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Home » Recipe Index » Dinner and Main Course Recipes

Cilantro Lime Chicken

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight Jessica Randhawa
December 29, 2024
5 from 2 votes


Last Updated April 30, 2025 | 0 Comments

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Cilantro Lime Chicken is a fresh, flavorful, and versatile weeknight recipe that is super easy to make! Just a handful of simple ingredients – garlic, cilantro, jalapeño, lime, cumin, and oregano – are all it takes to transform simple chicken thighs (or breasts) into a healthy and delicious anytime dinner.

Large white serving plate topped with four juicy cooked chicken thighs marinated in cilantro lime marinade and served with  fresh lime slices.

Cilantro Lime Chicken Marinade

This mouthwatering chicken is all about the marinade. Lucky for us, it’s super easy to make using a small food processor (or blender) with simple ingredients, including garlic, cilantro, jalapeño, lime, cumin, and oregano. Simple, right? Yet so full of delicious garlicky cilantro lime flavor. Marinate the chicken for 2-4 hours (ideally), then pan-sear for golden, crisp skin, and finish in the oven for the juiciest, most flavorful chicken you’ll ever eat.

I often make a double batch of the cilantro lime sauce/marinade for dipping and drizzling and enjoy leftovers (if you have any) in tacos, salads, or soups. You can also use the marinade on other proteins, like this cilantro lime shrimp!

Cilantro Lime Shrimp
This mouthwatering Cilantro Lime Shrimp is fresh, flavorful, and SO delicious! It's the perfect quick and easy weeknight dinner, taking just 20 minutes to prepare!
Cast iron skillet filled with juicy cooked tail-on shrimp marinated in cilantro lime marinade.
All of the ingredients needed to make cilantro lime chicken in individual bowls, measuring cups, and ramekins.

Cilantro Lime Chicken Ingredients

Below are descriptions of the key ingredients needed to make this Cilantro Lime Chicken Recipe, including possible substitutions. You can find the printable recipe with measurements for each ingredient in the recipe card below.

  • Chicken: This recipe works best with bone-in, skin-on chicken pieces like thighs, legs, and drumsticks. The dark meat is more forgiving to accidental over-cooking, and the flavorful skin adds tons of juicy flavor. If you prefer cooking with boneless skinless chicken breasts, skip searing and cook them directly on a parchment-lined baking sheet.
  • Garlic: Garlic flavor is a must, as it complements the freshness of the lime, the earthiness of the cumin and cilantro, and the juiciness of the chicken.
  • Cilantro: Freshly chopped cilantro.
  • Jalapeño (optional): The jalapeño adds a nice little kick. If you’re sensitive to spicy foods, use just half the jalapeño or omit from the marinade altogether.
  • Fresh lime: This recipe includes the zest and fresh lime juice from one large lime. Concentrated, bottled lime juice doesn’t compare and isn’t recommended.
  • Olive Oil: A little olive oil is added to the marinade to help distribute the flavors and coat the surface of the chicken, helping retain moisture as the chicken cooks.
  • Seasoning: This recipe uses salt, black pepper, and ground cumin.
  • Honey (optional): A little added honey helps balance the tartness of the lime and the sharpness of fresh garlic. You only need a tablespoon.

How to Make Cilantro Lime Chicken

This recipe has three main steps – prepare the marinade, marinate the chicken, and then cook the chicken whenever you’re ready for dinner! Here’s how to do it, step-by-step:

1. Prepare the marinade. In a small food processor or blender, add the whole, peeled garlic cloves, cilantro, jalapeño, lime juice and zest, olive oil, salt, oregano, cumin, and honey (if using). Blend until smooth.

Small food processor filled with fresh garlic, fresh lime juice and zest, fresh cilantro, salt, black pepper, cumin, olive oil, and jalapeño.
Small food processor filled with blended cilantro lime and garlic marinade.

