Honey Lime Cilantro Chicken

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In the Honey Lime Cilantro Recipe below, you’ll find a few ways I’ve lightened up this recipe – I used Greek yogurt in place of mayonnaise for the marinade, honey instead of brown sugar for the glaze, and I also used Mazola Corn Oil instead of butter in the marinade. The neutral taste of the corn oil allows the natural flavor of the food to stand out. Plus, it’s an all-purpose, cholesterol free cooking oil, which is a better and smarter heart-healthy choice. See Mazola.com for more information on the relationship between corn oil and heart health. I’m able to use the corn oil for baking, grilling, stir fry, homemade dressings and sautéing.
I’m all for making swaps that are better choices for my family’s meal time. Many times, simple swaps will make a huge difference in your meal – when they are easy to make.

Honey Lime Cilantro Chicken
Honey Lime Cilantro Chicken
- 4 Chicken Breasts
- 1 Lime, juiced
- 1/2 cup Honey
- 1 TBSP Apple Cider Vinegar
- 1 (small) bunch Cilantro, chopped
- 1/4 cup Mazola Corn Oil
- 3 TBSP Greek Yogurt (plain)
- 2 cloves Garlic, minced
Mix Mazola Corn Oil, Greek Yogurt, Garlic and Cilantro together. (save a small amount of cilantro to garnish your meal when cooked)
Place your chicken breast in a plastic zip bag and pour the above mixture/marinade on top of the chicken. Let sit in refrigerator overnight (for best taste!) or 2-3 hours.
When you are ready to cook your chicken: Heat the grill to medium heat
In a small saucepan over medium heat, melt the lime juice, honey and vinegar together, bring to a simmer then let it cool.
Place on the grill for 3-5 minutes, flip over and begin to baste with half of the sauce mixture.
Allow to cook for another 4-6 minutes.
Flip the chicken and baste the other side right before removing from the grill, and allow to cook for another minute.
Take the meat off of the grill and dip each piece in the remaining sauce then serve.
Top with a little fresh squeezed lime juice and garnish with a bit of fresh cilantro.




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