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Homemade Yard House Cilantro Lime Chicken - A Overhead image shot.
Antonio Morelli

Yard House Cilantro Lime Chicken

A bold, zesty Yard House Cilantro Lime Chicken copycat you can make at home in 45 minutes. Juicy grilled chicken marinated in fresh lime, garlic, and cilantro, served over jasmine rice with roasted corn, peppers, and spinach. Better than the restaurant, and a fraction of the cost.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course, Meal Prep
Cuisine: American, Latin-Inspired
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

Marinade:
  • 4 boneless skinless chicken breasts
  • Juice + zest of 2 fresh limes
  • ¼ cup olive oil
  • 4 garlic cloves, minced
  • ½ cup fresh cilantro, chopped
  • 1 tsp cumin, chili powder, paprika
  • 1 tbsp honey, salt and pepper to taste
Bowl:
  • 2 cups jasmine rice (cooked)
  • ½ cup roasted corn
  • 1 cup roasted bell peppers
  • 2 cups fresh spinach

Equipment

  • Cast-iron skillet or grill pan
  • Citrus juicer
  • Meat thermometer
  • Mixing bowl
  • Zip-top bag or shallow dish
  • Tongs

Method
 

  1. Whisk all marinade ingredients. Reserve ⅓ as finishing sauce.
  2. Marinate chicken 30 mins minimum, 2 hours ideal.
  3. Sear in hot cast-iron 6–7 mins per side. Rest 5 minutes.
  4. Build bowl: rice, corn, peppers, spinach, sliced chicken.
  5. Warm finishing sauce, drizzle over the bowl. Serve with lime wedge.

Notes

  • Fresh lime juice only — bottled falls flat every time.
  • Don't marinate beyond 4 hours, or the lime breaks down the texture.
  • Always rest the chicken before slicing — keeps every drop of juice inside.
  • Home version cuts sodium by ~60% compared to the restaurant dish.