2. Marinate the chicken. Transfer the chicken to a large bowl and cover with the blended marinade. Mix well to coat the chicken in the marinade fully, then place in the refrigerator for at least 30 minutes or up to overnight.

Large glass mixing bowl filled with chicken thighs in homemade cilantro lime marinade.

3. Bring the chicken to room temperature. Approximately 30-60 minutes before cooking, remove the chicken from the refrigerator and allow it to sit at room temperature. Bringing the chicken closer to room temperature before cooking results in more evenly cooked chicken. Meanwhile, preheat the oven to 350°F (177°C).

4. Sear the chicken. Heat a tablespoon of oil in a large oven-safe skillet set over medium-high heat. Once the oil is hot and shimmering, add the chicken pieces skin-side-down and cook for 3-4 minutes or until the skin is golden and lightly crisp. Flip the chicken over and cook for another 3-4 minutes.

Large oven-safe skillet with two marinated chicken thighs skin-side-down.
Two cilantro lime marinated chicken thighs searing in a large oven-safe skillet.

5. Bake. Transfer the skillet to the oven and bake for 20-25 minutes, or until the internal temperature registers 165°F (74°C) as measured by a digital meat thermometer.

Large oven-safe skillet with four marinated and golden baked chicken thighs.

6. Rest and Serve. Remove the skillet from the oven, then transfer the chicken to a clean plate to rest for 3-5 minutes before serving. Note: If the chicken is left in the hot pan as they rest, they will continue to cook.

Jessica’s Cooking Tip: Allow the chicken to marinate for at least 2-4 hours, if possible. The longer the chicken marinates (up to 12 hours), the more flavor the chicken will soak up. Remember, always refrigerate the chicken when it marinates and discard the used marinade after use.

Metal spatula balancing a juicy cooked chicken thigh marinated in cilantro lime marinade.

How to Grill Cilantro Lime Chicken Thighs

Grilling is a delicious alternative to baking these bone-in skin-on chicken thighs. Here’s how:

1. Prepare the grill. Preheat the grill to medium heat, around 350°F to 375°F (177°C to 190°C). If you have multiple burners, set them to the same heat to maintain an even temperature. Use a grill brush or a paper towel held with tongs to oil the cooking grate.

2. Prepare the chicken. Remove the chicken from the marinade and allow the excess marinade to drip off. This will help prevent flare-ups. Then, lightly oil the skin side to prevent sticking.

3. Grill. Place the chicken skin-side down on the hotter part of the grill and grill for 5-7 minutes. If you notice the chicken starting to burn, consider moving the thighs slightly off direct heat. Flip the thighs over and move to a cooler part of the grill for indirect cooking. This allows the chicken to cook without burning the skin. Continue to cook for 20-25 minutes or until the internal temperature reaches 165°F (74°C). Check for doneness using a digital meat thermometer.

4. Rest. Remove the chicken pieces from the grill and rest for a few minutes before serving.

Serving Ideas

One of the best parts of this chicken is how versatile it is. You can serve it in so many different ways.

  • With sides: Make it a complete meal with a side of rice, beans, and salsa. Mexican rice, Coconut Rice, or Cilantro Lime Rice are all great with the bold flavors of the marinade, as are Mexican Black Beans. Fruit salsas, however, are the cherry on top and the perfect addition (if you ask me). This Mango Salsa is my favorite.
  • As an add-in: This chicken is delicious leftover. You can shred or chop it and add it to this Chopped Salad, Chicken Tortilla Soup, or your favorite Mexican recipe.

Leftovers and Reheating

To store leftovers, transfer the chicken to an airtight container and place it in the refrigerator for 3-4 days or in the freezer for up to two months.

To reheat leftovers, microwave the chicken at 30 to 60-second intervals until the chicken is fully reheated. You can also reheat bone-in skin-on chicken in an oven preheated to 350°F (175°C). Tent the chicken with foil and bake for 10 minutes, then remove the foil and cook for another 5 minutes to allow the skin to crisp.

