Zesty Cilantro Lime Chicken with Red, White & Blue Salsa
Equipment
- Grill or grill pan (a cast iron skillet works in a pinch if grilling isn’t an option)
- Mixing bowls (at least two—one for marinating, one for salsa)
- Tongs or spatula for grilling
- Knife and Cutting Board
- Measuring spoons and cups
Ingredients
For the Cilantro Lime Chicken
- 4 boneless skinless chicken thighs (you can use breasts, but thighs stay juicier on the grill)
- 1/4 cup fresh lime juice about 2 limes
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh cilantro
- 2 garlic cloves minced
- 1 teaspoon honey
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
For the Red, White & Blue Salsa
- 1 cup diced strawberries
- 1/2 cup diced jicama peeled
- 1/2 cup blueberries
- 2 tablespoons finely chopped red onion
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped cilantro
- Pinch of salt
Instructions
Marinate the Chicken
- In a bowl, whisk together lime juice, olive oil, cilantro, garlic, honey, cumin, paprika, salt, and pepper. Add the chicken thighs, turning to coat. Let it marinate for at least 15 minutes, or up to 2 hours in the fridge for deeper flavor.
Make the Salsa
- While the chicken marinates, combine strawberries, jicama, blueberries, red onion, lime juice, cilantro, and a pinch of salt in a bowl. Stir gently so the berries don’t get crushed. Chill until ready to serve.
Grill the Chicken
- Preheat your grill or grill pan over medium-high heat. Grill chicken for about 6-7 minutes per side, or until the internal temperature hits 165°F and it’s got some nice charred edges.
Serve It Up
- Let the chicken rest for a few minutes before slicing. Top with a generous spoonful of the red, white & blue salsa and maybe an extra squeeze of lime if you’re feeling zesty.