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.
Featured Comment
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.
Video
Notes
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Hi, this is not a review, as your recipes look amazing but I have yet to make any. My question for you is–do you list the calorie/nutritional info anywhere on the site? If not, that’s fine, just wondered if you do and I’m not seeing it.
Thank you!
Yvonne
Hi Yvonne! We only provide nutritional information for select and some new recipes at this time and it would show at the bottom of the recipe. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!
Looks absolutely incredible to me! YUM!
Woow. It looks really great. I want to try it now.
Super flavorable
Marinated over night 24 hrs
New family favorite! Thank you so much for sharing. One note – on the printable version it doesn’t include the lime juice! It’s only on the website. 🙂 We’ll be making this for years to come!
Looks amazing! Going to try this week! Is there a grill pan you recommend?
I personally love Lodge.
I second Lodge. I got it from Amazon and am very happy with it
Had the chicken marinate over night and made a rice bowl with this chicken on top for my husbands lunch. Said he couldn’t wait to eat it ☺️ As always thank you For your recipes. You have saved me so many times. Hugs to Butters ❤️
That’s awesome! Thanks for sharing! 🙂
DAMN THIS IS DELICIOUS, AND I AM GOING TO DO THIS BECAUSE I LOVE CHICKEN THIGHS!!!! (BUT WITH THE BONE IN THAT IS WHERE THE FLAVOR IS, THE BONE!! (Not shouting) when something is right I get excited…My SERVICE DOGGIE, DEE DEE will love these too. I cook for my babies I don’t feed that crap dog food, all it is, is “SCRAPS”, I don’t eat scrap and my babies don’t neither. Damn Delicious, i love your recipes, and I still say you are cute.
I love that your dog’s name is Dee Dee. She must be very special.
Love, Dee Dee Adams
Hello! How long did you cook it bone-in?
This looks really good. My sons love lime flavor. Just to let you know I’m opposite you born in Chicago and now out in Menifee, Ca (near to L.A.) It was 86 degrees today Sunday. I’m here because I can’t take the cold anymore. Keep warm!
I bet that chicken was tender AF!!!!
Speaking as a Chicago native, just be grateful we don’t have any snow on the ground right now! 😉 A couple inches of snow in April is not unheard of around here! It really wouldn’t feel like spring in Chicago without 60’s one day and snow the next. You’ll fall in love with summer in the city though — there’s nothing better!
This looks so tasty, is it possible to use the oven instead?
Of course!
I have not tried this yet, but want to know if you can do this with chicken breast instead of thighs?
Yes, absolutely!
No actual lime juice in the marinade?
The recipe calls for 2 tablespoons freshly squeezed lime juice. 🙂
So it does! I was so anxious to go make this I overlooked it!
Dale:
I missed it too. I went back to the recipe and checked again. It does not print from the web page.
Going to have to pick up some cilantro and lime tonight to try with my chicken thigh! Thanks for the recipe. We serve a lot of chicken in Nashville!