Grilled Chicken Breasts with Cilantro-Lime Vinaigrette

  • Yield: 8 servings


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

Nutritional Info *per serving

  • Calories 420
  • Fat 29g
  • Cholesterol 1056mg
  • Sodium 500mg
  • Carbohydrate 2g
  • Fiber 1g
  • Protein 34g