This Cilantro Lime Chicken recipe is fresh, vibrant, and perfect for busy weeknights. The zesty marinade tenderizes the chicken while infusing it with incredible flavor. It’s versatile enough for tacos, salads, or as a main dish.
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Why You’ll Love This Cilantro Lime Chicken
- Incredibly versatile: Use in tacos, salads, or as an entrée.
- Marinade does the work: Whisk, soak, and you’re halfway to dinner.
- Bright, balanced flavors: Tangy lime and fresh cilantro that aren’t overwhelming.
- Meal prep friendly: Reheats beautifully and stays moist for days.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1/4 cup fresh lime juice (about 2–3 limes)
- Zest of 1 lime
- 1/2 cup fresh cilantro, finely chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- 1 tsp honey or maple syrup
- Salt and black pepper to taste
Tools: mixing bowl, whisk, zip-top bag or shallow dish for marinating, skillet or grill
Notes: Don’t skip the fresh lime juice—bottled doesn’t deliver the same bright punch. The honey balances acidity and helps caramelization.
Nutrition (per serving)
| Calories: | 245 kcal |
| Protein: | 35 g |
| Fat: | 10 g |
| Carbs: | 3 g |
| Fiber: | 0.5 g |
Serves: 4 | Prep Time: 10 minutes (plus 30 minutes marinating) | Cook Time: 15 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Fresh lime juice is non-negotiable. The flavor difference between fresh-squeezed and bottled is night and day. Roll your limes on the counter before juicing to get the most out of them.
- Don’t rush the marinating time. Even 30 minutes makes a huge difference in flavor penetration and tenderness. If you can, let it go for 2 hours—but not much longer or the acid can start to toughen the chicken.
- Bring your chicken to room temperature. Let it sit out for 15–20 minutes before cooking. This helps it cook more evenly, preventing that dreaded raw-inside, burnt-outside situation.
- Chop your cilantro stems too. They pack tons of flavor! Just give them a fine chop along with the leaves—you’ll be surprised at how much they contribute.
How to Make Cilantro Lime Chicken
Step 1: In a medium bowl, whisk together the lime juice, lime zest, olive oil, minced garlic, cumin, smoked paprika, chili powder, honey, and a generous pinch of salt and pepper. You’ll notice the marinade immediately starts to smell incredible—that’s how you know you’re on the right track. Whisk until everything is well combined and the honey has dissolved into the mixture.
Step 2: Stir in the finely chopped cilantro. If you’re using a zip-top bag, you can add the marinade and chicken directly to the bag. Otherwise, place your chicken breasts in a shallow dish and pour the marinade over them, making sure each piece is thoroughly coated. Massage the marinade into the chicken a bit—this might feel a little silly, but it really helps the flavors penetrate.
Step 3: Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours. Don’t be tempted to marinate longer—the acid in the lime juice can actually start to break down the chicken proteins too much, giving it a weird texture.
Step 4: When you’re ready to cook, remove the chicken from the refrigerator and let it sit at room temperature for about 15 minutes. This small step makes a huge difference in achieving evenly cooked chicken. Meanwhile, preheat your skillet over medium-high heat or prepare your grill for medium-high direct heat.
Step 5: If using a skillet, add a light drizzle of oil. Once hot, add the chicken breasts, shaking off excess marinade. Cook for 6–7 minutes per side, depending on thickness. You’re looking for beautiful golden-brown sear marks and an internal temperature of 165°F. If grilling, place the chicken directly over the heat and cook for the same time, turning once.
Step 6: The trick is not to move the chicken too much—let it develop that gorgeous crust. You’ll know it’s ready to flip when it releases easily from the cooking surface. If it’s sticking, it needs another minute.
Step 7: Once cooked through, transfer the chicken to a clean cutting board and let it rest for 5–7 minutes. This is crucial for juicy chicken—it allows the juices to redistribute throughout the meat rather than running out onto your cutting board.
Step 8: Slice against the grain for maximum tenderness, or leave whole if serving as an entrée. I like to squeeze a little extra fresh lime juice over the top right before serving—it really makes the flavors pop.
Storage & Freshness Guide
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freezing after cooking is not recommended; texture may become mushy.
- Reviving: Reheat gently in a skillet or microwave with a splash of water or lime juice.
Serving Suggestions
Complementary Dishes
- Cilantro-lime rice — The fresh, citrusy notes in the rice echo the chicken’s marinade, creating a beautifully cohesive plate.
- Black bean and corn salad — The sweetness of the corn and earthiness of the beans provide a wonderful textural and flavor contrast to the zesty chicken.
- Grilled street corn (elote) — The creamy, slightly spicy coating on the corn plays so well with the bright chicken—it’s a match made in heaven.
Drinks
- Classic margarita — The tequila and lime in the cocktail mirror and enhance the dominant flavors in the chicken beautifully.
- Ice-cold Mexican lager — The crisp, clean beer cuts through the richness of the chicken and cleanses your palate between bites.
- Sparkling water with lime wedges — For a non-alcoholic option, the bubbles and citrus provide a refreshing counterpoint to the savory, spiced chicken.
Something Sweet
- Mango sorbet — The tropical sweetness of mango provides a lovely, light finish that doesn’t overpower the meal’s fresh flavors.
