Ultimate Cilantro Lime Chicken
A vibrant explosion of fresh, zesty, and savory flavors! This Cilantro Lime Chicken recipe is perfect for weeknight dinners, meal prepping, or summer grilling. It's incredibly delicious, surprisingly easy to make, and delivers juicy, tender results every time.
Equipment
- Large bowl or resealable plastic bag
- Food processor or blender (optional)
- Grill (or Large Skillet / Baking Dish)
- Meat Thermometer
- Tongs
Ingredients
For the Chicken:
- 1.5 - 2 lbs boneless skinless chicken (breasts or thighs)
- 1-2 tablespoons olive oil for cooking, if pan-searing or baking; omit if grilling with well-oiled grates
For the Zesty Cilantro Lime Marinade:
- 1 cup packed fresh cilantro roughly chopped (stems and leaves)
- 1/2 cup fresh lime juice from 3-4 fresh limes
- 1/4 cup olive oil extra virgin recommended
- 4-6 cloves garlic minced or roughly chopped
- 1.5 teaspoons ground cumin
- 1 teaspoon salt or to taste
- 1/2 teaspoon freshly ground black pepper or to taste
- 1/4 - 1/2 teaspoon red pepper flakes optional, for heat
Instructions
- Prepare the Flavor-Packed Marinade:
- * In a medium bowl (or food processor/blender), combine the chopped fresh cilantro, fresh lime juice, 1/4 cup olive oil, minced garlic, ground cumin, salt, black pepper, and optional red pepper flakes.
- * Whisk well. If using a food processor/blender, pulse until cilantro is finely chopped but not a complete purée.
- * Taste and adjust seasonings if needed.
- Marinate the Chicken:
- * If using chicken breasts, consider pounding them to an even 1/2-inch thickness for uniform cooking. Pat chicken dry.
- * Place chicken in the bowl with the marinade or transfer to a large resealable plastic bag. Ensure each piece is well-coated.
- * Cover or seal and refrigerate for at least 30 minutes, or ideally 2-4 hours (up to 6-8 hours for thighs).
- Cook the Chicken (Primary Method: Grilling):
- * Preheat grill to medium-high heat (375-450°F / 190-230°C). Clean and lightly oil grates.
- * Remove chicken from marinade, letting excess drip off. Discard leftover raw chicken marinade.
- * Place chicken on the hot grill. Cook for 5-7 minutes per side, or until internal temperature reaches 165°F (74°C) in the thickest part.
- * See Notes for Pan-Searing and Baking instructions.
- Rest the Chicken:
- * Transfer cooked chicken to a clean plate or cutting board. Tent loosely with foil and let it rest for 5-10 minutes before slicing or serving. This is crucial for juicy chicken!
Notes
Fresh is Best: Use fresh cilantro and fresh lime juice for optimal flavor.
Don't Over-Marinate: Avoid marinating chicken breasts for more than 6-8 hours as the acidity can make the texture mealy.
Meat Thermometer: Highly recommended for perfectly cooked, juicy chicken (165°F / 74°C internal temperature).
Pan-Searing Method: Heat 1-2 tbsp oil in a large skillet over medium-high heat. Sear chicken for 4-6 minutes per side until golden and cooked through.
Baking Method: Preheat oven to 400°F (200°C). Place chicken in a lightly greased baking dish. Bake for 20-25 minutes, or until cooked through. Broil for last 2-3 mins for browning, if desired.
Spicy Kick: Add more red pepper flakes or a minced jalapeño (seeds removed) to the marinade for extra heat.
Serving Suggestions: Delicious with cilantro lime rice, in tacos, salads, or burrito bowls.
Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days.
Freezing: Cooked chicken can be frozen for up to 3 months. Raw chicken can be frozen in the marinade for up to 3 months; thaw in the fridge before cooking.
Don't Over-Marinate: Avoid marinating chicken breasts for more than 6-8 hours as the acidity can make the texture mealy.
Meat Thermometer: Highly recommended for perfectly cooked, juicy chicken (165°F / 74°C internal temperature).
Pan-Searing Method: Heat 1-2 tbsp oil in a large skillet over medium-high heat. Sear chicken for 4-6 minutes per side until golden and cooked through.
Baking Method: Preheat oven to 400°F (200°C). Place chicken in a lightly greased baking dish. Bake for 20-25 minutes, or until cooked through. Broil for last 2-3 mins for browning, if desired.
Spicy Kick: Add more red pepper flakes or a minced jalapeño (seeds removed) to the marinade for extra heat.
Serving Suggestions: Delicious with cilantro lime rice, in tacos, salads, or burrito bowls.
Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days.
Freezing: Cooked chicken can be frozen for up to 3 months. Raw chicken can be frozen in the marinade for up to 3 months; thaw in the fridge before cooking.