Cilantro Lime Chicken
3
Published May 19, 2025
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This cilantro lime chicken is juicy, zesty, and packed with flavor! Made with simple ingredients and perfect for the grill or stovetop, it’s an easy, versatile protein that’s great in tacos, bowls, salads, and more.
I originally threw this cilantro lime chicken together on a whim—just mixing up what I had on hand—and it turned out so good I had to write it down and share it on the blog!
It’s bright, garlicky, and has just the right amount of tang from all that fresh lime. Isaac and I usually grill it (especially now that it’s getting warmer outside), but it also cooks up beautifully on the stovetop.
We love serving it with white rice and a scoop of my pineapple salsa or grilled sweet potatoes for dinner. Then I’ll usually repurpose the leftovers into a protein-packed salad with whatever veggies I have in the fridge. It’s so good—I can’t wait for you to try this one!
Table of Contents
Why You’ll Love This Recipe
If you’re craving something simple, fresh, and full of flavor, this chicken totally hits the spot. Here’s why I’m obsessed:
- Flavorful – Lime, cilantro, garlic, and spices come together for the perfect zesty combo.
- Juicy – Chicken thighs stay tender and flavorful whether you grill or pan-sear them.
- Super versatile – Delicious in bowls, tacos, salads, or served with your favorite sides.
- Great for meal-prep – Make a batch during your weekend prep for quick, high-protein meals all week long.
Ingredients Needed
- chicken thighs – I like using boneless, skinless chicken thighs for extra flavor and tenderness. You can sub in chicken breasts if you prefer, but thighs stay super juicy and are a little more forgiving when cooking.
- olive oil – helps the marinade stick and adds richness.
- lime juice and lime zest – the real stars of the show. You’ll need two limes to get both juice and zest—this brightens the flavor, adds tang, and helps tenderize the chicken.
- cilantro – freshly chopped cilantro adds that herby, vibrant flavor we love.
- garlic – two cloves, minced. Don’t skimp—it adds so much depth to the marinade.
- maple syrup – just a touch to balance the acidity and spice. It doesn’t make the chicken sweet, but helps round out all the flavors. You can use honey instead if that’s what you prefer.
- cumin and paprika – earthy, smoky spices that complement the lime and cilantro beautifully.
- salt and pepper – essential for bringing everything together.
- red pepper flakes – totally optional, but I love the little kick they add!
Can I Use Chicken Breasts Instead of Thighs?
Yes, boneless, skinless chicken breasts work great in this recipe if you prefer them over thighs. Just keep in mind that breasts are leaner and can dry out more easily, so you’ll want to watch your cooking time closely.
On the grill, chicken breasts usually take about 8–16 minutes depending on thickness. They may need a bit longer on the stovetop. The best way to ensure they’re perfectly cooked is to use a meat thermometer—you’re looking for an internal temperature of 165°F in the thickest part of the breast.
How to Make Cilantro Lime Chicken (Grill Method)
Step 1: Whisk the marinade together in a small bowl.
Step 2: In a bowl or zip-lock bag, add the chicken and marinade. Marinate for at least 30 minutes (or up to 2 hours in the fridge).
Step 3: Preheat the grill to medium-high heat (375-450°F). Lightly oil the grates. Remove chicken from marinade and grill for 5-7 minutes per side, or until internal temp reaches 165°F.
Step 4: Let chicken rest for 5 minutes, then slice and serve with desired sides.
Brittany’s Tips for Success!
- Don’t skip the zest! Lime zest adds a punch of flavor you just can’t get from juice alone. It makes a big difference.
- Marinate, but don’t overdo it: 30 minutes is plenty. Too long and the lime juice can start to break down the meat too much.
- Use a meat thermometer: Chicken is perfectly cooked when it hits 165°F. No guessing needed!
- Let the chicken rest: After cooking, let the chicken rest for 5 minutes to lock in those juicy flavors.
Serving Suggestions
There are plenty of ways you can serve this cilantro lime chicken. I like to serve it plain with a side of rice and roasted veggies for dinner or sliced and added to a salad for lunch. Here are a few ideas to get you inspired:
- With grains: Serve it alongside rice, quinoa, farro or cauliflower rice for a low-carb option.
- With veggies: Pair it with these grilled sweet potatoes, roasted broccoli or sautéed vegetables for dinner.
- In a bowl: Use this chicken in my chicken burrito bowl or chicken fajita bowls.
- On a salad: Use it in my southwest chicken salad or Mexican street corn kale salad. It would also be delicious with this cilantro lime dressing!
- With pasta: Enjoy this cilantro lime chicken with your favorite pasta! Or use it in this this chicken fajita pasta salad.
- In wraps or sandwiches: Slice or shred the chicken and use it to make a quick wrap or sandwich. Layer it with avocado, greens and your favorite condiments for an easy lunch.
Storing & Reheating Leftovers
Store any leftover cilantro lime chicken in an airtight container in the fridge for up to 4 days. It’s perfect for meal prep—just slice and add it to bowls, salads, wraps, or tacos throughout the week.
You can also freeze cooked chicken for up to 3 months. Be sure to let it cool completely before transferring to a freezer-safe container or bag.
To reheat, warm gently in a skillet or microwave until heated through. If frozen, thaw overnight in the fridge before reheating.
Frequently Asked Questions
For the best flavor, marinate the chicken for at least 30 minutes, but no longer than 2 hours. Lime juice is acidic and can break down the meat too much if left too long.
It pairs perfectly with rice, grilled vegetables, pineapple salsa, sweet potatoes, or in tacos and salads. See some additional serving suggestions above!
Totally! Bake at 400°F for about 20–25 minutes or until the internal temperature reaches 165°F. You can even broil it for a couple of minutes at the end to get that golden color.
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Be sure to check out all of the chicken recipes on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Cilantro Lime Chicken
Ingredients
- 1 ½ lbs boneless skinless chicken thighs
- 2 Tablespoons olive oil
- 2 limes, zested and juiced
- 3 heaping Tablespoons chopped cilantro
- 2 cloves garlic, minced
- 1 teaspoon maple syrup
- 1 teaspoon cumin
- ½ teaspoon paprika
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon red pepper flakes, optional, for heat
Instructions
- Whisk the marinade together in a small bowl.
- In a bowl or zip-top bag, add the chicken and marinade. Marinate for at least 30 minutes (or up to 2 hours in the fridge).
Stovetop Method
- Heat a cast iron skillet over medium-high heat. Add a drizzle of olive oil.
- Remove chicken from marinade (shake off excess) and place in the skillet.
- Cook 6-7 minutes minutes per side, or until internal temp reaches 165°F.
- Let rest for 5 minutes, then slice and serve!
Grilled Method
- Preheat the grill to medium-high heat (375-450°F). Lightly oil the grates.
- Remove chicken from marinade and grill for 5-7 minutes per side, or until internal temp reaches 165°F.
- Let rest for 5 minutes, then slice and serve.
Notes
- Storage: Store any leftover cilantro lime chicken in an airtight container in the fridge for up to 4 days. You can also freeze cooked chicken for up to 3 months. Be sure to let it cool completely before transferring to a freezer-safe container or bag.
- Reheating: To reheat, warm gently in a skillet or microwave until heated through. If frozen, thaw overnight in the fridge before reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looking forward to making this cilantro lime chicken. Looks delicious. Can you pan sear this in a stainless steel skillet?
Hi Cheryl, yes—you can absolutely use a stainless steel skillet for this! Just be sure to preheat it well and add a little oil to help prevent sticking. Hope you enjoy the recipe!
Do you think this can be cooked in the crockpot? Looking forward to trying this! 🙂