Cilantro-Lime Chicken & Shrimp Marinade for Grill or Stovetop

This cilantro lime marinade combines fresh lime juice and zest, cilantro, garlic, and warm spices to infuse chicken and shrimp with bright, layered flavor. The marinated protein can be grilled, seared on a flat top or Blackstone, or cooked in a skillet, then served over jasmine rice with a fresh mango-avocado salsa. It’s an easy, colorful summer dinner that comes together quickly and keeps well for meal prep.

Why You’ll Love This Cilantro Lime Marinated Chicken & Shrimp

This dish is bright, quick, and flexible. While the chicken and shrimp marinate, you can prepare the mango salsa and start the rice so dinner finishes fast. The marinade delivers fresh citrus and herb notes, while the salsa adds sweetness, crunch, and creaminess from avocado. I include three cooking methods so you can make it on the grill, a flat top, or the stovetop depending on your equipment and season.

Ingredients You’ll Need

For the Cilantro Lime Marinade

• Olive oil: Helps distribute flavor and keeps the marinade cohesive.
• Lime juice & zest: Use both for a brighter citrus profile.
• Fresh cilantro: The herb that defines this marinade.
• Minced garlic: Adds savory depth.
• Onion powder: Boosts flavor without adding texture.
• Chili powder: Gives warmth and a subtle smoky note.
• Coconut aminos: A slightly sweet, savory element that pairs well with lime.
• Salt & pepper: Essential to balance and lift the flavors.

For the Chicken and Shrimp

• Chicken breasts: Cut to even pieces so they cook consistently.
• Peeled and deveined shrimp: Thawed and patted dry before marinating so they absorb the flavors.
• Jasmine rice: A neutral, fragrant base that soaks up the juices. Swap cauliflower rice for a lower-carb option if desired.

For the Mango Salsa

• Mango, diced
• Avocado, diced
• Cucumber, diced
• Red bell pepper, diced
• Cilantro, finely chopped
• Red onion, diced
• Jalapeno, seeded and diced to taste
• Olive oil and lime juice to dress and brighten the salsa

Recipe Variations

• Swap jasmine rice for cauliflower rice to reduce carbs.
• Use chicken thighs instead of breasts for richer flavor.
• Serve over coconut rice for a creamier, slightly sweet base.
• Adjust jalapeno to control the heat of the salsa.

How to Make Cilantro Lime Chicken and Shrimp

Step 1: Whisk the marinade ingredients together. Add cubed chicken and thawed shrimp to a large zip-top bag or shallow dish, pour the marinade over, and toss so everything is coated. Marinate 30 minutes up to overnight in the refrigerator.

Step 2: Make the mango salsa by combining the diced mango, avocado, cucumber, red pepper, onion, jalapeno, cilantro, olive oil, and lime juice. Toss gently and season to taste. The salsa can be made a day ahead; add avocado just before serving for best texture.

Step 3: For stovetop: heat a large nonstick skillet over medium-high. Remove chicken from the marinade with tongs and place in an even layer. Cook 3–4 minutes without moving, flip, and cook 2–3 more minutes until cooked through. Transfer to a plate and keep warm.

Step 4: Add shrimp to the same pan in a single layer and cook 1–2 minutes per side until opaque and just cooked. For grilling or flat-top instructions, cook chicken and shrimp on separate skewers or in separate areas of the grill so timing is easy—chicken needs longer than shrimp.

Expert Tips

Small details make this recipe easier and more consistent.

• Zest limes before juicing to simplify prep.
• Cut chicken into even pieces so everything cooks at the same rate.
• Use an instant-read thermometer: chicken is done at 165°F (74°C).
• If you make salsa ahead, add avocado just before serving to avoid browning.

Storage & Make-Ahead Tips

• The salsa (without avocado) can be made up to a day ahead and chilled.
• Store cooked chicken, shrimp, rice, and salsa separately in airtight containers in the refrigerator for up to 3 days.

Recipe FAQs