Cilantro Lime Grilled Chicken

In a large bowl, whisk together 1/4 cup lime juice, 1/4 cup finely chopped cilantro, 2 tablespoons soy sauce, 1 tablespoon ground cumin, 1 tablespoon garlic powder with parsley, 2 teaspoons black pepper, 1 teaspoon salt, 1/4 cup avocado oil, and 2 tablespoons white wine vinegar until the marinade is smooth and fully combined.

In a non‑reactive glass dish or a Ziplock bag, add the chicken and pour the marinade over it, coating every piece. Cover and marinate for at least 30 minutes and up to 12 hours. Don't marinate for more than 12 hours—acidic ingredients begin breaking down the chicken fibers, which can lead to a mushy, stringy texture.

Heat the grill to 350–400°F. Once hot, lightly oil the grates by dipping a folded paper towel into high‑heat oil like vegetable, canola, or avocado, then using long tongs to rub it over the grates—this helps prevent sticking and keeps your hands safely away from the heat. Discard the remaining marinade. Place the chicken on the grill, close the lid, and cook until grill marks form and the chicken releases easily. Flip, reduce the heat slightly, and continue cooking until the internal temperature reaches 165°F. Remove from the grill and let the chicken rest for 5 minutes before serving.

Enjoy!

Need some delicious sides to go with your grilled dishes? Here are a few of our favorites:

• Easy Grilled Corn (2 Ways)
• Skillet Jalapeño Cheddar Cornbread (Mexican-Style)
• Mexican Spicy Pinto Beans with Green Chiles and Bacon
• Ranch Potato Salad
• Tex-Mex Refried Pinto Beans
• Easy Baked Beans
• Vegetarian Spicy Chipotle Refried Black Beans
• White Bean Lettuce Salad
• Cilantro Lime Rice with Black Beans & Corn