This Cilantro Lime Chicken is incredibly juicy, tender, and flavored. Enjoy a grilled chicken recipe that’s served with a fresh and delicious Avocado Salsa. A healthy 30-minute dinner recipe that’s super easy to make for a summer meal.
One of the best chicken recipes – bursts with flavor and freshness from the avocado salsa. It’s such a great option for both lunch and dinner that’s surgery going to become a family favorite. But, if you want to cook other cuts of chicken, try my Air Fryer Whole Chicken, Marry Me Chicken, baked chicken thighs, naked chicken tenders, or check all my chicken recipes.
- Ingredients for Grilled Cilantro Chicken
- Avocado Salsa Ingredients
- Cilantro Lime Chicken Marinade
- How to Make Cilantro Lime Chicken
- Tips for Making the Best Cilantro Lime Chicken
- Make Ahead Chicken Recipe
- Storing Instructions
- Other Delicious Chicken Recipes:
- Cilantro Lime Grilled Chicken with Avocado Salsa
This grilled chicken with avocado salsa has become a staple in our home this summer, and we make it at least twice a week as it’s super nutritious, delicious, and refreshing.
If you are not a fan of cilantro, you can replace it with fresh parsley. It will be equally delicious. Otherwise, this easy chicken recipe topped with a super fresh salsa made from avocado, onion, and lime is heavenly.
I love that this combo keeps me full for hours, and it’s only 5g net carbs per serving all coming from natural sources.
The chicken tastes better, and it’s even tender if you marinate it overnight. But there’s no problem if you cook it straight away.
Watch this video to see how easy it is to make a delicious Grilled Lime Chicken with Avocado Salsa.
Ingredients for Grilled Cilantro Chicken
- Chicken Breast – I use boneless, skinless chicken breasts and slice them horizontally into thinner pieces so they cook faster and more evenly. If some pieces are much thicker than the others, gently pound them before adding the marinade. Boneless chicken thighs also work, but they may need a few extra minutes to cook.
- Garlic – Fresh garlic gives the marinade the best flavor. Mince it finely so it coats the chicken well and doesn’t leave large pieces that can burn in the pan.
- Olive Oil – This helps the marinade coat the chicken and keeps the lean chicken breast from drying out. You can use avocado oil instead if that’s what you have.
- Fresh Cilantro – Cilantro gives the chicken its fresh, herby flavor. I usually chop the tender stems along with the leaves because they have plenty of flavor too. If you don’t like cilantro, fresh parsley is the easiest substitute.
- Lime Juice – Fresh lime juice gives the chicken that bright flavor. I prefer using fresh limes because bottled juice can sometimes taste bitter. Around 30 minutes of marinating is enough, and I wouldn’t leave the chicken in the lime marinade overnight.
- Ground Cumin – Cumin adds a warm, slightly smoky flavor that works really well with the lime and cilantro. You only need a small amount so it doesn’t overpower the marinade.
- Paprika – I use paprika for a little color and extra flavor. Regular paprika works well, but smoked paprika is also a good option if you want a slightly smokier taste.
- Salt and Black Pepper – These bring all the flavors in the marinade together. You can adjust both depending on how you usually season chicken.
Avocado Salsa Ingredients
- Avocados – Choose avocados that are ripe but still slightly firm. They should give a little when pressed but shouldn’t feel very soft. If they are overripe, the salsa can turn mushy when mixed.
- Roma Tomatoes – Roma tomatoes work best because they are firmer and less watery than larger tomatoes. If yours are very juicy, remove some of the seeds before chopping so the salsa doesn’t become watery.
- Red Onion – Red onion adds crunch and a sharper flavor. Chop it finely so it doesn’t overpower the avocado. If it tastes very strong, rinse the chopped pieces under cold water and drain them well.
- Jalapeño – This is optional, but I like the little bit of heat it adds. Remove the seeds and white membrane for a milder salsa, or leave some in if you want it spicier.
- Fresh Cilantro – Cilantro keeps the salsa fresh and ties it in with the chicken marinade. Fresh parsley also works if you prefer it.
- Lime Juice – Lime keeps the salsa bright and balances the richness of the avocado. Add it just before serving for the freshest flavor.
- Salt and Black Pepper – Season the salsa right before serving. If you add the salt too early, the tomatoes can release more liquid and make the salsa watery.
Cilantro Lime Chicken Marinade
This chicken cilantro lime marinade is simple, quick, and yields the juiciest pieces of meat you can wish for. The marinade is made with freshly chopped cilantro, lime juice, minced garlic, cumin, salt, and pepper. To marinate the chicken you have to let it soak in the sauce for at least 30 minutes but no longer than 2 hours.
How to Make Cilantro Lime Chicken
- Make the chicken marinade – In a bowl, combine olive oil, lime juice, minced garlic, fresh cilantro, cumin, salt to make the marinade for the chicken.
- Prepare chicken breast – Slice the chicken as shown in the video to get even slices and then add the marinade. Refrigerate for at least 15 minutes, if possible.
- Grill chicken breast – Heat a grill pan over medium-high heat and cook the chicken breast for 5-6 minutes on each side.
- Make Avocado Salsa – chop ripe avocado, Roma tomatoes, red onion, fresh cilantro, and jalapeno. Season with lime juice, salt, and pepper.
- Serve – Place one or two pieces of grilled chicken breast and top with plenty of avocado salsa.