- Lime coconut bars — The creamy coconut and tangy lime continue the citrus theme in dessert form—it just feels right.
- Churros with chocolate dipping sauce — Sometimes you just need that warm, cinnamon-sugar treat to round out a Mexican-inspired feast.
Top Mistakes to Avoid
- Over-marinating the chicken. The high acid content in lime juice can actually start to “cook” the exterior of the chicken, giving it a tough, chalky texture. Stick to 2 hours maximum.
- Crowding the pan. If you’re cooking multiple pieces, make sure they have enough space between them. Otherwise, they’ll steam rather than sear, and you’ll miss out on that beautiful caramelization.
- Skipping the rest time. I know it’s tempting to dig right in, but cutting into the chicken immediately will cause all those precious juices to run out, leaving you with drier meat. Patience pays off!
- Using dried cilantro. It just doesn’t work here—the flavor is completely different and much less vibrant. If you absolutely must substitute, try fresh parsley with a tiny pinch of coriander seed.
Expert Tips
- Tip: Pound your chicken breasts to an even thickness before marinating. This ensures every piece cooks at the same rate, preventing the thinner ends from drying out while the thicker center finishes cooking.
- Tip: Reserve a little of the fresh cilantro to sprinkle over the finished dish. Adding some at the end provides a burst of fresh herbal flavor that gets lost when cooked.
- Tip: If you want extra sauce, double the marinade ingredients but divide it in half. Use one half for marinating and simmer the other half in a small saucepan for 2–3 minutes to use as a finishing sauce.
- Tip: For incredible flavor penetration, score the chicken breasts lightly with a sharp knife before adding them to the marinade. Just a few shallow cuts on each side makes a world of difference.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work wonderfully with this marinade. They’re naturally more forgiving and stay incredibly juicy. Just adjust your cooking time—thighs typically need a couple minutes longer per side, and you’ll want to ensure they reach 165°F internally. The richer flavor of dark meat pairs beautifully with the bright cilantro and lime.
How long does leftover cilantro lime chicken last in the fridge?
Stored in an airtight container, your leftover chicken will stay fresh for 3–4 days. The flavors actually meld and intensify, making it fantastic for next-day salads or wraps. I don’t recommend freezing it after marinating and cooking, as the texture can become a bit mushy upon thawing.
What if I don’t have fresh limes?
In a real pinch, you could use bottled lime juice, but the flavor will be noticeably less bright and vibrant. If you must substitute, try using half bottled lime juice and half lemon juice—the combination can help mimic that fresh citrus punch better than bottled lime alone.
Can I bake this chicken instead of pan-searing or grilling?
Yes! Bake at 400°F for 20–25 minutes, or until the internal temperature reaches 165°F. You won’t get the same caramelized crust, but it’s still delicious. For better browning, you could sear it in an oven-safe skillet for 2 minutes per side before transferring to the oven to finish cooking.
I’m not a fan of cilantro—what can I use instead?
The classic substitute would be fresh flat-leaf parsley. It provides that fresh, herbal quality without the distinctive cilantro flavor. You could also try using fresh basil for a slightly different but still delicious twist, or even a combination of mint and parsley.
Cilantro Lime Chicken
Make this easy Cilantro Lime Chicken with a zesty marinade for tacos, salads, or dinner. Ready in under an hour! Get the simple recipe here.
Ingredients
For the Ingredients
-
4 boneless, skinless chicken breasts (about 1.5 lbs)
-
1/4 cup fresh lime juice (about 2–3 limes)
-
Zest of 1 lime
-
1/2 cup fresh cilantro (finely chopped)
-
3 cloves garlic (minced)
-
2 tbsp olive oil
-
1 tsp ground cumin
-
1/2 tsp smoked paprika
-
1/2 tsp chili powder
-
1 tsp honey or maple syrup
-
Salt and black pepper (to taste)
Instructions
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In a medium bowl, whisk together the lime juice, lime zest, olive oil, minced garlic, cumin, smoked paprika, chili powder, honey, and a generous pinch of salt and pepper. Whisk until everything is well combined and the honey has dissolved into the mixture.01
-
Stir in the finely chopped cilantro. If you’re using a zip-top bag, you can add the marinade and chicken directly to the bag. Otherwise, place your chicken breasts in a shallow dish and pour the marinade over them, making sure each piece is thoroughly coated. Massage the marinade into the chicken a bit.02
-
Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours.03
-
When you’re ready to cook, remove the chicken from the refrigerator and let it sit at room temperature for about 15 minutes. Meanwhile, preheat your skillet over medium-high heat or prepare your grill for medium-high direct heat.04
-
If using a skillet, add a light drizzle of oil. Once hot, add the chicken breasts, shaking off excess marinade. Cook for 6–7 minutes per side, depending on thickness. You’re looking for beautiful golden-brown sear marks and an internal temperature of 165°F. If grilling, place the chicken directly over the heat and cook for the same time, turning once.05
-
The trick is not to move the chicken too much—let it develop that gorgeous crust. You’ll know it’s ready to flip when it releases easily from the cooking surface. If it’s sticking, it needs another minute.06
-
Once cooked through, transfer the chicken to a clean cutting board and let it rest for 5–7 minutes.07
-
Slice against the grain for maximum tenderness, or leave whole if serving as an entrée. I like to squeeze a little extra fresh lime juice over the top right before serving.08
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