The sun is shining, Cinco de Mayo is next week, and I’m over here craving bright fresh flavors, like cilantro and lime. Okay fine, so I’m actually craving margaritas, but my body doesn’t let me drink lots of margaritas anymore so I’m going to get those flavors via chicken instead. This Easy Cilantro Lime Chicken is a faster and easier version of an old recipe of mine, Cilantro Lime Chicken Drumsticks, which are baked in the oven. The skillet is so much faster and easier, and the boneless thighs I used are always tender and juicy. There are definitely a few options with this recipe, so make sure you read on to find out more!
Shown with Quick Seasoned Black Beans and Easy Taco Rice.
Can I Use Chicken Breast?
Yes, you can make this with boneless, skinless chicken breast. Chicken breasts are a little more finicky, though, so you’ll need to do an extra step. Since chicken breasts dry out faster, make sure to pound your chicken breasts out to an even thickness, no more than 3/4″ thick before cooking. This will ensure that the chicken can cook all the way through quickly, without drying out.
Can I Use Bone-In Chicken?
I don’t suggest bone-in chicken for this quick skillet method, since bone-in chicken takes longer to cook through. Instead, see my Cilantro Lime Chicken Drumsticks recipe (you can use drumsticks or thighs), which is baked in the oven.
Can I Cook the Cilantro Lime Chicken on a Grill?
Yes. Marinate the chicken as usual, then cook on the grill, until well browned and cooked through on each side. The open flame will give this chicken even more depth of flavor.
What to Serve with Cilantro Lime Chicken
My favorite side dish for Cilantro Lime Chicken is Cowboy Caviar, but it also goes great with Quick Seasoned Black Beans and Taco Rice, Cumin Lime Coleslaw, Arroz Verde (Green Rice), Sweet Corn Salsa, Pico de Gallo, or Warm Corn and Avocado Salad. You could also chop up the chicken and use it to fill tacos, or slice it and use it to top your favorite salad!
Easy Cilantro Lime Chicken
Servings 6 one thigh eachIngredients
- 2 Tbsp olive oil ($0.32)
- 4 cloves garlic, minced ($0.32)
- 1/2 tsp cumin ($0.05)
- 1/2 tsp salt ($0.02)
- freshly cracked pepper ($0.05)
- 2 limes, divided ($0.40)
- 1/2 bunch cilantro, divided ($0.40)
- 6 boneless, skinless chicken thighs (1.5 to 1.75 lbs. total) ($5.11)
Instructions
- Combine the olive oil, minced garlic, cumin, salt, and some freshly cracked pepper (about 10 cranks of a pepper mill) in a small bowl.
- Zest one of the limes and then squeeze the juice. You’ll need 2-3 Tbsp juice, so if needed, juice half of the second lime. Cut the remaining lime into wedges to garnish the chicken once cooked. Roughly chop the cilantro.
- Add 1 tsp of the lime zest, 2-3 Tbsp of the lime juice, and half of the chopped cilantro to the marinade. Stir to combine. (The remaining cilantro will be added fresh after cooking the chicken.)
- Place the chicken thighs in a shallow dish or a large zip top bag. Add the marinade and toss the chicken to coat. Allow the chicken to marinate for 30 minutes or up to 8 hours (refrigerated), turning it once or twice as it marinates.
- When ready to cook the chicken, heat a large skillet over medium-high heat. Once hot, add the chicken and cook for 5-7 minutes on each side, or until well browned and cooked through. My chicken had enough of an oil coating from the marinade that I did not need to add any extra to the skillet.
- Top the cooked chicken with more fresh cilantro and a squeeze of fresh lime juice. Serve with any extra lime wedges.
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Nutrition
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Scroll down for the step by step photos!
How to Make Cilantro Lime Chicken – Step by Step Photos
Begin the cilantro lime marinade by combining 2 Tbsp olive oil, 4 cloves of minced garlic, 1/2 tsp cumin, 1/2 tsp salt, and some freshly cracked pepper (about 10 cranks of a pepper mill) in a small bowl.
Zest and juice one of the limes. You’ll need 2-3 Tbsp of lime juice, so if needed, juice half of the second lime. Cut any remaining lime into wedges to serve with the cooked chicken. Roughly chop 1/2 bunch cilantro. Half of the cilantro will go into the marinade, the other half will be used to top the cooked chicken.
Add half of the chopped cilantro, 1 tsp lime zest, and 2-3 Tbsp of lime juice (depending on how much your lime yielded) to the marinade. Stir to combine.
Add six boneless, skinless chicken thighs (about 1.5 to 1.75 pounds total) to a shallow dish or large zip top bag. Add the marinade and toss the chicken to coat. Let the chicken marinate for 30 minutes (or up to 8 hours in the refrigerator), turning the chicken once or twice as it marinates.
