Grilled Chicken Breasts with Cilantro-Lime Vinaigrette

Kitchen Tested
  • Yield 8 servings

A Latin flavor combination of cumin, chili powder, lime and cilantro.


Grilled Chicken
8 (7-8 ounce) bone-in, skin-on chicken breasts
4 tablespoons olive oil
1 teaspoon coarse salt
Freshly ground black pepper
1/2 cup chopped fresh cilantro
1/4 cup extra-virgin olive oil
1/4 cup fresh lime juice
1 tablespoon minced garlic
2 tablespoons chili powder
1 tablespoon ground cumin
1/4 teaspoon coarse salt
Freshly ground black pepper


  1. To prepare vinaigrette, whisk together all ingredients in a medium bowl.
  2. Rub chicken breasts with oil and sprinkle with salt and pepper. Build a fire in your grill. When flames have died down, charcoal is covered with gray ash, and fire is medium-hot, grill chicken directly over coals, turning once, until cooked through, 5 to 7 minutes per side. To check for doneness, make a small cut in the thickest part of the largest breast to be sure it is opaque all the way through.
  3. When chicken comes off grill, place on a platter or individual plates. Drizzle generously with vinaigrette and pass any remaining vinaigrette separately.

Recipe from The Big-Flavor Grill: No-Marinade, No-Hassle Recipes (Ten Speed Press 2014).



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