Cilantro Lime Chicken thighs get coated in a vibrant marinade of fresh cilantro, lime, and warm spices, then seared until perfectly caramelized. I first made this on a Wednesday night when I was craving something bright and flavorful but didn't have much time, and it's been my go-to ever since. The marinade takes just minutes to whisk together, and the chicken cooks up tender and zesty in one skillet.
If you love bold, fresh flavors like my Easy Juicy Baked Chicken Legs recipe or Easy Vegetarian Chili with Butternut Squash recipe , this Cilantro Lime Cilantro Lime Chicken will become your new weeknight favorite. Pair it with Easy Instant Pot Split Pea Soup recipe for a meal that tastes like it came from your favorite taco spot.
Why You'll Love This Cilantro Lime Chicken
This cilantro lime Cilantro Lime Chicken is ridiculously flavorful and incredibly easy. The marinade does all the work, so you just toss everything together, let it sit, and cook. It's a one-skillet meal that's ready in 55 minutes start to finish, with most of that time being hands-off marinating. The combination of tangy lime, fresh cilantro, and smoky cumin makes every bite bright and satisfying. Plus, it's versatile enough to serve in tacos, over rice, or alongside a simple salad, and it reheats beautifully for meal prep.
Jump to:
Cilantro Lime Chicken Ingredients
Here's everything you'll need to make this zesty, flavorful Cilantro Lime Chicken .
See Recipe Card Below This Post For Ingredients Quantities
- Boneless, skinless chicken thighs: These stay juicy and tender when cooked, and they soak up the marinade beautifully. Cilantro Lime Chicken breasts work too if you prefer white meat.
- Extra virgin olive oil: Divided between the marinade and the skillet. It adds richness and helps the Cilantro Lime Chicken get a nice golden sear.
- Lime zest: Brings bright, citrusy aroma and intensifies the lime flavor without extra acidity.
- Lime juice: Fresh is best. It tenderizes the Cilantro Lime Chicken and gives it that signature tangy brightness.
- Fresh chopped cilantro: The star herb here. It adds a fresh, slightly peppery flavor that pairs perfectly with lime.
- Garlic cloves, minced: Adds a savory, aromatic depth to the marinade.
- Ground cumin: Earthy and warm, it balances the brightness of the lime and adds a subtle smokiness.
- Chili powder: Gives a mild heat and a touch of warmth without being spicy.
- Adobo seasoning: A flavorful blend of garlic, oregano, and spices that adds depth and savory richness.
- Fine sea salt: Enhances all the other flavors and seasons the Cilantro Lime Chicken perfectly.
- Black pepper: Adds a gentle kick and rounds out the seasoning.
How to make Cilantro Lime Chicken
Prep the chicken: Clean the Cilantro Lime Chicken thighs under cold water and pat them dry with paper towels. Trim off any excess fat or gristle so they cook evenly.
Prepare marinade: Zest one lime using a fine grater, then cut it in half and juice it. You'll need about 2 tablespoons of juice. Finely chop the cilantro and mince the garlic cloves.
Mix marinade: In a large bowl, whisk together 3 tablespoons of olive oil, the lime zest, lime juice, chopped cilantro, minced garlic, cumin, chili powder, Adobo seasoning, salt, and black pepper until everything is well combined and fragrant.
Marinate chicken: Add the Cilantro Lime Chicken thighs to the bowl and toss them around with your hands or tongs until each piece is completely coated in the marinade. Cover the bowl with plastic wrap or transfer everything to a large zip-top bag. Refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
Bring to room temp: Take the Cilantro Lime Chicken out of the fridge about 10 to 15 minutes before you're ready to cook. This helps it cook more evenly and prevents the outside from overcooking while the inside catches up.
Cook chicken: Heat the remaining ½ tablespoon of olive oil in a large skillet over medium-high heat until it shimmers. Add the Cilantro Lime Chicken thighs smooth side down first and let them cook undisturbed for 6 to 7 minutes until they develop a golden-brown crust. Flip them over and cook for another 6 to 7 minutes until the internal temperature reaches 165°F on a meat thermometer. The edges should be crispy and the centers should feel firm but springy.
Finish and serve: Transfer the Cilantro Lime Chicken to a serving platter and sprinkle with extra chopped cilantro. Squeeze fresh lime juice over the top just before serving for an extra burst of brightness.
Substitutions and Variations
Here are a few ways to customize this recipe to fit what you have on hand.
Chicken breasts instead of thighs: You can absolutely use boneless, skinless Cilantro Lime Chicken breasts. Just keep an eye on the cooking time, as breasts can dry out faster. Aim for an internal temp of 165°F and consider pounding them to an even thickness so they cook evenly.
Lemon instead of lime: If you don't have limes, lemon juice and zest work in a pinch. The flavor will be a bit brighter and less sweet, but still delicious.
