Cilantro Lime Chicken Recipe
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.
Servings: 6 servings
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
Calories: 321kcal | Carbohydrates: 5g | Protein: 21g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 126mg | Sodium: 489mg | Potassium: 308mg | Fiber: 1g | Sugar: 3g | Vitamin A: 316IU | Vitamin C: 7mg | Calcium: 23mg | Iron: 1mg
