Tag: lime juice

Lemongrass Chicken
This lemongrass chicken recipe is a favorite easy dinner.

Chicken thighs are marinated in a delicious lemongrass marinade with fresh lime and ginger. It’s grilled until juicy and tender.

What is Lemongrass Chicken?

Lemongrass chicken is popular in Thai and Vietnamese cuisine, among many others. It has a herbaceous, lemony aroma, and this version packs a lot of flavor with the addition of aromatics and fish sauce. It is reminiscent of a favorite dish I enjoy at a local Vietnamese restaurant; it’s flavorful and goes with almost any fresh side.

Most grocery stores carry stalks of lemongrass near the other fresh herbs. You can also replace it with a lemongrass paste if you’d prefer.

To prepare lemongrass, peel off the tough outer layers and finely chop or mince the tender center. More details on preparation below!
The rich and slightly caramelized marinade tastes sweet and savory with the perfect balance of flavors.

Adding lime juice adds a bright and tangy zing to the dish.

This juicy, tender chicken is slightly charred on the grill and pairs perfectly with the flavorful sauce.

It’s the perfect chicken for a fresh and flavorful bowl or wrap.
Ingredients for Lemongrass Chicken

Chicken: Boneless chicken thighs are the best choice for this recipe as they are nice and juicy. Chicken breasts can also be used in this recipe as well I’d recommend pounding them to ½-inch thick.

Lemongrass: Lemongrass adds a lovely lemony citrus flavor and is usually sold in long stalks at the grocery store. You can also use lemongrass paste (check the recipe notes). While it’s not exactly the same, a bit of lemon zest can be used in place.

Marinade: The marinade is where all of the flavor for this dish comes from. Fresh ginger adds flavor, fish sauce adds savory umami flavor, and brown sugar adds sweetness and helps the chicken to caramelize.

Variations

Spice up the marinade with extra red pepper flakes, black pepper, Thai basil, sriracha, Thai chili paste, or gochujang.

How to Make Lemongrass Chicken
1. Prepare marinade (recipe below).
2. Toss chicken in marinade to coat and marinate.
3. Grill chicken on medium-high.
4. Allow chicken to rest for 5 minutes before serving.
To prepare lemongrass for this recipe, cut the stalk into pieces 3 to 4 inches long and remove the tough, woody outer layers. Finely chop the tender inside portion.

Storing Leftover Lemongrass Chicken

Keep leftover lemongrass chicken in a covered container in the refrigerator for up to 4 days and freeze portions in zippered bags for up to a month.

Reheat lemongrass chicken in the microwave or air fryer and serve as a new meal with sweet chili sauce, or add leftovers to a quick stir fry or a coconut curry soup.

Lemongrass Chickens Pairs Well With…

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Lemongrass Chicken

This lemongrass chicken has a sweet and savory marinade and is grilled to juicy perfection.

Prep Time 1 hour 10 minutes

Cook Time 6 minutes

Total Time 1 hour 16 minutes

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To prepare lemongrass, cut it into pieces 3 to 4 inches long and remove the tough, woody outer layers. Finely chop the tender inside portion.

In a medium bowl, combine brown sugar, soy sauce, fish sauce, lime juice, lemongrass, ginger, garlic, and red pepper flakes if using.

Add the chicken thighs and toss well to coat. Marinate at least 1 hour or up to 8 hours.

Preheat the grill to medium-high. Cook the chicken 3 to 4 minutes per side or until it reaches 165°F in the thickest part.

Lemongrass subsitute: You can replace lemongrass with a lemongrass paste if you’d prefer.
Chicken breasts: If using chicken breasts in place of chicken thighs, pound the breasts to ½-inch thickness before marinating and grill 6 to 7 minutes per side.
Serving suggestion: Our favorite way to serve this chicken is with rice noodles or over rice with fresh lime, fresh vegetables such as cucumbers, bean sprouts, pea shoots, and fresh herbs like basil, cilantro, and/or mint.
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Calories: 320 | Carbohydrates: 12g | Protein: 45g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 1239mg | Potassium: 649mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 94IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Main Course

Cuisine American, Asian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

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September 2, 2024
Peanut Sauce Recipe
This creamy peanut sauce recipe will take your Asian cooking to the next level.