Large white serving plate topped with four juicy cooked chicken thighs marinated in cilantro lime marinade.

RECIPE CARD

Large white serving plate topped with four juicy cooked chicken thighs marinated in cilantro lime marinade and served with fresh lime slices.

Cilantro Lime Chicken Recipe

5 from 2 votes
AuthorAuthor: Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa
Cilantro Lime Chicken is a fresh, flavorful, and versatile weeknight recipe that is super easy to make! Just a handful of simple ingredients – garlic, cilantro, jalapeño, lime, cumin, and oregano – are all it takes to transform simple chicken thighs (or breasts) into a healthy and delicious anytime dinner.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Marination Time 4 hours hrs
Total Time 4 hours hrs 40 minutes mins
Course Chicken, Dinner, Main Course, Marinade
Cuisine American
Servings 6 servings
Calories 321 kcal

Ingredients
 
 

  • 3 cloves garlic
  • 2 bunch cilantro
  • 1 small jalapeño - stem removed and deseeded; see notes
  • 1 large lime - zested and juiced, plus more for serving
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cumin
  • 1 tablespoon honey - optional
  • 2 pounds bone-in skin-on chicken thighs - about 6 pieces, see notes
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Instructions
 

  • In a small food processor or blender, add the whole, peeled garlic cloves, cilantro, jalapeño, lime juice and zest, olive oil, salt, oregano, cumin, and honey (if using). Blend until smooth.
  • Transfer the chicken to a large bowl and cover with the blended marinade. Mix well to coat the chicken in the marinade fully, then place in the refrigerator for at least 30 minutes or up to overnight.
  • Approximately 30-60 minutes before cooking, remove the chicken from the refrigerator and allow it to sit at room temperature. Bringing the chicken closer to room temperature before cooking results in more evenly cooked chicken. Meanwhile, preheat the oven to 350°F (177°C).
  • Heat a tablespoon of oil in a large oven-safe skillet set over medium-high heat. Once the oil is hot and shimmering, add the chicken pieces skin-side down and cook for 3-4 minutes or until the skin is golden and lightly crisp. Flip the chicken over and cook for another 3-4 minutes.
  • Transfer the skillet to the oven and bake for 20-25 minutes, or until the internal temperature registers 165°F (74°C) as measured by a digital meat thermometer.
  • Remove the skillet from the oven, then transfer the chicken to a clean plate to rest for 3-5 minutes before serving. Note: If the chicken is left in the hot pan as they rest, they will continue to cook.

Jessica’s Notes

  • This recipe can be made with bone-in skin on chicken thighs and chicken legs or chicken breasts. Bone-in skin-on chicken has the best flavor and is more forgiving to over-cooking due to its higher fat content and protective skin barrier.  
  • Cooking times: The total cooking time will vary greatly depending on the size and type of chicken you use. Use a digital meat thermometer to determine doneness.
  • If you’re sensitive to spicy foods, omit the jalapeño.
  • Honey is optional. You can add it to help balance the tartness of the lime and the sharpness of fresh garlic. 
  • Marinate for at least 30 minutes, with 2-4 hours being the optimal length of time. Remember, always refrigerate the chicken as it marinates and discard the used marinade after use.

Nutritional Information

Calories: 321kcal | Carbohydrates: 5g | Protein: 21g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 126mg | Sodium: 489mg | Potassium: 308mg | Fiber: 1g | Sugar: 3g | Vitamin A: 316IU | Vitamin C: 7mg | Calcium: 23mg | Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

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About Jessica

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

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Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

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Recipe Rating




5 from 2 votes (2 ratings without comment)

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Welcome to The Forked Spoon! I’m Chef Jessica Randhawa, and for over 14 years, I’ve been crafting and sharing more than 1200 recipes, blending delicious flavors with practical kitchen tips and expert culinary advice to elevate your everyday cooking. Learn more about me→

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