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Recipe from Simpler Savory

The recipe

Low-Carb Cilantro Lime Chicken

Prep
15 min
Cook
15 min
Total
30 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
260

2× the original author values. Recipe yield: 4 servings.

calories
520

3× the original author values. Recipe yield: 4 servings.

calories
780
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 2 pounds boneless skinless chicken thighs — or breasts, pounded to even thickness
  • 1 tablespoon olive oil — or avocado oil
  • 1 teaspoon kosher salt — to taste
  • 1/2 teaspoon black pepper — freshly ground
  • 2 limes — zested and juiced (about 2 tsp zest, 1/4 cup juice)
  • 1/2 cup fresh cilantro — finely chopped, stems and leaves
  • 3 cloves garlic — minced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika — optional, for smokiness
  • 1 jalapeño — seeded and minced, or 1/4 tsp red pepper flakes (optional)
  • 2 tablespoons fresh cilantro — chopped, for garnish
  • 1 lime — cut into wedges, for serving

Instructions

  1. In a bowl, whisk lime zest and juice, cilantro, garlic, olive oil, cumin, chili powder, oregano, smoked paprika (if using), jalapeño, salt, and pepper until fragrant and well combined.
  2. Add chicken to the marinade and toss to cover every surface; transfer to a zip-top bag, press out air, and chill for at least 30 minutes and up to 8 hours.
  3. Remove chicken from marinade, letting excess drip off, and pat dry lightly so it browns instead of steaming.
  4. Preheat grill to medium-high and oil grates; grill chicken 5–7 minutes per side, until charred in spots and the thickest piece reaches 165°F.
  5. Heat a large skillet or grill pan over medium-high with a thin film of oil; cook chicken without crowding, searing 4–6 minutes per side until cooked through.
  6. Bake on a parchment-lined sheet at 425°F for 15–20 minutes until 165°F, then broil 1–2 minutes for caramelized edges.
  7. Transfer chicken to a plate and rest 5 minutes to let juices redistribute.
  8. Slice or serve whole; top with fresh cilantro and a squeeze of lime.
  9. Pair with cauliflower rice, grilled zucchini or peppers, crunchy cabbage slaw, lettuce cups with avocado, or a simple tomato-cucumber salad.

Notes

Store cooled chicken in an airtight container up to 4 days, or freeze up to 2 months. Reheat gently in a covered skillet with a splash of chicken broth or in a 300°F oven until warmed through; avoid high microwave heat to prevent rubbery edges.

Source: https://simplersavory.com/low-carb-cilantro-lime-chicken/