This is a delicious chicken recipe! Fresh lime juice, cilantro and chili powder gives it a great tangy, south-of-the-border flavor. Chicken can be dry and flavorless but a good marinade will fix all of that. It makes the chicken tender and juicy and gives it so much more flavor. We grilled ours and it was a great change of pace from using the oven and crock pot for the last few months. For those with a 9-5, make your marinade the night before, marinade over night and while at work, then come home and either grill or bake your chicken for a fast, easy dinner.
Start by making your marinade. Combine all ingredients (lime juice, dijon, cilantro, garlic, water, olive oil, chili powder, salt and pepper) into a mason jar or blender.
I love using a mason jar for marinades. Add all ingredients, screw a blender blade on top then blend. The blender we use was $20 and works so well for this type of thing. And smoothies!
Pour the marinade over your chicken, cover and refrigerate until it’s time to bake or grill.
Grill for 6-7 minutes per side or bake for 20-25 minutes at 350F. until juices run clear. Yumm!
- 4 organic boneless skinless chicken breasts (could use thighs or drumsticks)
- 3/4 c fresh lime juice (I used 4 limes)
- 1/2 c dijon mustard
- 1 garlic clove
- 1 c fresh roughly chopped cilantro
- 1/4 c water
- 2 tbsp olive oil
- 2 tbsp chili powder
- 1/2 tsp each salt and pepper
- Place chicken breasts into a baking dish
- Combine all marinade ingredients and blend
- Pour over your chicken breasts
- Refrigerate until it is time to grill or bake
- Grill for 6-7 minutes on each side or until juices run clear
- Bake for 20-25 minutes or until juices run clear
- Allow chicken to rest for 5 minutes before cutting
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