On days where time is in short supply or you need a last minute meal, this is your saving grace. Grilled chicken gets marinated in lime and serrano chilies AFTER cooking—yeah, you read it right—and served with a cooling cilantro-lime sauce for truly fast summer fare.
| Servings | Prep Time |
| 4 - 6 | 15 minutes |
| Cook Time | Passive Time |
| 12 minutes | 10 minutes or so to heat the grill |
|
|
|
|
On days where time is in short supply or you need a last minute meal, this is your saving grace. Grilled chicken gets marinated in lime and serrano chilies AFTER cooking—yeah, you read it right—and served with a cooling cilantro-lime sauce for truly fast summer fare.
|
Ingredients
For the Chicken:
- 4 - 6 chicken breast boneless & skinless, about 6oz each and pounded to 1/4" thin
- 1 serrano chili minced
- 1/3 - 1/2 cup lime juice freshly squeezed
- 1/2 t-spoon ground coriander seed
- 1 t-spoon kosher salt divided
- 3 tablespoons vegetable oil
For the Cilantro-Lime Sauce
- 1 cup Greek yogurt
- 1/2 cup sour cream
- 1 serrano chili deseeded and minced
- 1 tablespoon lime juice freshly squeezed
- 1 t-spoon lime zest
- 1 small clove garlic minced
- 1/2 cup fresh chopped cilantro
- 1/2 t-spoon kosher salt
Servings:
Instructions
- Start by making the sauce by blitzing all the ingredients, except the cilantro, in a small food processor until its completely combined and everything is finely chopped. Stir in the cilantro, and store in the fridge.
- Next smear the chicken evenly with the vegetable oil and most of the salt.
- Heat a grill or grill pan over medium-high heat until hot. Put the chicken on and turn the heat down to medium. Cook for just 2-3 minutes before rotating 90° to get crossed grill marks. Cook an additional 2-3 minutes, flip, and repeat.
- Meanwhile, mix the lime juice, Serranos, coriander seed and remaining salt. Line the bottom of a shallow dish or plate, with a little bit of a rim to it, with foil and pour the Serrano-lime cocktail onto it.
- Once the chicken has finished grilling, move it to the foil lined dish. Flip a few times so each side gets coated with the lime and Serrano and cover tightly with another piece of foil. Allow to rest for 5 – 10 minutes before serving, either whole for 4 or sliced for 6, with big mounds of the sauce.
Recipe Notes
- This would go great with a fresh corn and avocado salad or a bed of halved cherry tomatoes, black beans and green onions. Another option would be to cut up about 4oz of Spanish chorizo into quarter-rounds, sauté with a sliced clove of garlic and the whites from 3 – 4 green onions just to get its oils flowing. Dump in 6 cups of frozen or fresh corn kernels and just warm through. Top it off with the greens of the scallions and you’re all set.
Powered byWP Ultimate Recipe