Full of gingery, garlicky flavor, with a kick of sambal, peanut sauce is perfect on noodles, salads, or a dip for fresh veggies.
It makes it easy to uplevel your grilled meats and Asian noodle dishes.

Everyone loves how it delivers robust, savory flavor to meatless dishes.

All it takes is minimal ingredients and a few minutes.

It’s super easy to customize. Make peanut sauce thinner, thicker, crunchy, or extra spicy, and it’ll still be perfect.
Ingredients for Homemade Peanut Sauce

Peanut Butter: Creamy or crunchy peanut butter works in this recipe. For other nut butter options, try almond butter or cashew butter.

Soy Sauce: Adds a savory umami; low-sodium soy sauce, coconut aminos, or tamari can be used in place.

Sambal Oelek: Sambal is a delicious garlic chili paste. Replace it with sriracha if needed.

Brown Sugar: A little sweetness helps balance the lime and the heat.

Lime Juice: Adds a freshness and acidity to the sauce.

Variations

Minced garlic or a teaspoon or two of sesame or chili oil will make a peanut sauce glaze that clings to grilled shrimp and salmon filets.

How to Make Peanut Sauce

This is such an easy peanut sauce recipe.
1. Whisk all ingredients in a medium bowl (recipe below).
2. Slowly drizzle in hot water until desired consistency.
Ways to Use Peanut Sauce

Drizzle peanut sauce on chicken kabobs or use it as a dipping sauce for lettuce wraps, fried shrimp, chicken satay, baked tofu, or add flavor to an Asian noodle salad.

Storing Peanut Sauce
- Keep leftover peanut sauce in a jar with a tight-fitting lid in the refrigerator for up to a week.
- Freeze in ice cube trays whenever you need a pop of Thai flavor for soup, salad dressing, or stir-fry.
Dip and Drizzle

These are our favorite recipes to dip and drizzle with peanut sauce.

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Peanut Sauce Recipe

This versatile peanut sauce is full of the best spicy, savory flavors of Thai and Asian cooking.

Prep Time 10 minutes

Cook Time 0 minutes

Total Time 10 minutes

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In a medium bowl, whisk peanut butter, soy sauce, lime juice, brown sugar, sambal, and ginger.

While whisking, drizzle in hot water to reach the desired consistency. Add additional water for a thinner sauce.

Recipe makes about ¾ cup of sauce.

Optional additions: 1 teaspoon sesame oil, 1 small clove minced garlic

For a thinner sauce, use more water, or make it thicker with more peanut butter.

Leftovers will keep in an airtight container in the refrigerator for up to 1 week.

Calories: 213 | Carbohydrates: 15g | Protein: 8g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 1.295mg | Potassium: 228mg | Fiber: 2g | Sugar: 10g | Vitamin A: 8IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Sauce

Cuisine American, Asian, Asian Fusion

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

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August 16, 2024
Corn Salsa
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This easy corn salsa recipe is a vibrant addition to any fiesta and is ‘muy delicioso’!

Sweet kernels of corn are mixed with jalapeño, red onion, and cilantro and tossed in fresh lime juice!
It’s light, refreshing, and delicious.

Plus, it’s easy to make and packed with colorful, nutritious ingredients.

Versatile! Use corn salsa as a dip with tortilla chips or as a topping in tacos, grilled meats, or fish.
Ingredients for Corn Salsa

Corn: You can use fresh sweet corn, frozen corn, or canned drained corn. If using canned, be sure to drain well. You can also use fresh corn off the cob.

HOLLY’S TIP: If using ears of corn, you can grill them first and then chill them for a grilled corn flavor. Brush the corn with a bit of oil and place it on a medium-high grill, turning occasionally, until lightly charred. Cool completely before cutting the corn kernels off the cob.

Mix-Ins: I love adding fresh cilantro to this salsa. Red onion adds a slight crunch and bite. Use as much or as little jalapeño as you like, and keep the seeds for an extra kick!

Lime: Fresh lime juice adds the best flavor and helps blend the ingredients together.

Variations
- Try replacing the jalapeños with finely diced poblano pepper, chipotle peppers, or green chiles.
- Pump up the party and add black beans, sliced black olives, diced tomatoes, red bell peppers or celery, chunks of avocado, or even some cotija cheese.
How to Make Corn Salsa
1. Combine all ingredients in a covered container.
2. Toss and chill for at least 30 minutes before serving.
Storing Salsa

Keep leftover corn salsa in a covered container in the refrigerator for up to 4 days or freeze it in zippered bags for up to 4 months.

