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