Dinner

Cilantro Lime Chicken Recipe

ByLily Monroe February 9, 2026February 9, 2026

Introduction

This Cilantro Lime Chicken is a fresh and flavorful dish perfect for quick dinners or meal prep. The zesty lime and vibrant cilantro create a delicious marinade that keeps the chicken juicy and tender. Whether cooked on the stovetop or grilled, it’s a simple way to enjoy a tasty, healthy meal.

A white plate is filled with grilled chicken thighs, showing a total of about eight pieces. Each piece has a golden-brown color with dark grill marks and is sprinkled with finely chopped green herbs. Around and on top of the chicken are several bright green lime wedges and fresh cilantro leaves, adding contrast and freshness. The plate sits on a white marbled surface with scattered cilantro leaves around it. The whole scene is brightly lit, highlighting the juicy texture of the chicken and the fresh greenery. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ lbs boneless skinless chicken thighs
2 Tablespoons olive oil
2 limes (zested and juiced)
3 heaping Tablespoons chopped cilantro
2 cloves garlic (minced)
1 teaspoon maple syrup
1 teaspoon cumin
½ teaspoon paprika
1 teaspoon salt
¼ teaspoon black pepper
½ teaspoon red pepper flakes (optional, for heat)

Instructions

Step 1: In a small bowl, whisk together olive oil, lime zest and juice, chopped cilantro, minced garlic, maple syrup, cumin, paprika, salt, black pepper, and red pepper flakes until well combined to make the marinade.
Step 2: Place the chicken thighs in a bowl or zip-top bag and pour the marinade over them. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
Step 3 (Stovetop): Heat a cast iron skillet over medium-high heat and add a small drizzle of olive oil. Remove chicken from marinade, shaking off excess, and place in the skillet.
Step 4 (Stovetop): Cook the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes before slicing.
Step 5 (Grill): Preheat your grill to medium-high heat (375-450°F) and lightly oil the grates. Remove chicken from marinade and grill for 5-7 minutes per side, until fully cooked and reaching 165°F internally.
Step 6 (Grill): Let the grilled chicken rest for 5 minutes before slicing and serving.

Tips & Variations

For extra brightness, add a sprinkle of fresh cilantro and a squeeze of lime juice right before serving.
Use chicken breasts instead of thighs, but reduce cooking time slightly to avoid drying out.
If you prefer less heat, omit the red pepper flakes or add less.
Marinate the chicken overnight for deeper flavor, but do not exceed 24 hours to avoid mushy texture.

Storage

Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. The chicken can also be frozen cooked for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A round white plate with a gold rim is filled with two pieces of grilled chicken thighs that have dark brown grill marks and a shiny herb glaze. The chicken is placed on the left side of the plate on some green cilantro leaves, with lime wedges around them. On the right side is a mound of fluffy white rice sprinkled with small pieces of green cilantro. The plate rests on a white marbled surface surrounded by half limes, cilantro sprigs, a green glass cup, and a crumpled gray cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lime juice only without zest?

Yes, fresh lime juice alone will provide plenty of tangy flavor, but the zest adds aromatic oils that enhance the overall taste.

Is it necessary to marinate the chicken?

Marinating helps infuse the chicken with flavor and keeps it tender, but if you’re short on time, you can cook it immediately with the marinade spooned over the top during cooking.