Dried cilantro: Fresh is always best, but if you're in a bind, use 2 tablespoons of dried cilantro. The flavor won't be quite as vibrant, but it'll still taste good.
Grill it: This marinade is perfect for grilling. Marinate the Cilantro Lime Chicken as directed, then grill over medium-high heat for 5 to 6 minutes per side until cooked through.
Make it spicy: Add a pinch of cayenne pepper or a diced jalapeño to the marinade for extra heat.
Creamy cilantro lime chicken: After cooking, remove the Cilantro Lime Chicken and add ½ cup of heavy cream and 2 tablespoons of cream cheese to the skillet. Stir until smooth, then return the chicken to the pan and coat it in the sauce.
Equipment for Cilantro Lime Chicken
Here's what makes this recipe come together smoothly.
Zester: A microplane or fine grater works perfectly for getting that bright lime zest without any bitter white pith.
Lemon/lime juicer: Makes it easy to extract every drop of juice without seeds. A handheld citrus reamer works great too.
Deep casserole skillet or large skillet: You need enough space for all six Cilantro Lime Chicken thighs to fit without crowding. A 12-inch skillet is ideal.
Digital meat thermometer: Takes the guesswork out of knowing when your Cilantro Lime Chicken is perfectly cooked. You're aiming for 165°F at the thickest part.
Storage and Reheating Tips
This chicken stores beautifully and makes great leftovers.
Refrigerate: Let the cooked chicken cool completely, then store it in an airtight container in the fridge for up to 4 days. The flavors actually get even better the next day.
Freeze: You can freeze cooked chicken in a freezer-safe container or bag for up to 3 months. Thaw it overnight in the fridge before reheating.
Reheat: Warm it gently in a skillet over medium heat with a splash of water or chicken broth to keep it moist. You can also microwave individual portions for 1 to 2 minutes, covered, until heated through.
Marinate ahead: You can prep the chicken in the marinade up to 24 hours in advance. Just keep it covered in the fridge and cook it when you're ready.
Expert Tips
Don't skip the marinating time. Even 30 minutes makes a huge difference in flavor. If you have time, let it go the full 2 hours for the most tender, flavorful chicken.
Pat the chicken dry before cooking. After marinating, use a paper towel to gently blot off excess marinade. This helps the chicken get a better sear and prevents steaming.
Use a hot skillet. Make sure your pan is fully heated before adding the chicken. You should hear a sizzle the moment it hits the oil. This creates that beautiful golden crust.
Let it rest. After cooking, let the chicken rest for 3 to 5 minutes before slicing. This keeps all the juices inside instead of running out onto your cutting board.
Double the marinade. If you want extra sauce to drizzle over rice or veggies, make a double batch of the marinade and set half aside before adding the raw chicken.
FAQ
Can I use chicken breasts instead of thighs?
Yes, you can use boneless, skinless chicken breasts. They'll cook a bit faster and can dry out more easily, so watch the internal temperature closely and remove them from the heat as soon as they hit 165°F. My daughter Emma actually prefers breasts because she says they're less "squishy," but I think thighs stay juicier.
How long should I marinate the chicken?
At least 30 minutes to let the flavors soak in, but you can marinate for up to 2 hours in the fridge. If you go longer than that, the lime juice can start to break down the texture of the chicken and make it a little mushy, so I wouldn't push it past 2 hours.
What should I serve with cilantro lime chicken?
This pairs beautifully with cilantro lime rice, black beans, roasted vegetables, or a fresh corn salad. You can also slice it up and use it in tacos, burrito bowls, or on top of a green salad. It's really versatile and works with just about any side you love.
Can I freeze leftover cooked chicken?
Absolutely. Let it cool completely, then store it in a freezer-safe bag or container for up to 3 months. When you're ready to eat it, thaw it in the fridge overnight and reheat gently in a skillet or microwave. I like to squeeze a little fresh lime on top after reheating to bring back that bright flavor.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Cilantro Lime Chicken
Cilantro Lime Chicken
Ingredients
Method
- Zest one lime and then juice it; chop cilantro and finely mince the garlic. prep
- In a large mixing bowl, whisk together 3 tablespoons olive oil, lime zest, lime juice, chopped cilantro, garlic, cumin, chili powder, Adobo seasoning, salt, and black pepper until smooth. mix
- Add chicken thighs to the bowl and toss thoroughly to coat in the marinade. Cover with plastic wrap and refrigerate for 30 minutes up to 2 hours. assemble
- Remove chicken from the refrigerator and let it rest at room temperature for 10-15 minutes before cooking. prep
- Heat ½ tablespoon olive oil in a large skillet over medium-high heat. Once hot, add chicken thighs smooth side down first. Cook 6-7 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). bake
- Remove skillet from heat. Top with additional chopped cilantro and a squeeze of fresh lime juice before serving. finish
Leave a Reply