Add fresh corn or red onions once thawed since the salsa won’t be as firm or fresh. Use leftovers as a topping for salmon burgers or add to a taco quinoa salad.

Ways to Use Corn Salsa

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Corn Salsa

This quick and easy corn salsa combines flavorful ingredients for a fresh, sweet, and spicy dip perfect for any occasion.

Prep Time 10 minutes

Chill Time 30 minutes

Total Time 40 minutes

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In a medium bowl, combine corn, jalapeno, onion, cilantro, lime juice, pepper, and salt.

Refrigerate for 30 minutes before serving.

Canned Corn: If using canned corn, drain it well.
Fresh Corn: Fresh corn on the cob can be used in this recipe. Cook the corn just until the kernels turn bright yellow, and cool before using.
Variation: You can grill the corn for a smoky flavor. Brush the corn with olive oil and grill over medium-high heat, turning occasionally, until lightly charred. Cool completely.
For a spicier salsa, include all the seeds from the jalapeno pepper. For a milder flavor, discard the seeds.
Store salsa in an airtight container in the refrigerator for up to 4 days.

Calories: 77 | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 5mg | Potassium: 246mg | Fiber: 2g | Sugar: 1g | Vitamin A: 112IU | Vitamin C: 13mg | Calcium: 7mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dip, Party Food, Side Dish

Cuisine American, Mexican

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

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August 3, 2024
Fish Taco Sauce
That fancy Fish Taco Sauce you love so much can be made right at home.

This fresh and flavorful sauce is made with sour cream, a bit of mayonnaise, herbs and seasonings and it’s perfect to drizzle over your fave fish tacos!
It’s fresh, flavorful, and easy to make.

This versatile, Baja-inspired recipe is perfect for fish tacos!

It can be used for all kinds of fish, crispy shrimp, or even chicken tenders.

This dip can be mixed a couple of days ahead of time.
Ingredient for Fish Taco Sauce
- The Base: Sour cream adds tang, while mayonnaise adds richness. You can substitute plain Greek yogurt for sour cream.
- Lime: Lime zest and fresh lime juice add the best flavor. If buying bottled lime juice, I find organic like this one tastes much closer to fresh and is worth the extra money.
- Herbs: I love cilantro and it’s perfect in this recipe. If you can’t eat cilantro, you can use parsley in this recipe, although it will change the flavor of the sauce.
- Seasoning: Spices like cumin, garlic powder, and smoked paprika add flavor. For heat, you can stir in cayenne pepper or finely diced jalapeno.
How to Make Fish Taco Sauce
1. Zest and juice the lime.
2. Combine all ingredients in a bowl (recipe below).
Drizzle on mahi-mahi tacos, shrimp tacos, or any other favorite taco recipe!

Use it as a creamy dip for veggies or a dressing for slaw.

How to Store

Keep fish taco sauce in a jar with a tight-fitting lid in the refrigerator for up to 5 days. For best results, shake or stir before serving again and refresh it with a little squeeze of lime juice.

It Tastes Great With…

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Fish Taco Sauce

Homemade Fish Taco Sauce is creamy, tangy, & a little bit spicy. No cook and ready in minutes to drizzle over tacos, fried chicken, or use as a dip for fries.

Prep Time 10 minutes

Cook Time 5 minutes

Chill Time 30 minutes

Total Time 45 minutes

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Zest ½ teaspoon zest from the lime. Juice 1 tablespoon of juice from the lime.

Combine all ingredients in a small bowl and whisk to combine. Refrigerate for at least 30 minutes before serving.

Drizzle over fish tacos (or any kind of tacos).

Serve as a dip or dressing with any kind of taco or seafood, or even as a dip for chips or veggies.
Plain Greek yogurt can be used in place of sour cream.
Keep fish taco sauce in a jar with a tight-fitting lid in the refrigerator for up to 5 days. For best results, shake or stir before serving again.

