thoroughly coat all pieces of chicken.
FAQ
Chicken breast should reach an internal temperature of 165 degrees.
Absolutely! For best results, flatten your chicken to even sized first before marinating. Pre-heat the pan over medium heat, spray with avocado oil, then cook for 6-8 minutes. Flip and cook until cooked through and internal temperature reaches 165 degrees.
How to store
Store leftover cilantro lime green chile grilled chicken in an airtight container in the refrigerator. It stays fresh for several days, making it ideal for meal prep. Serve cold or reheat on reduced power in the microwave.
More Tex Mex ChickenRecipes
- Weeknight Chicken Tinga
- Easy Rotel Chicken Spaghetti
- Restaurant Style Chicken Pollo Fundido
- Easy Green Chile Chicken Enchiladas
📖 Recipe
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Cilantro Lime Green Chile Grilled Chicken
Ingredients
- 1.5 pounds boneless skinless chicken breasts (about 3 large or 4 medium sized)
Marinade:
- 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.
Rhiannon @ Hot & Healthy Mamas says
Oh perfect flavour combination! I love cilantro, lime and Chile together ?
Nikole says
Me too Rhiannon! Enjoy!
Katie Crenshaw | A Fork's Tale says
I love the flavor combinations in this. I am a big fan of cilantro and lime. I can't wait to make this. It works perfect in my healthy eating plan I am working on the next 30 days. YAY!
Nikole says
Katie - I hope you like it! It's the perfect recipe for swim suit season!
Laura says
Great recipe and perfect for my diet. I love grilled chicken and I never had it with cilantro lime and chile. This is a great new recipe I can make tomorrow. Thanks
Nikole says
I hope you enjoy it!! Thanks for stopping by!
Zahra says
I love cilantro, I love chicken and this looks amazing. The kids will love this too. Thank you for sharing ?
Nikole says
Zahra- thank you for stopping by! Enjoy!