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small jar filled with cilantro lime marinade on a wooden board with halved limes and fresh cilantro.

Cilantro Lime Marinade

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A bright, bold cilantro lime marinade ready in 5 minutes. Works on chicken, pork, shrimp, and vegetables. Low FODMAP, gluten free, and dairy free.
Prep Time: 5 minutes
Marinating Time: 4 hours
Total Time: 5 minutes
Servings: 4 Servings
Author: Venessa Mandelkow
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Equipment

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.

Notes

Note 1: If you are not on a low FODMAP diet or garlic is tolerated, add 2 peeled garlic cloves into the food processor. 
Note 2: See additional ways to use this marinade beyond chicken. 
Other Ways To Use This Marinade:
This cilantro lime marinade also works well with boneless chicken thighs, pork chops, pork tenderloin, flank steak, skirt steak, shrimp, salmon, and vegetables like bell peppers, zucchini, and mushrooms.
Marinate chicken, pork, steak, or salmon for 30 minutes to 4 hours. Marinate shrimp or vegetables for 15 to 30 minutes before grilling.
Other Cooking Methods:
Baked Cilantro Lime Chicken: Bake marinated chicken at 400 degrees F for 25 to 30 minutes or until internal temperature reaches 165 degrees F. 
Slow Cooker Cilantro Lime Chicken: Place chicken and all the marinade into a 6-quart slow cooker. Cook on low heat for 3-4 hours or until internal temperature reaches 165 degrees F.

Nutrition Information

Serving: 2 TablespoonsCalories: 192kcalCarbohydrates: 3gProtein: 0gFat: 20gSugar: 1g
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