Calories: 128 | Carbohydrates: 3g | Protein: 1g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 20mg | Sodium: 75mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 312IU | Vitamin C: 5mg | Calcium: 32mg | Iron: 0.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dip, Dressing, Sauce

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

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July 15, 2024
Mahi Mahi Tacos
Mahi Mahi Tacos are a quick and easy summer dinner with lots of fresh flavors.

Mahi Mahi fish filets are seasoned and grilled or baked to perfection tucked into tortillas and served with a scoop of pineapple salsa.
It’s quick to make; while the fish is cooking, chop the ingredients for the salsa.

The fish is grilled but can also be baked in the oven.

It’s packed with fresh flavor and an easy fruit salsa.

Serve them in corn or flour tortillas on their own with a side of cilantro rice.
Ingredients for Mahi Mahi Tacos

Mahi Mahi: Sometimes called dorado, Mahi Mahi is great on the grill or baked. I use skinless filets.

Seasoning: This homemade rub is so easy to make with chili powder, cumin, paprika, & garlic powder. For some extra heat add a bit of cayenne pepper. It can be replaced with a packet or homemade taco seasoning.

Toppings: Fish tacos are delicate so I prefer fresh toppings like fruit salsa. Try either mango salsa, pineapple salsa, or a fresh, crunchy coleslaw!

How to Make Mahi Mahi Tacos
1. Season: Add oil and seasoning to the mahi mahi (recipe below).
2. Cook: Bake or grill just until opaque and flaky. Once cooked, squeeze lime juice overtop.
3. Serve: Serve in warmed corn or flour tortillas with your favorite toppings.
To Grill Mahi Mahi: Grilling this fish gives those spices the added smoky flavor of the BBQ. Remember to cook the fish skin side down first (if the fish has skin). Then, flip it over and cook on the other side.

To Bake Mahi Mahi: Place the fish on a baking sheet and cook for 12-14 minutes or until it reaches the desired temperature.

Toppings for Fish Tacos

I love serving mahi mahi tacos with simple and fresh toppings. Here are my faves:

Tips for the Best Mahi Mahi Tacos
- Cook just until opaque. Thicker fillets will need a little more time in the oven or on the grill, a thinner fillet may need less time.
- Cook fish skin-side down first. This will help create a crispy fish, and will also help to avoid overcooking.
- If using frozen fillets, thaw before grilling or baking.
Fresh and Flavorful Fish

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Mahi Mahi Tacos

Tender & flaky Mahi Mahi is seasoned, grilled, then stuffed into tortillas with delicious toppings!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

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Heat the grill to medium-high heat. If using the pineapple salsa in the notes, prepare as directed and refrigerate.

In a small bowl, combine chili powder, paprika, cumin, garlic powder, salt, and pepper.

Dab the mahi mahi filets with a paper towel and brush them with olive oil. Sprinkle with the seasoning mixture.

Grill the fish filets for about 3-4 minutes skin side down (if fish has skin). Flip the fish over with a spatula and cook an additional 3-4 minutes or until the fish reaches 140°F.

While the fish is cooking, heat the tortillas according to package directions.

Remove fish from the grill or oven and squeeze lime over top. Break fish apart into chunks and serve in tortillas with desired toppings.

To Bake: Preheat the oven to 425°F. Place the filets on a baking sheet and bake for 12-17 minutes or until the fish reaches 140°F.
Thinner filets will cook faster, while thicker filets will need more time.
When grilling, cook fish skin-side down first.
Pineapple Salsa (optional)
2 cups pineapple, diced
1 red bell pepper, diced
¼ cup red onion, minced
1 jalapeño, seeded & minced
½ lime juiced
3 tablespoons cilantro chopped
½ tablespoon olive oil
½ teaspoon cumin
Combine all ingredients in a bowl and add salt to taste. Gently stir and rest 30 minutes before serving.
Nutritional values do not include toppings.

Calories: 268 | Carbohydrates: 27g | Protein: 27g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 93mg | Sodium: 461mg | Potassium: 707mg | Fiber: 5g | Sugar: 1g | Vitamin A: 1083IU | Vitamin C: 5mg | Calcium: 78mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Entree, Fish, Lunch, Seafood

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

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July 10, 2024
Shrimp Ceviche
This easy shrimp ceviche recipe is light, fresh, and packed with fresh citrus flavor.

Chopped shrimp and crisp veggies are combined in a bright and tangy citrus mixture perfect for scooping with chips.

