Ah yes, one of my baseline ways to make chicken for mexican dishes. (The other go-to is this orange chipotle one.) This guy has that classic cilantro and lime combination that is quintessential fresh. And great for tacos AND MORE types of mexi. I grill it. You don’t have to grill it, but it is very good if you grill it. Below are instructions for roasting in the oven which is still delicious and VERY MUCH worth your while. I find marinades really pretty. Is that strange?
Cilantro Lime Chicken
Serves four to five
4 boneless, skinless, chicken breasts
1/3 cup lime juice (about three limes)
2 tablespoons honey
1/4 cup cilantro
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder (or 4 cloves garlic, minced)
1/4 teaspoon red pepper flake
Combine ingredients in a gallon plastic bag. Allow to marinade between two hours and overnight. It’s flexible. Do what you can and the longer the better.
Preheat oven to 450 degrees. Arrange chicken in a foil lined 9×13 baking dish. Roast for 45 minutes.
- 4 boneless, skinless, chicken breasts
- ⅓ cup lime juice (about three limes)
- 2 tablespoons honey
- ¼ cup cilantro
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder (or 4 cloves garlic, minced)
- ¼ teaspoon red pepper flake
- Combine ingredients in a gallon plastic bag. Allow to marinade between two hours and overnight. It's flexible. Do what you can and the longer the better.
- Preheat oven to 450 degrees. Arrange chicken in a foil lined 9x13 baking dish. Roast for 45 minutes.