Cilantro – Lime Chicken Marinade

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Hi! Today I have a quick and easy chicken marinade to share! As you all know we have been trying to eat better around here and I have been experimenting with different “healthy” marinades for chicken. This cilantro-lime chicken marinade does the trick! It is soo yummy, light and refreshing. It would be perfect for tacos, on the grill in skewer form or even just seared like I will show you here. Read on for this simple chicken marinade!

chicken marinade

Ingredients

1/2                              Chicken, cut in pieces (any four pieces will do)

2 each                         Garlic Cloves, smashed

1/2 Cup                      Cilantro, fine chop

2 each                         Scallions, green part only, finely chopped or bruised*

1/2 tsp                        Onion Powder

1 Tbls                         Cumin, powder

1/4 tsp                        Garlic Powder

2 tsp                           Olive Oil

1 Tbls                         Water

1 tsp                           Honey

1/2 each                     Lime, juice and zest

Cooking Spray

Salt & Pepper to taste

*Cut the ends off the scallions. With back of knife tap along length of scallion until it is bruised, darker in color. I do this to be able to discard the onion before cooking, if you like more of an onion taste chop the scallion finely instead.

Directions

Place all ingredients in a bowl and combine with whisk. Pour marinade over chicken parts in plastic bag. “Massage” marinade into chicken to make sure it is coated evenly. Let sit for at least 30 minutes up to an hour in fridge.

chicken marinade

Preheat oven to 350 degrees. Throw away scallion pieces (once again, if you like the flavor leave the chopped pieces). Get a pan hot over medium heat. Spray pan with cooking spray and sear off chicken pieces. Do this in batches if needed to not over crowd the pan. When you get a nice golden color on the outside place in an oven safe dish. If you have available, insert oven safe thermometer into largest piece of chicken.

chicken marinade

This is how the chicken should look after being seared. This chicken pictured is not fully cooked.

Place in oven until internal temperature reads at least 165 degrees. This won’t take very long, maybe up to 15 minutes. Serve with your desired sides, or slice chicken breasts for tacos and enjoy!

Thanks for reading!

Cilantro – Lime Chicken Marinade
Author: Dana @ ThisSillyGirlsLife.com
Prep time:
Cook time:
Total time:
This is a quick and easy chicken marinade !This cilantro-lime chicken marinade does the trick! It is soo yummy, light and refreshing. It would be perfect for tacos, on the grill in skewer form or even just seared like I will show you here. Read on for this simple chicken marinade!
Ingredients
  • 1/2 Chicken, cut in pieces (any four pieces will do)
  • 2 each Garlic Cloves, smashed
  • 1/2 Cup Cilantro, fine chop
  • 2 each Scallions, green part only, finely chopped or bruised*
  • 1/2 tsp Onion Powder
  • 1 Tbls Cumin, powder
  • 1/4 tsp Garlic Powder
  • 2 tsp Olive Oil
  • 1 Tbls Water
  • 1 tsp Honey
  • 1/2 each Lime, juice and zest
  • Cooking Spray
  • Salt & Pepper to taste
  • *Cut the ends off the scallions. With back of knife tap along length of scallion until it is bruised, darker in color. I do this to be able to discard the onion before cooking, if you like more of an onion taste chop the scallion finely instead.
Instructions
  1. Place all ingredients in a bowl and combine with whisk.
  2. Pour marinade over chicken parts in plastic bag. “Massage” marinade into chicken to make sure it is coated evenly.
  3. Let sit for at least 30 minutes up to an hour in fridge.
  4. Preheat oven to 350 degrees.
  5. Throw away scallion pieces (once again, if you like the flavor leave the chopped pieces).
  6. Get a pan hot over medium heat.
  7. Spray pan with cooking spray and sear off chicken pieces. Do this in batches if needed to not over crowd the pan.
  8. When you get a nice golden color on the outside place in an oven safe dish. If you have available, insert oven safe thermometer into largest piece of chicken.
  9. Place in oven until internal temperature reads at least 165 degrees. This won’t take very long, maybe up to 15 minutes.
  10. Enjoy!

sillysig

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Dana @ This Silly Girl's Life
 

About Dana DeVolk

Dana is a professional Chef turned blogger, recipe developer, food photographer, cookbook author, brand ambassador, local tv personality, and more! Her passion is writing about food and posting recipes while offering tips and tricks of the trade. She lives in Florida with her Hubby and fur babies. Interested in working with Dana? Email her at [email protected]

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32 Comments at Cilantro – Lime Chicken Marinade

  4. Lisa Newlin says:
    April 23, 2013

    http://thissillygirlskitchen.com

    I’m salivating looking at these photos and recipe. I might have to make this. I love making stuffed chicken breasts, so this might be a good one to add to the dinner rotation. Thanks for sharing.

    FYI: I’m visiting from the blog hop. 🙂

    Reply
  8. Angel says:
    April 29, 2013

    http://thissillygirlskitchen.com

    Hi Dana
    Thanks for sharing your awesome chicken recipe at our Recipe Swap Hop. It looks delicious.
    I’m a new follower also. Hope you will share with us this Friday also.
    Angel @ sewcraftyangel.blogspot.com

    Reply
  11. Jamie @ Love Bakes Good Cakes says:
    April 30, 2013

    http://thissillygirlskitchen.com

    I love the flavor combo – and i know it would be a hit with my family! I’m pinning this 😉 Thanks so much for joining us at last week’s All my Bloggy Friends …. We look forward to seeing what you share this week!

    Reply
  14. Josh says:
    June 16, 2013

    http://thissillygirlskitchen.com

    This was great! I chopped some onions and sauteed them.. Once they were browning, I poured in the marinade plus the chicken breasts which I had cut into ~1 inch cubes. I cooked it covered over medium heat, then served it over white rice (which also had lime juice & fresh chopped cilantro in it). Because I was planning to cook the marinade and serve it as sauce, I doubled all of the amounts to be sure there was enough.

    The chicken juices plus the butter & extra oil from the sauteed onions made a delicious, thick sauce. The cumin really came through, so I’d use a bit less next time or substitute chili powder.

    YUM. Glad I found this blog. Thanks for sharing!

    Reply
  17. Mike says:
    February 23, 2014

    http://thissillygirlskitchen.com

    Are you sure it’s correct to put one tablespoon of cumin powder into this? I’m thinking it will become the dominant flavour of the marinade.

    Reply
    1. Dana DeVolk says:
      February 24, 2014

      http://thissillygirlskitchen.com

      Yes, 1 Tbls of cumin is correct. Feel free to add less of course, we really love the flavor of cumin. To me it isn’t over powering but you can try first with 1 teaspoon, it will still be delicious!

      Reply

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