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!
Such a good marinade! Sometimes I also add a chipotle pepper in adobo to the marinade and blend it all up before adding my marinade to the chicken. So good! The leftovers are great in tacos, enchiladas, and quesadillas
We tried this recipe and it was very good. We did not have a lime but had a lemon which worked well also. I also made a sauce of the pan drippings with half tsp of chicken bullion and some thickening. It went well with the chicken and cilantro. We will definitely make it again.
This is my favourite go-to chicken recipe for summer. I make it at least twice a month during the summer months and it is best if you can barbecue it instead of pan cooking it. The chicken thighs are moist and juicy and very flavourful. I have made this recipe for cookouts and everyone loves it.
Very good and so tender, the right combination of flavors, not dry at all. This is a keeper.
Isn’t a marinade supposed to be more liquid than this? Like enough to cover the bottom half of the chicken? I have a picture of my attempt at the marinade, but can’t really post it in this comment.
Even 1 1/2 limes didn’t give me 2 Tbsp of juice, but maybe it got close?
As long as the chicken is coated in the marinade, it will be fine. It doesn’t have to be super liquidy. :) The amount of juice that comes out of limes can vary depending on their freshness and size.
Tip: when you’re done frying the chicken, pour the remaining marinade in and use it to deglaze the browned bits from the pan. (Bring to a safe temperature since it was in contact with raw chicken.) Then add a small splash of white wine vinegar and salt to taste. Zing!! Great sauce to spoon on right before serving!
This is incredibly dangerous. Heating the leftover marinade will kill the bacteria from the raw chicken, but it will not remove the waste products of those bacteria.
Nah it’ll be fine. Been doing this for years and, as a side note, been a scientist for over a decade as well… then again I grew up in the 90s so I still eat raw brownie dough. Safe for 35+ years now.
Can I bake this instead of frying?
Baking definitely turns out differently, but you can reference this recipe which is similar but baked. :)
I was going to make this last night, but I was really tired, so I put the chicken in the marinade and put it in the fridge, then made pizza. Tonight, after the chicken had marinated for 24 hours I made it. Wow, one of the best chicken dishes I’ve ever had, so much flavor. I wish I’d used more chicken, next time I will.
Followed the recipe exactly. It was amazing, juicy and flavorful. Even my picky toddler loved
It and said “mommy makes best dinner!” I’ll add this to our monthly rotation. Thanks for another great meal, Beth!
I’m looking forward to trying this – it sounds delicious! I have cilantro growing in my herb garden, but I have no idea gow much “half a bunch” is. Any estimate on the number of leaves, the weight, or maybe how many tablespoons once chopped?
Luckily it’s super flexible! I would say maybe a half cup packed once chopped. :)
I have made this recipe several times, and it’s always a hit! For those not wanting to use wine, I’ve found replacing it with 3/4 cup chicken broth works well. It doesn’t reduce quite as much, but it still produces delicious results!
I think this comment is misplaced.
This was absolutely delicious! We used it as a filling for tacos and they were awesome. Our new favorite chicken recipe. And extra points for being super quick & easy to make!
We’ve made this twice. Once with thighs and once with breasts. AMAZING. Thank you.
My husband who’s not too fond of chicken had seconds (& I only marinated about 30 mins)!
Made this with Quick Seasoned Black Beans and Easy Taco Rice, and it knocked my socks off.