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Grilled Cilantro Lime Chicken

Chicken marinated with Mazola® Corn Oil, cilantro, and lime, then grilled to have a perfectly crunchy outside and juicy inside! This Grilled Cilantro Lime Chicken is a simple and quick, yet delicious dinner!
Prep Time15 mins
Cook Time15 mins
Marinating Time30 mins
Course: Dinner
Cuisine: American
Keyword: Grilled Cilantro Lime Chicken
Servings: 5 servings (2 pieces of chicken)

Ingredients

  • Whole fryer sized chicken
  • 1/2 cup Mazola® Corn Oil, plus 2 tbsp
  • 1 large clove fresh minced garlic
  • 1/2 cup chopped cilantro packed
  • Juice 1 lime divided
  • 1/4 tsp fresh ground black pepper
  • 1/4 tsp ground kosher salt

Instructions

  • Part chicken. There are a number of ways to part and/or spatchcock a chicken, but for this recipe, smaller individual pieces are better. Separate each leg, wing, thigh, and cut each breast into two (2) pieces for a total of ten (10) individual pieces.
  • Combine 1/2 cup Mazola Corn Oil, cilantro, garlic, squeezed juice of 1/2 lime (reserve the other half), ground pepper and ground kosher salt in a mixing bowl, whisking just enough for all of the ingredients to dissipate and mix well together.
  • Spread chicken pieces in large baking dish or plastic bowl. Drizzle half of the marinade over the chicken pieces, working it in and under the skin gently. Once coated well, flip the chicken pieces, and repeat with the remainder of the marinade.
  • Cover chicken with plastic wrap. Let chicken marinate for a minimum of 30 minutes, or up to 6 hours. If you are only going to let the chicken marinate for 30 minutes, you do not need to place it in the refrigerator. If you are going to let it marinate longer than this, place the marinated chicken in the refrigerator, but remove chicken from refrigerator 30 minutes before grilling.
  • Place a large cast iron skillet, seasoned with 1-2 tbsp of Mazola Corn Oil, on one side of cool grill. Then, turn heat on grill to 500˚ F​ degrees. Once grill reaches temperature, reduce heat to 450˚ F​ degrees.
  • Place the thighs and legs into the hot cast iron pan, while placing the wings and divided breasts directly on the heated grill. Try not to move any of the chicken for at least the first 4-5 minutes.
  • Close the grill lid, and open every 3 to 4 minutes to monitor the skin color of the chicken. The pieces in the pan can brown quickly, and if you do not shake the excess marinade from the others, they can cause flare-ups inside of the closed grill.
  • When monitoring, try not to flip the chicken more than once, cooking it through, and then immediately removing. On the first flip, use the remainder of the lime to squeeze directly over the cooked side of the pieces. The number of times you flip, move or rotate the chicken will of course be different with each grill, temperature, and depend on what else you might be cooking at the same time. Keep an eye out for the wings, as they cook the fastest of all the pieces.
  • As the pieces cook through and are nicely marked/charred to your liking, remove them and set them aside as the others finish.