Cilantro-Lime Chicken Cutlets

Continuing with my Latin flavors theme, I decided that lime and cilantro would be a fantastic summer combo.  And I was RIGHT.  This chicken is really wonderful in its simplicity.  Top with a dollop of fresh guacamole and serve with a side of Mexican rice and mmmmmm.


  • juice of 4 key limes (or 2 regular limes)
  • 1 tablespoon of olive oil
  • 1 tablespoon dried cilantro or bunch of fresh, chopped (my fresh isn’t ready to be picked yet)
  • salt
  • pepper
  • 2 boneless, skinless chicken breasts


  1. First off you’ll want to butterfly your chicken breasts.  Starting from the middle of the thickest side, carefully slice down the middle and open like a book, being careful not to cut all the way through.
  2. Place your chicken breasts, unfolded, between two sheets of wax paper.  Using the flat of a cast iron skillet or a mallet, give the chicken a few whacks to flatten out.  This makes your chicken look a whole lot bigger than it started out and is a great way to trick yourself into thinking you’re eating a lot more (I’m very conscious of this right now because I’ve recently cut back to 1300 calories and am feeling deprived).
  3. Salt and pepper both sides of the chicken.
  4. In a big ziplock bag, add the juice of the limes and the limes themselves, the olive oil, and the cilantro.
  5. Add the chicken and squish around.  Refrigerate and allow to marinate for at least 30 minutes to a few hours.
  6. These are really thin, so they grill really fast (around 300-350 degrees), about 4 minutes a side.
  7. Serve with a dollop of guacamole.

Printable version.

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