The lime is the predominant flavor in this chicken recipe. We've paired it with cilantro. You could also try it with minced ginger, some garlic, or even mint.
We pound the chicken breasts to an even thickness and then chill them before grilling. Chilled, even-thickness chicken breasts will be less likely to overcook in the time it takes to get grill marks.
- 2 pounds skinless, boneless chicken breasts
- 2 tablespoons extra virgin olive oil for the marinade, plus more for grilling
- Grated zest from 2 limes
- Juice from 2 limes (about 1/4 cup)
- 3 tablespoons chopped cilantro
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Lime wedges, fresh sprigs of cilantro, and slices of avocado, to serve
1 Pound chicken breasts to even thickness: Place the chicken breasts between two piece of plastic wrap or wax paper and pound to an even thickness with a meat mallet or rolling pin.
2 Marinate the chicken: Mix the olive oil, lime zest, lime juice, cilantro, sugar, salt, and pepper together in a large bowl. Add the chicken and massage the marinade into the chicken. Cover and chill for at least 30 minutes, and up to 4 hours or overnight.
3 Preheat Grill: Preheat a gas or charcoal grill for medium-high heat grilling, or until you can hold your hand about an inch over the grates for 1 second.
4 Grill the chicken: Remove the chicken breasts from the refrigerator. Remove them from the marinade and pat them dry with paper towels. Coat the chicken breasts with some olive oil.
Soak a paper towel in a little more oil and use tongs to wipe the grill grates.
When the grill is hot, place the chicken breasts on the grill. Grill for a few minutes on each side, until just cooked through.