Cilantro Lime Chicken – Bright, Zesty, and Weeknight-Friendly
If you’re after a chicken dish that tastes fresh, cooks fast, and feels a little special, cilantro lime chicken is a winner. It’s boldly seasoned, packed with citrusy flavor, and easy to pull off on a busy weeknight. The marinade takes minutes to mix and does most of the heavy lifting while you get the rest of dinner ready.
Cook it on the stovetop, in the oven, or on the grill—whatever you prefer. Serve it with rice, tortillas, or a crisp salad, and dinner is done.
Ingredients
Method
- Make the marinade. In a large bowl, whisk together lime zest, lime juice, olive oil, garlic, cilantro, honey, cumin, chili powder, red pepper flakes, salt, and pepper until well combined.
- Prep the chicken. Pat chicken dry with paper towels. If using breasts, pound to an even thickness for faster, more even cooking. Add the chicken to the bowl and toss to coat well.
- Marinate. Cover and refrigerate for at least 20–30 minutes, ideally 1–2 hours. Do not exceed 6 hours because the lime juice can make the chicken mealy.
- Choose your cooking method. Stovetop: Heat a large skillet over medium-high. Add a drizzle of oil and cook chicken 5–7 minutes per side (thighs may take longer) until internal temp reaches 165°F/74°C.
- Grill: Preheat to medium-high. Oil the grates and grill 5–7 minutes per side, flipping once, until done.
- Oven: Bake at 425°F/220°C on a sheet pan for 16–22 minutes depending on thickness. Broil for 1–2 minutes at the end for extra color.
- Rest and garnish. Let the chicken rest 5 minutes to keep juices in. Slice and finish with extra lime and cilantro. Taste and add a pinch of salt if needed.
- Serve. Great with rice, quinoa, tortilla wraps, corn, black beans, or a simple green salad.
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Get Your Program TodayWhy This Recipe Works
This recipe leans on simple ingredients that bring big flavor. Lime juice and zest add brightness, while cilantro keeps it fresh and herbaceous.
A touch of honey balances the acidity, and garlic + chili give it a savory kick. The marinade tenderizes the chicken and builds a caramelized crust during cooking. It’s the kind of reliable, go-to recipe you can make without fuss and still feel proud to serve.
What You’ll Need
- Chicken: 1.5 to 2 pounds boneless, skinless chicken thighs or breasts (thighs stay juicier)
- Limes: Zest and juice of 2 large limes (about 1/4 cup juice)
- Fresh cilantro: 1 packed cup, finely chopped (stems included for extra flavor)
- Garlic: 3–4 cloves, minced
- Olive oil: 3 tablespoons
- Honey or agave: 1 to 2 teaspoons (optional but recommended)
- Ground cumin: 1 teaspoon
- Chili powder or smoked paprika: 1 teaspoon
- Red pepper flakes or minced jalapeño: A pinch to 1/2 teaspoon, to taste
- Salt and black pepper: 1 to 1.5 teaspoons kosher salt, 1/2 teaspoon pepper
- Optional garnish: Extra chopped cilantro, lime wedges
Instructions
- Make the marinade. In a large bowl, whisk together lime zest, lime juice, olive oil, garlic, cilantro, honey, cumin, chili powder, red pepper flakes, salt, and pepper until well combined.
- Prep the chicken. Pat chicken dry with paper towels.
If using breasts, pound to an even thickness for faster, more even cooking. Add the chicken to the bowl and toss to coat well.
- Marinate. Cover and refrigerate for at least 20–30 minutes, ideally 1–2 hours. Do not exceed 6 hours because the lime juice can make the chicken mealy.
- Choose your cooking method.
- Stovetop: Heat a large skillet over medium-high. Add a drizzle of oil and cook chicken 5–7 minutes per side (thighs may take longer) until internal temp reaches 165°F/74°C.
- Grill: Preheat to medium-high.
Oil the grates and grill 5–7 minutes per side, flipping once, until done.
- Oven: Bake at 425°F/220°C on a sheet pan for 16–22 minutes depending on thickness. Broil for 1–2 minutes at the end for extra color.
- Rest and garnish. Let the chicken rest 5 minutes to keep juices in. Slice and finish with extra lime and cilantro.
Taste and add a pinch of salt if needed.
- Serve. Great with rice, quinoa, tortilla wraps, corn, black beans, or a simple green salad.
