Cilantro Lime Chicken Recipe

Marinated Cilantro Lime Chicken is a zesty, juicy favorite that brings bright, fresh flavors to any dinner table. This Cilantro Lime Chicken pairs tender chicken with tangy citrus and herbs for a dish everyone will crave.

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Each bite bursts with the lively combination of cilantro, lime, and subtle spices. It’s the perfect choice for a quick weeknight dinner or a flavorful meal prep option that never disappoints.

Essential Ingredients for Cilantro Lime Chicken

• Boneless Skinless Chicken Thighs or Breasts – Juicy, tender protein that soaks up every bit of the marinade.
• Fresh Cilantro – Adds vibrant, herbaceous flavor and a fresh finish.
• Fresh Lime Juice – Infuses the chicken with tangy brightness and helps tenderize the meat.
• Honey – Balances the tang with a hint of sweetness for perfect harmony.
• Olive Oil – Helps the marinade cling to the chicken and keeps it moist.
• Garlic – Brings a fragrant kick that ties all the flavors together.
• Cumin – Adds earthy depth and warmth.
• Chili Powder – Gives a gentle, smoky heat that complements the lime.
• Salt & Black Pepper – Essential for balancing all the bold flavors.

How to Make This Zesty Cilantro Lime Chicken

Start by whisking together cilantro, lime juice, honey, olive oil, garlic, cumin, chili powder, salt, and pepper in a bowl. Add the chicken, tossing to coat well, and let it marinate for at least 30 minutes to soak in all that flavor.

When ready to cook, fire up the grill to medium-high and oil it lightly. Grill the chicken for about 7–8 minutes on one side, flip, and cook another 6–8 minutes until it reaches 165°F internally. Let it rest a few minutes before slicing to keep every bite juicy.

Serve with fresh lime wedges and extra chopped cilantro for a fresh pop that makes the dish shine.

Tips & Tasty Variations for Perfect Cilantro Lime Chicken

For the brightest flavor, always use freshly squeezed lime juice instead of bottled—it makes all the difference. If you love a bit of kick, try adding crushed red pepper flakes or extra chili powder to the marinade. Don’t rush the marinating step, but avoid going over two hours since too much citrus can toughen the meat.

This versatile chicken is delicious grilled, but baking or broiling works beautifully too, so you can enjoy it year-round. Pair it with rice, salads, or tuck it into warm tortillas for easy tacos.

Keeping Cilantro Lime Chicken Fresh

Store leftover Cilantro Lime Chicken in an airtight container in the refrigerator for up to three days. To reheat, warm gently in the oven or on the stovetop to keep the chicken moist and flavorful. For longer storage, freeze in portions for up to two months—just thaw overnight and reheat when needed.

Cilantro Lime Chicken Recipe

Marinated Cilantro Lime Chicken delivers succulent, tender meat infused with bright citrus and fresh herb notes.

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Course: Main Course

Cuisine: American

Keyword: Cilantro Lime Chicken Recipe

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Marinate: 30 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 4

Ingredients

• 1 teaspoon chili powder optional
• ½ teaspoon freshly ground black pepper
• 1 lime sliced, for serving
• 1 ½ tablespoons honey
• 2 pounds boneless skinless chicken thighs or breasts
• ¼ cup chopped fresh cilantro plus additional for garnish
• 2 tablespoons freshly squeezed lime juice
• ½ teaspoon salt
• 1 teaspoon ground cumin
• 2 cloves garlic minced
• 1 tablespoon olive oil

Instructions

• In a medium mixing bowl, whisk together the cilantro, lime juice, honey, olive oil, minced garlic, cumin, chili powder, salt, and black pepper until fully incorporated. Add the chicken pieces and coat thoroughly in the marinade; let rest for a minimum of 30 minutes and no longer than 2 hours. To grill, preheat your grill to medium-high heat, approximately 375°F, and lightly oil the grates. Lay the marinated chicken onto the hot grill and cook for 7–8 minutes; flip and continue grilling for an additional 6–8 minutes, or until the internal temperature registers 165°F. Allow the chicken to rest for 5 minutes before serving, garnishing with lime slices and extra cilantro as desired.

Notes

For a smoother marinade, pulse the mixture briefly in a blender if preferred. Avoid marinating longer than 2 hours due to the citrus content. Always opt for fresh lime juice for the best flavor; bottled versions may impart a bitter taste. To introduce gentle heat, incorporate 1 teaspoon of chili powder and/or ¼ teaspoon of crushed red pepper.

To Bake: Preheat oven to 400°F. Arrange chicken on a baking sheet and roast for 20–25 minutes or until the meat reaches 165°F. Let rest for 5 minutes before slicing and garnish with lime and cilantro.
To Broil: Position chicken on a rack over a foil-lined pan. Broil about 4 inches from the heating element for 5–6 minutes per side.
To Cook Bone-In Pieces: Preheat oven to 425°F. Sear chicken skin-side down in a hot ovenproof skillet for 3–4 minutes until browned, flip and cook for 2 minutes more. Pour any remaining marinade into the pan and bake for 25–27 minutes, or until the chicken reaches 165°F. Broil for an additional 2–3 minutes if crispier skin is desired.