There’s something magical about a dish that looks as festive as it tastes, and this cilantro lime chicken with red, white & blue salsa is just that. It’s vibrant, juicy, and absolutely bursting with flavor—perfect for backyard cookouts and gatherings under the fireworks. Whether you're hosting or bringing a dish to a potluck, this one’s bound to steal the show. Think zesty grilled chicken paired with a tangy-sweet salsa made from strawberries, jicama, and blueberries. Yep, red, white, and blue—talk about patriotic food done right.
Zesty Cilantro Lime Chicken with Red, White & Blue Salsa
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine American, Mexican
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
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
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.
Pairings That Pop
This dish is super versatile, making it a star on any 4th of July food bbq party ideas list. Serve it alongside grilled corn with cotija cheese, a chilled watermelon feta salad, or even a tray of roasted sweet potatoes. For drinks, go citrus-forward—think mojitos, limeade, or even a watermelon margarita.
And for a sweet ending? Try classic 4th of july desserts for a crowd like flag-themed berry trifles or lemon bars topped with blueberries and raspberries. It’s the kind of summer desserts spread that people remember long after the fireworks fade.
FAQs
1. Can I use chicken breast instead of thighs?
Absolutely. Chicken breasts work too, just be careful not to overcook them since they dry out faster than thighs. Pound them slightly for even cooking.
2. Can the salsa be made ahead of time?
Yes! Make it a few hours ahead and refrigerate. Just hold off on adding the salt until right before serving to keep the fruit fresh and crisp.
3. Can I make this indoors?
Totally. Use a grill pan or sear in a hot skillet, then finish in the oven if needed. It’ll still have that juicy grilled flavor.
4. Is this dish good for a crowd?
Yes—it’s ideal for 4th of July party food. You can easily double the recipe, and the colorful salsa makes it one of those sneaky 4th of July appetizer ideas that people end up piling onto everything.
