Cilantro Lime Chicken

Ingredients

Instructions

1. 1

   MAKE THE CILANTRO LIME MARINADE: In a blender or food processor, combine cilantro (stems included for extra flavor), lime juice, lime zest, minced garlic, 2 tbsp olive oil, cumin, honey, 1/2 tsp salt, and 1/4 tsp pepper. Blend until smooth and vibrant green.

2. 2

   RESERVE SAUCE FOR SERVING: Transfer half of the marinade to a small bowl, cover, and refrigerate - this will be your finishing sauce. Never use marinade that touched raw chicken as a sauce without cooking it first.

3. 3

   MARINATE THE CHICKEN: Place chicken breasts in a shallow dish or zip-lock bag. Pour the remaining marinade over the chicken, turning to coat all sides. Refrigerate for at least 30 minutes, or up to 4 hours for more flavor. Remove from refrigerator 15 minutes before cooking.

4. 4

   COOK THE CHICKEN: Heat remaining 1 tbsp oil in a large skillet over medium-high heat, or preheat a grill to medium-high. Remove chicken from marinade, shaking off excess. Cook 6-7 minutes per side until golden brown and cooked through - internal temperature should reach 165°F (74°C). Don't move the chicken while it's cooking to develop a nice sear.

5. 5

   REST THE CHICKEN: Transfer to a cutting board and let rest 5 minutes. Resting allows the juices to redistribute - skip this step and the juices will run out when you slice, leaving dry chicken.

6. 6

   SLICE AND SERVE: Slice the chicken against the grain into strips. Arrange on plates and drizzle generously with the reserved cilantro lime sauce. Garnish with extra fresh cilantro and lime wedges. Pairs perfectly with rice, black beans, or in tacos.