Juicy, tender, and super-flavorful, this Cilantro Lime Chicken has a bright, zesty marinade and short ingredient list. You can enjoy it on its own, with a side of rice, or use it for meal bowls, salads, tacos, and more!
Meet your new favorite meal prep protein!
Chicken breasts (like these Baked Chicken Breasts!) are always a good choice for meal prep, but lately I’ve been opting for chicken thighs when I’m cooking for the week.
They’ve got that extra juiciness to them, which means they store and reheat especially well. And this cilantro lime chicken recipe is especially scrumptious!
A simple marinade infuses the chicken thighs with zippiness and makes them extra juicy and tender. It’s a fun way to switch it up from my go-to Chicken Thigh Marinade
Lime juice adds a vibrant, bright flavor, honey balances it with a little bit of sweetness, and a combination of cumin, garlic, and fresh cilantro brings layers of depth and dimension.
Add the optional Cilantro Lime Crema and this cilantro lime chicken can be creamy too!
Because this cilantro lime chicken can be served so many different ways (I share some ideas later in this post!), it’s a recipe that never gets old, even if you’re not a person who typically enjoys leftovers.
My Tips for Making Cilantro Lime Chicken
Don’t Over Marinate. Longer isn’t always better, especially when it comes to marinating chicken. After 8 hours, the acid in the marinade will begin to break down the proteins in the chicken, making the texture unappetizing.
Use the Marinade for ANY Chicken. This cilantro lime marinade works for chicken breasts, legs, wings, whatever! Just remember that the cooking time will differ for different cuts of chicken.
Zest the Limes Before Juicing Them. I’ve forgotten before and from experience I can tell you, it’s VERY difficult to zest a lime after cutting in half and juicing it.
How to Make Cilantro Lime Chicken
Marinate. Whisk together the marinade ingredients and then add the mixture to a zip-top bag with the chicken thighs. Refrigerate for at least 1 hour or up to 8 hours.
Prep for Cooking. Let the chicken come to room temperature for 10 minutes while you heat a skillet over medium-heat.
Cook the Chicken. Add a tablespoon of oil, then cook the chicken for 4 minutes on the first side. Flip and cook the other side until the chicken reaches 165 degrees F. You can also grill the chicken!
Finish. Let the cooked chicken rest on a plate, covered, for 5 minutes. Serve with lime wedges, cilantro, and crema. ENJOY!
What to Serve with Cilantro Lime Chicken
This cilantro lime chicken recipe will pair well with other dishes that have Tex-Mex vibes.
Cilantro Lime Rice. Naturally! Add some Crock Pot Pinto Beans and make it a meal bowl.
Salad. This Mexican Salad would be perfection.
Veggie Sides. Pair your chicken with a simple side like this Sauteed Zucchini Recipe or Grilled Corn.
Beans and Rice. I love this Instant Pot Brown Rice for meal prep. Instant Pot Refried Beans are fantastic too!
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Cilantro Lime Chicken
Juicy and ultra-flavorful, this easy cilantro lime chicken recipe is fantastic on its own, with rice, or in meal bowls, salads, and tacos!
Course Dinner, Main Course
Cuisine American, Mexican
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 1 hourhour
Servings 3-4 servings
Calories 465kcal
Author Erin Clarke / Well Plated
Ingredients
1 ¾poundsboneless skinless chicken thighs
Zest and juice of 2 limesabout 1 tablespoon zest and 1/4 cup juice, plus additional wedges for serving
2tablespoonsextra virgin olive oil
1tablespoonhoney
½teaspoonground cumin
½teaspoonkosher salt
¼teaspoonground black pepper
2clovesgarlicminced
⅓cuproughly chopped fresh cilantroleaves and tender stems
1tablespooncanola oilor similar neutral oil for cooking the chicken
Cilantro Lime Crema
Instructions
Place the chicken thighs in a shallow dish or ziptop bag.
In a bowl, stir together the lime zest, lime juice, cilantro, olive oil, garlic, honey, cumin, salt, and pepper. Until fairly smooth. Pour over the chicken and turn to coat evenly. Refrigerate to marinade for 1 hour, or refrigerate for up to 8 hours.
When ready to cook, remove the chicken from the refrigerator and let stand at room temperature for at least 10 minutes. Heat a large cast iron on similar sturdy skillet over medium high heat. Once the skillet is hot (a drop of water should bead up and dance on the surface), add 1 tablespoon canola oil and swirl to coat.
With tongs, remove the chicken thighs from the marinade, shaking off any excess, and lower into the skillet, smooth-side down. Let cook on the first side undisturbed for 4 minutes (don’t peek!). Flip the chicken and cook on the other side until the chicken reaches 165°F on an instant read thermometer, about 3 to 5 minutes more. Remove to a plate, cover, and let rest 5 minutes. Sprinkle generously with fresh cilantro and serve with lime wedges and the crema on the side
Notes
TO STORE: Store leftover cilantro lime chicken in an airtight container for up to 4 days.
TO REHEAT: Reheat this chicken in the microwave, in a skillet set over medium heat, in the air fryer, or in a 350ºF oven. The extra fat in chicken thighs help them stay moist when reheated. When microwaving, I like to cut the thighs into a few pieces first.
TO FREEZE: Transfer leftovers to an airtight container or freezer-safe bag and store in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat using one of the methods mentioned above.
GRILL IT INSTEAD: Marinade the chicken as directed, then prepare according to my recipe for Grilled Chicken Thighs.
