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Cilantro Lime Chicken Recipe
Ash Tyrrell

Cilantro Lime Chicken Recipe

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.
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Prep Time 5 minutes
Cook Time 25 minutes
30 minutes
Servings: 4
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!

Notes

  • 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.