Cilantro Lime Grilled Chicken with Lime Infused Olive Oil

A quick cilantro, lime, garlic, and honey marinade gives this chicken a bright, savory lift before it hits the grill, while a final drizzle of Lime Infused Olive Oil adds a vivid citrus finish that keeps every bite tasting fresh and zippy. It’s an easy choice for weeknight dinner, summer patio cooking, or a laid-back family dinner, and it’s the kind of recipe people ask for again after the first plate.

Garden Infuzions

Cilantro Lime Grilled Chicken with Lime Infused Olive Oil

Juicy grilled chicken gets a bright cilantro-lime marinade and a fresh finishing drizzle of Lime Infused Olive Oil for a lively, summer-ready main dish.

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Prep Time 15 minutes mins

Cook Time 16 minutes mins

Total Time 31 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Mediterranean, Mexican

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds boneless skinless chicken breasts
• 1/4 cup Lime Infused Olive Oil
• 1/4 cup fresh lime juice
• 2 tablespoons chopped fresh cilantro
• 2 cloves garlic minced
• 1 tablespoon honey
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground cumin
• Lime wedges for serving
• Extra chopped cilantro for garnish

Equipment

• 1 Grill Preheated to medium heat
• 1 Mixing bowl For marinade
• 1 whisk To combine marinade
• 1 Tongs For turning chicken
• 1 Meat Mallet or Rolling Pin For evening chicken thickness

Method

 

Instructions

1. 1. Place the chicken breasts between two sheets of plastic wrap or parchment and pound lightly to an even thickness.
2. 2. In a medium bowl, whisk together the Lime Infused Olive Oil, lime juice, cilantro, garlic, honey, salt, black pepper, and cumin.
3. 3. Pour half of the marinade over the chicken in a shallow dish or zip-top bag and turn to coat. Reserve the remaining half for brushing and finishing.
4. 4. Cover and refrigerate the chicken for at least 30 minutes or up to 4 hours.
5. 5. Preheat a grill to medium heat and oil the grates lightly.
6. 6. Remove the chicken from the marinade and let excess drip off. Grill for 5 to 7 minutes per side, until the chicken is nicely charred and cooked through.
7. 7. Transfer the chicken to a clean plate and let it rest for 5 minutes.
8. 8. Spoon or brush a little of the reserved marinade over the chicken, garnish with extra cilantro, and serve with lime wedges.

Notes

For the best flavor, keep the marinade time in the short-to-medium range so the lime stays bright and the chicken stays tender. If using chicken thighs, grill until fully cooked and nicely browned. Do not reuse any marinade that has touched raw chicken unless it has been cooked first.

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Recipe Tips

• Let the chicken rest in the marinade for at least 30 minutes so the lime, garlic, and cilantro have time to work into the surface.
• Grill over medium heat to keep the outside nicely charred while the inside stays juicy.
• Brush with the reserved lime oil mixture right before serving for the brightest finish.

Serving Suggestions

• Serve with rice, black beans, and sliced avocado for a full meal.
• Slice the chicken and tuck it into warm tortillas with shredded cabbage and salsa.
• Pair it with grilled corn, roasted potatoes, or a crisp green salad.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently so the chicken stays tender and doesn’t dry out.
• Keep any extra finishing oil in a sealed jar in the refrigerator and let it come back to room temperature before using.

Variations

• Swap the chicken breasts for boneless chicken thighs for a richer grilled bite.
• Add a pinch of crushed red pepper if you want a little extra kick.
• Use the same marinade on shrimp or thick-cut zucchini for a different take.

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