A rraditional ceviche is a South American dish marinating raw seafood in an acidic marinade like citrus juice or vinegar which “cooks” the raw fish, shrimp, or shellfish (instead of heat). In this recipe, I use cooked shrimp.
This dish is full of flavor and made with fresh ingredients.

Easy to make and no cooking required makes this dish a favorite for everyone!

Ceviche makes a great snack, appetizer, or as a light lunch over a salad or wrapped in lettuce.
Ingredients for Shrimp Ceviche

Shrimp for Ceviche: This shrimp ceviche and can be made with chopped shrimp or bay shrimp. Choose shrimp that is pre-cooked and ready to use. If using raw shrimp, ensure it’s very fresh.

While raw seafood is traditional in ceviche, we prefer to use cooked shrimp in this recipe as not everyone has access to fresh shrimp. Cooked shrimp adds a different texture, and cooking the shrimp can kill harmful bacteria. .

The FDA recommends that children, elderly, immune-compromised, and pregnant women do not eat undercooked seafood (including ceviche).

Citrus: Use fresh lemon, lime, and oranges for the best flavor. You can squeeze the juice with a citrus juicer or cut in half and squeeze it by hand. The orange juice is needed to keep the mixture from being too tart while lime juice brightens the flavors.

Vegetables: Tomatoes, jalapenos, red onions, and avocado bring color and texture. Thinly sliced radishes and sliced green onions work well too.

Variations
- Replace the shrimp with scallops, ensuring they marinate in the citrus to ‘cook’ before adding the other ingredients.
- Shortcut: It’s okay to skip the chopping and swap the vegetables for a refrigerated pico de gallo or mango salsa.
- For a little extra kick, substitute serrano chile for the jalapeno.
How to Make Shrimp Ceviche

This shrimp recipe is not only colorful and crunchy but filled with an abundance of flavors.
1. Chop the shrimp into bite-sized pieces (recipe below).
2. Whisk together the citrus juices & pour over the shrimp to marinate.
3. Add remaining ingredients except for avocado & marinate.
4. Season & serve immediately.
If using raw shrimp, marinate it in the citrus juices until it becomes opaque (looking as though it is cooked) before adding the other ingredients, or up to 4 hours.

If you’ve purchased raw shrimp and you’d like to cook it before adding it to the citrus marinade, I suggest poaching it as we do in our shrimp cocktail recipe.

What to Serve with Shrimp Ceviche?

So many options! Serve shrimp ceviche with tortilla chips or homemade crostini, scooped into cucumber boats, avocado halves, or piled on top of tostadas. You can also use it as a salsa for quesadillas or tacos.

Don’t forget the festive cocktails! A pitcher or two of white sangria will round out any fiesta.

Storing Shrimp Ceviche

Shrimp ceviche doesn’t last long in the refrigerator without losing its crunch, so it’s best enjoyed the same day it’s made. Store it in a covered container in the refrigerator for up to a day.

More Mexican-Inspired Faves

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4.97 from 164 votes↑ Click stars to rate now!
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Easy Shrimp Ceviche Recipe

Shrimp ceviche is a refreshing dish of succulent shrimp marinated in tangy citrus juices, mixed with fresh veggies, avocado, and jalapeno.

Prep Time 20 minutes

Marinating Time 30 minutes

Total Time 50 minutes

Cook ModePrevent your screen from going dark

Chop the shrimp into ½ inch pieces and transfer to a bowl. Set aside.

In a small bowl, whisk together the lemon, lime, and orange juice to combine. Pour ½ cup of the citrus juice over the shrimp and toss to combine. Allow the shrimp to marinate in the juice for 15 minutes.

Add the tomato, jalapeño, jicama (or apple), cilantro and red onion to the shrimp. Toss the ingredients to combine and allow to marinade for an additional 10 minutes. Stir in the avocado and remaining juices.

Season the ceviche with salt and pepper to taste. Serve immediately with tortilla chips, if desired.

Do not use lemon, lime or orange juice from a container. Fresh squeezed isrecommended for best results.
Shrimp Ceviche is best enjoyed the same day it’s made.
*We prefer to use cooked shrimp in this recipe as not everyone has access to fresh shrimp. The FDA recommends that children, elderly, immune-compromised, and pregnant women do not eat undercooked seafood (including ceviche).
If using raw shrimp, cut it into bite sized pieces and marinate in the citrus juices at least 30 minutes or up to 4 hours before adding the other ingredients.

