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This Cilantro Lime Chicken is so full of flavor and a staple that is super easy to whip together that you will want to make it over and over again.
I’m a huge chicken fan, and I love chicken that has been marinated. This Cilantro Lime Chicken is just that, this has to be hands down one of my favorite chicken recipes ever!
It is so full of flavor with each and every bite and I would not change a thing with this at all! Juicy, moist, and just all-around delicious.
This recipe is almost foolproof, and the best part – it’s baked! Now you could grill this but we realize that you don’t always have access to a grill all year long, so baking is the best method for this.
I’m always looking for new and easy ways to make some tasty chicken. My husband tells me this one is one of his new favorite ways.
What you do is literally add all your marinade ingredients to a bag, place chicken in, and let marinate for a few hours, place in pan to sear, and then bake! Then garnish to your liking.
I’m telling you this is the recipe that you need, it is so easy and flavorful that you will want to make it over and over again. It is a staple in our household all year round.
Let’s jump even more into this Cilantro Lime Chicken and what it’s all about. You cilantro lovers out there are going to love this easy weeknight dinner!
Some of my other favorite marinade recipes we have on our site include: All-purpose Pesto Chicken Marinade, The Best Steak Marinade and Pork Tenderloin Marinade.
WHY THIS RECIPE WORKS:
- With easy-to-find ingredients, this marinade comes together quickly.
- It is baked, so you do not have to rely on grilling!
- You can easily double this recipe to make a larger batch for more people.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Fresh Cilantro
- Scallions
- Garlic
- Lime zest
- Lime juice
- Olive oil
- Ground cumin
- Honey
- Kosher salt
- Onion powder
- Garlic powder
- Pepper
- Vegetable oil
- Chicken breasts
HOW TO MAKE CILANTRO LIME CHICKEN:
- In a ziplock bag add the cilantro, scallions, lime zest, lime juice, lime juice, olive oil, cumin, honey, salt, onion powder, garlic powder, and pepper. Close the bag and mix the ingredients around until combined.
- Add the chicken to the bag, close it and massage the marinade into the chicken. Place the bag into the fridge for 1-2 hours.
- Preheat the oven to 350°F.
- In a large oven-safe skillet (I like to use cast iron) over medium add the vegetable oil. Once hot, sear the chicken until golden brown, repeat on the other side. We are not looking to cook it all the way through, just searing. About 3-5 minutes per side.
- Place the skillet into the oven and continue to cook until an internal temperature reaches 165°F. About 15-20 minutes.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
HOW DO I KNOW WHEN THIS IS DONE?
The chicken will be done when you insert an internal instant-read thermometer in the thickest part and it reads 165 degrees F.
CAN I USE OTHER CUTS OF CHICKEN OR MEAT?
Absolutely! This will work great on all cuts of chicken, depending on the size, you may need to cook for longer but that is where the thermometer comes in handy.
This is also a really great marinade for pork chops as well. We use this quite a bit for our pork chop recipe!
CAN THIS BE GRILLED?
Yes! If you are wanting to grill this then that is an easy task.
Heat your grill to medium heat and grill for about 15 minutes flipping halfway through until internal temperature reaches 165 degrees F.
You can also boil the marinade and baste the chicken while it’s on the grill.
ANY ADDITONS?
This recipe makes for some seriously delicious food, especially served over cilantro lime rice!
- Chili powder: Sprinkle some into the marinade for an extra kick of heat and flavor.
- Cayenne pepper: A pinch can add a spicy dimension for those who like it hot.
- Brown sugar: Adding a bit can balance the acidity of the lime and add a subtle sweetness.
- Sour cream: Serve the chicken with a dollop of sour cream on top for a creamy contrast.
- Corn salad: A fresh corn salad makes a vibrant, flavorful side dish.
- Tomatillo salsa: Serve alongside or on top of the chicken for a tangy, herby boost.
- Sweet potatoes: Roast chunks alongside the chicken for a hearty, nutritious accompaniment.
- Cauliflower rice: For a low-carb option, serve the chicken over cauliflower rice.
- Heavy cream: Add to the pan drippings to create a creamy cilantro lime sauce for the chicken.
- Fresh garlic: Additional minced garlic can intensify the bold flavors of the marinade.
ANY SUBSTITUTIONS?
Whether chicken breasts or boneless thigh meat, you’re going to love this stuff.
- Skinless chicken thighs: For a juicier, more flavorful option, substitute chicken breasts with thighs.
- Soy sauce: A splash can deepen the marinade’s flavor profile, replacing some of the salt.
- Chicken broth: Use instead of water in the pan to add more flavor when baking.
- Air fryer: Instead of baking, cook the marinated chicken in an air fryer for a quick meal.
- Grill pan: If you don’t have an oven-safe skillet, sear the chicken on a grill pan then finish in the oven on a baking sheet.
