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Cilantro Lime Chicken is a fresh, flavorful, and versatile weeknight recipe that is super easy to make! Just a handful of simple ingredients – garlic, cilantro, jalapeño, lime, cumin, and oregano – are all it takes to transform simple chicken thighs (or breasts) into a healthy and delicious anytime dinner.
Cilantro Lime Chicken Marinade
This mouthwatering chicken is all about the marinade. Lucky for us, it’s super easy to make using a small food processor (or blender) with simple ingredients, including garlic, cilantro, jalapeño, lime, cumin, and oregano. Simple, right? Yet so full of delicious garlicky cilantro lime flavor. Marinate the chicken for 2-4 hours (ideally), then pan-sear for golden, crisp skin, and finish in the oven for the juiciest, most flavorful chicken you’ll ever eat.
I often make a double batch of the cilantro lime sauce/marinade for dipping and drizzling and enjoy leftovers (if you have any) in tacos, salads, or soups. You can also use the marinade on other proteins, like this cilantro lime shrimp!
Cilantro Lime Chicken Ingredients
Below are descriptions of the key ingredients needed to make this Cilantro Lime Chicken Recipe, including possible substitutions. You can find the printable recipe with measurements for each ingredient in the recipe card below.
- Chicken: This recipe works best with bone-in, skin-on chicken pieces like thighs, legs, and drumsticks. The dark meat is more forgiving to accidental over-cooking, and the flavorful skin adds tons of juicy flavor. If you prefer cooking with boneless skinless chicken breasts, skip searing and cook them directly on a parchment-lined baking sheet.
- Garlic: Garlic flavor is a must, as it complements the freshness of the lime, the earthiness of the cumin and cilantro, and the juiciness of the chicken.
- Cilantro: Freshly chopped cilantro.
- Jalapeño (optional): The jalapeño adds a nice little kick. If you’re sensitive to spicy foods, use just half the jalapeño or omit from the marinade altogether.
- Fresh lime: This recipe includes the zest and fresh lime juice from one large lime. Concentrated, bottled lime juice doesn’t compare and isn’t recommended.
- Olive Oil: A little olive oil is added to the marinade to help distribute the flavors and coat the surface of the chicken, helping retain moisture as the chicken cooks.
- Seasoning: This recipe uses salt, black pepper, and ground cumin.
- Honey (optional): A little added honey helps balance the tartness of the lime and the sharpness of fresh garlic. You only need a tablespoon.
How to Make Cilantro Lime Chicken
This recipe has three main steps – prepare the marinade, marinate the chicken, and then cook the chicken whenever you’re ready for dinner! Here’s how to do it, step-by-step:
1. Prepare the marinade. In a small food processor or blender, add the whole, peeled garlic cloves, cilantro, jalapeño, lime juice and zest, olive oil, salt, oregano, cumin, and honey (if using). Blend until smooth.
2. Marinate the chicken. Transfer the chicken to a large bowl and cover with the blended marinade. Mix well to coat the chicken in the marinade fully, then place in the refrigerator for at least 30 minutes or up to overnight.
3. Bring the chicken to room temperature. Approximately 30-60 minutes before cooking, remove the chicken from the refrigerator and allow it to sit at room temperature. Bringing the chicken closer to room temperature before cooking results in more evenly cooked chicken. Meanwhile, preheat the oven to 350°F (177°C).
4. Sear the chicken. Heat a tablespoon of oil in a large oven-safe skillet set over medium-high heat. Once the oil is hot and shimmering, add the chicken pieces skin-side-down and cook for 3-4 minutes or until the skin is golden and lightly crisp. Flip the chicken over and cook for another 3-4 minutes.
5. Bake. Transfer the skillet to the oven and bake for 20-25 minutes, or until the internal temperature registers 165°F (74°C) as measured by a digital meat thermometer.
6. Rest and Serve. Remove the skillet from the oven, then transfer the chicken to a clean plate to rest for 3-5 minutes before serving. Note: If the chicken is left in the hot pan as they rest, they will continue to cook.
Jessica’s Cooking Tip: Allow the chicken to marinate for at least 2-4 hours, if possible. The longer the chicken marinates (up to 12 hours), the more flavor the chicken will soak up. Remember, always refrigerate the chicken when it marinates and discard the used marinade after use.
