Grilled Chicken with Cilantro Crema

This grilled chicken with cilantro crema is a perfect summer meal. With juicy marinated and grilled chicken breast, and a creamy, tangy cilantro crema, it's a delicious and flavorful pairing that's amazing for weeknights or summer cookouts.

5 from 43 votes

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Course: Main Course

Cuisine: American, Mexican

Prep Time: 10

Cook Time: 6

Marinating Time: 2

Total Time: 2 16

Servings: servings

Calories: 365kcal

Equipment

Ingredients

Chicken

1 pound boneless skinless chicken breast thin-sliced or pound into ½-inch thickness
2 limes juice of, about 4 tablespoons juice
1 lime zest of, about 4 teaspoons
2 cloves garlic minced or grated
½ cup cilantro finely chopped
¼ cup olive oil or a neutral oil like avocado or grapeseed oil
2 teaspoons kosher salt see note 2

Crema

1 recipe cilantro lime crema

Instructions

Cilantro Crema

Add the minced or grated garlic, finely chopped cilantro, mayonnaise, sour cream, lime juice, and salt to a bowl. Stir well to combine. You can also add all ingredients to a blender or food processor and blend for a completely smooth crema.

Lime Cilantro Chicken

Zest the lime into a bowl with the cilantro, garlic, olive oil, lime juice, and salt. Mix well to create the marinade for the chicken.
Spoon the marinade over the chicken in a gallon plastic bag, ensuring it's evenly coated on both sides, and move it to the refrigerator to marinate for 30 minutes to 24 hours.
Once the chicken is done marinating, remove the chicken from the bag and pat as dry as possible, removing any pieces of garlic and large pieces of cilantro. Discard the remaining marinade.
For gas grill Preheat the grill to high heat. Cook the chicken breasts for 2 to 3 minutes per side, covered, or until the internal temperature has reached 165 degrees Fahrenheit.
For charcoal grill Heat the grill to medium heat. Place the chicken on the hot side of the grate and cook for 3 to 4 minutes on each side.
For grill pan Heat the grill pan over high heat. Cook the chicken breasts for 2 to 4 minutes per side, or until the internal temperature has reached 165 degrees F.
Let the chicken breast rest for 10 minutes.
Slice and serve with cilantro crema.

Notes

General

This crema recipe will make 12 2-tablespoons servings. You can store the remaining crema in an airtight container in the fridge for 3 to 5 days.
If using table salt, sea salt, or another salt that is not kosher salt, reduce the salt by half and taste for seasoning after you have cooked the chicken. Kosher salt is less salty per teaspoon than other types of salt.
Calories are for 4 ounces chicken breast with 2 tablespoons of crema.

Storage and Reheating

Fridge Store leftover crema in an airtight container for 3 to 5 days. Store leftover grilled chicken for 3 to 4 days, separately, in an airtight container.
Freezer I do not recommend freezing this recipe. The texture of the crema won't be the same when it defrosts.
Reheating Grilled chicken can be reheated in the microwave at 30-second intervals until heated through.

Nutrition