Cilantro Lime Chicken with Mango-Avocado Salsa and Citrus-Lime Rice Recipe

Introduction

This Cilantro Lime Chicken is a bright and flavorful dish perfect for weeknight dinners or gatherings. Marinated in a zesty citrus blend and grilled to juicy perfection, it pairs wonderfully with fresh mango-avocado salsa and fragrant cilantro-lime rice.

Ingredients

• 1-1/2 pounds boneless, skinless chicken breasts (or thighs)
• 3 oranges
• 3 limes
• 1/2 cup olive oil
• 1 tablespoon honey
• 1 teaspoon ground cumin
• 2-1/2 tablespoons soy sauce
• 2 teaspoons minced garlic
• 1/4 cup coarsely chopped cilantro
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 batch mango-avocado salsa
• Cilantro-lime rice or coconut-lime rice (optional)

Instructions

1. Prepare Fruit: Zest the oranges and limes to gather 1 teaspoon of zest from each. Juice the fruit to yield about 3/4 cup orange juice and 1/3 cup lime juice.
2. Make Marinade: In a medium bowl, whisk together the orange and lime juice, zest, olive oil, honey, cumin, soy sauce, minced garlic, cilantro, salt, and pepper. Reserve 1/2 cup of this marinade and pour the rest into a large resealable bag.
3. Marinate Chicken: Trim any fat from the chicken and pound to an even thickness or slice breasts in half for uniform pieces. Place the chicken in the marinade-filled bag, seal, and refrigerate for at least 30 minutes, flipping the bag halfway through. You can marinate for up to 6 hours for extra flavor.
4. Cook Chicken: Preheat your grill to 450°F and lightly oil the grate or grill pan. Remove chicken from the marinade, discarding any marinade left in the bag. Grill the chicken for 10–12 minutes until juices run clear and internal temperature reaches 165°F, flipping halfway through. Brush with the reserved marinade during cooking.
5. Prepare Salsa: While the chicken cooks, prepare the mango-avocado salsa according to your preferred recipe.
6. Make Rice: If desired, prepare cilantro-lime rice or coconut-lime rice to serve alongside.
7. Assemble: Serve the grilled chicken over a bed of rice and top with the mango-avocado salsa. Enjoy immediately!

Tips & Variations

• For even more flavor, marinate the chicken overnight but no longer than 24 hours to avoid breaking down the texture.
• Swap chicken breasts for thighs if you prefer darker meat with more richness.
• If you don’t have a grill, pan-sear the chicken in a hot skillet or bake at 400°F for 20–25 minutes.
• Try adding fresh chopped jalapeño to the salsa for a spicy kick.

Storage

Store any leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to avoid drying out. Rice and salsa can also be stored separately and reheated or served cold, respectively.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but be sure to fully thaw the chicken in the refrigerator before marinating and cooking to ensure even cooking and food safety.

What can I use if I don’t have fresh citrus?

If fresh oranges and limes aren’t available, bottled juice can be used, but fresh juice will give the best bright flavor. Avoid concentrates that are overly sweetened.

Cilantro Lime Chicken with Mango-Avocado Salsa and Citrus-Lime Rice Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 93 reviews

Cilantro Lime Chicken is a vibrant, flavorful grilled chicken recipe marinated in fresh citrus juices, garlic, and spices, then topped with a refreshing mango-avocado salsa. Perfect for a healthy, colorful meal served over cilantro-lime or coconut-lime rice.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 45 minutes to 6 hours (including marinating)
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Chicken and Marinade

• 1–1/2 pounds boneless, skinless chicken breasts (or thighs)
• 3 oranges
• 3 limes
• 1/2 cup olive oil
• 1 tablespoon honey
• 1 teaspoon ground cumin
• 2–1/2 tablespoons soy sauce
• 2 teaspoons minced garlic
• 1/4 cup coarsely chopped cilantro
• 1 teaspoon salt
• 1/4 teaspoon pepper

Salsa

• 1 batch mango-avocado salsa (ingredients not specified)

Optional

• Cilantro-lime rice or coconut-lime rice (as preferred)

Instructions

1. Prepare Fruit: Zest one teaspoon each from the oranges and limes using a zester. Then juice all three oranges to yield about 3/4 cup of orange juice and all three limes to yield about 1/3 cup of lime juice using a citrus juicer.
2. Make Marinade: In a medium bowl, whisk together the freshly squeezed orange juice, lime juice, orange and lime zest, olive oil, honey, ground cumin, soy sauce, minced garlic, chopped cilantro, salt, and pepper. Reserve half a cup of this marinade for basting later and pour the rest into a large resealable bag.
3. Marinate Chicken: Trim excess fat from the chicken breasts or thighs. Pound the chicken to even thickness or slice breasts in half to create uniform pieces for even cooking. Place the chicken pieces into the marinade-filled resealable bag, seal it, and refrigerate for at least 30 minutes, flipping the bag halfway through. Marinate for up to 6 hours for maximum flavor.
4. Preheat Grill: Preheat your grill to 450°F (232°C). Lightly oil the grill grates or use a grill pan to prevent sticking.
5. Grill Chicken: Remove chicken from marinade, discarding the marinade used for soaking. Place chicken on the hot grill and cook for 10 to 12 minutes total, flipping halfway through. During cooking, brush the chicken generously with the reserved 1/2 cup marinade to keep it moist and flavorful. Ensure the internal temperature reaches 165°F (74°C) and juices run clear before removing from the grill.
6. Prepare Salsa: While chicken is grilling, prepare the mango-avocado salsa to add a fresh and creamy contrast to the smoky chicken. (Refer to full recipe for salsa ingredients and preparation.)
7. Make Rice: Optionally, prepare cilantro-lime rice or coconut-lime rice to serve as a flavorful bed for the chicken and salsa.
8. Assemble and Serve: Plate the grilled chicken over a bed of prepared rice if using, then top generously with the mango-avocado salsa. Serve immediately and enjoy this bright, citrus-infused meal!

Notes

• Ensure chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
• Marinating chicken for longer (up to 6 hours) enhances flavor but do not exceed this time to prevent texture changes caused by acidity.
• If unable to grill, alternative cooking methods include pan-searing or baking the chicken; adjust cooking times accordingly.
• Prepare mango-avocado salsa fresh to maintain its bright, creamy texture.
• The optional cilantro-lime or coconut-lime rice complements the flavors and adds a delicious base.

Keywords: cilantro lime chicken, grilled chicken, citrus chicken, mango avocado salsa, healthy chicken recipe, summer grilling