Best 7 Cilantro Lime Grilled Chicken With Strawberry Salsa Recipes

CILANTRO LIME GRILLED CHICKEN WITH STRAWBERRY PINEAPPLE SALSA

Steps:

• Combine olive oil, lime juice, salt, pepper, red pepper flakes, brown sugar, cumin, garlic and fresh cilantro in a small bowl and stir to combine. Pour over chicken breasts and let marinade for at least 20 minutes in the fridge.
• Heat grill or grill pan on stove top and add chicken when hot. Cook 7 minutes per side or until chicken has reached 165 degrees internally. If the chicken is getting too charred you can move it to a cooler part of the grill until cooked through.
• When finished cooking, slice and serve with Strawberry Pineapple Salsa, Enjoy!

CILANTRO LIME CHICKEN WITH STRAWBERRY SALSA

Steps:

• In a blender add the cilantro lime chicken ingredients; olive oil, honey, cilantro, lime zest, lime juice, salt and pepper. Also add club soda if using it. Blend for about 30 seconds until smooth.
• Place each chicken breast between plastic wrap and gently pound using a meat mallet until chicken is about 1/2 inch in thickness. Place chicken in a large bowl and pour cilantro lime marinade over chicken. Marinate for about 20 minutes, while grill heats up and you make the strawberry salsa.
• To make strawberry salsa, toss all the salsa ingredients together in a bowl and cover and refrigerate until chicken is ready to serve. Grill the chicken on both sides. about 3 to 4 minutes per side.
• To serve spoon salsa over grilled chicken.

CILANTRO-LIME GRILLED CHICKEN WITH STRAWBERRY SALSA

Steps:

• Combine cilantro, club soda, olive oil, honey, lime zest, lime juice, salt, and pepper in a blender. Process marinade until smooth, about 30 seconds.
• Place each chicken breast between plastic wrap and gently pound using a meat mallet to about 1/2-inch thickness. Place in a large bowl and pour marinade over chicken. Let sit for about 20 minutes.
• Meanwhile, preheat an outdoor grill for medium heat and lightly oil the grate.
• Toss tomatoes, strawberries, cilantro, green onions, jalapeno pepper, lime juice, salt, and pepper together in a bowl. Cover and refrigerate until chicken is ready to serve.
• Grill chicken on the preheated grill until no longer pink inside and juices run clear, 3 to 5 minutes per side. Spoon salsa over grilled chicken.

CILANTRO LIME GRILLED CHICKEN WITH STRAWBERRY SALSA

Steps:

• Mix everything and enjoy!
• Marinate the chicken in the mixture of the lime juice and zest, oil, cilantro, garlic, jalapeno, salt and pepper for 30 minutes to overnight.
• Grill the chicken over medium-high heat until cooked, about 3-5 minutes per side.
• Serve topped with the strawberry salsa.

GRILLED CHICKEN TACOS WITH STRAWBERRY SALSA

Steps:

• Put the chicken breasts in a resealable plastic bag and add the oil, tequila, chili powder, cumin, the grated zest of both limes and some salt and pepper. Seal the bag and squish it all together. Refrigerate for 30 minutes or up to 2 hours.
• While the chicken is marinating, make the salsa. Put the strawberries in a bowl along with the onions, bell peppers, jalapenos and most of the cilantro, reserving some for garnish. Add some salt and the juice of 1 of the limes. Mix it all together, cover and refrigerate.
• Heat a grill pan over medium-high heat. Remove the chicken from the bag, shaking off any excess marinade. Grill until the chicken is well browned and cooked through, 5 to 6 minutes per side. Remove and let rest on a plate. When just cool enough to handle, shred the chicken with a fork.
• To serve: remove the salsa from the fridge, taste and adjust the seasoning with more salt or lime juice. Heat the tortillas over a flame or in a microwave and keep warm. Fill a tortilla with some of the shredded chicken and top with some salsa. Serve topped with extra cilantro and the cheese, if using. Cut some wedges from the remaining lime to serve on the side.

GRILLED CHICKEN BREASTS WITH FRESH STRAWBERRY SALSA

Steps:

• Pound the chicken breast halves with a meat mallet until 1/2 inch thick. Season with salt and pepper and place into a resealable plastic bag or small baking dish. Whisk together 1 serrano chile, garlic, chili powder, and 2 tablespoons raspberry vinegar in a small bowl. Whisk in the olive oil until incorporated, then pour the marinade over the chicken breasts, squeeze out excess air, and seal. Place into the refrigerator, and marinate for 2 to 3 hours.
• While the chicken marinates, toss the strawberries with the mint and sugar in a bowl. Cover, and refrigerate 1 hour, then fold in the remaining serrano chile, red onion, and 2 tablespoons raspberry vinegar. Season to taste with salt and pepper. Let the salsa stand at room temperature for 20 minutes before serving.
• Preheat an outdoor grill for medium-high heat, and lightly oil grate.
• Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Cook the chicken on the grill until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Serve with the strawberry salsa and a dollop of sour cream.

GRILLED CHILI-LIME CHICKEN WITH STRAWBERRY-AVOCADO SALSA

Steps:

• For chicken marinade: In a medium bowl, whisk together the lime juice, oil, honey, garlic, chili powder, and sea salt. Pour into a ziplock bag; add chicken. Shake the bag to coat. Chill 4 hours in refrigerator, turning occasionally.
• Grill chicken on medium-high heat for 12 minutes (or until chicken is done).
• For salsa: Toss all ingredients in a small bowl. Serve with grilled chicken.