I love this Grilled Cilantro Lime Chicken because it works grilled, baked, or fried for BBQs, meal prep, tacos, or salads, and the marinade only needs 30 minutes or can rest up to 48 hours.
I can’t get over how simple and bold this Cilantro Lime Chicken is. I use fresh cilantro leaves and fresh lime juice to wake up every bite, and it’s amazing whether you grill, bake, or pan fry.
I switch between breasts or thighs depending on mood, and it’s the dish I bring to BBQs, meal prep, tacos and salads because it really holds up. Marinate for thirty minutes to forty eight hours and the flavor keeps building, seriously.
If you’re into Cilantro Recipes or looking through Lime Chicken Recipes this one will surprise you, you’ll want it again and again.
Ingredients
- Chicken breasts or thighs: lean protein, keeps you full, builds muscle, low carbs.
- Cilantro: bright, herbaceous, adds vitamin A and K, fresh citrusy punch.
- Lime juice: tangy, high in vitamin C, cuts richness and adds zesty acidity.
- Olive oil: heart healthy fats, keeps chicken juicy, mild fruity flavor.
- Garlic: savory punch, immune boosting compounds, browns up nicely when seared.
- Honey or brown sugar: optional sweet balance to lime, caramelizes and rounds flavors.
- Cumin and chili powder: warm, smoky notes, add depth and mild heat when wanted.
- Jalapeño or red pepper flakes: optional kick, boosts heat and bright capsicum flavor.
Ingredient Quantities
- 1 1/2 to 2 pounds boneless skinless chicken breasts or thighs (about 4 breasts)
- 1 cup fresh cilantro leaves, packed (stems removed)
- 1/3 cup fresh lime juice (from about 3 to 4 limes)
- 2 teaspoons lime zest (about 1 to 2 limes)
- 1/3 cup extra virgin olive oil
- 3 large garlic cloves, minced
- 1 tablespoon honey or light brown sugar (optional)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder or smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1 teaspoon kosher salt (or 3/4 tsp fine sea salt)
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes or 1 small jalapeño, seeded and finely chopped (optional)
How to Make this
1. Trim and pat 1 1/2 to 2 pounds boneless skinless chicken breasts or thighs dry, pound thicker breasts a bit so they’re even thickness, and season lightly with a pinch of salt and pepper.
2. In a blender or food processor combine 1 cup packed fresh cilantro (stems removed), 1/3 cup fresh lime juice, 2 tsp lime zest, 1/3 cup extra virgin olive oil, 3 minced garlic cloves, 1 tbsp honey or light brown sugar (if using), 1 tsp ground cumin, 1 tsp chili powder or smoked paprika, 1/2 tsp dried oregano, 1/2 tsp onion powder, 1 tsp kosher salt (or 3/4 tsp fine sea salt), 1/2 tsp freshly ground black pepper, and 1/4 tsp crushed red pepper flakes or 1 small seeded finely chopped jalapeño if you want heat. Blend until mostly smooth.
3. Reserve about 1/4 cup of the marinade for basting or sauce. Never set that reserved amount on the raw chicken, keep it separate.
4. Put the chicken and the rest of the marinade in a zip top bag or a shallow container, press out excess air, massage so every piece gets coated, then refrigerate at least 30 minutes and up to 48 hours. The longer it sits the more flavor but dont overmarinate beyond 48 hrs.
5. Bring chicken to near room temp about 15 to 20 minutes before cooking. Preheat your cooking surface: grill to medium high, oven to 425°F, or a heavy skillet over medium high heat with 1 to 2 tbsp oil.
6. Grill: oil the grates and cook breasts 4 to 6 minutes per side (thicker ones may need more), thighs 6 to 8 minutes per side, until internal temp reads 165°F. Bake: place on a lined rimmed baking sheet and bake 18 to 25 minutes depending on thickness until 165°F. Pan fry: cook breasts 5 to 8 minutes per side, thighs 6 to 10, don’t overcrowd the pan and finish in oven if needed.
