I grew up in Florida, where we took year-round grilling for granted. Now that I live in New York, and in an apartment, I realize what I’m missing. My family and I suffer through BBQ withdrawal symptoms during the winter months, and have to beg for invites come summertime. I realized that I am not alone in this, and I am sure there are many out there who like me don’t have a grill either, so I will just have to give you something that has the taste of BBQ without the actual grill. The best part is, you can make this recipe all year round no matter where you live.

There are two ways to get a BBQ look and taste. The first is a grill pan, one of those heavy cast-iron-type pans that take up two burners. One side is a griddle, and one is a grill. Those are the best, but I made mine dairy to use for grilled veggies with dairy meals back when I had use of an outdoor BBQ for meat. So until I get a new grill pan for meat, I use option two, the broiler with a broiler pan. The pan allows the drippings to fall down, and the broiler gives a char just like the grill.

That is how I made this flavorful Cilantro Grilled Chicken with lime, which is healthy and delicious, offering only 225 calories a serving using boneless chicken thighs. They are so juicy, and don’t dry out as easily as the breasts (which would save only about 20 calories anyways), and are still skinless and boneless. I know you will love them!

If you decide to use chicken breast instead of the boneless skinless thighs, just make sure not to let it dry out. The marinade is very flavorful, but also light.


  • 2 pounds boneless, skinless chicken thighs
  • 2 limes
  • ½ cup fresh cilantro
  • 6 cloves garlic
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • ¼ to ½ teaspoon salt and pepper
  • 1 teaspoon ground coriander


  1. Place the chicken in a large bowl or Ziploc bag.
  2. Zest the limes on top of the chicken. Then squeeze out the juice of the limes and add to chicken.
  3. Mix in the cilantro, garlic, honey, olive oil, salt and pepper. Make sure chicken is well covered, and allow to sit for 30 minutes at room temperature, or in the fridge overnight. Bring chicken to room temperature before cooking.
  4. Preheat broiler or grill. Once hot, lay chicken on rack and sprinkle with coriander. Cook 5–6 minutes per side.

Serves 6