Name: Cilantro Lime Chicken Recipe
Prep time: 5 min
Cook time: 25 min
Ingredients: 1.5 lbs chicken thighs or breasts – thighs stay juicier (but breasts work well too); 3 tablespoons fresh lime juice – gives a bright (tangy flavor (avoid bottled juice)); 1 tablespoon lime zest – adds more concentrated lime aroma; 3 cloves garlic (minced – for a savory, punchy base); ¼ cup chopped fresh cilantro – fresh is key (don’t use dried); 1 tablespoon honey – balances the acidity and spice; 2 tablespoons olive oil – helps the marinade cling and adds richness; 1 teaspoon ground cumin – adds warmth and depth; 1 teaspoon chili powder – gives a mild smoky heat; Salt (to taste – essential to bring out the flavors); Black pepper (to taste – for a mild kick)

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I tried this Cilantro Lime Chicken for the first time last weekend, and wow—my kitchen smelled incredible! The lime was zesty, the cilantro added brightness, and the chicken came out juicy and packed with flavor.

I wasn’t expecting it to be this simple, but it came together so fast with just a few fresh ingredients.

I’ve already made it twice since then—once for dinner and once to stuff in tacos. It’s officially my go-to when I want something flavorful without spending hours in the kitchen.

Ingredients

Here’s everything you’ll need to make this delicious dish. Try to use fresh ingredients for the best taste and results.

1.5 lbs chicken thighs or breasts – thighs stay juicier, but breasts work well too
3 tablespoons fresh lime juice – gives a bright, tangy flavor (avoid bottled juice)
1 tablespoon lime zest – adds more concentrated lime aroma
3 cloves garlic, minced – for a savory, punchy base
¼ cup chopped fresh cilantro – fresh is key, don’t use dried
1 tablespoon honey – balances the acidity and spice
2 tablespoons olive oil – helps the marinade cling and adds richness
1 teaspoon ground cumin – adds warmth and depth
1 teaspoon chili powder – gives a mild smoky heat
Salt, to taste – essential to bring out the flavors
Black pepper, to taste – for a mild kick

Note: This quantity serves about 4 people.

Variations

Want to switch things up? Try these fun alternatives:

Use boneless, skinless chicken breasts instead of thighs for a leaner dish
Swap honey with maple syrup for a different sweet undertone
Add a pinch of cayenne if you want it spicier
For a dairy-free creamy version, blend avocado into the marinade
Add plain yogurt to the marinade for a creamier texture and extra tenderness

Cooking Time

Here’s how long it takes from start to finish:

Prep Time: 5 minutes
Marinate Time: 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour

Equipment You Need

These are the tools I used to make things easier in the kitchen:

Mixing Bowl – to whisk the marinade together
Sharp Knife – for slicing chicken and chopping cilantro
Large Skillet – for getting that perfect sear on the chicken
Oven-Safe Pan – to transfer from stovetop to oven without changing pans
Tongs – to flip the chicken safely and easily

How to Make Cilantro Lime Chicken?

Let’s break down the steps so you can enjoy this easy and flavorful meal at home.

Marinate the Chicken

Start by making the marinade. In a mixing bowl, combine fresh lime juice, zest, minced garlic, chopped cilantro, honey, olive oil, cumin, chili powder, salt, and pepper. Mix well until everything is blended. Add the chicken to a shallow dish or zip-top bag, pour the marinade over, and turn to coat. Refrigerate for at least 30 minutes to let all that flavor soak in.

Bring to Room Temp and Preheat

When you’re ready to cook, preheat the oven to 425°F (220°C). Take the marinated chicken out of the fridge and let it sit for about 10 minutes to come to room temperature. This helps it cook more evenly and stay juicy. While waiting, heat a little olive oil in an ovenproof skillet on medium-high.

Sear the Chicken

Place the chicken in the hot skillet. Let it sear undisturbed for 5–6 minutes until golden brown on one side. Flip and cook for another 2–3 minutes on the other side. This step locks in the juices and gives the chicken a flavorful crust. Don’t worry about it being fully cooked yet—it’ll finish in the oven.

Bake Until Cooked Through

Transfer the skillet to the preheated oven. Bake for 15–20 minutes, or until the internal temperature reaches 160°F (70°C). Once done, remove from the oven and let the chicken rest for 5 minutes. This allows the juices to redistribute, keeping your chicken extra tender.

Garnish and Serve

Top the chicken with fresh lime wedges and a sprinkle of chopped cilantro. The fresh herbs and lime not only look great but add another layer of brightness to the dish. I love slicing it and serving it right out of the skillet—it’s rustic and makes for easy cleanup too!

Additional Tips for Making This Recipe Better

Here’s what worked best for me when I made it:

Let it marinate longer: If you have time, marinate the chicken for up to 2 hours for deeper flavor.
Use fresh lime only: Bottled juice just doesn’t give the same zing or fragrance.
Don’t overcook: Pull the chicken at 160°F and let it rest—it’ll finish cooking to a safe 165°F as it sits.
Double the marinade: Use the extra (set aside some beforehand) as a drizzle or dipping sauce!
Chop cilantro right before serving: It keeps it looking and tasting fresh.

How to Serve Cilantro Lime Chicken?

There are so many ways to enjoy this delicious chicken:

Main course: Serve with cilantro lime rice, roasted vegetables, or garlic butter potatoes
Tacos or wraps: Slice or shred the chicken and load into tacos with guacamole and salsa
Salads: Dice the chicken and toss into a salad with black beans, corn, and avocado
Burrito bowls: Create a rice bowl with beans, corn, avocado, and a drizzle of sour cream

For a beautiful plate, arrange the chicken over rice, garnish with lime wedges and fresh cilantro, and serve in a wide shallow bowl.

Nutritional Information

Here’s a quick look at the nutrients per serving:

Calories: 331
Protein: 19g
Carbohydrates: 6g
Fat: 26g

Make Ahead and Storage

Need to prep this in advance or save leftovers? Here’s how:

Make Ahead:
You can marinate the chicken the night before and cook it the next day. The longer marination enhances the flavor.

Storage: Store cooked chicken in an airtight container in the fridge for up to 4 days. It tastes even better the next day!
Freezing: Freeze cooked or uncooked marinated chicken for up to 2 months. Thaw overnight in the fridge before reheating or cooking.
Reheating: Reheat in the oven at 350°F (175°C) or warm in a skillet with a splash of water or broth to keep it moist.

Why You’ll Love This Recipe?

If you’re wondering whether to try this recipe—here’s why it’s worth making again and again:

It’s full of bright, bold flavor. The lime and cilantro combo is incredibly fresh and zesty.
Perfect for busy nights. It’s quick to prep and doesn’t require complicated steps or tools.
Works with different dishes. You can serve it as a main, in tacos, wraps, bowls—you name it.
Great for meal prep. Make a batch and enjoy it throughout the week in different ways.
Naturally gluten-free. A great option if you’re looking for a healthy and light meal.

Ash Tyrrell