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.
See how we calculate recipe costs here.
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Video
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!
Hi! I absolutely loved this recipe! I was wondering if I have permission to share the picture of the food, and add your link to this recipe on my social media account? I will of course give you all the credit!!:)
Yes, as long as it’s linked/cited that is fine. Thank you so much for asking first! :)
Made this for dinner tonight. Followed exactly, but used BBQ grill instead. Turned out great! Versatile with many sides. We did Spanish rice and chili. Yum yum!
Do you have slow cooker recommendations for this. I’d love to triple the recipe ’cause my family can’t get enough of it!
Hmm, I haven’t tried anything like this in the slow cooker, so I’d need to test that out before offering a recommendation.
Any tips on making this with bone in chicken thighs? They’re always such a great price at my grocery store and I have a ton!
Since bone-in chicken takes a bit longer to cook, you’ll probably want to follow this oven recipe instead (the recipe uses drumsticks, but it should be pretty much the same for thighs).
I’d love to double or triple this recipe – do you have a slow cooker version? My family couldn’t get enough of these thighs!
Great recipe! I used chicken breasts because that is what I had on hand. Grilled them not wanting to make a mess on the stove. They were delicious! We’ll be doing this again. Thank you.
Thank you so much for your blog. Your recipes are always spot in delicious, bursting with flavor and don’t break the bank or schedule.
This turned out so good! I made it with chicken breast sliced into thin strips and cooked at 400F for 20 m in the oven. Didn’t have fresh cilantro so I used coriander. Definitely going on the regular rotation. Super easy and was a great way to use up a bunch of limes I had no use for.
Loved this recipe! It is now my husband’s number one request. Leftovers were great cold on a hot summer evening too. Bonus!
I made this following the recipe exactly. It was delicious however I would definitely choose to do it with chicken breasts and not thighs next time as they’re more difficult for me to work with.
My family loved this and I’ve already made it twice. I used chicken breasts with no problems. Leftovers the next day we’re great cold, sliced, and mixed with a salad. The second time I made this I had so much cilantro left over that I’ve tried making the marinade and freezing it in cubes. I’m hoping to just add the marinade cubes to chicken and lay it marinate while at work.
Can you cook in oven
You certainly could, or you can try this recipe here too Cilantro Lime Chicken Drumsticks
I blended the marinade mixture, and put it on the grill. It was delicious!
The chicken was so juicy and flavorful. I made it with chicken breasts and it turned out great. I also did the taco rice and seasoned black beans and loved the combination. Very easy, fool proof, simple ingredients and so recommended.
Me too. I meal prepped this and it was delicious everyday.
This chicken was really good! I made your Chipotle Butternut Squash and Quinoa Salad to go with it, and it was the perfect combination!
I made this last night with chicken breasts and it turned out great. It is a very simple recipe with nice flavors. Definitely use fresh lime (not store bought lime juice) to get that extra acidic kick.