Go Back

Cilantro Lime Chicken

Cilantro lime chicken with a garlic-cilantro marinade for juicy, char-kissed grilled thighs. The bright lime juice and zest caramelize on the grill for bold Mexican-American flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Marinating 1 hour
Total Time 1 hour 33 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Cilantro lime chicken
  • 5 boneless skinless chicken thighs Use 4–6 thighs total.
  • 0.333 cup fresh lime juice
  • 1 tbsp lime zest
  • 0.5 cup fresh cilantro, chopped
  • 4 garlic, minced Cloves.
  • 3 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • fresh cilantro and lime wedges for serving To garnish at the end.

Equipment

  • 1 grill

Method
 

Make the marinade
  1. Combine fresh lime juice, lime zest, chopped cilantro, minced garlic, and olive oil in a bowl.
  2. Stir in cumin, chili powder, smoked paprika, salt, and black pepper until the marinade is evenly mixed.
Marinate
  1. Add chicken thighs to the marinade, coat thoroughly, and cover.
  2. Refrigerate at least 1 hour or overnight, turning once if possible.
Grill
  1. Preheat grill to medium-high heat, then shake off excess marinade from the chicken.
  2. Grill chicken 6-7 minutes per side until caramelized and cooked through to 165°F.
  3. Rest chicken for 5 minutes, then garnish with fresh cilantro and lime wedges.

Notes

For the juiciest thighs, keep chicken covered while marinating and don’t skip the 5-minute rest so juices redistribute. Refrigerate leftovers in a sealed container for up to 3 days; freeze cooked chicken in an airtight container for up to 3 months. For a dairy-free option this recipe already is dairy-free; you can also use cilantro stems (finely chopped) for extra herb flavor if you’re short on leaves.