7. In the last few minutes baste with the reserved marinade, or if you want a sauce simmer that reserved bit on the stove for 2 to 3 minutes to kill germs before using. Do not use the marinade that touched raw chicken unless you boil it first.
8. Transfer cooked chicken to a cutting board and rest 5 to 10 minutes so the juices redistribute, then slice against the grain if using breasts.
9. Serve with extra chopped cilantro and lime wedges for squeezing, great in tacos, salads, over rice or meal prep bowls. Leftovers keep in the fridge 3 to 4 days or freeze for longer.
Equipment Needed
1. Large cutting board
2. Chef’s knife (for trimming and slicing)
3. Meat mallet or rolling pin (to even thicker breasts)
4. Blender or food processor (for the cilantro lime marinade)
5. Measuring cups and spoons
6. Zip-top bags or a shallow airtight container for marinating
7. Rimmed baking sheet, grill, or heavy skillet with oil for cooking
8. Tongs and a spatula for flipping
9. Instant-read meat thermometer and a small bowl to reserve the marinade (dont use the reserved bit on raw chicken without cooking it)
FAQ
Easy Cilantro Lime Chicken Recipe Substitutions and Variations
- Cilantro
- Flat-leaf parsley, same amount, milder but bright, add a little extra lime if you want more zip.
- Fresh mint or basil, use about 3/4 the amount, gives a different fresh note thats still tasty.
- Lime juice
- Lemon juice, 1:1 swap, a touch less citrusy but works great in the marinade.
- Rice or white wine vinegar diluted (1 part vinegar to 3 parts water), use sparingly for acidity if you have no citrus.
- Extra virgin olive oil
- Avocado oil, same amount, neutral flavor and higher smoke point.
- Canola or light vegetable oil, same amount, if you want a less pronounced olive taste.
- Chicken breasts or thighs
- Firm tofu, press well and marinate longer, use similar weight for a vegetarian option.
- Shrimp or firm fish, shorten marinating time to 15 to 30 minutes and cook quickly.
Pro Tips
1) Let the chicken sit at least 15 to 20 minutes out of the fridge before cooking so it hits the heat more evenly, otherwise the outside overcooks while the middle is raw. Pat it dry right before it goes on the grill or pan, wet chicken wont sear and you’ll lose that nice crust.
2) If you want extra sauce for serving, make a double batch of the marinade and reserve a full portion that never touches raw chicken. If you do want to use the marinade that touched raw meat, simmer it hard for 2 to 3 minutes first to make it safe. Dont skip that or you risk food poisoning.
3) For juicier breasts, pound or butterfly thicker pieces so they’re even, and cook to 165°F then rest 5 to 10 minutes before slicing. Resting is not optional, it keeps the juices from running all over the board when you cut into it.
4) Tweak the flavor smartly: add more lime zest (not just juice) for bright bite, a little extra honey if the lime tastes too sharp, and use smoked paprika instead of chili powder for a grill-friendly smoky note. If you want heat, add finely chopped jalapeño to the reserved sauce not the whole marinade so you can control spiciness at the end.
Easy Cilantro Lime Chicken Recipe
I love this Grilled Cilantro Lime Chicken because it works grilled, baked, or fried for BBQs, meal prep, tacos, or salads, and the marinade only needs 30 minutes or can rest up to 48 hours.
