Juicy, tender, and super-flavorful, this Cilantro Lime Chicken has a bright, zesty marinade and short ingredient list. You can enjoy it on its own, with a side of rice, or use it for meal bowls, salads, tacos, and more!
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Meet your new favorite way to do chicken!
Chicken breasts (like these Baked Chicken Breasts!) are always a good choice for weeknight dinners, but lately I’ve been opting for chicken thighs.
They’ve got that extra juiciness to them, which makes them richer. And this cilantro lime chicken recipe is especially scrumptious!
- A simple marinade infuses the chicken thighs with zippiness and makes them extra juicy and tender. It’s a fun way to switch it up from my go-to Chicken Thigh Marinade
- Lime juice adds a vibrant, bright flavor, honey balances it with a little bit of sweetness, and a combination of cumin, garlic, and fresh cilantro brings layers of depth and dimension.
- Add the optional Cilantro Lime Crema and this cilantro lime chicken can be creamy too!
Because this cilantro lime chicken can be served so many different ways (I share some ideas later in this post!), it’s a recipe that never gets old!
5 Star Review
“Cooked this up last night and it was a hit! The marinade gives the chicken a really nice balance of citrus, garlic, and a little sweetness which I like. I served it with rice and the cilantro lime crema on top—definitely recommend adding the crema if you can.”
— Gemma —
How to Make Cilantro Lime Chicken
Marinate. Whisk together the marinade ingredients and then add the mixture to a zip-top bag with the chicken thighs. Refrigerate for at least 1 hour or up to 8 hours. (After 8 hours, the acid in the marinade will begin to break down the proteins in the chicken, making the texture unappetizing.)
Prep for Cooking. Let the chicken come to room temperature for 10 minutes while you heat a skillet over medium-heat.
Cook the Chicken. Add a tablespoon of oil, then cook the chicken for 4 minutes on the first side. Flip and cook the other side until the chicken reaches 165 degrees F. You can also grill the chicken!
Finish. Let the cooked chicken rest on a plate, covered, for 5 minutes. Serve with lime wedges, cilantro, and crema. ENJOY!
Alternate Cooking Methods: Grilling & Baking
I love the easy stovetop cooking method for this cilantro lime chicken, but that’s not the only way to cook it!
Baked Cilantro Lime Chicken
- Preheat oven to 425 degrees F.
- Line a baking sheet with parchment paper or lightly grease a baking dish.
- Remove the chicken from the marinade and arrange in a single layer.
- Bake for 18–22 minutes, or until the thickest part of the chicken reaches 165 degrees F. If you’d like, broil for 2 to 3 minutes for a nice browning and caramelization.
- Let the chicken rest for 5 minutes, then serve.
Grilled Cilantro Lime Chicken
- Preheat grill to medium-high and lightly oil the grates.
- Remove chicken from marinade and place it on the grill, smooth-side down.
- Grill for 4–6 minutes per side, depending on thickness, until the chicken reaches 165 degrees F.
- Let the chicken rest for 5 minutes, then serve.
What to Serve with Cilantro Lime Chicken
This cilantro lime chicken recipe will pair well with other dishes that have Tex-Mex vibes.
- Cilantro Lime Rice. Naturally! Add some Crock Pot Pinto Beans and make it a meal bowl.
- Salad. This Mexican Salad would be perfection.
- Veggie Sides. Pair your chicken with a simple side like this Sauteed Zucchini Recipe or Grilled Corn.
- Beans and Rice. I love this Instant Pot Brown Rice for meal prep. Instant Pot Refried Beans are fantastic too!
Cilantro Lime Chicken
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Ingredients
- 1 ¾ pounds boneless skinless chicken thighs
- Zest and juice of 2 limes about 1 tablespoon zest and 1/4 cup juice, plus additional wedges for serving
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 cloves garlic minced
- ⅓ cup roughly chopped fresh cilantro leaves and tender stems
- 1 tablespoon canola oil or similar neutral oil for cooking the chicken
- Cilantro Lime Crema
Instructions
- Place the chicken thighs in a shallow dish or ziptop bag.
- In a bowl, stir together the lime zest, lime juice, cilantro, olive oil, garlic, honey, cumin, salt, and pepper. Until fairly smooth. Pour over the chicken and turn to coat evenly. Refrigerate to marinade for 1 hour, or refrigerate for up to 8 hours.
- When ready to cook, remove the chicken from the refrigerator and let stand at room temperature for at least 10 minutes. Heat a large cast iron on similar sturdy skillet over medium high heat. Once the skillet is hot (a drop of water should bead up and dance on the surface), add 1 tablespoon canola oil and swirl to coat.
- With tongs, remove the chicken thighs from the marinade, shaking off any excess, and lower into the skillet, smooth-side down. Let cook on the first side undisturbed for 4 minutes (don’t peek!). Flip the chicken and cook on the other side until the chicken reaches 165°F on an instant read thermometer, about 3 to 5 minutes more. Remove to a plate, cover, and let rest 5 minutes. Sprinkle generously with fresh cilantro and serve with lime wedges and the crema on the side
Notes
- TO STORE: Store leftover cilantro lime chicken in an airtight container for up to 4 days.
- TO REHEAT: Reheat this chicken in the microwave, in a skillet set over medium heat, in the air fryer, or in a 350ºF oven. The extra fat in chicken thighs help them stay moist when reheated. When microwaving, I like to cut the thighs into a few pieces first.
- TO FREEZE: Transfer leftovers to an airtight container or freezer-safe bag and store in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat using one of the methods mentioned above.
- GRILL IT INSTEAD: Marinade the chicken as directed, then prepare according to my recipe for Grilled Chicken Thighs.
Nutrition
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Wow, the chicken came out really juicy and tender. I wasn’t sure if the honey would be noticeable, but it adds a nice subtle sweetness that goes really well with the lime. I might marinate it a little longer next time just to deepen the flavor even more.
So glad to hear you enjoyed the chicken, Sally! Thank you!
I let the chicken marinate 4 hours and the flavor really soaked in. The lime is the star here, it makes the dish super fresh. I served it with tortillas, avocado, and the cilantro lime crema. So good. Thank you for sharing!
Pleased to hear it Elizabeth thank you!
Cooked this up last night and it was a hit! The marinade gives the chicken a really nice balance of citrus, garlic, and a little sweetness which I like. I served it with rice and the cilantro lime crema on top—definitely recommend adding the crema if you can.
So glad to hear, thank you Gemma!
Very good…have made it twice since you published the recipe…new favorite chicken thigh recipe!
Yay! Thank you Shelby!
The marinade was really easy to throw together and the flavor was surprisingly intense for just one hour! I took the lazy route and cooked the thighs in the air fryer (less browning of course but still delicious). 100% a keeper from the first bite.
So glad to hear, Caitlin! Thank you!
My husband isn’t the biggest fan of cilantro, but he actually liked this one. He said the lime kind of mellowed it out. I’m definitely making this again, maybe as a taco filling next time.
So glad to hear, Layla! Thank you!
I made this for dinner with my boyfriend, and we both kept saying how fresh it tasted. He even went for seconds. We had this with roasted potatoes and a small mixed green salad. The lime really stands out but not in an overpowering way. Easy recipe that’s worth keeping.
Yay! So glad to hear, Arelene! Thank you!
Didn’t have thighs, so I used chicken breasts instead and honestly, it was still really good. The lime was noticeable but not overpowering, and the honey balanced everything. We wrapped it up in tortillas and it was perfect.
Yay! So glad it worked well for you, Stephanie! Thank you!