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–+ servings

Cilantro-Lime Chicken Breasts

5 from 1 vote
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Course: Main Course
Keyword: Baked Chicken, Chicken Breasts, Cilantro, Lime Chicken Breasts
Prep Time: 20 minutes
Cook Time: 40 minutes
Marinade: 2 hours
Total Time: 3 hours
Servings: 4 to 6 People
Author: Yasmin Rasheed

Ingredients

  • 4 split chicken breasts (5 to 6 pounds)

MARINADE:

  • 1 cup packed fresh cilantro rough chopped
  • 1 small or medium onion rough chopped
  • 3 scallions rough chopped
  • 8 cloves fresh garlic rough chopped
  • 1 teaspoon chipotle crushed pepper flakes
  • 1 teaspoon fresh ground black pepper
  • 2 teaspoons ground cumin
  • 3 teaspoon salt
  • 2 medium or large lime zested and juiced
  • 3 tablespoons extra virgin olive oil (and extra to drizzle on the chicken)

Instructions

MARINADE:

  • Place all of the marinade ingredients in a blender. Pulse for 20 to 30 seconds.

CHICKEN:

  • Rinse the chicken breasts and pat dry with paper towel. 
  • Butterfly the chicken breasts. 
    (Use a sharp knife and starting at the thinner part of the breast, cut through to the thick end of the breast - don't cut all the way through.  Use your hand to spread the chicken breast flat.)
  • Place the chicken breasts in a large bowl or a large zip lock bag.  Coat the chicken well.  Allow to marinate in the refrigerator for at least two hours.
  • Remove the chicken from the refrigerator at least 30 minutes before baking.
    Preheat the oven to 400 degrees.
  • Line a sheet pan with parchment paper. Shake off excess marinade from the chicken and place the breasts on the parchment paper. Drizzle the chicken with olive oil.
  • Bake the breasts for 40 minutes; use a thong to flip the breasts over half-way through the cooking time. 
  • Plate and serve with your favorite side dish.
    Note: I also serve this with my Roasted Salsa Verde Sauce (recipe included)