Cilantro Lime Chicken Thighs
by Chungah
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Truly the most AMAZING zesty cilantro-lime marinade ever! The chicken comes out perfectly juicy and so tender.
Featured Comment
why i love this cilantro lime chicken recipe
- Simple, flavor-packed zesty marinade. This easy chicken marinade is made with minimal ingredients, packed with maximum flavor. We’re talking fresh cilantro, olive oil, lime juice (and zest), chili powder, cumin, salt and pepper (most of which are pantry staples). It’s simple, it’s quick, and it yields the most flavorful, zesty, juicy chicken thighs.
- So many purposes. The cilantro lime chicken can be served with Mexican rice or utilized for tacos, burrito bowls, quesadillas, salads and so much more. There’s just so many different uses to suit the whole family.
- Flexible recipe. Throw these bad boys on a cast iron grill pan or a hot grill (for those of you with warm weather all year long!).
chicken breasts VS. chicken thighs
Chicken breasts (white meat)
Chicken breasts are leaner and lower in calories, maximizing protein.
Chicken thighs (dark meat)
Chicken thighs have a much more higher fat content than breasts, maximizing flavor and moisture. Thighs will also hold up much better during the cooking process (much more forgiving than chicken breasts) without drying out.
tips and tricks for success
- Work in batches. An overcrowded pan can lead to uneven cooking and poor browning. Work in batches to maintain high heat for a good sear and crispy crust on each chicken.
- Use freshly squeezed lime juice. While bottled lime juice can work in a pinch, freshly squeezed is ideal here for its vibrant, stronger flavors.
- Use an instant-read thermometer for the most accurate results. The internal temperature should reach 165°F.
- Let your meat rest. Let your chicken rest for at least 5 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.
- Reheat in the oven. Leftover chicken can be rubbery when reheated. For best results with leftovers, reheat in the oven at 350°F, covered in aluminum foil until warmed through.
pro tip
Cast iron grill pan vs. cast iron skillet
A cast iron grill pan is ideal for those favorited distinct grilled marks, essentially simulating outdoor grilling indoors, especially when it’s too cold to grill out. In these instances, you can also use a large cast iron skillet, achieving the same flavor without the grill marks.
what to serve with cilantro lime chicken
Tools For This Recipe
Cast iron grill pan or large cast iron skillet
Cilantro Lime Chicken Thighs: Frequently Asked Questions
Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken.
Yes! The chicken can be marinated overnight and placed in the fridge.
Leftovers can be stored in an airtight container for 3-4 days, reheating in the oven at 350°F until warmed through.
Cilantro Lime Chicken Thighs
Video
Ingredients
- ¼ cup chopped fresh cilantro leaves
- 3 tablespoons extra virgin olive oil, divided
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon lime zest
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 pounds boneless, skinless chicken thighs
Instructions
- In a medium bowl, combine cilantro, 2 tablespoons olive oil, lime juice, lime zest, chili powder, cumin, salt and pepper.
- In a gallon size Ziploc bag or large bowl, combine chicken and cilantro mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
- Heat remaining 1 tablespoon olive oil in a cast iron grill pan over medium high heat.* Working in batches, add chicken to the grill pan in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side.
- Serve immediately.
Notes
Did you make this recipe?
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This recipe (and your Chicken Tikka Masala!) have been staples in our home for 5 years now. Just thought I would take the time to express our appreciation while I’m waiting for the chicken to marinate, since we make it so much. Lol It is our go-to for chicken tacos, and I have no reason to look elsewhere! (We use boneless skinless breasts on the grill, sometimes marinated only for an hour if I’m short on time, and it’s still so good. Obvi even better when I let it marinate for longer.) Thank you!!
Absolutely loved this post! The recipe is clear, the tips are super helpful, and the photos make it look irresistible. I really appreciate how you explain each step — it gives beginners like me a lot of confidence in the kitchen. Looking forward to trying this soon!
After taking the chicken out of the marinade could I use the rest of the marinade in my rice cooker and cook a batch of rice with it and the needed water?
This answer is probably too late , but you should discard the leftover marinade. It is not recommended to use anything that come into contact with raw chicken.
Made with 8 thighs for the 2 of us so I could have lots of chicken to use in burritos or enchiladas. I loved it, husband doesn’t care much for thighs, but he did like it. Next time I’ll use breasts and cook on the grill outside, easier clean up. Great recipe. Thanks!
Made this today and we loved it. I did add a couple of teaspoons of Mrs Dash Garlic & Herb seasoning. We cooked it on the grill and served it with rice and a tomato cucumber salad. Will definitely be making this again.
So easy to prep and to adjust to your preference!! Thank you for the recipe 🙂
Soo good!! Amazing on the grill. I always get compliments on this chicken when I make it. Be prepared to share the recipe!
Really easy and flavorful recipe that even my kids will eat. Have done both in the oven and grill-great either way. We’ve even made it in bulk for parties. Any thoughts on freezing?
WOW! Made this into a burrito bowl by dicing the chicken into bite-sized pieces and marinated for 8 hours. I cooked them on the stove while making a box of Spanish rice. I also heated up a can of Bush’s Taco Fiesta black beans. Topped this mixture with freshly grated jalapeno cheddar cheese, avocado, extra cilantro, and a drizzle of Litehouse homestyle ranch dressing. It’s a meal bursting with flavor!!!!!
I love this and make it a couple times a year when my wife is gone because she hates thighs. You can use breasts but you can also cook steak to well done – some things are just better. I always grill and it’s a fantastic recipe when the corn and tomato season hits. Thank you damn delicious.
We really, really enjoyed this recipe. So easy and so flavorful. I put my chicken in a zip bag and added the marinade and left it for an hour. We cooked it on the grill and I topped it with a little extra cilantro because I love it. Excellent!!!
So I was hesitant about marinading overnight but had a busy work do so decided to do it. Having it marinate in acid/lime juice for so long made the outside tough. I will try it again with only marinating 2-3 hours and see how it’s different.
Hmmm . . . Are you sure it wasn’t the chicken? I marinate mine all day every time I make this (which is on the regular) and have never had that happen. Just a suggestion.
My family loves this recipe (and others of yiur’s like lettuce wraps, ramen, etc.). It totally works with chicken breasts as well as thighs (I make both for picky eaters) As a side note, could you maybe list lime zest before lime juice? I forget to zest the limes before juicing them.
Haha,
I had my daughter prepare this and I walk in and she is zesting a half of a lime and m like what are you doing? You zest and the squeeze. She’s like well that’s what the steps were…
Yum. Added a tspn of onion powder and garlic powder. Absolutely bangin!
Are you able to cook this using an air fryer??
Came out perfect. I added a little pickled onion and sour crème . Perfect. Thank you for sharing !
This is delicious. Better than I expected it to be. My husband who doesn’t like chicken thighs said you couldn’t even tell it was thigh meat. And he loved it too ! Thank you!
WOW! We loved this recipe! Made it on the grill. Great marinade. Could really taste all the wonderful flavors.
Just one of your many awesome recipes!
We had this a couple of nights ago – AMAZING. My family went nuts.
Perfect! Served with lime/cilantro rice and a spicy coleslaw for one meal, then I put all three leftovers in a flour tortilla for another meal. So quick and simple this is a great camping recipe.