This Cilantro Chicken recipe combines fresh cilantro, garlic, and lime for a vibrant, herby marinade that makes juicy, flavorful chicken. It’s incredibly versatile—perfect for grilling, pan-searing, or baking. You’ll love this easy Cilantro Chicken for a quick, satisfying weeknight dinner.
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Why You’ll Love This Cilantro Chicken
- Fresh & vibrant: Bright cilantro-lime-garlic flavors feel light yet satisfying.
- Minimal effort: Simple blender marinade and quick cook time make weeknights easy.
- Cook your way: Adapts beautifully to grilling, skillet, or oven methods.
- Amazingly versatile: Serve over rice, in tacos, salads, or wraps.
Ingredients & Tools
- 600 g boneless, skinless chicken thighs or breasts
- 1 large bunch fresh cilantro, stems and leaves (about 2 cups packed)
- 4 cloves garlic, roughly chopped
- Juice of 2 limes (about ¼ cup)
- 3 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 1 tsp salt, plus more to taste
- ½ tsp freshly cracked black pepper
- 1-2 fresh green chilies (like jalapeño), seeds removed for less heat (optional)
Tools: Blender or food processor, large bowl or zip-top bag for marinating, skillet or grill pan, tongs
Notes: Using fresh, vibrant cilantro is key here—don’t be shy with the stems, they’re packed with flavor! And if you can, try to use fresh lime juice rather than bottled; the brightness really does make a difference in the final dish.
Nutrition (per serving)
| Calories: | 285 kcal |
| Protein: | 35 g |
| Fat: | 14 g |
| Carbs: | 3 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 10 minutes (plus 30 minutes marinating) | Cook Time: 12-15 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thighs or breasts? Thighs stay incredibly juicy and are more forgiving if you accidentally overcook them, but breasts work beautifully too if you prefer leaner meat. Just watch the cooking time closely.
- Don’t skip the marinating time. Even 30 minutes makes a world of difference, allowing the flavors to penetrate the chicken. If you have time, marinate it for up to 4 hours in the fridge for even more depth.
- Use the cilantro stems! They have a wonderful, concentrated herbal flavor and blend up smoothly in the marinade. It’s a great way to reduce waste and boost taste at the same time.
- Adjust the heat to your liking. The green chilies are optional, but they add a lovely kick. For mild heat, remove the seeds; for more spice, leave some in or add a pinch of red chili flakes to the marinade.
How to Make Cilantro Chicken
Step 1: First, let’s make the marinade. In your blender or food processor, combine the fresh cilantro (stems and leaves), chopped garlic, lime juice, olive oil, cumin, smoked paprika, salt, black pepper, and green chilies if using. Blend until you have a smooth, vibrant green paste. You might need to scrape down the sides once to get everything incorporated—the aroma at this stage is already incredible.
Step 2: Place your chicken in a large bowl or a zip-top bag. Pour the cilantro marinade over the chicken, making sure every piece is well-coated. Use your hands to massage the marinade into the chicken—this helps it absorb the flavors more deeply. Cover the bowl (or seal the bag) and refrigerate for at least 30 minutes. If you’re planning ahead, you can marinate it for up to 4 hours.
Step 3: When you’re ready to cook, heat a skillet or grill pan over medium-high heat. You don’t need extra oil if your pan is well-seasoned or non-stick, since the marinade already contains oil. Once the pan is hot, add the chicken pieces in a single layer, shaking off any excess marinade. You should hear a satisfying sizzle as they hit the pan.
Step 4: Cook the chicken for about 6-7 minutes on the first side, without moving it. You’ll notice the edges starting to turn opaque and the surface getting some beautiful golden-brown spots. The key here is to let it develop a nice sear—that’s where a lot of the flavor comes from.
Step 5: Flip the chicken using tongs. Cook for another 6-8 minutes on the second side, until the chicken is cooked through and has an internal temperature of 74°C. The cooking time will vary slightly depending on the thickness of your chicken pieces, so if you’re unsure, just cut into one to check that the juices run clear.
