Cilantro-Lime Grilled Chicken with Salvadoran Tomato Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy grilled chicken marinated in cilantro and lime, paired with a fresh, tangy Salvadoran tomato salsa for a vibrant meal. This latin american-inspired chicken ready in about 30 minutes blends boneless skinless chicken thighs, fresh cilantro, chopped, fresh lime juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Latin American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 1/4 cup chopped fresh cilantro, 3 tbsp fresh lime juice, 3 minced garlic cloves, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Add 1 lb boneless skinless chicken thighs and toss to coat evenly. Cover and marinate in the refrigerator for at least 1 hour.
  2. Step 2: Meanwhile, prepare the salsa by mixing 2 diced medium ripe tomatoes, 1/4 cup finely chopped white onion, 1 minced small jalapeño, 1 tbsp white vinegar, and 1 tsp sugar in a bowl. Stir well and refrigerate until serving.
  3. Step 3: Preheat a grill or grill pan over medium-high heat (about 400°F). Remove chicken from marinade and grill for 5-6 minutes per side until internal temperature reaches 165°F and juices run clear.
  4. Step 4: Let chicken rest for 5 minutes before slicing. Serve topped with the fresh Salvadoran tomato salsa for a bright, tangy contrast.

Frequently asked questions

How long does Cilantro-Lime Grilled Chicken with Salvadoran Tomato Salsa take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Cilantro-Lime Grilled Chicken with Salvadoran Tomato Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Cilantro-Lime Grilled Chicken with Salvadoran Tomato Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cilantro-Lime Grilled Chicken with Salvadoran Tomato Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cilantro-Lime Grilled Chicken with Salvadoran Tomato Salsa?

Latin American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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