Cilantro-Lime Chicken

The trick that makes this better than every other version: reserve half the marinade before the chicken touches it, and spoon it over after slicing. Cooked cilantro and raw cilantro are two different ingredients.

Why the cilantro matters here. Cilantro's aldehydes are almost entirely destroyed by heat. The marinade half seasons the meat; the reserved raw half is what makes the finished plate smell like cilantro at all.

Home kitchen · 4 to 6 servings

• 2 cups Fresh cilantro, leaves and tender stems
• 2 lb Boneless chicken thighs or breasts
• 6 Limes, juiced and zested
• 6 cloves Garlic
• 2/3 cup Extra virgin olive oil
• 2 tsp Ground cumin
• 1 tsp Honey
• to taste Sea salt and black pepper

Herb quantities are given in loose cups, not weight — a cup should look like too much before you chop it.

Method

1. 1 Blend the cilantro, garlic, lime juice and zest, olive oil, cumin, honey and salt until smooth and bright green.
2. 2 Divide in half. Refrigerate one half — this is your finishing sauce and never touches raw chicken.
3. 3 Marinate the chicken in the other half for at least 2 hours, or overnight.
4. 4 Sear or grill over high heat until charred at the edges and just cooked through, about 5 minutes per side. Rest 5 minutes.
5. 5 Slice against the grain and spoon the reserved raw sauce over the top with extra lime wedges.