Cilantro Lime Grilled Chicken – OMG I’m in LOVE

I was at the dentist waiting for Marc to be done, so I was bored and looking through Pinterest. I came across several pictures of grilled chicken captioned “Cilantro”, or “Cilantro Lime” and I was intrigued.. but some recipes were spam, which is my biggest pet peeve with Pinterest, and other recipes were too complicated for nothing. But damn, it looked too good, so I decided to make my own. Last night I threw some ingredients together and OMG the results are divine. Marc said this tasted like something he would eat in a good restaurant! I’m HOOKED!

Cilantro Lime Grilled Chicken
Serves 4
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Ingredients
  1. 4 Chicken breasts or 10-12 boneless skinless thighs
Cilantro Lime Marinade
  1. Approx. ½ cup washed cilantro (loosely pack in measuring cup)
  2. Juice of 2 limes
  3. 4 cloves of garlic peeled
  4. 1 fresh serrano pepper*
  5. ¼ - ½ cup olive oil
  6. 1 tsp himalayan salt
  7. 1 tsp cracked black pepper
Sweet Chili Glaze
  1. ½ cup rice vinegar
  2. 2 tbsp honey
  3. 3 cloves garlic crushed
  4. 1 tsp crushed chili flakes
  5. ½ tsp himalayan salt
Instructions
  1. Start with ¼ cup of olive oil and remaining ingredients in a food processor (I used my nutribullet) and puree.
  2. Add more olive oil to reach the desired consistency. You want it liquid enough to coat the meat, but not too oily that it doesn’t “stick”.
  3. Place chicken and marinade in a plastic storage bag, shake well to coat and refrigerate overnight.
  4. To make glaze place all ingredients in a small pot and bring to a boil, simmer 5-10 minutes until reduced to a syrup consistency.
  5. Use immediately or refrigerate until ready to use. I warn you, boiling rice vinegar STINKS! Don;t be scared, it tastes NOTHING like it smells ;)
  6. Grill on BBQ to cook and 2 minutes before ready, baste with sweet chili glaze.
  7. Enjoy!
Notes
  1. *you can add any mild to super hot pepper, based on what you can handle! I find serrano a good choice because it’s considered medium hot but in a marinade it’s diluted enough to just give it a kick and nice taste.
  2. Make ahead – freeze the chicken and marinade and thaw overnight in refrigerator
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