Keeping It Fresh
Marinated, uncooked chicken can be kept in the fridge for up to 24 hours, but aim for the sweet spot of 1–2 hours for best texture. Cooked cilantro lime chicken keeps in an airtight container in the fridge for 3–4 days. Reheat gently in a skillet with a splash of water or lime juice to keep it moist.
You can also freeze the chicken in the marinade. Add chicken and marinade to a freezer bag, press out air, and freeze for up to 2 months.
Thaw overnight in the fridge and cook as usual. Avoid freezing cooked chicken with fresh cilantro on top—it darkens; add fresh cilantro after reheating.
Benefits of This Recipe
- Fast and flexible: The marinade mixes up in minutes and works for skillet, grill, or oven.
- Fresh, bright flavor: Lime and cilantro make chicken taste lively, not heavy.
- Budget-friendly: Simple pantry spices and a few fresh ingredients.
- Meal prep friendly: Holds up well for lunches, tacos, bowls, and salads.
- Balanced nutrition: Lean protein with heart-healthy olive oil and fresh herbs.
What Not to Do
- Don’t over-marinate. Too much time in acidic lime juice can give the chicken a mushy texture.
- Don’t skip the zest. The zest packs more citrus flavor than the juice alone.
- Don’t crowd the pan. Overcrowding steams the chicken and prevents browning. Cook in batches if needed.
- Don’t cut into it right away. Resting keeps the chicken juicy.
- Don’t forget to season. Taste at the end.
A pinch of salt and squeeze of lime can wake up the whole dish.
Variations You Can Try
- Creamy cilantro lime: Whisk 2 tablespoons Greek yogurt or sour cream into the marinade for a lightly creamy finish. Cook as usual.
- Extra smoky: Use smoked paprika and a touch of chipotle powder. Finish with a char under the broiler.
- Coconut twist: Replace half the olive oil with canned coconut milk.
It adds richness and pairs well with lime.
- Sheet pan meal: Add bell peppers, red onion, and corn to the pan. Toss with a little oil and salt. Bake everything together.
- Taco night: Slice the chicken and serve in warm tortillas with avocado, pickled onions, and a squeeze of lime.
- Salad bowl: Serve over romaine with black beans, cherry tomatoes, cucumber, and a quick lime vinaigrette.
- Air fryer option: Cook at 380°F/193°C for 10–14 minutes, flipping halfway, until 165°F/74°C.
FAQ
Can I use dried cilantro?
Fresh cilantro is best here.
Dried cilantro loses its bright flavor and can taste flat. If you must use dried, add it to the marinade in small amounts (1–2 teaspoons) and add a handful of fresh cilantro at the end if possible.
What cut of chicken works best?
Boneless skinless thighs are the most forgiving and juicy. Breasts work well too—just pound them to an even thickness so they cook evenly and stay tender.
How long should I marinate the chicken?
At least 20–30 minutes, ideally 1–2 hours.
Don’t go beyond 6 hours because the acidity can break down the meat too much.
Is there a good substitute for cilantro?
If you’re one of those people who taste soap in cilantro, try flat-leaf parsley with a little fresh mint. It won’t be the same profile, but it stays fresh and herbal.
Can I make this without honey?
Yes. The honey balances acidity and helps caramelization, but you can skip it or use agave, maple syrup, or even a pinch of sugar.
For no added sweetness, use only olive oil and adjust salt and lime at the end.
What sides go well with cilantro lime chicken?
Rice (white, brown, or coconut), cilantro-lime cauliflower rice, grilled corn, black beans, roasted sweet potatoes, or a crunchy slaw. For a light option, pair with cucumber and tomato salad.
How do I know when the chicken is done?
Use an instant-read thermometer. The thickest part should reach 165°F/74°C.
If you don’t have a thermometer, cut into the thickest point; juices should run clear and the meat should be opaque.
Can I bake it straight from the marinade?
Yes. Let excess marinade drip off before cooking to promote browning. If you want a sauce, boil the leftover marinade for at least 2–3 minutes to make it safe, then whisk in a knob of butter and a splash of stock.
Is this recipe spicy?
It can be as mild or as spicy as you like.
Use just chili powder for mild heat, or add jalapeño or red pepper flakes for more kick.
Final Thoughts
Cilantro lime chicken is the kind of recipe you keep coming back to—fresh, bold, and easy to adapt. With a short ingredient list and flexible cooking methods, it fits weeknights, meal prep, and casual get-togethers. Keep limes and cilantro on your shopping list, and you’ll always be one quick marinade away from a great meal.
Serve it hot, squeeze on a little extra lime, and enjoy.
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