Cilantro Lime Chicken
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.
Servings: 4
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
Serving: 1/4 recipe (about 6oz) | Calories: 271kcal | Carbohydrates: 4g | Protein: 33g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 158mg | Sodium: 741mg | Potassium: 454mg | Sugar: 2g