Grilled Chicken with Plantain and Cilantro-Lime Sauce
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 45 minutes from start to table. Grilled chicken paired with caramelized plantains and a vibrant cilantro lime sauce creates something restaurant worthy but totally doable at home. The cilantro is packed with antioxidants and helps with digestion, making this not just delicious but genuinely good for you. Best of all, you probably have most of these ingredients already, and the prep work is minimal. Trust me, once you taste that tangy, herby sauce dripping over perfectly grilled chicken, this dish will become a regular rotation in your kitchen.
Ella x
Ingredients
- 4boneless, skinless chicken breasts(about 6 oz each)
- 2ripe plantains(yellow with some black spots)
- 4 tablespoonsolive oil
- 2lime(juiced)
- 237 mlfresh cilantro(loosely packed, chopped)
- 3garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 teaspoonsmoked paprika
- ½ teaspooncumin
- ½red onion(finely diced)
- 1jalapeño pepper(seeds removed, minced)
Detail level
Instructions
- 1
Pat the chicken breasts dry with paper towels and season both sides with salt, pepper, smoked paprika, and cumin. Let them sit at room temperature for 10 minutes.
Tip: Bring chicken to room temperature for more even cooking on the grill.
- 2
Peel the plantains and slice them lengthwise into quarter-inch thick strips. Toss with 2 tablespoons of olive oil and a pinch of salt.
Tip: Use a sharp knife and peel under running water to prevent the sticky sap from coating your hands.
- 3
Make the cilantro-lime sauce by combining the minced garlic, cilantro, red onion, jalapeño, lime juice, remaining 2 tablespoons of olive oil, and a pinch of salt in a bowl. Stir well and set aside.
Tip: Prepare the sauce ahead of time to let flavors meld together.
- 4
Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
Tip: Clean grates with a grill brush while the grill is heating up.
- 5
Place chicken breasts on the grill and cook for 6-7 minutes without moving them to develop a golden crust.
Tip: Resist the urge to flip early; a good sear creates better flavor.
- 6
Flip the chicken and cook for another 6-7 minutes until the internal temperature reaches 165°F at the thickest part.
Tip: Use an instant-read thermometer for perfectly cooked, juicy chicken every time.
- 7
While the chicken finishes cooking, place the plantain slices on a cooler section of the grill and cook for 3-4 minutes per side until soft and caramelized.
Tip: If your grill doesn't have temperature zones, reduce heat to medium and monitor closely.
- 8
Transfer grilled chicken and plantains to serving plates, generously drizzle with cilantro-lime sauce, and serve immediately.
Tip: Spoon extra sauce over both the chicken and plantains for maximum flavor.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.