Cilantro lime chicken is one of my signature easy dinners. A handful of simple ingredients pack the chicken thighs with fresh, bright flavor, and after a quick sear, they’re baked until juicy and golden.
Why You’ll Love This Cilantro Lime Chicken
It’s no secret that I love the vibrant flavors of Mexican food, and this cilantro lime chicken is an all-star Downshiftology recipe—just read the comments! Not only is it really easy to make, but the chicken marinade packs an irresistible punch of flavor with fresh cilantro, zesty lime juice, garlic, bold spices, and a touch of honey. It’s a flavor combination that always hits the spot for an incredible Mexican-inspired dinner. Just don’t forget to serve it with my cilantro lime rice for the ultimate cilantro lime experience! Here’s what else you’ll love about my recipe:
- The marinade infuses the meat. Similar to my carne asada or steak fajitas, this recipe benefits from a good marinade time, allowing the meat to soak up all the delicious flavors.
- You can serve it in creative ways. I often make a double batch and use the leftovers in tacos, salads, or wraps—meal prep at its finest!
Cilantro Lime Chicken Ingredients
- Chicken: You can use either chicken thighs or chicken breasts. But I find that bone-in chicken thighs lock in extra juiciness, and the skin gets all nice and crispy on top.
- Fresh Lime. I highly recommend freshly squeezed lime juice over bottled lime juice for the best flavor.
- Cilantro: Chopped cilantro leaves add a delicious herbal note and look beautiful as garnish on the serving plate.
- Garlic: For the garlic, I love the intensity of fresh garlic in almost any chicken dish, but you can add fewer cloves or substitute 1/2 teaspoon of garlic powder per clove if you don’t have fresh on hand.
- Cumin: A staple spice in Mexican cuisine, ground cumin imparts that authentic flavor.
- Honey: A little honey helps to balance the sourness of the lime in the marinade.
Find the printable recipe with measurements below
How to Make Cilantro Lime Chicken
Make the marinade. In a mixing bowl, whisk together all the marinade ingredients. Alternatively, you could blend them in a food processor.
Marinate the chicken. Place the chicken thighs in a glass dish or bowl, pour the marinade over them, and turn to coat. Cover and refrigerate for 30 minutes to an hour.
Sear the chicken. Heat the oil in an ovenproof skillet over medium-high heat. Place the chicken thighs skin-side down and sear until golden brown.
Bake the chicken. Transfer the skillet to a preheated oven and bake at 425°F (220°C) for 15 to 20 minutes or until the internal temperature reaches around 160°F (71°C). Let the chicken rest for 5 minutes—the temperature should rise to 165°F (74°C).
Ways to Serve
- Pair with Mexican sides: My Mexican rice, cilantro lime rice, cilantro lime bacon coleslaw, or fajita veggies are great ways to round out your meal.
- Add to salads, tacos, and more: I love shredding or chopping the chicken to add to my Southwest chicken salad, chicken and black bean wrap, or taco soup.
- For a Mexican fiesta: Whether it’s for Cinco de Mayo or a dinner party, include this recipe along with chicken fajitas, carnitas, birria, barbacoa, and more! Then, wash them down with a classic margarita or mango margarita.
Storage Tips
- To store: Store leftover chicken in the fridge in a sealed container for 3 to 4 days or in the freezer for up to three months.
- To reheat: Microwave the chicken for 2 to 3 minutes. If you want to crisp up the skin, place the chicken under a broiler for a couple of minutes. Just watch it carefully to make sure it doesn’t burn.
More Easy Chicken Thigh Recipes
- Honey Mustard Chicken: This is for all my honey mustard fans.
- Baked Chicken Thighs: Perfectly crispy with bold seasoning!
- Teriyaki Chicken: Made with the best teriyaki sauce.
- Butter Chicken: Indian comfort food at its finest.
- Greek Lemon Chicken: A go-to weeknight dinner.
- Or browse through my list of chicken thigh recipes for more ideas!
If you make this cilantro lime chicken recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Video
Equipment
- Staub Cast Iron Skillet (Grey) My favorite skillet for searing/baking!
Ingredients
- 6 chicken thighs, bone-in and skin-on
- 3 tablespoons olive oil, divided
- 2 limes, zested and juiced
- 3 cloves garlic, minced
- 1 tablespoon honey
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup cilantro leaves, chopped
Instructions
- Make the marinade. In a mixing bowl, whisk together two tablespoons of olive oil, lime juice and zest, cumin, chili powder, minced garlic, honey, salt, pepper, and chopped cilantro. You can also pulse in a food processor until it's combined.
- Marinate the chicken. Combine the marinade and chicken thighs in a bowl or shallow dish. Marinate chicken for 30 minutes to an hour in the fridge. When the chicken is done marinating, take it out of the fridge and let it sit for 10 to 15 minutes at room temperature.
- Sear the chicken. Preheat the oven to 425°F (220°C). Heat the remaining one tablespoon of olive oil in a large ovenproof skillet over medium-high heat. Sear the chicken for 5 to 6 minutes with the skin side down, until they're golden brown. Then, flip the chicken and sear the other side for 2 to 3 minutes. The chicken will not be fully cooked at this point.
- Bake the chicken. Transfer the skillet to the oven and bake the chicken thighs for 15 to 20 minutes or until the internal temperature reaches 160°F (70°C).
- Garnish and serve. Remove the chicken from the oven, let it rest for 5 minutes, and garnish with extra lime slices and cilantro leaves before serving.
Lisa’s Tips
- Storage tip: Leftovers will stay fresh in the fridge for 3 to 4 days.
- I always recommend using a meat thermometer since most ovens vary as much as 50 degrees in temperature.
- Experiment with different chili powders in this recipe (and always feel free to add a little more!). Grocery stores are now carrying different varieties of chili powder like guajillo or chipotle.
Nutrition
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This recipe was originally posted August 2020, but updated to include new photos and information for your benefit!
This was very delicious! I made a small batch for my family of 5, 2 adults and 3 little ones. Everyone loved it. I made it again the same week for a group of 14 and I got lots of compliments on the chicken and how it had the perfect blends of taste and juicy. Thank you!
Wonderful! I’m glad everyone is loving this cilantro lime chicken, Vanusa.
I made this recipe following the exact directions. For me, it was only ok. I found the cilantro too strong and the honey made it taste odd. Maybe it is because I used sugar free honey (hubby is diabetic and it was all I had). My son liked it. But, I doubt my husband will. Up in the air as to whether or not I will make it again.
how far in advance can you make the marinade
You can make it a day or so in advance. Hope you enjoy the recipe!
Oh! This is delicious!!! Thank you for another great recipe, Lisa!
I used 2 boneless, skinless chicken breasts that i cut to make an even thickness, marinated them in a plastic bag, and then barbecued. I cooked up the remaining marinade on the stove – adding water and water/flour mixture to make a gravy. Served it over grilled thin-sliced red potatoes. Yum!!
Great idea on turning the leftover marinade into a gravy, sounds delicious!
Hi just wondering if you roasted the lime slices with the chicken or was put on after as a dressing? 🤩
Hi Louise – I added the lime slices after, but you can certainly roast them with the chicken!