Calories: 116 | Carbohydrates: 6g | Protein: 12g | Fat: 4g | Cholesterol: 142mg | Sodium: 444mg | Potassium: 251mg | Fiber: 2g | Sugar: 2g | Vitamin A: 135IU | Vitamin C: 22mg | Calcium: 89mg | Iron: 1.5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dip, Snack

Cuisine American, Mexican

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Kellie Hemmerly

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June 20, 2024
Cilantro Lime Chicken
Marinated and grilled, this Cilantro Lime Chicken recipe is so easy to make.

Tender pieces of boneless chicken are marinated in zesty cilantro, lime, and garlic marinade for chicken that’s juicy on the inside and crispy on the outside!

This easy recipe needs little prep and few ingredients, but it’s loaded with big flavor.

A Zesty Chicken Favorite

We love grilled chicken breasts or thighs and this cilantro chicken is next level for a great marinade.
- With just a few ingredients, this recipe has big flavor.
- Quick and simple, perfect for those busy nights or summer barbeques!
- No grill? No problem! This dish can also be made in the oven as well, making it the perfect meal all year.
- Serve it with rice, in tacos, or chopped on a salad.
Ingredients for Cilantro Lime Chicken
- Chicken – For this recipe, I love boneless skinless chicken thighs as they’re juicy and flavorful. You can use chicken breasts or bone-in chicken thighs or breasts, just adjust the cooking time as needed.
- Marinade – Marinades add flavor but also help to tenderize the meat. This marinade is a simple combination of lime juice, lime zest, cilantro leaves, and of seasonings. Feel free to add in jalapenos or extra red pepper flakes for a spicy kick!
How to Make Cilantro Lime Chicken
1. Mix the marinade in a bowl or freezer bag per the recipe below.
2. Add the chicken and marinate for at least 30 minutes or up to 2 hours.
3. Broil, bake, or grill.
Garnish with lime wedges and cilantro.

Don’t marinate longer than 2 hours or the lime juice can make the chicken mushy.

Serving Suggestions

Tips for Success
- Allow chicken to marinate for at least 30 minutes.
- Fresh lime juice is best in this recipe, the flavor of bottled lime can be bitter.
- The best way to tell if the chicken is fully cooked is to use a meat thermometer, it should reach 165Â°F.
- Leftover chicken is great in a sandwich or sliced over a bed of lettuce for a tasty next-day-at-work salad!
More Grilled Chicken Favorites
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4.98 from 81 votesâ Click stars to rate now!
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Cilantro Lime Chicken

Marinated Cilantro Lime Chicken is juicy and bursting with zesty flavor.

Prep Time 20 minutes

Cook Time 25 minutes

Marinate 30 minutes

Total Time 1 hour 15 minutes

In a medium bowl, combine all marinade ingredients.

Add the chicken and toss well to combine. Marinate for at least 30 minutes or up to 2 hours.

To Grill

Preheat the grill to medium-high heat (375Â°F). Lightly oil the grill.

Place the chicken on the preheated grill and cook for 7-8 minutes. Turn over and cook an additional 6-8 minutes or until chicken reaches 165Â°F.

Rest for 5 minutes before serving. Serve with lime slices and additional chopped cilantro.

The marinade can be pulsed in a blender a couple of times if you prefer.

Allow chicken to marinate at least 30 minutes.Â Due to the high amount of citrus in this recipe, don’t marinate longer than 2 hours.Â

Fresh lime is best in this recipe, the flavor of bottled lime can be bitter.

Optional add-ins: add 1 teaspoon of chili powder and/or 1/4 teaspoon crushed red pepper to the marinade to add a little bit of heat.Â

To Bake
1. Preheat the oven to 400Â°F.
2. Place chicken on a baking sheet and bake 20-25 minutes or until chicken reaches 165Â°F.
3. Rest 5 minutes before serving. Serve with lime slices and additional chopped cilantro.
To Broil Chicken
1. Place on a grate or rack on a foil lined pan.
2. Broil chicken 4-inches from the element for 5-6 minutes per side.
To Cook Bone-In Chicken Thighs or Breasts
1. Preheat oven to 425Â°F.
2. Add the chicken skin side down (reserve the marinade) and cook 3-4 minutes or until browned. Flip over and cook 2 minutes more.
3. Add remaining marinade to the pan. Bake 25-27 minutes or until chicken reaches 165Â°F. Broil 2-3 minutes to crisp if desired.

