The Best Marinade - Jalepeno, Cilantro and Lime Chicken Marinade

For the next few weeks, I’ll be incorporating several salads a week into our family’s dinner rotation, just to expedite the removal of the holiday pudge. My husband is ok with salads, so long as I don’t sacrifice on flavor. With cilantro, lime and jalepeno flavors shining through, I know this chicken won’t disappoint, even if I do serve it over a bed of lettuce. Typically, we’d BBQ this chicken, but since we’re in the middle of a cold snap (relative term, since we live in SC), we opted for the cast iron skillet. This chicken was so good that I *may* have been sneaking little bits of it while I photographed it….in my defense, it takes a long time for me to take pictures, so naturally I got a little hungry…

Other salads in the rotation over the next couple of weeks? Greek Shrimp Salad and, one of my all time faves, the Very Berry Kale Salad.

Jalepeno & Cilantro Chicken Marinade

6 Tbsp. olive oil

Juice of two limes
1 large clove of garlic
2 tbsp chopped cilantro
1/2 of a jalepeno, seeded and finely chopped
2 tsp sugar
1 1/2 tsp. kosher salt

freshly ground pepper1 lb. skinless / boneless chicken breasts


Juice limes, mince garlic and chop jalepenos. Combine all ingredients into a measuring cup (for easy pouring).

Whenever I’m marinating chicken, I always pound the chicken to ensure more surface area for all that flavor! Here’s what I do.  I put one chicken breast in a large ziplock freezer bag and pound to 1/4-1/2  inch thickness with mallet. Then, repeat with additional chicken breasts.


Using the same freezer bag, place both/all chicken breasts and pour marinade in. Move chicken breasts around to make sure evenly coated in marinade.

Refrigerate for at least 4 hours, or as long as overnight. Cook on grill or in cast iron skillet, as I did.
The Best Marinade - Jalepeno, Cilantro and Lime Chicken Marinade