Step 6: Once cooked, transfer the chicken to a clean plate or cutting board and let it rest for about 5 minutes. This is a crucial step—it allows the juices to redistribute throughout the meat, ensuring every bite is moist and tender. You can tent it loosely with foil to keep it warm if you like.
Step 7: After resting, slice the chicken against the grain into strips or bite-sized pieces. This makes it easier to eat and helps keep the texture perfect. Serve it immediately while it’s still warm and fragrant, with any accumulated juices poured over the top.
Storage & Freshness Guide
- Fridge: Store cooked chicken in an airtight container for up to 3 days.
- Freezer: Freeze raw marinated chicken for up to 3 months, or cooked chicken for up to 2 months.
- Reviving: Gently reheat in a covered skillet with a splash of water or broth to prevent drying.
Serving Suggestions
Complementary Dishes
- Cilantro-lime rice — The fresh, zesty notes in the rice mirror the chicken’s marinade, creating a harmonious and satisfying plate.
- Black bean and corn salad — This adds a sweet, smoky, and slightly creamy element that balances the herbal chicken beautifully.
- Grilled vegetables — Zucchini, bell peppers, and red onions take on a lovely char that complements the chicken’s seared exterior.
Drinks
- Classic margarita — The lime and tequila cut through the richness of the chicken and enhance its citrusy undertones.
- Ice-cold Mexican lager — A crisp, light beer is refreshing and cleanses the palate between bites of the flavorful chicken.
- Sparkling water with lime — For a non-alcoholic option, the bubbles and citrus keep things light and bright.
Something Sweet
- Mango sorbet — The tropical sweetness and cool texture provide a lovely, refreshing finish after the savory, herby main course.
- Churros with chocolate dipping sauce — A little indulgence never hurts, and the cinnamon sugar plays nicely with the smoky paprika in the chicken.
- Lime and coconut tart — It’s creamy, zesty, and not too heavy, making it the perfect dessert to follow this vibrant meal.
Top Mistakes to Avoid
- Over-blending the marinade. You want a smooth paste, but if you blend it for too long, the friction can heat the herbs and make the marinade bitter. A quick, efficient blitz is all you need.
- Not patting the chicken dry before marinating. If the chicken is wet, the marinade won’t stick as well. A quick pat with a paper towel makes a big difference in how much flavor clings to the meat.
- Moving the chicken too soon in the pan. Let it develop a proper sear before you flip it. If you try to move it too early, it might stick and tear, and you’ll lose those beautiful browned bits.
- Skipping the rest time. I know it’s tempting to dig in right away, but letting the chicken rest ensures the juices stay inside the meat. Cutting into it immediately will cause all those lovely juices to run out, leaving you with drier chicken.
Expert Tips
- Tip: For extra flavor, try grilling the chicken instead of pan-searing. The open flame adds a subtle smokiness that pairs wonderfully with the cilantro and lime. Just make sure your grill grates are clean and lightly oiled to prevent sticking.
- Tip: If you’re using chicken breasts and they’re particularly thick, consider pounding them to an even thickness before marinating. This ensures they cook evenly, so you don’t end up with dry edges and an undercooked center.
- Tip: Double the marinade recipe and freeze half for later. It keeps well in an airtight container for up to 3 months, so you can have a head start on a future meal. Just thaw it in the fridge overnight before using.
- Tip: If you have any leftovers, don’t reheat them for too long. Chicken can dry out quickly. Gently warm it in a covered skillet with a splash of water or chicken broth, or enjoy it cold in salads or sandwiches.
FAQs
Can I use dried cilantro instead of fresh?
I really don’t recommend it for this recipe. Dried cilantro lacks the vibrant, citrusy punch that fresh leaves and stems provide. The marinade relies on that fresh, herbal quality, and dried herbs just won’t deliver the same result. If you’re in a pinch and can’t find fresh cilantro, fresh parsley with a extra squeeze of lime can work as a substitute, though the flavor profile will be different.
How long can I store the marinated chicken in the fridge?
