When my garden started producing more cilantro than I knew what to do with, this cilantro lime marinade happened. I can only make so much salsa, folks. It is bright, zesty, and comes together in five minutes with real ingredients you can actually pronounce. It's giving me great grandma vibes using herbs I actually grew myself, and the chicken that comes off the grill? It does not disappoint.
I started making homemade marinades once I realized the store-bought versions were full of stuff I didn't want my family eating. This one comes together fast and it's flexible enough to work on chicken breasts, thighs, pork, shrimp, or even vegetables if you've got a veggie eater at your table.
If you're a marinade person like me, my Greek Yogurt Marinade For Chicken is another one worth bookmarking. But if you've got fresh cilantro and a grill, start here. If you're already firing up the grill, these go great alongside some grilled baby potatoes on skewers. One grill, one meal, done. My kind of math.
Jump to:
- Why You'll Love This Recipe
- What You'll Need
- Step-By-Step Instructions
- Grilling Marinated Baby Potatoes:
- Alternative Cooking Methods
- Tips and Tricks
- Other Ways To Use This Marinade
- Ingredient Swaps
- Special Diet Variations
- Storing and Reheating
- Meal Prep Tips
- Low FODMAP Notes
- FAQs
- What To Serve With Cilantro Lime Chicken
- More Loveable Chicken Recipes
- Love This Recipe?
- Recipe
Why You'll Love This Recipe
- Ready in 5 minutes - a food processor does all the work
- Bright citrus flavor that makes grilled chicken taste like a restaurant meal
- Garlic infused olive oil brings all the garlic flavor without any of the gut trouble
- Works as a low FODMAP marinade, gluten free, and dairy free
- Versatile - works on chicken, pork, shrimp, steak, and vegetables
- Grilled baby potatoes included for a complete meal off the grill
What You'll Need
- Avocado Oil - A high heat oil that handles the grill beautifully without burning. Any neutral high heat oil works here.
- Lime Zest + Fresh Lime Juice - Do not skip the zest. It adds a layer of citrus flavor that juice alone cannot replicate. Fresh is best here, always.
- Garlic Infused Olive Oil - This is the low FODMAP magic ingredient. All the garlic flavor, none of the gut trouble. I love the Covita brand option and I buy it on Amazon.
- Fresh Cilantro - Use a full, packed cup of both leaves and stems. The stems have just as much flavor as the leaves, so do not waste them.
- Kosher Salt + Granulated Sugar - Salt seasons the chicken all the way through. The sugar balances out the acidity of the lime. It works.
See the recipe card for the exact measurements and complete instructions.
Step-By-Step Instructions
Step 1: Add the Marinade Ingredients
Add the avocado oil, lime zest, lime juice, garlic-infused olive oil, water, kosher salt, sugar, and half of the fresh cilantro to a small food processor.
Step 2: Blend the Marinade
Pulse until the cilantro is mostly chopped. Add the remaining cilantro and pulse again until the marinade is smooth and the cilantro is finely chopped.
Step 3: Marinate the Chicken
Place the chicken breasts in a zip-top bag or airtight container. Pour the cilantro lime marinade over the chicken and turn the chicken until it is evenly coated. Refrigerate for at least 30 minutes, but no longer than 4 hours. The fresh lime juice will begin to break down the texture of the chicken if it marinates too long.
Step 4: Grill the Chicken
Preheat the grill to medium heat. Remove the chicken from the marinade and discard the remaining marinade. Grill until the chicken reaches an internal temperature of 165 degrees F. Transfer the chicken to a plate, cover loosely with aluminum foil, and let it rest for 5 minutes before slicing and serving.
Grilling Marinated Baby Potatoes:
Slice baby potatoes in half. Thread onto metal skewers. Grill over medium heat, turning once golden brown, until fork-tender.
If you love the flavor this technique builds, I use the same marinate-then-grill approach in my Low FODMAP Chicken Fajitas and it works every single time.
Alternative Cooking Methods
No grill? No problem. This easy cilantro lime marinade works beautifully in the oven and the slow cooker too. Same marinade, same great flavor, different method.
Baked Cilantro Lime Chicken: Marinate the chicken as directed. Place the chicken in a greased baking dish or parchment lined sheet pan. Bake in a preheated oven at 400 degrees F for 25 to 30 minutes or until the internal temperature reaches 165 degrees F. Let it rest for 5 minutes before slicing.
