Thursday, June 24, 2010

#103 :: Lime Cilantro Marinade

This was an O.K. marinade. We both agreed yesterday's was better, but this was good for a change from the regular plain grilled chicken breast. They didn't get to marinate as long as they did yesterday (today we left them in the marinade for an hour, yesterday was 3 hours) so that might have a little to do with it. The recipe mentions using the chicken for fajitas, which we didn't do but I think would make even better use of the flavor of this marinade. It would have been great for fajitas!


  • 4 boneless, skinless chicken breasts
  • 3 large cloves garlic, minced
  • Juice of 1 lime
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 tablespoon chopped fresh cilantro
  • Salt and pepper to taste
  • 1 tablespoon olive or other oil


Place the chicken in a shallow bowl. Combine the remaining ingredients in a small bowl and pour over the chicken, turning the breasts to coat both sides. Let set about 30 minutes. Heat a grill to high heat. Grill the breasts until just cooked through, turning to brown both sides. (The amount of time depends on the thickness of the breasts and the heat of the grill.) Remove from grill, tent with foil, and let rest about 5 minutes before serving. If using in the fajitas, carve into thin slices.

Note: Breasts can also be cooked in a grill pan, skillet or under a hot broiler.

Makes 4 servings

Recipe from Teri's Kitchen

Star Rating: 3 out of 5 stars

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