Marinate chicken for 4-6 hours minimum, but no longer than 12 hours, as the lime juice's acidity can break down proteins too much and make the meat mushy.

Remove chicken from marinade and pat completely dry with paper towels before grilling to achieve a proper sear and caramelized crust on the exterior.

Set aside a portion of raw marinade before adding chicken, then simmer it separately for 2-3 minutes to create a fresh glaze for drizzling over cooked chicken.

Use a meat mallet to pound chicken breasts to uniform ½-inch thickness, ensuring even cooking throughout and preventing dry edges while centers remain undercooked.

Add fresh cilantro only after removing chicken from heat to preserve its vibrant flavor and prevent wilting and bitterness from cooking.