It has been a warm spring in the South this year. By mid-May, we’ve had temperatures reaching into the low nineties. Not that I am complaining. I love warm weather. I enjoy being outdoors, working in my flower garden and playing with the baby. But there is a secret reason I enjoy warm weather; it’s grilling season. Grilling season means I can send one of the men in the family outdoors and have them cook. Sshhhh. It will be our secret. We’ve been eating a lot of chicken lately and I am constantly trying to find new recipes. I decided to adapt one of our favorite carne de res recipes (literally “beef meat) to carne de pollo (chicken meat.) My creation was this Cilantro Lime Grilled Chicken Recipe. It tastes so fresh and delicious. We like to serve it with black beans and rice.
This is a partnered post with Nexium 24 HR to help everyone #seeheartburndifferently. We were provided a sample and compensation, but all opinions are our own.
Cilantro Lime Grilled Chicken Recipe
For this recipe, using fresh ingredients is preferred. While you can use dried cilantro and bottled lime juice, the taste will not be the same. I also suggest using freshly made corn tortillas. The carnicerias in our area sell made from scratch tortillas on weekends, so if you have one in your area, it’s worth a look.
The recipe is simple and can be adapted to taste. You’ll need salt, pepper, cilantro, fresh limes, oil of your choice (I use veggie oil) and chicken. Dice the cilantro (or just pulse it in the blender for a few seconds), juice the limes and chop the chicken into strips. Mix all ingredients together and place in a large freezer bag. Allow the ingredients to marinade in the fridge for at least 30 minutes. You can marinate up to 24 hours if you want so this recipe is great to make in advance. Leftover chicken also freezes well.
Remove the chicken from the marinade and grill until the internal temperature reaches 165 degrees Fahrenheit. Remove chicken from grill and serve with fresh tortillas, queso fresco, crema, black beans and rice and avocados. Or, if you can’t find some of those ingredients just use shredded Mexican cheese, sour cream, and shelf staple tortillas.
- 1 pound of chicken breasts, sliced into strips
- ½ cup freshly squeezed lime juice
- ½ cup cilantro, diced
- ½ cup oil (I used vegetable)
- salt and pepper to taste
- Additional Optional ingredients
- 1 can (16 ounces) black beans
- 2 cups COOKED rice
- 1 avocado, cut into slices
- ½ cup queso fresco OR Mexican cheese
- ½ cup crema OR Sour Cream
- Additional diced cilantro and lime slices for topping
- Finely dice the cilantro and juice limes until you have enough for ½ cup of juice. Slice the chicken into strips, if desired. (You can leave the chicken in larger slices, but it marinades better when cut into slices.)
- Mix cilantro, lime juice, oil, salt, pepper and chicken into a large freezer bag. Allow to marinade for at least 30 minutes (but up to twenty -four hours.) Grill chicken until internal temperature reaches 165 degrees F.
- Serve chicken with optional additional ingredients. You can freeze the leftover chicken.
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What is your favorite summer recipe?