Citrus Chicken with Cilantro Garlic Sauce

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This Citrus Chicken with Cilantro Garlic Sauce is packed with flavor and perfect for a quick, grilled dinner!

overhead view of skewers of Citrus Chicken with Cilantro Garlic Sauce on a white plate

Hello YOU! Welp, my book goes to the printer in a matter of hours and I'm struck by a mixture of feelings. I'm still humbled, still terrified, still have more to say (thank goodness I have a blog, podcast, social media, and upcoming YouTube videos as outlets), and still giddy beyond belief. The final product will include 420+ pages of my best work, I held nothing back. Nothing! I can't wait for you to see it, dog-ear your favorite pages, and use it as a tool to share healthy lifestyle tips with the people in your life. You can expect 190 recipes, a copy of my 28-Day Fed+Fit Project (meals and workouts), grocery shopping lists, an introduction to the 4 Pillars of Health, and a special mobile phone-related SURPRISE! I'm just so excited. Remember that I'll be hosting a launch party in San Antonio (you're ALL invited!) on Saturday, July 9th and then will kickoff a 2-week national book signing tour starting on July 12th!

Okay, back to the present. I'm writing to you from my white fluffy bed in the stunningly gorgeous Kiawah Island Resort near Charleston, SC. My incredible mother-in-law was gifted three amazing sons and, now that she has three daughters (their wives), she wanted to plan a getaway for just us girls. Such a special time! We're in South Carolina for 4 nights and the only things on our schedule, so far, include: bike rentals so we can ride over the island, golf, morning yoga, spa (can someone work on my book writing shoulders?), a trip to Charleston, and maybe some ocean kayaking. We've been here about 16 hours and I'm already relaxed. Find me on Snapchat (at username “fedandfit”) if you'd like to follow our adventures!

Today's Citrus Chicken with Cilantro Garlic Sauce is inspired by one of my favorite fast-food spots in San Antonio, Pollo Tropical! Though their citrus chicken with cilantro garlic sauce is MUCH different, the spirit is the same. I tried to make this recipe as easy to replicate from home as possible, so ANYONE can make these little tasty morsels!

skewers of Citrus Chicken with Cilantro Garlic Sauce on a white plate

This Citrus Chicken with Cilantro Garlic Sauce is my first (of 3!) recipes that features the incredible cuts from ButcherBox! They help bring affordable, healthy, delicious cuts of grass-fed beef, organic chicken, and Heritage Breed pork RIGHT to your door.

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  1. The grocery store! Pros: convenient location. Cons: you may fall victim to false marketing claims (like beef labeled “organic” means very little in terms of the health of the animal and the cut); cost of truly grass-fed, grass-finished cuts can be highest here; availability of actual grass-fed, grass-finished cuts is inconsistent.
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Citrus Chicken with Cilantro Garlic Sauce

overhead view of skewers of Citrus Chicken with Cilantro Garlic Sauce on a white plate
  • Author: Cassy
  • Prep Time: 4 hours for marinade
  • Total Time: 4 hours for marinade
Scale

Ingredients

For the chicken:

  • 2 pounds boneless skinless chicken thighs (ButcherBox has great ones!), cut into 1-inch cubes
  • 1/2 cup fresh lime juice (about 4 limes)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • fresh chopped cilantro leaves, for garnish
  • fresh lime, for garnish

For the sauce:

  • 1/2 cup full-fat coconut milk
  • 1/4 cup fresh lime juice (about 2 limes)
  • 2 cloves garlic
  • 1/4 cup fresh cilantro leaves
  • 1/4 teaspoon fine sea salt

Instructions

  1. Toss the chicken in the lime juice, cover, and refrigerate for a minimum of 30 minutes, maximum of 4 hours. Using 5-6 metal skewers, pierce the chicken pieces so that you have 10-12 pieces on each. Drizzle the skewers with the olive oil and then sprinkle with the salt and pepper.
  2. Heat either a grill or grill pan over high heat. Once at temperature, add the skewers and cook each side for 4 to 5 minutes, or until they start to brown. Transfer to a plate and let rest for 5 minutes.
  3. For the sauce, add the ingredients to a blender and blend on high for about 1 minute, or until it looks mostly even.
  4. Serve the sauce over the chicken and garnish with the cilantro and fresh lime. Enjoy!
Comments

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  1. Kymber says:

    HOLY MOLY…this is YUMMY!! Even my hubby, who is not a chicken fan, thought this was good. I could eat it every day!

