Grilled Cilantro Lime Chicken with Cucumber Salad: A Fresh, Zesty Meal
Savor the vibrant flavors of Grilled Cilantro Lime Chicken with Cucumber Salad, a light yet satisfying dish perfect for weeknight dinners or summer barbecues. The tangy, herbaceous marinade infuses the chicken with zest, while the crisp cucumber salad adds a refreshing crunch. Ready in just 1 hour with minimal prep, this healthy recipe serves 4 and is packed with bold, summery flavors. Follow this step-by-step guide, complete with tips, variations, and storage advice, for a delicious meal!
Ingredients for Grilled Cilantro Lime Chicken with Cucumber Salad
For the Chicken
- 1.5 lbs (700 g) boneless, skinless chicken breasts or thighs
- 3 tablespoons olive oil
- Juice and zest of 2 limes
- 2 garlic cloves, minced
- ¼ cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
For the Cucumber Salad
- 1 large cucumber, thinly sliced
- ¼ red onion, thinly sliced
- 2 tablespoons rice vinegar
- 1 teaspoon granulated sugar
- Pinch of salt
- Optional: Chopped fresh cilantro, for garnish
How to Make Grilled Cilantro Lime Chicken with Cucumber Salad
Step 1: Marinate the Chicken
- In a medium bowl, whisk together olive oil, lime juice and zest, minced garlic, chopped cilantro, cumin, salt, and pepper until well combined.
- Add the chicken to the marinade, ensuring each piece is evenly coated. Cover and refrigerate for 30 minutes (or up to 4 hours for deeper flavor).
Step 2: Prepare the Cucumber Salad
- In a small bowl, combine sliced cucumber, sliced red onion, rice vinegar, sugar, and a pinch of salt.
- Toss gently to coat and refrigerate until ready to serve to keep the salad crisp and refreshing.
Step 3: Grill the Chicken
- Preheat your grill to medium-high heat (about 400°F/200°C).
- Remove the chicken from the marinade, letting excess drip off. Discard the marinade.
- Grill the chicken for 6–8 minutes per side, until fully cooked (internal temperature reaches 165°F/74°C) and lightly charred.
- Remove from the grill and let the chicken rest for 5 minutes to retain juiciness.
Step 4: Serve
- Slice the chicken or serve whole, plated alongside the chilled cucumber salad.
- Garnish with extra chopped cilantro for a burst of freshness, if desired.
Variations for Grilled Cilantro Lime Chicken
- Spicy Kick: Add ½ teaspoon chili powder or a pinch of red pepper flakes to the marinade for heat.
- Herb Swap: Replace cilantro with fresh parsley or basil for a different flavor profile.
- Low-Carb Option: Serve with a side of grilled zucchini or cauliflower rice instead of salad.
- Creamy Twist: Add a dollop of Greek yogurt or sour cream as a cooling sauce for the chicken.
- Vegan Version: Swap chicken for tofu or portobello mushrooms, marinating and grilling as directed.
Discover more fresh recipes like our Grilled Lemon Herb Shrimp or Avocado Corn Salad.
Tips for the Best Grilled Cilantro Lime Chicken
- Chicken Choice: Thighs stay juicier and are more forgiving, while breasts cook faster and are leaner.
- Marinating Time: Aim for at least 30 minutes to infuse flavor; 4 hours maximizes taste but avoid over-marinating to prevent mushiness.
- Cucumber Salad: Slice cucumbers thinly (use a mandoline if available) and serve chilled for maximum crunch.
- Grill Prep: Oil the grill grates to prevent sticking, and clean them for perfect grill marks.
- Indoor Option: Use a grill pan or skillet on medium-high heat if you don’t have an outdoor grill.
Storage and Freezing Instructions
- Refrigerator: Store cooked chicken and cucumber salad separately in airtight containers for up to 3 days. Reheat chicken gently to avoid drying out.
- Freezing: Freeze cooked, unglazed chicken in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight before reheating. The cucumber salad is best fresh and not suitable for freezing.
- Reheating: Warm chicken in a 350°F (175°C) oven or microwave until heated through. Serve with freshly made cucumber salad.
Why You’ll Love This Recipe
- Quick and Easy: Ready in 1 hour, with only 15 minutes of active prep.
- Healthy and Light: Lean protein and fresh veggies make it a guilt-free meal.
- Bold Flavors: Lime, cilantro, and cumin create a zesty, vibrant taste.
- Versatile: Perfect for weeknight dinners, barbecues, or meal prep.
Serving Suggestions
- Side Dishes: Pair with grilled vegetables, quinoa, or wild rice for a complete meal.
- Tacos or Wraps: Slice the chicken and serve in tortillas with the cucumber salad and a drizzle of sour cream.
- Summer BBQ: Add to a spread with corn on the cob and watermelon slices.
- Meal Prep: Divide into containers with salad for a healthy, make-ahead lunch.
FAQs About Grilled Cilantro Lime Chicken with Cucumber Salad
Can I use chicken thighs instead of breasts?
Yes, thighs are juicier and work wonderfully. They may take 1–2 minutes longer to cook.
How long should I marinate the chicken?
Marinate for at least 30 minutes for good flavor, or up to 4 hours for maximum taste. Avoid exceeding 4 hours to prevent texture changes.
Can I make the cucumber salad ahead of time?
Yes, prepare the salad up to 4 hours in advance and refrigerate to keep it crisp.
Can I cook this without a grill?
Absolutely! Use a grill pan, skillet, or oven (bake at 400°F/200°C for 20–25 minutes, flipping halfway).
Nutritional Information (Approximate, Per Serving)
- Calories: 300–350 kcal
- Protein: 35 g
- Fat: 15 g
- Carbohydrates: 10 g
- Servings: 4
Note: Nutritional values vary based on ingredients and portion sizes.
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This Grilled Cilantro Lime Chicken with Cucumber Salad is a fresh, flavorful dish that’s perfect for any occasion. With its zesty marinade and crisp salad, it’s a healthy, crowd-pleasing meal you’ll want to make again and again. Try it tonight!
Explore more recipes like our Grilled Lemon Herb Shrimp or Avocado Corn Salad.
