Cilantro Lime Chicken
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Cilantro Lime Chicken is full of zesty citrus flavor with a fresh herb marinade that screams summer, but is perfect any time of year! Whether you grill it, pan-sear it, or bake it, this easy dish is a must for taco night, meal prep, or a weeknight dinner that's on the table in a jiffy!
For more grilled recipes, try sizzlin' Grilled Lemon Garlic Shrimp, or my popular Pellet Grill Smoked Meatloaf that melts in your mouth.
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Why You’ll Love It!
- Fast and Flavorful: ready in under an hour (including marinade!)
- Bright and Fresh: lime juice and cilantro is the perfect match.
- Easy to prep ahead: let it marinate while you handle everything else.
- Versatile Recipe: I'll show you how to cook it 3 ways!
I’ve always loved the combo of cilantro and lime. It adds such a bright, fresh flavor that tastes like sunshine on a plate! ☀️ This recipe came together one night when I was looking for something light but still filling. Now, it’s one of our favorite weeknight dinners!
Chicken with lime and cilantro can be baked, pan-seared or grilled, and I'll give you instructions how to cook it 3 different ways. (You can also use the marinade recipe for pork, seafood and beef!)
When the weather’s warm, this easy recipe is my go-to excuse to fire up the grill. It smells so good while it’s cooking that the neighbors start poking their heads around the fence! (I’m fine with that as long as they bring me an icy margarita!) 🍹
Ingredients
For the Marinade:
- fresh lime juice - squeezed from 2–3 limes
- avocado oil - can substitute olive oil if needed
- fresh cilantro - chopped
- garlic cloves - minced
- lime zest
- paprika - can use regular paprika or smoked for a grilled flavor
- honey - try maple syrup or brown sugar as a substitute
- salt and black pepper
- dried oregano - goes great with poultry
For the Chicken:
- boneless, skinless chicken breasts - can substitute thighs if desired
- avocado oil (for cooking)
Optional Garnish:
- extra chopped cilantro
- lime wedges
Instructions
STEP 1: In a bowl, whisk together all the marinade ingredients.
STEP 2: Place chicken breasts in a gallon-sized zip-top bag or shallow dish. Pour marinade over chicken and make sure it’s fully coated. Seal or cover and refrigerate for at least 30 minutes, up to 4 hours.
STEP 3: Remove chicken from the fridge and let it sit at room temp for about 10 minutes before cooking.
STEP 4: Heat a grill pan or skillet over medium-high heat and add the oil. Remove chicken from marinade (discard the leftover marinade) and place in the hot pan or skillet.
STEP 5: Sear for 4–5 minutes per side until nice grill marks appear and the internal temperature hits 165°F. Let chicken rest for 5 minutes, then garnish with cilantro and lime wedges if desired.
More Ways to Make It
Gas Grill: Preheat gas grill to 400ºF. Grill for at least 5 minutes per side until internal temperature reaches 165ºF.
Oven Baked: Pop in a preheated 400°F oven for 20–25 minutes. Let rest for 10 minutes to seal in the juices.
What to Serve With Cilantro Lime Chicken
This recipe plays well with all kinds of sides! Try it with:
- Cilantro-lime rice or coconut rice
- Roasted Broccoli or zesty Mexican Street Corn
- Tucked into tortillas for Baja Chicken Tacos
- On top of a Strawberry Pecan Salad
- With black beans and avocado for a fresh lunch bowl
Variations
- Sub Chicken Thighs: Swap out the breasts for juicy boneless thighs if you prefer dark meat.
- Make it Spicy: Add a pinch of cayenne or chili flakes to the marinade.
- No Honey?: Use maple syrup for a fun twist.
Helpful Tips
- Don’t skip the lime zest. It adds so much flavor!
- Try to marinate for at least 30 minutes, but longer is even better.
- Let your chicken rest for at least 10 minutes before slicing so it stays juicy.
- Use thin chicken breasts or cutlets for faster, more even cooking.
Recipe FAQ
Thirty minutes gives great flavor, but if you’ve got time, longer is always better.
No, it’s more tangy and herby. But you can always kick it up a notch with red pepper flakes or a splash of hot sauce.
This white grill pan (ad) is the one I use and I've been very happy with the results!
Storing Leftovers
- To Store: Keep leftover chicken in an airtight container in the fridge for up to 3 days.
- To Reheat: Warm in a skillet over medium heat or microwave until hot.
- To Freeze: Store in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge before reheating.
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Recipe Card
Easy Cilantro Lime Chicken
*See notes in blog post for detailed tips, photos and instructions.
Ingredients
Marinade
- ¼ cup fresh lime juice (about 2-3 limes)
- 3 tablespoons avocado oil (can sub olive oil)
- ¼ cup cilantro (chopped)
- 3 cloves garlic (minced)
- 1 teaspoon lime zest
- 1 teaspoon paprika
- 1 teaspoon honey
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried oregano
Chicken
- 4 thin boneless skinless chicken breasts (use thin cutlets for faster cooking)
- 1 tablespoon avocado oil (can sub olive oil)
Garnish
- chopped fresh cilantro
- lime wedges optional
Instructions
- In a bowl, combine all marinade ingredients: lime juice, avocado oil, cilantro, garlic, lime zest, paprika, honey, salt, pepper, and oregano. Whisk to combine.¼ cup fresh lime juice, 3 tablespoons avocado oil, ¼ cup cilantro, 3 cloves garlic, 1 teaspoon lime zest, 1 teaspoon paprika, 1 teaspoon honey, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon dried oregano
- Place chicken breasts in a gallon-sized zip-top bag or shallow dish. Pour marinade over chicken, ensuring all pieces are well coated. Seal or cover and refrigerate for at least 30 minutes, or up to 4 hours.4 thin boneless skinless chicken breasts
- When ready to cook, remove chicken from the refrigerator and let sit at room temperature for 10 minutes.
- Heat a grill pan over medium-high heat and add oil.1 tablespoon avocado oil
- Remove chicken from marinade (discard used marinade) and place on the hot grill pan.
- Cook for 4-5 minutes per side until grill marks appear and internal temperature reaches 165°F.
- Let chicken rest for 10 minutes before slicing.
- Garnish with additional chopped cilantro and lime wedges if desired.chopped fresh cilantro, lime wedges
Notes
- Use thin sliced cutlets of chicken breast for faster and more even cooking.
- Marinate for at least 30 minutes, but up to 4 hours is even better for maximum flavor.
- Leftovers: Cilantro Lime Chicken should be stored in an airtight container in the refrigerator for up to 3 days.
- To Reheat: Warm in a skillet over medium heat until heated through or microwave until hot.
- To Freeze: Freeze cooked chicken in a freezer-safe bag up to 2 months. Thaw overnight in the fridge before reheating.
- Serve with rice, roasted vegetables, or tucked into tortillas for easy tacos.
Nutrition
Nutrition info is an auto generated estimate.
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