Lemon Cilantro Chicken

“I was looking for more ways to serve chicken and particularly wanted a chicken marinade, so I developed this one. The whole family enjoyed it.” – Calla Ferre

Lemon Cilantro Chicken

Course: Main Courses – Poultry


  • 1/4 Cup Vegetable Oil
  • 1/2 Cup Lemon Juice Fresh Squeezed
  • 2 Tablespoons Cilantro Packed then Chopped
  • 2 Large or 4 Small Cloves Garlic Chopped
  • 1/2 Teaspoon Tabasco
  • 3/4 Cup Sweet White Onion Chopped
  • 1/2 Teaspoon Salt
  • 3 Large Chicken Breasts
  • 2 Tablespoons Honey


  • Combine the first 7 ingredients and place in a Ziploc bag.
  • Cut chicken pieces horizontally or pound chicken breast to an even thinness. Pierce chicken pieces with fork or meat tenderizer.
  • Add the chicken to the marinade in the Ziploc bag and refrigerate overnight.
  • The next day, brown the chicken in some oil and remove to a plate. Dispose of oil in the fry pan.
  • Place remaining marinade in the frying pan and boil for 2 minutes. Add the honey.
  • Add back chicken pieces and simmer until internal temperature of chicken reaches 165 degrees. Alternatively, you can grill or barbecue the chicken.
  • Serve and enjoy. Goes well served with Mexican sides.

2021 Original Recipe – Calla Ferre