  2. LC says:

    Hello! I’m really wanting to try this recipe and was wondering, is there a good substitute for coconut milk that you can recommend? I have a food sensitivity/allergy to coconut milk as well as dairy. Thanks!

  3. Christine says:

    What are the Macros for this recipe?

  4. K says:

    This recipe is perfect the way it is….. I put the chicken and sauce over a bed of spinach and added a little Avocado. Superb!!!!

    5.0 rating

  5. MCF says:

    This is SO good and that sauce is to die for! I could eat that on shrimp, fish, salad, as a veggie dip….I might even try it with steak like a chimichurri sauce. Chicken is so tender after marinating. 10 stars!

  6. Melody says:

    Do NOT shake coconut milk. Apparently you just use the separated cream out of the can. Learned that the hard way.

    1. Dave says:

      No, you definitely need to mix it back together. Pour it into a bowl and whisk.

  7. Dee says:

    Love the flavor but I would have liked the sauce a bit thicker (prob need to experiment)

  8. Embeya says:

    Woooow…..Homemade!!! It’s the only thing that taste good!

    I think I will look for these and try your recipe this weekend. Thank you for sharing!

    Dang Thai from Embeya!

    4.0 rating

  9. Jean Clarke says:

    Not sure how coconut milk and cilantro make a sauce, followed recipe and it was cilantro flavored milk that’s going to pool on the plate.

    1.0 rating

  10. Laura says:

    I’m making this now and I think it’s going to be delicious!! When you are making the sauce only use the cream and that will give you the right consistency.

    1. Brandi Schilhab says:

      We hope you loved it, Laura! Thanks for the tip!

    2. Kristin Cantiberos says:

      I just have a question- you say max 4 hours can you not make this the night before and have it marinate overnight? What about the sauce? Thank you

  11. Anne says:

    Made these in the oven because it was already on and it was delicious!

    1. Brandi Schilhab says:

      So great to know, Anne! Thanks so much for sharing this with us…we’re glad you enjoyed it!

  12. Laura says:

    What about chicken breast? Not a fan of thighs.

    1. Brandi Schilhab says:

      You can totally use chicken breasts, Laura! Chicken breasts tend to dry out quicker than thighs do, so just keep an eye on them!

  13. Clare says:

    Could you make this not on skewers? How would you do it?

    1. Brandi Schilhab says:

      Sure thing. Just leave the thighs whole rather than cutting and skewering them. Marinate + grill them, and then smother in the sauce! Enjoy!

  14. Q says:

    Chicken skewers

  15. MamaSchick says:

    We accidentally picked up bone in – skin on thighs so I had to adapt. I marinated the thighs per the recipe for 4 hours and then baked in the oven (425 for 25 minutes skin down – then 3-5 minutes under the broiler). Served with rice and Asian veggies. THIS SAUCE IS AMAZING! Holy smokes. I’m going to be utilizing that stuff in lots of recipes. So easy and so – so – so yummy! Thanks for the great recipe!

    1. Brandi Schilhab says:

      Such a great adaptation! It really is SO good!! Thanks for sharing this with us!

  16. Lauren Bies says:

    Can you post the nutrition info on here?

    1. Brandi Schilhab says:

      I just added it to the bottom of the recipe card, Lauren!

  17. Ashley says:

    Do you shake/wisk the can of coconut before using it or not?

    1. Brandi Schilhab says:

      You’ll throw all of the sauce ingredients into a blender, anyway, so don’t worry about whisking the coconut milk ahead of time!