Slow Cooker Cilantro Lime Chicken: Place the marinated chicken breasts and all of the marinade into a 6-quart slow cooker. Cook on low heat for 3 to 4 hours or until the internal temperature reaches 165 degrees F. Yes, really. There is no need to discard the marinade because the chicken and the marinade are cooked together and reach a safe internal temperature. The slow cooker version is especially great for shredding - pile it into corn tortillas or over a bowl of cilantro lime rice and dinner is done.
Tips and Tricks
Use a zip top bag holder to keep the bag upright while you pour in the marinade. It is like having an extra pair of hands in the kitchen, and it prevents spills.
Don't let the chicken sit overnight. I've tested it, and the fresh lime juice starts changing the texture after about 4 hours. Nobody wants chicken ceviche.
Always, always discard the used marinade (unless you are using the slow cooker). Once it has been in contact with raw chicken, it is done. If you want a sauce for serving, set aside a small portion of the marinade before adding the chicken.
No small food processor? A blender works just fine. You can also finely chop the cilantro by hand and whisk everything together. It won't be as smooth, but it will still taste so good.
Squeeze a little extra fresh lime juice over the chicken right before serving. That pop of fresh citrus at the end makes it taste like something you ordered, not something you cooked.
For more grilled chicken options that are just as easy, there are plenty of great low FODMAP chicken recipes to keep boring chicken dinners out of your lineup.
Other Ways To Use This Marinade
One of the best things about this easy cilantro lime marinade is how far it stretches. It is not a one-trick pony at all.
- Baby Potatoes - Slice marinated potatoes in half. Place on a metal skewer and grill over medium heat until fork tender.
- Boneless chicken thighs - Dark meat and citrus are a dream together. Marinate for the same time as breasts.
- Pork chops or pork tenderloin - The citrus and cilantro pair really well with pork. My glazed pork tenderloin is already a fan favorite at our table, and this marinade would be a fantastic swap for the glaze.
- Flank steak or skirt steak - Bold enough to stand up to red meat.
- Shrimp or salmon - Cut the marinating time down to 15-30 minutes for seafood. Any longer and the acid will start to "cook" the shrimp.
- Vegetables - Bell peppers, zucchini, and mushrooms all love this marinade. Toss them in for 15-30 minutes and grill alongside the chicken.
Ingredient Swaps
- Oil - Avocado oil is great for high heat grilling, but any neutral high heat oil works. Grapeseed or vegetable oil are both solid options.
- No garlic infused oil? Swap in an extra tablespoon of avocado oil plus a tablespoon or two of regular olive oil. Add a pinch of extra salt to compensate. Note that this version will not be low FODMAP.
- Cilantro - If cilantro tastes like soap to you (that is a real thing - genetics are wild), swap in fresh flat-leaf parsley. It will have a different flavor but still work well with the lime.
- Chicken Breasts - Chicken thighs work beautifully here too. Bone-in thighs will take a bit longer on the grill, so keep that thermometer handy.
Special Diet Variations
Low FODMAP Cilantro Lime Marinade: Use garlic infused olive oil in place of fresh garlic. Check that your avocado oil and Kosher salt have no added FODMAP ingredients. Everything else in this marinade is naturally low FODMAP.
Dairy Free: This recipe is already completely dairy free. Nothing to swap.
Gluten Free: This marinade is naturally gluten free. Just double check any store-bought oils or seasonings for hidden additives.
Storing and Reheating
Store: Keep leftover grilled cilantro lime chicken in an airtight container in the refrigerator for up to 4 days.
Reheat: Warm sliced chicken in the microwave for 1-2 minutes or in a skillet over medium-low heat with a small splash of water to keep it from drying out.
Freeze: Cooked and cooled chicken can be stored in a freezer-friendly zip top bag for up to 4 months. Slice or dice before freezing for faster reheating later.
Meal Prep Tips
Make a double batch! Use a large food processor to double the homemade cilantro lime marinade without dirtying extra dishes.
The cilantro lime marinade can be made 1 to 2 days in advance and stored in an airtight container in the refrigerator.
While the grill is hot, cook a few extra chicken breasts. Leftovers are delicious sliced over salads, tucked into wraps or quesadillas, or served in rice bowls throughout the week.
Low FODMAP Notes
Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results as of the day posted. As always, modify based on your gut and what works for you on a low FODMAP diet.
- Boneless, Skinless Chicken Breasts - Plain, unseasoned chicken breast has no detectable FODMAPs.
- Avocado Oil - No detectable FODMAPs.