When you’re ready to cook the chicken, heat a large skillet over medium-high. You want the skillet to be nice and hot so the chicken browns and cooks quickly. If the heat is too low or the chicken is too crowded, it will get soupy and will not brown, so if needed, cook in two batches. Cook on each side for about 5 minutes, or until it’s browned and cooked through.
Add the remaining chopped cilantro to the cooked chicken.
Squeeze fresh lime over the finished chicken or serve with lime wedges so each person can squeeze their own.
That fresh pop of lime is 👌.
This meal with Easy Cilantro Lime Chicken, Quick Seasoned Black Beans, and Easy Taco Rice meal preps very well, too!
Followed this recipe almost exactly, all I did differently was added an extra tablespoon of olive oil for the marinade and HOLY CRACK! Marinated the chicken thighs for two hours. Pan fried… Outstanding!!! I had this for dinner last night and it was so good I woke up thinking about it! I can’t wait to make it for a larger group!
PS – was searching for a chicken thigh recipe that would go well with my green sauce (everything goes well with this green sauce, but I needed something new!) This recipe was perfect. I served this cilantro lime chicken with jasmine rice *over a bed of fresh arugula + the green sauce (Green Sauce; good on EVERYTHING – 1/2 cup mayo, 1 cup chopt cilantro, 2-3 seeded jalapeños, 1 tsp lime juice, 1 tsp diced garlic, 1/4 tsp salt – throw it all in a blending apparatus for 4-7minz. Add 1-2 tbsps olive oil and blend another minute but no longer bc it’ll ruin the olive oil.)
This site has quickly become my favorite for solid, affordable recipes and ideas, thank you so much!!
Haven’t made it yet but like to make an extra batch to freeze. Would you freeze the raw thighs with marinade and cook after thawing? Or cook, cool and then freeze??
You can do it either way!
I didn’t use any cumin because I didn’t realize I was out until I already started prepping, but this came out sooooo good. My picky kids even ate every bite. I served it with easy Mexican rice and some seasoned black beans. Adding this to our regular weekly menu!
So yummy! I did this with a pound of chicken tenders to use in southwestern bowls. I followed all the ingredients to a T except I used spicy Slap Ya Mama (Louisiana seasoning blend) instead of salt because I like a little kick. I marinated them for about ninety minutes then cooked on the stove top. I covered them towards the end and turned the heat off. They came out juicy, lime-y And delicious. I’ll definitely be using this marinade again!
LOL “I’m actually craving a margarita.”
I did it exactly like the recipe and it was super bland.
So GOOD! This was my first time ever making chicken thighs, actually. The leftovers for lunch salads are so much better than leftover chicken breast. Another great recipe, thank you!!!
Tangy, easily prepped chicken … I think, in my case, it would have benefitted from being grilled instead of pan fried, and that I wish I hadn’t used “Italian Cilantro” (as opposed to the nationality of the regular stuff). Still really satisfying though :) Made it with the easy taco rice as suggested. I think it would work well with the pineapple black bean salsa from the jerk chicken recipe as well for even more juicy tang!
One of my fav BB recipes to date! I marinated it for several hours and then cooked the chicken in my pressure cooker and it was sooo flavorful and succulent. My toddlers have been super picky lately and they ate a second serving of this! There is something amazing about lime & cilantro together. Thank you!
This was delicious and easy to make. I will definitely make it again!
My husband said this was one of his favorite chicken recipes! In case it is helpful to others – I doubled the marinade and used 3 large chicken breasts, marinated for 30 minutes because we were short on time. Topped with lots of extra cilantro and lime. Love your recipes, thank you!
I made this today and it was excellent. I cut 2 large chicken breasts in half to get 4 thinner pieces and marinated it over night (1.5 pounds of chicken). I then decided to try out my new air fryer (Phillips XXL model) and cooked it at 350 degrees for 22 minutes, flipping it half way on a grill pan made for the fryer. It came out perfect and was a total success! I then sliced it for tacos and served it with your cilantro lime rice. This is a keeper for sure!
Love hearing your adaptations for the air fryer! We get a lot of questions so this will come in handy. Thanks Natalie!
Can chicken breasts be subbed for thighs? Can lemon juice be subbed for limes?
Yes you can certainly swap breasts for thighs. Lemons will give it a bit of a different flavor but you can certainly try it.
I loved this recipe, my bf did too. Its delicious and easy to make. I let my chicken maranite about an 1 hour 30 mins. It was very taste and juicy. I want more..lol
Sounds like you have a new favorite!
Excellent and so easy to prepare. Great flavor!
Thank you Denise!