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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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.
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.
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.
Couldn’t agree more…BEST cilantro lime marinade ever! Company worthy (and inbetween)!
This turned out so good! The hubby is raving about it. Followed the recipe as is. I will be making this again and again. Thank you for sharing
Can this be made in the instant pot? I hate having oil splattered on my stove and am afraid that I’ll over-cook on the grill.
Could you oven cook these
Made this last night with skinless boneless thighs. Was delicious! A definite keeper. We grilled at 425 for about 15 min.
Served with Basmati rice topped with fresh cilantro & green onions. Also an arugula salad (that needed to be used up.) I mimicked the salad dressing with the chicken marinade … a simple lime, orange & honey concoction.
Highly recommend!