Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 2 tablespoons honey
- 2 tablespoons chopped fresh coriander
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a small bowl, whisk together the lime juice, olive oil, honey, coriander, garlic, cumin, salt, and black pepper.
2. Place the chicken breasts in a large resealable plastic bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken to coat it evenly.
3. Refrigerate the chicken for at least 30 minutes or up to 4 hours.
4. Preheat a grill or grill pan to medium-high heat.
5. Remove the chicken from the marinade and discard the excess marinade.
6. Grill the chicken for 6-8 minutes per side, or until cooked through and no longer pink in the center.
7. Let the chicken rest for 5 minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 4 hours
Cooking time: 12-16 minutes
Temperature:
Grill or grill pan preheated to medium-high heat
Serving size:
4 servings
Nutritional information:
Per serving:
Calories: 270
Fat: 12g
Saturated Fat: 2g
Cholesterol: 96mg
Sodium: 360mg
Carbohydrates: 8g
Fiber: 0g
Sugar: 7g
Protein: 31g
Substitutions for ingredients:
- Lime juice: Lemon juice or orange juice
- Olive oil: Canola oil or vegetable oil
- Honey: Maple syrup or agave nectar
- Coriander: Parsley or cilantro
- Garlic: Garlic powder or onion powder
- Cumin: Chili powder or paprika
Variations:
- Add a pinch of red pepper flakes for a spicy kick.
- Substitute chicken thighs or drumsticks for the chicken breasts.
- Grill some sliced bell peppers and onions alongside the chicken for a colorful and flavorful side dish.
Tips and tricks:
- Make sure to massage the marinade into the chicken to ensure even coating.
- Let the chicken rest for a few minutes before slicing to allow the juices to redistribute.
- If using a grill pan, make sure to lightly oil it before grilling the chicken to prevent sticking.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the chicken in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Arrange the sliced chicken on a platter and garnish with fresh coriander leaves and lime wedges.
Garnishes:
Fresh coriander leaves and lime wedges
Pairings:
- Rice pilaf
- Grilled vegetables
- Corn on the cob
Suggested side dishes:
- Grilled vegetables
- Rice pilaf
- Corn on the cob
Troubleshooting advice:
- If the chicken is sticking to the grill, make sure it is well-oiled and try adjusting the heat.
- If the chicken is not cooked through, continue grilling for a few more minutes until it reaches an internal temperature of 165°F.
Food safety advice:
- Make sure to marinate the chicken in the refrigerator, not at room temperature.
- Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F.
Food history:
Coriander is a spice commonly used in Indian, Middle Eastern, and Mediterranean cuisine. It has a bright, citrusy flavor that pairs well with lime and other citrus fruits.
Flavor profiles:
- Tangy
- Citrusy
- Herbaceous
- Savory
Serving suggestions:
Serve the Coriander-Lime Chicken with a side of rice pilaf and grilled vegetables for a complete and flavorful meal.
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