How to Grill Cilantro Lime Chicken Thighs
Grilling is a delicious alternative to baking these bone-in skin-on chicken thighs. Here’s how:
1. Prepare the grill. Preheat the grill to medium heat, around 350°F to 375°F (177°C to 190°C). If you have multiple burners, set them to the same heat to maintain an even temperature. Use a grill brush or a paper towel held with tongs to oil the cooking grate.
2. Prepare the chicken. Remove the chicken from the marinade and allow the excess marinade to drip off. This will help prevent flare-ups. Then, lightly oil the skin side to prevent sticking.
3. Grill. Place the chicken skin-side down on the hotter part of the grill and grill for 5-7 minutes. If you notice the chicken starting to burn, consider moving the thighs slightly off direct heat. Flip the thighs over and move to a cooler part of the grill for indirect cooking. This allows the chicken to cook without burning the skin. Continue to cook for 20-25 minutes or until the internal temperature reaches 165°F (74°C). Check for doneness using a digital meat thermometer.
4. Rest. Remove the chicken pieces from the grill and rest for a few minutes before serving.
Serving Ideas
One of the best parts of this chicken is how versatile it is. You can serve it in so many different ways.
- With sides: Make it a complete meal with a side of rice, beans, and salsa. Mexican rice, Coconut Rice, or Cilantro Lime Rice are all great with the bold flavors of the marinade, as are Mexican Black Beans. Fruit salsas, however, are the cherry on top and the perfect addition (if you ask me). This Mango Salsa is my favorite.
- As an add-in: This chicken is delicious leftover. You can shred or chop it and add it to this Chopped Salad, Chicken Tortilla Soup, or your favorite Mexican recipe.
Leftovers and Reheating
To store leftovers, transfer the chicken to an airtight container and place it in the refrigerator for 3-4 days or in the freezer for up to two months.
To reheat leftovers, microwave the chicken at 30 to 60-second intervals until the chicken is fully reheated. You can also reheat bone-in skin-on chicken in an oven preheated to 350°F (175°C). Tent the chicken with foil and bake for 10 minutes, then remove the foil and cook for another 5 minutes to allow the skin to crisp.
Cilantro Lime Chicken Recipe
Ingredients
- 3 cloves garlic
- 2 bunch cilantro
- 1 small jalapeño, stem removed and deseeded; see notes
- 1 large lime, zested and juiced, plus more for serving
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- 1 tablespoon honey, optional
- 2 pounds bone-in skin-on chicken thighs, about 6 pieces, see notes
Instructions
- In a small food processor or blender, add the whole, peeled garlic cloves, cilantro, jalapeño, lime juice and zest, olive oil, salt, oregano, cumin, and honey (if using). Blend until smooth.
- Transfer the chicken to a large bowl and cover with the blended marinade. Mix well to coat the chicken in the marinade fully, then place in the refrigerator for at least 30 minutes or up to overnight.
- Approximately 30-60 minutes before cooking, remove the chicken from the refrigerator and allow it to sit at room temperature. Bringing the chicken closer to room temperature before cooking results in more evenly cooked chicken. Meanwhile, preheat the oven to 350°F (177°C).
- Heat a tablespoon of oil in a large oven-safe skillet set over medium-high heat. Once the oil is hot and shimmering, add the chicken pieces skin-side down and cook for 3-4 minutes or until the skin is golden and lightly crisp. Flip the chicken over and cook for another 3-4 minutes.
- Transfer the skillet to the oven and bake for 20-25 minutes, or until the internal temperature registers 165°F (74°C) as measured by a digital meat thermometer.
- Remove the skillet from the oven, then transfer the chicken to a clean plate to rest for 3-5 minutes before serving. Note: If the chicken is left in the hot pan as they rest, they will continue to cook.
Notes
- This recipe can be made with bone-in skin on chicken thighs and chicken legs or chicken breasts. Bone-in skin-on chicken has the best flavor and is more forgiving to over-cooking due to its higher fat content and protective skin barrier.
- Cooking times: The total cooking time will vary greatly depending on the size and type of chicken you use. Use a digital meat thermometer to determine doneness.
- If you’re sensitive to spicy foods, omit the jalapeño.
- Honey is optional. You can add it to help balance the tartness of the lime and the sharpness of fresh garlic.
- Marinate for at least 30 minutes, with 2-4 hours being the optimal length of time. Remember, always refrigerate the chicken as it marinates and discard the used marinade after use.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
