Cilantro Lime Chicken Thighs
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This is truly the most AMAZING zesty cilantro-lime marinade ever. And the chicken comes out perfectly juicy and tender.
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Perfect seasoning mixture. The longer you marinate, the better. I also like to sear them on the frying pan with oil and then bake to finish cooking them so that they are extra crispy on the outside.
Guys. It was 25 degrees F this morning. I am seriously so over it. We’re about to head into April! And it was 60 degrees just a few days ago. Where’s the Spring weather, Chicago? I’m ready for grilling season!
But I guess for now, I’ll have to settle for the grill pan. Because these cilantro lime chicken thighs cannot wait for this Chicago warm weather everyone has been promising this LA native. Nope. This marinade is too epic to be waiting. The marinade made with fresh cilantro, olive oil, lime zest, chili powder, cumin, salt and pepper.
It’s simple, it’s quick, and it yields the most flavorful, zesty chicken thighs one can ask for.
Simply throw these bad boys on a grill pan or a hot grill (for those of you with actual Spring weather!) and serve with rice or use for tacos, bowls, or salads.
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
what to serve with cilantro lime chicken
Tools For This Recipe
Cast iron grill pan
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.
If you do not have a cast iron grill pan, you can also use a large cast iron skillet.
Leftovers can be stored in an airtight container for 3-4 days.
Cilantro Lime Chicken Thighs
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.
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I would give this five stars wonderful dish. It’s great with my kids and my husband loves it too. Very good dish. Five stars I make it as tacos
This is delicious. The marinade is a real star! As much as I love it with the chicken, my favorite way to use this marinade is as the seasoning for red lentil and pumpkin daal! I make a large batch of the marinade and freeze it in suitable amounts, then just add to the daal when it is cooked. Soooo good!
This was absolutely a home run of a recipe. I served up the chicken with some cilantro lime rice and vegetables and everyone loved it, even my littles! Sure we had a mishap of spilt marinade on my refinished floors, but I’m still ready to make this all over again! 100% will be on the monthly rotation.
ALWAYS always always such a hit!!! So amazing!!
My grandchildren wanted steak for dinner but I already had the chicken marinating. So I ran to the store, 4 steaks later I’m home and BBQ the chicken. Hubby BBQ up the steaks while I finish the last touches to the chicken. My husband was the only person that ate a steak that night. My picky eaters tasted that wonder cilantro lime chicken and us 5 other eaters ate my beautiful chicken. The grand children went back for seconds. My daughter took the recipe and now they make it monthly.
For those asking about AIR FRYING!!
This was so good. I marinated for about 6 hours. All I did was put in my air fryer on 400 for 15 min and then I flipped them over for 3- 5 more min. I planned to flip them half way but forgot lol. They were fantastic and so simple. My teenage son really enjoyed them too.
We love this. I’ve been making it once a week for family, but it has become my go to for guests as well. It’s different, easy, foolproof and I’m 99.9% sure everyone will like it. Also, muy economical. Many thanks, Chunguh.
we grilled them on the bbq. They were awesome!
I doubled everything and substituted chipotle chili powder, it looked a little thick so put chicken thighs in a 1 gallon bag, added the marinade and poured in some beer. Cooked the thighs on the smoker with Mesquite wood. So delish
I’ve made this twice, first time I marinated for 3 days and second time only 2 hours. Turned out amazing both times. Hands down one of my new favorite recipes. Can’t wait to try this on the barbecue this summer.
Good grief woman! That was delicious, the whole group said move it into the dinner keeper book. And it just made the annual beach trip menu!
Amazing! My kids love this chicken diced up and made into tacos. I have even baked it in the oven with excellent results. One of my all time favorite recipes. Thank you!
This was delicious. I only have access to fresh cilantro for a few weeks a year, so would like to pre make and freeze the marinade. Would this be possible to then add to chicken and marinate, or would I need to put it all together before freezing, and create a dump bag? Thank you.
I love this recipe. I’ve made it many times. It’s become a family favourite. It’s so delicious.
I made this once already. So, so delicious. We’ll be having this again tonight. Thanks for sharing this recipe!
Made exactly as stated with ingredients, and I marinated for 4 hours. I did however change the cooking method as I couldn’t grill and I don’t have a grill pan. So I just browned them on one side in my cast iron pan with the olive oil, flipped over, and finished in a 375 oven for about 20-25 min. Delish! My husband said this might be his favorite chicken. Served over brown rice with roasted garlic broccoli. Yum! Thanks!
This was the comment I was looking for, I don’t have a grill! Thank you!
So so GOOD and So so EASY. I marinated for only 2.5 hours. I bet it will be even better longer. I browned on stove top first then 30 mins in the 400 degree oven as suggested in the comments. “good seasoning”, says daughter. “I want another one” says husband.
Definitely a keeper. Thanks for another great recipe.
Very easy, very tasty. I used red pepper instead of black pepper for an extra kick.
The best cilantro lime chicken recipe I tried!!!
We have made this twice now and it is great! Both my kids love it too!