Tips for Making the Best Cilantro Lime Chicken
- Let the chicken marinate for at least 30 minutes in the refrigerator.
- Use Fresh lime if possible. Sometimes bottled lime can taste bitter.
- You’ll know that the chicken breast is perfectly cooked if a meat thermometer reads 165°F according to the FDA.
- Leftover grilled lime chicken is perfect for a sandwich or wrapped in lettuce for lunch the next day.
Make Ahead Chicken Recipe
If you want to prepare ahead of time: marinate the chicken overnight and cook right before serving. Make the avocado salsa but season with salt when ready to serve as we don’t want it to become super soggy. Wrap them in plastic wrap and refrigerate them until ready to enjoy.
Storing Instructions
- Fridge – Store the leftover grilled chicken for up to 3-4 days. Place the avocado salsa in an airtight container and store it in the fridge for up to 5 days.
- Fridge – I don’t recommend freezing the avocado salsa. It becomes super mushy when defrosting, and it’s super quick to make it fresh from scratch every time.
Frequently Asked Questions
Can I cook cilantro lime chicken in a regular skillet?
Yes. A grill pan gives the chicken visible grill marks, but a regular heavy skillet works just as well. Heat it before adding the chicken and avoid crowding the pan.
How long should I marinate cilantro lime chicken?
For these thin chicken breast cutlets, 30 minutes to two hours is enough. The marinade contains fresh lime juice, so a very long marinade is unnecessary and may affect the outer texture.
How do I know when the chicken is done?
The outside should be golden, the center should no longer look translucent, and the thickest section should reach 165°F/74°C on an instant-read thermometer. Temperature is more reliable than judging the chicken by color alone.
Why is my avocado salsa watery?
The tomatoes may have been especially juicy, or the salsa may have been salted too far in advance. Use Roma tomatoes, remove some of the seeds when necessary, and add the salt shortly before serving.
Can I make the avocado salsa ahead?
It is best freshly made. You can chop the tomato, onion, cilantro, and jalapeño in advance, but wait to add the avocado, lime, and salt until closer to serving.
Can I use chicken thighs?
Yes. Boneless, skinless chicken thighs work well with the same marinade. Their cooking time may be slightly longer depending on their thickness.
What can I serve with cilantro lime chicken?
Serve it with cauliflower rice, regular rice, roasted potatoes, grilled vegetables, salad greens, tortillas, or a cottage cheese wrap. For a simple low-carb meal, the chicken and avocado salsa can be served on their own with a crisp green salad.
Is this recipe gluten-free?
The listed ingredients are naturally gluten-free, but check packaged spices for any cross-contamination warnings when cooking for someone with celiac disease or a serious allergy.
Other Delicious Chicken Recipes:
- Pizza Stuffed Chicken
- Juicy Air Fryer Whole Chicken
- Easy Creamy Chicken Marsala Recipe
- One-Skillet Creamy Tuscan Chicken • Easy & Low Carb
Cilantro Lime Grilled Chicken with Avocado Salsa
Description
Ingredients
For the Chicken
- 1½ pounds boneless skinless chicken breasts, about 4 chicken breasts
- For the Marinade
- 3 garlic cloves finely minced
- 3 tablespoons olive oil
- ¼ cup chopped fresh cilantro
- Juice of 1 lime
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon black pepper or to taste
- ½ teaspoon salt or to taste
For the Avocado Salsa
- 2 ripe but firm avocados diced
- 3 small Roma tomatoes chopped
- 1 small red onion finely chopped
- 1 jalapeño finely chopped, optional
- ¼ cup chopped fresh cilantro leaves
- Juice of 1 lime
- Salt and freshly cracked black pepper to taste
Instructions
Marinate the Chicken
- In a large bowl, whisk together the garlic, olive oil, cilantro, lime juice, cumin, paprika, black pepper, and salt.
- Place each chicken breast flat on a cutting board and slice it horizontally into two thinner cutlets. If necessary, gently pound thicker areas so the pieces are close to an even thickness.
- Add the chicken to the marinade and turn each piece until evenly coated. Cover and refrigerate for 30 minutes or up to two hours.
Make the Avocado Salsa
- In a medium bowl, combine the diced avocado, tomatoes, red onion, optional jalapeño, cilantro, and lime juice.
- Season with salt and black pepper, then fold gently until combined. Cover and refrigerate while the chicken cooks.
Cook the Chicken
- Preheat a grill pan, heavy skillet, or outdoor grill over medium-high heat. Lightly oil the cooking surface if needed.
- Remove the chicken from the marinade and discard the used marinade.
- Cook the chicken in a single layer for approximately five to six minutes per side. Work in batches if necessary to avoid crowding the pan.
- The chicken is ready when it is golden outside and the thickest part reaches an internal temperature of 165°F/74°C.
- Transfer the chicken to a clean plate and let it rest for five minutes.
- Serve the chicken topped with the fresh avocado salsa.
Video
Notes
- Cooking time will vary depending on the thickness of the chicken and whether it must be cooked in batches.
- For less heat, remove the seeds and white membrane from the jalapeño or omit it completely.
- Store the cooked chicken and avocado salsa in separate airtight containers.
- Refrigerate cooked chicken for up to three to four days.
- For the best texture and color, use the avocado salsa within one to two days.
- Freeze the chicken separately; freezing the avocado salsa is not recommended.
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
