Juicy and tender Cilantro Lime Chicken full of bright, fresh and tangy Mexican flavors! Made from simple ingredients, this chicken can be grilled, oven roasted or cooked in a cast-iron skillet. (gluten free, paleo and low carb)
Is anyone else as obsessed with chicken recipes like I am? This recipe in particular has my heart because it’s made with two of my all-time favorite ingredients in the world – cilantro and limes!
Cilantro Lime Chicken, ya’ll! It’s got a punchy and bright flavor, it’s insanely easy to make and it’s so versatile. Eat it with a side of rice, shred it to make tacos or slice it for salads and burrito bowls! It’s just the best.
Let’s get to it!
Cilantro Lime Chicken Marinade
This marinade is super simple and made from ingredients that I typically have in my kitchen and pantry at all times.
- chopped cilantro
- lime juice, olive oil, honey
- minced garlic
- coarse kosher salt, onion powder, ground cumin
- chicken broth (vegetable broth or water also work)
All you do is mix the marinade together in a small bowl, add the marinade and chicken to large zip-top bag, seal it and massage everything together to get the marinade all over the chicken.
Let it marinate in the refrigerator for at least two hours, but the longer, the better! If you can let it sit overnight, do it. You won’t regret waiting.
Grilled, Oven Roasted or Cast-Iron Skillet
My preferred way to cook this chicken is on the grill, but I know not everyone has access to one so I’ve included instructions for three different cooking methods in the recipe card below!
- Grilled – Gets you that beautiful charred and crispy skin along with a subtle smoky flavor that pairs so well with the brightness of the lime juice!
- Oven Roasted – The easiest and simplest method. Just set it on a baking sheet, put it in a 400°F oven and let the oven do it’s thing!
- Cast-Iron Skillet – This is my favorite way to cook bone-in skin-on chicken thighs. Cook the chicken skin-side down in a hot cast-iron skillet to render the fat and crisp up the skin, flip the chicken over and bake it in the oven for a 15-20 minutes. Juicy and tender chicken every single time.
Tips for making the best Cilantro Lime Chicken
Not a fan of skin-on bone-in chicken? You can use skinless boneless chicken thighs or chicken breasts, too! Just know that cooking times will vary.
The longer the chicken marinates, the better. So be patient and let the chicken absorb all those flavors as long as you can!
Use a meat thermometer to check the internal temperature of the chicken. I highly recommend buying one if you don’t have one already. Not only will this help you determine if the chicken is underdone, but it will also help you make sure it’s not overcooked! Here’s my favorite in-oven instant read meat thermometer.
You can prepare this recipe ahead of time! Place the chicken and marinade in a freezer-safe ziploc bag and store it in the freezer until ready to use. The night before you’re ready to eat it, defrost it in the fridge overnight and cook for lunch or dinner the following day.
Serving Suggestions
- Authentic Mexican Rice
- Borracho Beans (Frijoles Borrachos)
- Chimichurri Sauce
- Cilantro Lime Cauliflower Rice
- Chili Garlic Roasted Broccoli
Ingredients
- 1 cup chopped cilantro, plus more for garnish
- 1/4 cup chicken broth (or water)
- 4 tablespoons olive oil
- 2 tablespoons lime juice (about 1 lime), plus more for garnish
- 1 tablespoon honey
- 2 teaspoons coarse kosher salt
- 1 teaspoon minced garlic (about 2 cloves)
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 3 pounds chicken thighs, trimmed of excess skin and fat (I used skin-on bone-in thighs, but you can use skinless and/or boneless if you prefer.)
Instructions
- Add all ingredients except chicken in a small bowl. Whisk to combine.
- Place chicken in a large gallon size ziploc bag and add the marinade. Close the bag, massage together to coat all the chicken and refrigerate for 2 hours or up to overnight.
- Remove the chicken from the marinade and shake off any excess. Discard marinade and cook chicken using one of the methods below.
Grilling Method
- Preheat grill to medium heat (350°F-375°F) and prepare for indirect grilling. This means light the burners (or light your charcoal) on one half of the grill, and leave them off on the other half. This creates a zone of direct heat and a zone of indirect heat.
- Grease the preheated grill grates to prevent sticking by wiping them down with a folded paper towel that's been soaked in vegetable oil.
- Grill chicken skin side down over direct heat for about 8 to 10 minutes with the lid closed as much as possible, until the skin is crispy and golden. Flip chicken over, move to indirect heat and grill for 15 to 20 minutes, until the meat is firm and the internal temperature registers 165°F. (Don't have an instant-read thermometer? Here's the one I recommend.)
- Serve cilantro lime chicken with freshly squeezed lime juice and a pinch of chopped cilantro if desired.
Oven Roasted Method
- Preheat oven to 400°F. Place chicken on a baking sheet lined with parchment paper or foil for easy cleanup.
- Bake in oven for 30-40 minutes depending on the thickness of the chicken. The internal temperature should register at least 165°F on an instant-read thermometer.
- Serve cilantro lime chicken with freshly squeezed lime juice and a pinch of chopped cilantro if desired.
Cast-Iron Skillet Method
- Preheat oven to 425°F. In a large cast-iron skillet, heat 1 tablespoon of cooking oil over medium-high heat.
- Place chicken thighs in the skillet skin-side down and cook for 8-9 minutes until the skin is brown and crispy.
- Flip chicken over and transfer skillet to the oven. Bake for 15-20 minutes, until the internal temperature registers 165°F on an instant-read thermometer.
- Serve cilantro lime chicken with freshly squeezed lime juice and a pinch of chopped cilantro if desired.
Isabel’s Tips:
- Not a fan of skin-on bone-in chicken? You can use skinless boneless chicken thighs or chicken breasts, too! Cooking times and methods will vary.
- Prepare this recipe ahead of time! Place the chicken and marinade in a freezer-safe ziploc bag and store it in the freezer until ready to use. The night before you’re ready to eat it, defrost it in the fridge overnight and cook for lunch or dinner the following day.
Nutrition Information
Joy says
Love your blog! Made this chicken about two weeks ago, the cast iron way. So delicious and juicy!
Will definitely make this again
Home Plix says
Aww, amazing!!! I’ve loved following your blog – your amazing recipes (many of which I’ve tried and loved!), beautiful photos and refreshing writing! I’m looking forward to your new cookbook – what an awesome work! Congratulations!
Isabel says
Thank you so much!
Tim Hazelton says
To make this even lower carb, can the honey be omitted or substituted with stevia?
Isabel says
Yes, you can completely omit the honey to keep it lower carb. Let me know how it turns out!