There are still a few hot summer days left and I’ve been making this cilantro lime chicken all summer long. It’s been a weekly go to of mine, as it requires a few common staples that you most likely have. I typically make the marinade when I come home from work, let it marinade while I am at the gym and then off to the grill. This recipe is packed with flavour, you can double the marinade and chicken and it would make a fantastic meal prep protein option. You can top it on salads, put it in wraps or use it for tacos!

No need to worry about the lime juice ruining the chicken. Since the recipe only calls for you to marinade for a few hours, the chicken won’t be tough or white. This only occurs when it marinades for too long as the acid in the lime juice starts to breakdown the chicken. But anything 12 hours or less will not be impacted.

This recipe honestly goes with anything and everything. You can pair it with cilantro lime coconut rice, Mexican street corn (or street corn salad). My personal favourite way to enjoy this is to make a salad, some corn on the grill and a nice pesto orzo salad. This is the perfect balance of veggies, carbs and protein. There is still plenty of summer to make this recipe, so I hope you get the chance to make it weekly like I do!

4 servings / 10 mins prep time / 1.5 hours total time

Ingredients

2 lbs chicken boneless, skinless thighs, between 6-8 pieces

2 tbsp olive oil

Lime zest of 1 lime

Juice of 1 lime

1 tbsp brown sugar

¼ cup cilantro, finely chopped

2 garlic cloves, grated

2 tsp chili powder

½ tsp each salt & pepper

Directions

In a bowl combine the olive oil, lime zest, lime juice, brown sugar, cilantro, garlic, chili powder, salt and pepper. Mix until well combined.

Add the chicken to the marinade and allow to marinade for at least 1 hour and up to 12 hours.

When ready to cook, heat the BBQ to medium high and grill for about 4 minutes each side or until the internal temperature of the chicken reach 165°F. Allow to cool and enjoy!