Lime Chicken Al Fresco
Elevate your outdoor dining game with this vibrant Lime Chicken Al Fresco, a deliciously tangy and smoky dish perfect for grilling season. Tender, boneless chicken breasts are infused with a zesty marinade made with freshly squeezed lime juice, honey, garlic, and a blend of warm spices like cumin and paprika, creating an irresistible balance of sweet, savory, and citrusy flavors. Grilled to juicy perfection, the chicken is finished with a drizzle of reduced marinade for extra depth and topped with fresh cilantro for a burst of freshness. Quick to prepare and packed with bold flavors, this recipe is ideal for picnics, barbecues, or a light weeknight dinner. Serve it with lime wedges for an extra zing and let the flavors transport you to a sunny al fresco feast!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 whole limes
- 3 cloves garlic cloves
- 3 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro
- 2 tablespoons water
- 4 wedges optional lime wedges for serving
Instructions
Juice 2 of the limes into a small bowl. Cut the remaining lime into wedges for serving.
Finely mince the garlic cloves and set aside.
In a medium bowl, whisk together the lime juice, olive oil, honey, cumin, paprika, salt, pepper, and water to create the marinade.
Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are coated. Seal the bag or cover the dish and let the chicken marinate in the refrigerator for 30 minutes to 2 hours.
Preheat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Remove the chicken from the marinade, letting excess drip off, and set the remaining marinade aside.
Grill the chicken for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C).
While the chicken cooks, pour the reserved marinade into a small saucepan. Bring it to a boil over medium-high heat for 2 minutes, then reduce the heat and simmer for another 3-4 minutes to use as a glaze.
Remove the chicken from the grill and let it rest for 5 minutes. Drizzle the reduced marinade over the chicken.
Sprinkle the chicken with fresh cilantro and serve with the optional lime wedges.
Nutrition Facts
Calories |
1756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.2 g | 87% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2896 mg | 126% | |
| Total Carbohydrate | 64.6 g | 23% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 38.4 g | ||
| Protein | 219.5 g | 439% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 207 mg | 16% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2226 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
