Description
This Cilantro Lime Grilled Chicken with Strawberry Salsa is a fresh and flavorful recipe perfect for a light and healthy meal. The tangy marinade infuses the chicken with zesty lime and aromatic cilantro, while the sweet and slightly spicy strawberry salsa adds a refreshing contrast. Ideal for grilling season, this dish pairs wonderfully with rice, quinoa, or a crisp green salad.
Ingredients
Scale
For the Cilantro Lime Grilled Chicken
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1/4 cup lime juice (about 2 limes)
- 2 tablespoons chopped fresh cilantro
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
For the Strawberry Salsa
- 1 1/2 cups fresh strawberries, hulled and diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 small jalapeño pepper, seeds removed and finely diced (optional for heat)
- 1 tablespoon lime juice
- 1 tablespoon honey (optional, depending on sweetness of strawberries)
- Salt and pepper, to taste
Instructions
- Marinate the Chicken: In a bowl, combine the olive oil, lime juice, cilantro, garlic, cumin, chili powder, salt, and pepper to create the flavorful marinade.
- Marinate the Chicken: Place the chicken breasts in a resealable plastic bag or shallow dish, pour the marinade over them, seal or cover, and refrigerate for at least 30 minutes or up to 2 hours to allow the flavors to infuse.
- Prepare the Strawberry Salsa: In a separate bowl, mix the diced strawberries, red onion, cilantro, jalapeño (if using), lime juice, and honey (if using). Season with salt and pepper and gently toss to combine. Chill the salsa in the refrigerator until ready to serve.
- Preheat the Grill: Heat your grill or grill pan over medium-high heat to prepare for cooking the chicken.
- Grill the Chicken: Remove the chicken from the marinade and discard any excess marinade to avoid flare-ups. Place the chicken on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the meat is cooked through.
- Serve: Slice the grilled chicken breasts and top with a generous serving of the strawberry salsa. For a complete meal, serve alongside rice, quinoa, or a green salad.
Notes
- Marinating the chicken for longer (up to 2 hours) increases flavor intensity.
- The jalapeño in the salsa is optional but adds a nice kick if you prefer some heat.
- Honey in the salsa balances the tartness of the strawberries; omit if your strawberries are naturally sweet.
- Ensure the chicken reaches an internal temperature of 165°F (75°C) to be safely cooked.
- Leftover salsa can be stored in the refrigerator for up to 2 days.
