Preparation Steps

• Rinse and pat the chicken dry. If breasts are thick, slice them horizontally to an even thickness (about 1/2") so they cook evenly.
• Make the marinade: in a food processor or blender combine cilantro (stems and leaves), lime juice, lime zest, garlic, olive oil, cumin, salt, cayenne and black pepper. Pulse until a slightly chunky, spoonable sauce forms — scrape down the sides once or twice and pulse again.
• Transfer chicken to a large zip-top bag or shallow dish. Use a fork to prick the surface of the chicken a few times (this helps the marinade penetrate). Pour in the cilantro-lime mixture, remove excess air if using a bag, and press the marinade around the pieces so everything is coated.
• Marinate in the refrigerator for at least 30 minutes and up to 24 hours. For quickest flavor, let sit 30–60 minutes; for deepest flavor, refrigerate overnight.
• Pan-fry method: heat a large nonstick or cast-iron skillet over medium-high heat and add 1 teaspoon oil to coat. Remove chicken from the marinade (discard any leftover marinade). Sear chicken 4–5 minutes without moving to develop a golden crust, flip, then reduce heat to medium-low and cook another 4–6 minutes until the internal temperature reaches 160°F (it will rise while resting).
• Grill method: preheat grill to medium-high (about 450°F). Oil the grates. Place chicken on the grill and cook 4–6 minutes per side depending on thickness, closing the lid between flips, until the internal temperature is 160°F.
• Oven method: preheat oven to 425°F. Lightly oil a baking dish and lay chicken in a single layer. Bake 18–28 minutes (thinner pieces near 18 min; thicker up to 28 min) until the thickest part reads 160°F.
• Once cooked, transfer chicken to a cutting board, tent loosely with foil, and let rest 8 minutes so the temperature evens out and juices redistribute (final temperature should reach 165°F). Slice and serve with extra cilantro leaves and lime wedges.