Calories: 565 | Carbohydrates: 11g | Protein: 37g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 222mg | Sodium: 621mg | Potassium: 528mg | Fiber: 1g | Sugar: 7g | Vitamin A: 413IU | Vitamin C: 8mg | Calcium: 36mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Main Course

Cuisine American, Mexican, Tex Mex

Â© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

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February 26, 2024
Mango Habanero Sauce
Mango habanero is sweet and spicy – perfect for chicken, wings, or shrimp!

Sweet mangoes are simmered with habanero peppers and a little vinegar to create a one of a kind sweet-hot sauce.

Homemade Hot Sauce
- If you love the mango habanero sauce at Buffalo Wild Wings or Dominos, now you can make it at home.
- Just a handful of ingredients are you need.
Ingredients for Mango Habanero Sauce

Habanero Peppers – Habanero peppers are small peppers and they are much hotter than jalapeno peppers so use caution when handling them. Choose whole peppers in yellow, orange, or red – red being the hottest. Remove the membrane and seeds to tame the heat slightly, although they’ll still be spicy!

Mango – Fresh or frozen mango chunks work in this recipe. Be sure fresh mangos are sweet and ripe.

Base – Honey, vinegar, and lime juice help balance the habaneros and mango and thicken the sauce. Other sweeteners like maple syrup or brown sugar are acceptable, and red wine vinegar can be switched out for the apple cider variety. Lemon juice can be used if lime juice isn’t available.

Variations – Kick up the heat and add a dash or two of Tabasco or some red pepper flakes.

Habanero peppers contain oils that are very hot and can burn your skin or eyes, so use caution when working with them. I highly recommend wearing gloves when working with peppers (including jalapeno peppers) as the oils can be difficult to remove. Be mindful that the oils can also transfer to cutting boards, so use lots of hot, soapy water or wash them in the dishwasher.

How to Make Mango Habanero Sauce
1. Combine the peppers, mango, and onion in a food processor and chop.
2. Add garlic, salt, and honey and process until smooth (as per the recipe below).
3. Simmer the mango puree and the remaining until thickened, about 15-20 minutes. Cool and refrigerate.
Ways to Use Mango Habanero Sauce

Use habanero mango sauce as a glaze for meatballs, on grilled shrimp, baked salmon, chicken wings, or even as a drizzle over roasted veggies or a homemade cornbread casserole.

Storing Mango Habanero Sauce

Keep mango habanero sauce in a covered container in the refrigerator for up to a week. Make and freeze portions of mango habanero sauce in ice cube trays and pop out for stir fries, deviled eggs, or whip into an aioli as a dip or spread!

More Savory Sauces

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Mango Habanero Sauce

Put a twist on the classic dipping sauce with this flavorful mango habanero sauce.

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Add carrot, onion, and chiles to a food processor and pulse until chopped.

Add the mango, garlic, salt, and honey. Process until smooth, about 2 minutes, scraping the sides as needed.

Add the mango mixture to a small saucepan with vinegar and lime juice.

Bring to a boil over medium high heat. Reduce the heat to a simmer (medium low) and simmer for 15 to 20 minutes or until thickened. Cool and refrigerate.

Safety Note: Habanero peppers contain oils that are very hot and can burn your skin or eyes, so use caution when working with them. I highly recommend wearing gloves when working with peppers (including jalapeno peppers) as the oils can be difficult to remove. Be mindful that the oils can also transfer to cutting boards, so use lots of hot, soapy water or wash them in the dishwasher.

Calories: 55 | Carbohydrates: 13g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 594mg | Potassium: 190mg | Fiber: 2g | Sugar: 10g | Vitamin A: 3159IU | Vitamin C: 30mg | Calcium: 18mg | Iron: 0.3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dip, Sauce

Cuisine American

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Recipe adapted from Habanero Mango Hot Sauce.
Holly Nilsson

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January 16, 2024