Description
This versatile chicken marinade recipe infuses tender chicken breasts with a vibrant blend of lime juice, garlic, honey, and herbs. Perfectly suited for grilling, oven baking, stovetop cooking, air frying, or broiling, it offers a flavorful and juicy meal option that can be adapted to your preferred cooking method. The marinade balances tangy, sweet, and spicy notes, making each bite deliciously satisfying.
Ingredients
For the Chicken and Marinade
- 1 lb. chicken breast
- 2 tbsp fresh lime juice (about 1 lime)
- 1 tbsp olive oil
- ½ tbsp honey
- 2 cloves garlic (minced)
- 1 tsp Dijon mustard
- 1 tbsp chopped cilantro (or 1 tsp dried)
- ½ tsp dried oregano
- 1 tsp salt (or to taste)
- ¼ tsp black pepper
- ½ tsp chili powder
- Pinch red pepper flakes (optional)
Instructions
- Prepare the Chicken: Place the chicken breast in a ziplock bag and gently smash it with a rolling pin or meat hammer until slightly flattened. This helps with even cooking and better marinade absorption.
- Make the Marinade: In a bowl or ziplock bag, combine lime juice, olive oil, honey, minced garlic, Dijon mustard, chopped cilantro, dried oregano, salt, black pepper, chili powder, and optional red pepper flakes. Mix well to combine all ingredients thoroughly.
- Marinate the Chicken: Add the chicken breasts into the marinade and ensure they are fully coated. Seal the bag or cover the bowl, then refrigerate. Marinate for at least 30 minutes, ideally between 2 to 4 hours for better flavor infusion.
- Grilling: Preheat your grill to 450°F. Remove the chicken from the marinade and let excess liquid drip off. Grill the chicken for about 5 minutes on one side; then flip and continue grilling until the internal temperature reaches 165°F. Remove from the grill and let rest for five minutes before slicing.
- Oven Baking: Preheat the oven to 425°F (220°C). Remove the chicken from marinade and let excess drip. Place chicken on a greased foil or parchment-lined baking sheet or in a lightly greased glass baking dish. Bake for 18–22 minutes or until the internal temperature hits 165°F. For a golden finish, broil for the last 2 minutes.
- Stovetop Cooking: Remove chicken from the marinade and drip off excess. Heat a skillet over medium-high heat and add 1 teaspoon of oil. Sear chicken breasts 4–5 minutes per side. If breasts are thick, reduce heat to medium-low, cover the pan, and cook for an additional 2–3 minutes or finish in a 375°F oven. If sticking or burning occurs, add a splash of water, broth, lime juice, or cooking wine to deglaze the pan.
- Air Frying: Preheat the air fryer to 375°F (190°C). Remove chicken from marinade and let the excess drip off. Place marinated chicken in a lightly greased or parchment-lined air fryer basket. Cook for 10–12 minutes, flipping halfway through, until the internal temperature reaches 165°F.
- Broiling: Remove chicken from marinade and allow the excess liquid to drip off. Set the oven to broil. Place the chicken on a foil-lined broiler pan or on a wire rack over a baking sheet. Broil 5–6 inches from the heat source for approximately 5–7 minutes per side. Watch carefully to avoid burning. Remove once the internal temperature reaches 165°F.
Notes
- Marinating for longer (up to 4 hours) enhances flavor but avoid exceeding 6 hours to prevent texture degradation.
- Ensure internal temperature of chicken reaches 165°F for safe consumption.
- For thicker chicken breasts, adjusting cooking time and covering while cooking helps retain juiciness.
- Broiling is a quick alternative to grilling that yields a nicely charred surface.
- Deglazing the pan when cooking stovetop adds moisture and prevents sticking or burning.
- Use parchment or foil to prevent sticking on baking sheets or air fryer baskets.
- Adjust chili powder and red pepper flakes based on your preferred spice level.
- Prep Time: 10 minutes
- Cook Time: 20 minutes (varies by cooking method)
- Category: Main Course
- Method: Grilling
- Cuisine: American
