Chicken
Garlic Cilantro Grilled Chicken
An overnight garlic cilantro marinade for chicken. Ten minutes of work the night before, then straight onto the grill.
- 8 hr 22 min total
- 10 min prep
- 12 min cook
- Easy
- Serves Marinates 2 lb chicken (serves 4)
- Chicken
Ingredients
- 2 lb boneless skinless chicken thighs or breasts
- 6 tbsp Garlic Cilantro Dark Balsamic, divided
- 1/4 cup olive oil
- 6 cloves garlic, minced
- 1 cup fresh cilantro, chopped, divided
- 1 tbsp lime juice
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 2 tsp salt
- 1 tsp black pepper
- Lime wedges, to serve
Let’s make it
- Whisk 4 tbsp Garlic Cilantro Dark Balsamic with the olive oil, garlic, half the cilantro, lime juice, cumin, smoked paprika, salt and pepper.
- Put the chicken in a zip-top bag or shallow dish, pour the marinade over, and turn until every piece is coated.
- Refrigerate overnight, 8 to 12 hours, turning once if you think of it.
- Take the chicken out 30 minutes before cooking and let the excess marinade drip off. Discard what is left in the bag.
- Grill over medium-high heat 6 minutes per side, until well marked and cooked to 165F. Rest 5 minutes.
- Brush with the remaining 2 tbsp dark balsamic and finish with the rest of the cilantro and lime wedges.
Why it works
A long soak in an oil-and-vinegar marinade seasons well past the surface, and the oil carries the garlic and spice into the meat where water-based marinades cannot go. Bringing the chicken up from fridge-cold before grilling gives you an evenly cooked centre.
The OTM finish
Two tablespoons of Garlic Cilantro Dark Balsamic brushed over the chicken after it rests, never from the used marinade.
Make it your own
Use the same marinade on skirt steak (4 hours is plenty), pork chops, or thick cauliflower steaks. Slice the chicken into tacos, bowls or salads.
Quick tip
Never reuse marinade that has touched raw chicken as a sauce. Always brush with a clean reserved portion.
Shop the recipe
The bottle this recipe is built on.