Cilantro Lime Chicken

katya bou

Cilantro Lime Chicken

Cilantro Lime Chicken is a vibrant, zesty, and delicious dish that combines fresh cilantro and lime with tender chicken for a versatile and family-friendly meal that's quick and easy to prepare.

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Prep Time 15

Cook Time 25

Marinating Time 30

Total Time 1

Servings: 4 servings

Course: Main Course

Cuisine: American, Mexican

Calories: 280

Ingredients Equipment Method Notes

Ingredients

Chicken

1.5-2 lbs boneless, skinless chicken breasts or thighs Chicken thighs offer more moisture

Marinade

1/2 cup fresh lime juice from about 3-4 limes
1/4 cup olive oil
1/2 cup fresh cilantro finely chopped
3-4 cloves garlic minced (or 1 tbsp garlic powder for a quicker option)
1 tsp ground cumin
1 tsp chili powder optional, for a little kick
1/2 tsp salt
1/4 tsp black pepper
1 tbsp honey or maple syrup optional, for honey cilantro lime chicken

Equipment

Grill
skillet,
oven
Instant Pot
Slow Cooker

Method

Prepare the Chicken: If using chicken breasts, pound them to an even 1-inch thickness. Pat dry with paper towels to help the marinade adhere.
Whisk Up the Marinade: Combine fresh lime juice, olive oil, chopped cilantro, minced garlic, ground cumin, chili powder (if using), salt, and black pepper in a bowl. Taste and adjust seasonings as needed.
Marinate the Chicken: Place chicken in a resealable bag or dish, pour marinade over, ensuring all pieces are coated. Seal and refrigerate for at least 30 minutes up to 12 hours for best results.
Cook the Chicken using your preferred method:
- Grill: Preheat to medium-high, oil grates, grill chicken 5-7 minutes per side until 165°F internal temperature.
- Bake: Preheat oven to 400°F, bake chicken on parchment-lined sheet for 20-25 minutes until done.
- Skillet: Heat olive oil, sear chicken 5-7 minutes per side until golden and cooked through.
- Instant Pot: Add chicken and 1/4 cup broth, cook high pressure 8-10 minutes for breasts or 10-12 for thighs, natural release 5 minutes, then quick release.
- Slow Cooker: Cook marinated chicken on low 4-6 hours or high 2-3 hours until shreddable.
Rest and Serve: Remove chicken from heat, let rest 5 minutes for juices to redistribute. Garnish with extra cilantro and lime juice before serving.

Notes

This recipe is highly adaptable for dietary preferences such as keto, paleo, Whole30, and can be customized with added spices, honey for sweetness, or a creamy sauce after cooking. Fresh ingredients and marinating time are key for best flavor and tenderness.