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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Thanks for this recipe, it was really yummy.
I never comment on your recipes but I’ve been coming here for years and you never disappoint! I know I can count on your recipes to deliver! My kids favorite recipes were found here and on my daughters birthday she asked for the lemon butter chicken instead of eating out! Thanks for all you do!
Turned out really yummy. Very flavourful.
Made this for dinner tonight on the bbq. I really liked it! Only marinated for 6 hours. I would do the full 24 hours next time and maybe add a little garlic.
The flavors are even better when marinated for longer! 🙂
Made this for dinner tonight. It was a big hit! Very tender and flavorful. This recipe is definitely a keeper.
First time ever writing a review. I have made this 3 times, it is so good! Going for a 4th time today. I will bake in the oven this time. Too much work cleaning my grill pan after cooking on the stove top. Outdoor grill would be great, if only I had one. I love all your recipes !
We love hearing that! Thanks, Donna!
Very tasty and easy to make. I did leave in the refrigerator for 2 days which only improved the flavor. Highly recommend this recipe.
Awesome! Thank you for sharing, Elizabeth!
Excellent! Cannot wait to have this again.
So damn good!! We added garlic… because let’s be real you can never have enough garlic! I can’t wait to make this on our charcoal grill.
I totally agree!!! 🙂
This was a HUGE hit at our family dinner tonight! Between 4 adults and 4 picky children, everyone loved it. Made 4lbs of chicken thighs and only had 2 pieces left. Thanks for the yummy addition the my recipe repertoire.
That’s awesome, Sashear!
It was Damn Delicious!!! I paired it with Jasmine rice and sautéed green beans. Definitely will be making this recipe in the future.
Sounds amazing, Desiree!
Amazing!
I’m planning on making this tomorrow night What sides do you recommend?
This would pair beautifully with Mexican rice! 🙂
Can I give this 10 stars???? I made as described other than I baked in the oven until thighs were cooked. I served with some cilantro lime white rice and asparagus and it was a HIT. My husband and kids were fighting over who got to take the leftovers the next day. This is certainly being added into our regular meal planning rotation. Thanks!!!
Yes, please! We will take the 10. THANK YOU! 🙂
I made this last night (even bought a relatively inexpensive grill pan last week, because the recipe looked so good). It was SOOOO delicious. Will be great for summer when I don’t want to use the oven. Thanks for sharing!
It’s a great summer recipe for sure!
The picture of the marinaded chicken looks MUCH different from the one made with this recipe. The one in the picture looks like it has minced garlic in it and no chili powder. The marinade that is made with this recipe is dark red, because of the chili powder. I feel like I’m making a different recipe than what is shown.
Hi Cecile, our picture is mid mixing in the marinade. We don’t usually do step by step images, so don’t get too distracted by how something is looking mid way. As long as you’re following the written instructions you should end up with some very tasty chicken! We hope you enjoyed making this!
Ahhh, I see. I made the marinade first, then put it on the chicken. They were very good! Thanks for the recipe!
Great!
Very easy to make and the taste was out of this world. Did put in oven after browning just to be sure they were cooked.
That’s great!
10 out of 10 will make again!! Husband says it’s one of his new favorites in the chicken line up. Can’t wait to try it on the BBQ this summer with a side of Mexican Street corn!
So easy to make and such bright flavours!
That’s great! Thanks for sharing.
I have a question about using a Lodge cast iron pan. I thought cooking chicken in these pans are not recommended since soap is not used to correctly clean these pans so they cure correctly. Am I wrong about this? Thanks
Jeannie, I personally love cooking chicken (and almost everything else!) in my Lodge cast iron but as always, it is best to do what you are most comfortable with. Hope that helps!
Jeannie,
It is a big myth that you can’t clean your pan with soap – YOU CAN!! Just rinse well and dry even better! Then rub your pan with a thin layer of oil and heat in oven (like a normal seasoning.) … you can find these directions on the web. (On several websites)
I hope this helps!
I luv luv lime but HATE cilantro. Do you recommend a substitute? TY
Hi Nancy! The cilantro is a very prominent ingredient in this recipe so I do not recommend a substitute. Sorry!