This grilled cilantro lime chicken is the ideal summer weeknight meal—simple, bright and full of flavor.
I’m always looking for ways to keep chicken interesting, and this recipe delivers without fuss. The chicken soaks up a tangy cilantro-lime vinaigrette, grills quickly, and gets topped with a fresh peach pico de gallo for the perfect balance of sweet, spicy and bright.
The cilantro-lime vinaigrette started as a dressing for a favorite tortellini salad and quickly became my go-to marinade. It’s fresh and vibrant without being overpowering—people who aren’t cilantro fans often still enjoy it. I use it to marinate chicken (breasts or thighs both work), then grill the meat until juicy and slightly charred.
On warm nights I favor meals that keep the house cool, so I grill as much as possible—chicken, corn, even veggies. This recipe is one of those dinners I make repeatedly in the summer because it’s easy, satisfying and feels light and seasonal.
The peach pico de gallo is essentially a classic pico with diced peaches folded in. The sweet, juicy peaches contrast beautifully with the tomato, shallot and jalapeño, and the lime brightens everything. Serve the pico spooned over grilled chicken, mixed into rice bowls, or with tortilla chips as a side.
YUM.
This combination—cilantro-lime chicken and peach pico—feels effortless but special. I often throw ears of corn on the grill at the same time to round out the meal. The chicken is versatile: serve it whole, slice it onto salads, or chop it into bowls. And yes, there’s always room for ice cream afterward.
Here’s the recipe—easy to follow and perfect for summer entertaining or a quick family dinner.
Grilled Cilantro Lime Chicken
Grilled Cilantro Lime Chicken
Ingredients
cilantro lime chicken
- 1 pound boneless, skinless chicken breasts (or thighs)
- 1/4 cup fresh cilantro
- 3 tablespoons freshly squeezed lime juice
- 1 1/2 tablespoons honey
- 2 garlic cloves, minced or pressed
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- pinch crushed red pepper flakes
- 1/3 cup extra virgin olive oil
peach pico de gallo
- 1 cup cherry tomatoes, chopped
- 1 ripe peach, diced
- 1 shallot, diced
- 1 jalapeño, seeded and diced
- 3 tablespoons chopped fresh cilantro
- 1 lime, freshly juiced
- pinch salt and pepper
Instructions
cilantro lime chicken
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Place the chicken in a bowl, baking dish or resealable bag.
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In a blender or food processor, combine cilantro, lime juice, honey, garlic, salt, pepper, red pepper flakes and olive oil. Blend until combined. Pour the marinade over the chicken and refrigerate for at least 30 minutes or up to 2 hours.
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Preheat the grill on high for at least 10 minutes—around 500–550°F if possible.
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Remove chicken from the marinade and let excess drip off. Grill 5–6 minutes per side, or until the internal temperature reaches 165°F.
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If you like, grill corn on the cob alongside the chicken for about 10 minutes, turning occasionally.
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Let the chicken rest 5 minutes, slice and serve topped with the peach pico de gallo.
peach pico de gallo
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Combine tomatoes, peach, shallot, jalapeño, cilantro, lime juice and a pinch of salt and pepper in a bowl. Stir to combine. The pico is great right away and can be made a few hours ahead.
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I could eat that peach pico with a spoon.