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Cilantro Lime Chicken is my go-to when I want juicy, restaurant-worthy chicken with bright, zesty flavor and barely any effort. A quick cilantro lime marinade does all the work, and I started making it on busy weeknights when the kids wanted something fresh but I had no time to fuss. It is as flavor-packed as our slow cooker chicken tinga but ready in a flash.
A zesty marinade of cilantro, lime, garlic, and cumin soaks into the chicken, which is then seared and finished in the oven for tender, juicy results every time.
Cilantro Lime Chicken Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 30 minutes
- ⏳ Total Time: 40 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 337kcal
- 🌶️ Flavor Profile: Juicy chicken with bright lime, fresh cilantro, and warm cumin
- ✋ Difficulty: Easy, a fast flavorful dinner like our slow cooker shredded chicken
Quick Answer
Add cilantro, scallions, garlic, lime zest and juice, olive oil, cumin, honey, salt, onion powder, garlic powder, and pepper to a ziplock bag. Add the chicken breasts, massage in the marinade, and refrigerate 1 to 2 hours. Sear the chicken in a hot oven-safe skillet until golden, about 3 to 5 minutes per side, then transfer the skillet to a 350 degree oven and bake until the internal temperature reaches 165 degrees.
Jump to:
- Cilantro Lime Chicken Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Cilantro Lime Chicken
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Cilantro Lime Chicken FAQs
- Other Recommended Easy Chicken Recipes
- Easy Cilantro Lime Chicken Recipe
Why This Recipe Works
Click to see the technique science
- A bright cilantro lime marinade. Fresh cilantro, lime, garlic, and cumin pack the chicken with bold flavor while keeping it tender and juicy.
- A touch of honey. A little honey balances the tangy lime and helps the chicken caramelize to a beautiful golden brown.
- Sear then bake. Searing builds a flavorful crust, then finishing in the oven cooks the chicken through gently so it stays moist.
- One skillet. Searing and baking happen in the same oven-safe skillet, so there is less to clean up.
- Marinate ahead. The marinade can be mixed and added hours in advance, making this an easy make-ahead dinner.
- Versatile and fresh. It works in tacos, bowls, salads, and meal prep, so one batch goes a long way.
Why You’ll Love This Recipe
- A simple cilantro lime marinade delivers bold, fresh flavor with almost no hands-on time.
- The chicken stays juicy and tender, perfect for tacos, bowls, or alongside our white chicken chili.
- It is naturally gluten free and great for meal prep, so leftovers shine all week long.
Key Ingredients
Here is what you need for cilantro lime chicken. See the recipe card below for exact amounts.
- Chicken breasts: Boneless, skinless breasts stay juicy with this marinade and sear up beautifully.
- Fresh cilantro and lime: The bright, zesty heart of the dish, both the zest and juice go in for maximum flavor.
- Garlic and scallions: Add savory depth and a mild oniony bite to the marinade.
- Ground cumin: Brings warm, earthy flavor that pairs perfectly with the lime.
- Honey and olive oil: Honey balances the acidity and helps the chicken brown, while olive oil carries the flavors into the meat.
See recipe card for exact quantities.
Variations and Substitutions
This cilantro lime chicken is easy to make your own. Here are a few ideas.
- Grill it: Grill the marinated chicken over medium-high heat instead of searing and baking.
- Use thighs: Boneless thighs work great and stay extra juicy. Adjust the cooking time as needed.
- Add heat: Mix a diced jalapeno or a pinch of cayenne into the marinade for a spicy kick.
- Make bowls: Slice it over rice and black beans like our taco salad for an easy dinner bowl.
- Swap the honey: Use agave or a pinch of brown sugar if you prefer.
How to Make Cilantro Lime Chicken
- In a ziplock bag, add the cilantro, scallions, garlic, lime zest, lime juice, olive oil, cumin, honey, salt, onion powder, garlic powder, and pepper. Close the bag and mix until combined.
- Add the chicken to the bag, close it, and massage the marinade into the chicken. Refrigerate for 1 to 2 hours.
- Preheat the oven to 350 degrees F.
- In a large oven-safe skillet, such as cast iron, heat the vegetable oil over medium. Sear the chicken until golden brown, about 3 to 5 minutes per side. You are just searing, not cooking it all the way through.
- Transfer the skillet to the oven and bake until the internal temperature reaches 165 degrees F, about 15 to 20 minutes. Rest a few minutes before slicing.
Recipe Tips & Tricks
- Marinate at least an hour. An hour or two lets the lime and spices really soak into the chicken.
- Do not over-marinate. Stick to about 2 hours, since too long in the acidic lime can make the texture mealy.
- Use an oven-safe skillet. Cast iron goes straight from the stovetop sear to the oven for an easy one-pan finish.
- Sear hot. A hot skillet gives the chicken a golden, flavorful crust before it bakes.
- Check the temperature. Pull the chicken at 165 degrees F so it stays juicy instead of drying out.
- Let it rest. Resting a few minutes before slicing keeps all those flavorful juices inside.
Serving Ideas and Suggestions
Cilantro lime chicken is endlessly versatile. Slice it over cilantro lime rice and black beans for a hearty bowl, or tuck it into warm tortillas for fresh, zesty tacos.
It pairs beautifully with Mexican-inspired sides and dishes like our Doritos taco salad and white chicken chili.
Slice leftovers over a green salad, or use them for meal prep all week. For more easy chicken, try our pan-fried lemon chicken next.
Cilantro Lime Chicken FAQs
Cilantro lime chicken is chicken breast marinated in a bright mixture of fresh cilantro, lime juice and zest, garlic, cumin, and a touch of honey, then seared and baked until juicy. The marinade gives the chicken bold, fresh, Mexican-inspired flavor that works in tacos, bowls, salads, and more.
One to two hours is the sweet spot. That is long enough for the lime and spices to flavor the chicken without the acid breaking down the texture. If you are short on time, even 30 minutes adds great flavor.
Yes, it is fantastic grilled. Grill the marinated chicken over medium-high heat for about 5 to 7 minutes per side, until the internal temperature reaches 165 degrees. The grill adds a smoky char that pairs perfectly with the lime.
Absolutely. Boneless, skinless thighs work wonderfully and stay extra juicy. They may need a few extra minutes in the oven, so cook until they reach 165 degrees internally.
It is one of the best meal-prep proteins. Make a batch, slice it, and store it for bowls, salads, wraps, and tacos throughout the week. The flavor actually deepens after a day in the fridge.
Store sliced cilantro lime chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave with a splash of water or broth so it stays moist. It also freezes well for up to 3 months.
Love easy chicken dinners? Try our slow cooker shredded chicken next.
Use leftover chicken in our chicken bacon ranch wrap for a quick, tasty lunch.
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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This looks absolutely delicious. Would love to try it.
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!
So glad you liked it, thanks!
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!
Yay, thanks girl, I’ll be there!
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
All you need the the juice and the zest from 1/2 of one lime. Thanks for coming!
Will you explain the lime … One half teaspoon or one half lime …what
YAY, thanks for pinning!!
Thanks for hosting!
I love the flavor combo – and i know it would be a hit with my family! I’m pinning this 😉 Thanks so much for joining us at last week’s All my Bloggy Friends …. We look forward to seeing what you share this week!
This looks amazing! Yum-yum! Thanks for linking up to my Pin Me Linky Party!
Thanks so much!! I signed up your e-mail address for my e-mail notifications. You will receive a notice in your e-mail to confirm!
Please put me on your email list. Can’t wait to try this.
I’ll be there, thanks so much for coming by!!