- Lemon juice: If you’re out of limes, lemon juice can work as a citrusy substitute, though the flavor profile will slightly change.
HOW TO STORE:
This can be stored in an airtight container in the refrigerator where it will keep for up to 2 days.
This can also be frozen, place chicken in a freezer container and it will keep in the freezer for up to 3 months. Let defrost in the refrigerator before reheating.
DANA’S TIPS AND TRICKS:
- Any cut of chicken can be used for this, we use chicken breasts. Also, this is great for pork chops!
- We bake this recipe, but it can also be grilled, see my tips above.
- Easily double this recipe using a larger pan.
- Make sure that you let the chicken sit in the marinade for at least 1-2 hours.
- Serve this as is or over rice and with your favorite side dish, we use black beans.
- This can be frozen, see my tips above.
Looking for that perfect chicken recipe that can be made all year long, is simple but super flavorful?
You need to make this Cilantro Lime Chicken!
If you like this recipe, you might also like:
If you’ve tried this CILANTRO LIME CHICKEN, let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Easy Cilantro Lime Chicken Recipe
Ingredients
- ½ cup finely chopped fresh cilantro
- 2 scallions thinly sliced
- 2 cloves garlic minced
- Zest of 1 lime
- 1 ½ tablespoons lime juice fresh squeezed
- 1 tablespoon olive oil
- 1 tablespoon ground cumin
- 1 teaspoon honey
- ½ teaspoon kosher salt
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 4 chicken breasts boneless, skinless
- 1 tablespoon vegetable oil
Instructions
- In a ziplock bag add the cilantro, scallions, garlic, lime zest, lime juice, lime juice, olive oil, cumin, honey, salt, onion powder, garlic powder, and pepper. Close the bag and mix the ingredients around until combined.½ cup finely chopped fresh cilantro, 2 scallions, 2 cloves garlic, Zest of 1 lime, 1 ½ tablespoons lime juice, 1 tablespoon olive oil, 1 tablespoon ground cumin, 1 teaspoon honey, ½ teaspoon kosher salt, ½ teaspoon onion powder, ¼ teaspoon garlic powder, ¼ teaspoon black pepper
- Add the chicken to the bag, close it and massage the marinade into the chicken. Place the bag into the fridge for 1-2 hours.4 chicken breasts
- Preheat the oven to 350°F.
- In a large oven-safe skillet (I like to use cast iron) over medium add the vegetable oil. Once hot, sear the chicken until golden brown, repeat on the other side. We are not looking to cook it all the way through, just searing. About 3-5 minutes per side.1 tablespoon vegetable oil
- Place the skillet into the oven and continue to cook until an internal temperature reaches 165°F. About 15-20 minutes.
Notes
- Nutritional value is for chicken and marinade only.
- Any cut of chicken can be used for this, we use chicken breasts. Also, this is great for pork chops!
- We bake this recipe, but it can also be grilled, see my tips above.
- Easily double this recipe using a larger pan.
- Make sure that you let the chicken sit in the marinade for at least 1-2 hours.
- Serve this as is or over rice and with your favorite side dish, we use black beans.
- This can be frozen, see my tips above.
Nutrition
Love This Recipe?
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Thanks for hosting!
YAY, thanks for pinning!!
Will you explain the lime … One half teaspoon or one half lime …what
All you need the the juice and the zest from 1/2 of one lime. Thanks for coming!
Thank you so much for linking this recipe to the Tasty Tuesdays link party! I’ve pinned this recipe to my Tasty Tuesday’s board. 🙂 This week’s party is live on the blog & I would love for you to come link up with us! Here’s the link: http://anyonitanibbles.blogspot.co.uk/2013/05/Tasty-Tuesdays-Link-Party-9.html
Yay, thanks girl, I’ll be there!
This was great! I chopped some onions and sauteed them.. Once they were browning, I poured in the marinade plus the chicken breasts which I had cut into ~1 inch cubes. I cooked it covered over medium heat, then served it over white rice (which also had lime juice & fresh chopped cilantro in it). Because I was planning to cook the marinade and serve it as sauce, I doubled all of the amounts to be sure there was enough.
The chicken juices plus the butter & extra oil from the sauteed onions made a delicious, thick sauce. The cumin really came through, so I’d use a bit less next time or substitute chili powder.
YUM. Glad I found this blog. Thanks for sharing!
So glad you liked it, thanks!
This chicken looks fabulous! I’m always looking for new chicken marinades, and I love the idea of lime and cilantro:) Thanks for sharing! Pinned!
This looks absolutely delicious. Would love to try it.
Are you sure it’s correct to put one tablespoon of cumin powder into this? I’m thinking it will become the dominant flavour of the marinade.
Yes, 1 Tbls of cumin is correct. Feel free to add less of course, we really love the flavor of cumin. To me it isn’t over powering but you can try first with 1 teaspoon, it will still be delicious!