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.
- Authentic Mexican Rice
- Borracho Beans (Frijoles Borrachos)
- Chimichurri Sauce
- Cilantro Lime Cauliflower Rice
- Chili Garlic Roasted Broccoli