4
servings
532
kcal
Equipment: 1. Large cutting board
2. Chef’s knife (for trimming and slicing)
3. Meat mallet or rolling pin (to even thicker breasts)
4. Blender or food processor (for the cilantro lime marinade)
5. Measuring cups and spoons
6. Zip-top bags or a shallow airtight container for marinating
7. Rimmed baking sheet, grill, or heavy skillet with oil for cooking
8. Tongs and a spatula for flipping
9. Instant-read meat thermometer and a small bowl to reserve the marinade (dont use the reserved bit on raw chicken without cooking it)
Ingredients
-
1 1/2 to 2 pounds boneless skinless chicken breasts or thighs (about 4 breasts)
-
1 cup fresh cilantro leaves, packed (stems removed)
-
1/3 cup fresh lime juice (from about 3 to 4 limes)
-
2 teaspoons lime zest (about 1 to 2 limes)
-
1/3 cup extra virgin olive oil
-
3 large garlic cloves, minced
-
1 tablespoon honey or light brown sugar (optional)
-
1 teaspoon ground cumin
-
1 teaspoon chili powder or smoked paprika
-
1/2 teaspoon dried oregano
-
1/2 teaspoon onion powder
-
1 teaspoon kosher salt (or 3/4 tsp fine sea salt)
-
1/2 teaspoon freshly ground black pepper
-
1/4 teaspoon crushed red pepper flakes or 1 small jalapeño, seeded and finely chopped (optional)
Directions
- Trim and pat 1 1/2 to 2 pounds boneless skinless chicken breasts or thighs dry, pound thicker breasts a bit so they’re even thickness, and season lightly with a pinch of salt and pepper.
- In a blender or food processor combine 1 cup packed fresh cilantro (stems removed), 1/3 cup fresh lime juice, 2 tsp lime zest, 1/3 cup extra virgin olive oil, 3 minced garlic cloves, 1 tbsp honey or light brown sugar (if using), 1 tsp ground cumin, 1 tsp chili powder or smoked paprika, 1/2 tsp dried oregano, 1/2 tsp onion powder, 1 tsp kosher salt (or 3/4 tsp fine sea salt), 1/2 tsp freshly ground black pepper, and 1/4 tsp crushed red pepper flakes or 1 small seeded finely chopped jalapeño if you want heat. Blend until mostly smooth.
- Reserve about 1/4 cup of the marinade for basting or sauce. Never set that reserved amount on the raw chicken, keep it separate.
- Put the chicken and the rest of the marinade in a zip top bag or a shallow container, press out excess air, massage so every piece gets coated, then refrigerate at least 30 minutes and up to 48 hours. The longer it sits the more flavor but dont overmarinate beyond 48 hrs.
- Bring chicken to near room temp about 15 to 20 minutes before cooking. Preheat your cooking surface: grill to medium high, oven to 425°F, or a heavy skillet over medium high heat with 1 to 2 tbsp oil.
- Grill: oil the grates and cook breasts 4 to 6 minutes per side (thicker ones may need more), thighs 6 to 8 minutes per side, until internal temp reads 165°F. Bake: place on a lined rimmed baking sheet and bake 18 to 25 minutes depending on thickness until 165°F. Pan fry: cook breasts 5 to 8 minutes per side, thighs 6 to 10, don't overcrowd the pan and finish in oven if needed.
- In the last few minutes baste with the reserved marinade, or if you want a sauce simmer that reserved bit on the stove for 2 to 3 minutes to kill germs before using. Do not use the marinade that touched raw chicken unless you boil it first.
- Transfer cooked chicken to a cutting board and rest 5 to 10 minutes so the juices redistribute, then slice against the grain if using breasts.
- Serve with extra chopped cilantro and lime wedges for squeezing, great in tacos, salads, over rice or meal prep bowls. Leftovers keep in the fridge 3 to 4 days or freeze for longer.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 255g
- Total number of serves: 4
- Calories: 532kcal
- Fat: 26.9g
- Saturated Fat: 4.8g
- Trans Fat: 0.1g
- Polyunsaturated: 2.7g
- Monounsaturated: 16.2g
- Cholesterol: 169mg
- Sodium: 525mg
- Potassium: 546mg
- Carbohydrates: 6.5g
- Fiber: 0.4g
- Sugar: 4.9g
- Protein: 61.5g
- Vitamin A: 1200IU
- Vitamin C: 6.3mg
- Calcium: 40.5mg
- Iron: 2.2mg