Bright, fresh, and packed with flavor, this Easy Cilantro Lime Chicken tastes like summer on a plate. It cooks quickly in a skillet or can be tossed on the grill, making it perfect for an easy weeknight dinner or a laid back backyard meal.
Yes, you can absolutely use boneless, skinless chicken breast for this recipe. Just keep in mind that chicken breast cooks a bit differently than thighs. Because it can dry out more easily, it helps to pound the pieces to an even thickness, no more than three quarters of an inch thick. This ensures the chicken cooks through quickly and stays juicy and tender.
The combination of fresh cilantro and zesty lime creates a vibrant flavor that pairs beautifully with so many sides. One favorite option is Cowboy Caviar, but it is also delicious with seasoned black beans and taco rice, cumin lime coleslaw, green rice, sweet corn salsa, pico de gallo, or a warm corn and avocado salad.
You can also slice or chop the cooked chicken and use it in tacos, burrito bowls, or on top of a fresh salad. However you serve it, this cilantro lime chicken is simple, versatile, and full of bold flavor.
Easy Cilantro Lime Chicken
Bright, fresh, and packed with flavor, this Easy Cilantro Lime Chicken tastes like summer on a plate. It cooks quickly in a skillet or can be tossed on the grill, making it perfect for an easy weeknight dinner or a laid back backyard meal.
Ingredients
- 2 Tbsp olive oil
- 4 cloves garlic, minced
- 1/2 tsp cumin
- 1/2 tsp salt
- freshly cracked pepper
- 2 limes, divided
- 1/2 bunch cilantro, divided
- 6 boneless, skinless chicken thighs (1.5 to 1.75 lbs. total)
Instructions
- In a small bowl, stir together the olive oil, minced garlic, cumin, salt, and about 10 turns of freshly cracked black pepper.
- Zest one lime, then squeeze out the juice. You’ll need 2–3 tablespoons of juice—if necessary, squeeze half of the second lime as well. Cut the remaining lime into wedges for serving. Roughly chop the cilantro.
- Add 1 teaspoon of lime zest, 2–3 tablespoons of lime juice, and half of the chopped cilantro to the marinade. Stir well to combine. (Reserve the remaining cilantro to sprinkle on after cooking.)
- Place the chicken thighs in a shallow dish or a large zip-top bag. Pour the marinade over the chicken and turn to coat evenly. Let marinate for at least 30 minutes, or up to 8 hours in the refrigerator, turning once or twice during that time.
- When ready to cook, heat a large skillet over medium-high heat. Once hot, add the chicken and cook for 5–7 minutes per side, or until nicely browned and cooked through. The oil in the marinade should be enough to prevent sticking, so additional oil may not be necessary.
- Finish by topping the chicken with the remaining fresh cilantro and a squeeze of lime juice. Serve with extra lime wedges on the side.
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