You can safely marinate the chicken in the refrigerator for up to 24 hours, but I find that 4 hours is the sweet spot for optimal flavor without the chicken texture changing. Any longer and the acidity in the lime juice can start to break down the proteins, making the chicken a bit mushy. If you need to marinate longer, consider holding back the lime juice and adding it during the last hour.
Can I bake this cilantro chicken instead of pan-frying?
Absolutely! Preheat your oven to 200°C and place the marinated chicken on a parchment-lined baking sheet. Bake for 20-25 minutes, or until the internal temperature reaches 74°C. You won’t get the same seared crust, but it will still be wonderfully flavorful and juicy. For a bit more color, you can broil it for the last 2-3 minutes.
What if I don’t have a blender or food processor?
No problem—you can make a chunkier version of the marinade by very finely chopping the cilantro and garlic, then whisking everything together in a bowl. It won’t be as smooth, but the flavors will still be fantastic. You might want to increase the marinating time a bit to help the flavors penetrate more deeply.
Is this recipe freezer-friendly?
Yes, in two ways. You can freeze the raw chicken in the marinade for up to 3 months—just thaw it in the refrigerator overnight before cooking. Or, you can freeze the cooked, cooled chicken for up to 2 months. Thaw it in the fridge and reheat gently to avoid drying it out. It’s perfect for meal prep!
Cilantro Chicken
Make juicy, flavorful Cilantro Chicken with an easy cilantro-lime marinade. Perfect for grilling, baking, or pan-searing. Get the simple recipe now!
Ingredients
For the marinade:
-
1 large bunch fresh cilantro (stems and leaves (about 2 cups packed))
-
4 cloves garlic (roughly chopped)
-
2 limes (juice of (about ¼ cup))
-
3 tbsp olive oil
-
1 tsp ground cumin
-
0.5 tsp smoked paprika
-
1 tsp salt (plus more to taste)
-
0.5 tsp freshly cracked black pepper
-
1-2 fresh green chilies (like jalapeño, seeds removed for less heat (optional))
For the chicken:
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600 g boneless, skinless chicken thighs or breasts
Instructions
-
First, let’s make the marinade. In your blender or food processor, combine the fresh cilantro (stems and leaves), chopped garlic, lime juice, olive oil, cumin, smoked paprika, salt, black pepper, and green chilies if using. Blend until you have a smooth, vibrant green paste. You might need to scrape down the sides once to get everything incorporated—the aroma at this stage is already incredible.01
-
Place your chicken in a large bowl or a zip-top bag. Pour the cilantro marinade over the chicken, making sure every piece is well-coated. Use your hands to massage the marinade into the chicken—this helps it absorb the flavors more deeply. Cover the bowl (or seal the bag) and refrigerate for at least 30 minutes. If you’re planning ahead, you can marinate it for up to 4 hours.02
-
When you’re ready to cook, heat a skillet or grill pan over medium-high heat. You don’t need extra oil if your pan is well-seasoned or non-stick, since the marinade already contains oil. Once the pan is hot, add the chicken pieces in a single layer, shaking off any excess marinade. You should hear a satisfying sizzle as they hit the pan.03
-
Cook the chicken for about 6-7 minutes on the first side, without moving it. You’ll notice the edges starting to turn opaque and the surface getting some beautiful golden-brown spots. The key here is to let it develop a nice sear—that’s where a lot of the flavor comes from.04
-
Flip the chicken using tongs. Cook for another 6-8 minutes on the second side, until the chicken is cooked through and has an internal temperature of 74°C. The cooking time will vary slightly depending on the thickness of your chicken pieces, so if you’re unsure, just cut into one to check that the juices run clear.05
-
Once cooked, transfer the chicken to a clean plate or cutting board and let it rest for about 5 minutes. This is a crucial step—it allows the juices to redistribute throughout the meat, ensuring every bite is moist and tender. You can tent it loosely with foil to keep it warm if you like.06
-
After resting, slice the chicken against the grain into strips or bite-sized pieces. This makes it easier to eat and helps keep the texture perfect. Serve it immediately while it’s still warm and fragrant, with any accumulated juices poured over the top.07
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