Grilled Cilantro Lime Chicken & Rosemary Roasted Potatoes

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2-4 servings

Tip: When marinating with citrus juice, roll the whole fruit on the counter or a cutting board to soften it. Rolling breaks down the membranes in the flesh and you will extract more juice when you squeeze the fruit. Toss the squeezed citrus halves into your marinade for even more flavor.

1 lb boneless, skinless chicken pieces, about 4 oz each
Note: You can use bone-in chicken pieces if preferred. Plan for a longer cook time.
1 fresh lime
4 cloves fresh garlic
1/2 cup fresh cilantro, leaves & stems
2 tsp freshly ground black pepper
Optional: 1-2 tsp red pepper flakes
1/2 cup olive oil
Sea salt (do not add to marinade; use when grilling the meat)

Roll lime, cut in half & squeeze juice into gallon bag or 1 qt flat glass dish. Crush garlic cloves and roughly chop cilantro to add. Grind pepper into mixture, then add olive oil. Mix all ingredients together and place chicken pieces into the marinade. Close bag or cover dish and place in refrigerator. Marinate for at least 4 hours or up to 8.

Remove meat from marinade, place on a grill heated to about 375 degrees F. Season with a little sea salt & cook for about 10-12 minutes total (turning about halfway through). Juices should run clear when done. Your cooking time will depend on your grill (we use charcoal), the actual temperature, the size & thickness of chicken pieces, whether the meat is boneless or bone-in.

Roasted Rosemary Potatoes

3/4 lb mixed small potatoes (purple, white & red varieties)
1/2 red bell pepper
1/2 small white onion
3 cloves garlic
Leaves from 2 sprigs of fresh rosemary
2 Tbsp olive oil
Sea salt & freshly ground black pepper

Preheat oven to 425 degrees F.
Wash & dry all vegetables.
Cut potatoes into somewhat equal sized chunks (large bite-sized)
Roughly chop half onion into chunks.
Dice half red pepper.
Mince fresh garlic.
Mince enough fresh rosemary leaves to equal about 2 tsp.

In a large bowl, toss all ingredients together with olive oil & season with S&P. Spread on sheet pan and roast at 425 for up to 1/2 hour, turning about every 10 minutes for even browning. Serve hot with grilled meat or fish.

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