- Lime Zest and Fresh Lime Juice - Safe at 1 tablespoon (21 grams) of lime juice per meal. Lime zest has not been tested but is used in small amounts.
- Garlic Infused Olive Oil - Safe at 1 tablespoon (18 grams) per meal. The garlic flavor infuses into the oil, but the fructans stay behind. That makes garlic infused oil the easiest and best swap for anyone cooking low FODMAP.
- Fresh Cilantro - Safe at 1 cup per meal according to the Monash University Food App.
- Granulated Sugar - Safe at ¼ cup (40 grams) per meal.
- Kosher Salt - No detectable FODMAPs.
For additional information on a low FODMAP diet, please visit Monash University or FODMAP Friendly. Both have websites and apps for additional guidance and testing results.
FAQs
At least 30 minutes gives the chicken time to absorb the flavor. This cilantro lime chicken marinade is flexible, but 1 to 2 hours is the sweet spot for maximum flavor. Do not go past 4 hours or the lime juice can start to break down the texture of the chicken.
Absolutely. This cilantro lime chicken marinade works in a skillet over medium heat, in a cast iron pan, or baked in the oven at 400 degrees F for 25-30 minutes or until an internal temperature of 165 degrees F is reached. Grill flavor is great, but it is not required.
No. Once the marinade has been in contact with raw chicken, it needs to be discarded. If you want a sauce for serving, set aside a separate small portion before adding the chicken.
Yes, this recipe is designed to be a low FODMAP marinade. The key swap is garlic infused olive oil in place of fresh garlic. Everything else in the recipe is naturally low FODMAP.
Thaw overnight in the refrigerator. As the chicken thaws, the marinade starts working. Easy win.
Finely mince the cilantro by hand and whisk all the ingredients together in a bowl or jar. It takes a few extra minutes but works just as well.
Fresh lime juice is highly recommended here. Bottled lime juice has a different, more bitter flavor that will change the marinade. Fresh is worth it.
What To Serve With Cilantro Lime Chicken
This grilled chicken goes with so much. A few favorites:
- Baked Cilantro Lime Rice - a natural match and one of the easiest sides you'll ever make
- Grilled baby potatoes on skewers (see the instructions above in the recipe steps)
- Mexican Street Corn Dip - as a side or topping
- Low FODMAP Roasted Vegetables - throw them in a grill basket right alongside the chicken
Leftover chicken is also amazing sliced over a rice bowl, tucked into corn tortillas, or added to a simple green salad.
More Loveable Chicken Recipes
Love This Recipe?
Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Cilantro Lime Marinade
Ingredients
- ¼ cup avocado oil or any high heat oil
- zest from one lime always zest before juicing
- ¼ cup fresh lime juice
- 2 tablespoons garlic infused olive oil (Note 1)
- 2 tablespoons water
- 2 teaspoons Kosher salt
- 1 teaspoon granulated sugar
- 1 cup fresh cilantro packed both leaves and stems
If Marinating Chicken:
- 2 pounds boneless skinless chicken breasts (Note 2)
If Marinating Baby Potatoes
- 1 ½ pounds baby potatoes any color
Instructions
- Use a ziptop bag or an airtight container for the marinade ingredients. Grab a zip top bag holder to make this an easy task.
- Add the oil, lime zest, lime juice, garlic infused olive oil, water, salt, sugar and half of the cilantro to a small food processor. It is easier to do half of the cilantro at a time in the small food processor. Pulse until cilantro is chopped up. Add the remaining cilantro and chop again. Go ahead and use the marinade as you wish.
To grill the chicken:
- Place the chicken breasts into the zip top bag or an airtight container, then pour the marinade over the chicken. Close the bag and flip the bag until the marinade is covering the chicken.
- Marinate the chicken in the refrigerator for at least 30 minutes but no longer than 4 hours.
- Preheat the grill to medium heat. Using tongs remove the marinated chicken and place the chicken on the grill. Discard the marinade. Grill until chicken reaches an internal temperature of 165 degrees F. Remove, cover with aluminum foil for 5 minutes. Then slice and serve.
To grill baby potatoes:
- Place, washed baby potatoes in zip top bag or an airtight container, then pour the marinade over the potatoes. Close the bag and flip until the marinade is coating the potaotes.
- Marinate the potatoes in the refrigerator for at least 30 minutes.
- Slice the baby potatoes in half. Using metal skewers, pierce the center of each potato half with a metal skewer and push it down until the potato sits flat on the skewer. Grill over medium heat, turning once golden brown. Remove once the potatoes are fork tender.
Leave a Reply