Cilantro Lime Chicken Recipe

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If you need a no-fuss meal prep option, try this cilantro lime chicken recipe! The marinade is quick to throw together and will infuse the tender chicken with zippy brightness and lots of herbal flavor in as little as 30 minutes. A touch of honey rounds out the flavor and adds a very subtle sweetness. Don’t have a grill? Select from two other easy cooking methods!

You can use cilantro lime chicken in so many different ways. Try it in burrito bowls, tacos, nachos, or as a topping for salads. It keeps well for up to 4 days so you have lots of time to enjoy leftovers in creative ways! For more easy chicken recipes, try my air fryer chicken breast, chicken tortilla soup, and chicken casserole.

Ingredients

These are the main ingredients to get started! For the full ingredient list, check out the recipe card.

Chicken — you can use boneless skinless chicken breasts or thighs for this recipe.

Cilantro — chopped fresh cilantro goes into the marinade and gets sprinkled over the cooked chicken to garnish.

Lime — lime zest and lime juice bring lots of bright, zingy flavor.

Garlic — use fresh minced garlic for a more intense flavor. If you’re out, you can substitute ¼ teaspoon of garlic powder for each clove of garlic.

Honey — honey adds a hint of sweetness to balance the acidity of the lime juice and helps the chicken brown nicely.

How To Make Cilantro Lime Chicken

Set of two photos showing chicken breasts pounded flat and marinate poured on top.

1. Pound each piece of chicken until they are an even thickness. Transfer the pounded chicken to a shallow dish.

2. Make the marinade by whisking together the chopped cilantro, lime zest, lime juice, olive oil, garlic, honey, cumin, chili powder, salt, and pepper in a medium bowl. Pour the cilantro lime chicken marinade over the chicken. Ensure both sides of the chicken are coated in the marinade. Let the chicken marinate for 30 minutes or up to 2 hours. Preheat a grill or grill pan to medium heat, about 400°F. Lightly oil the grill grates or pan.

Set of two photos showing meat patted dry then grilled.

3. Remove the chicken from the marinade, discarding any leftovers. Pat the chicken dry. Season all over with the remaining salt and black pepper.

4. Cook the chicken on each side until golden brown and the internal temperature reaches 165°F when measured on an instant-read thermometer. Let the chicken rest for 5 minutes, then serve with chopped fresh cilantro and lime wedges.

Do I Have To Grill The Chicken?

No, there are two other easy cooking methods you can do! You can use a skillet or the oven if you don’t want to grill cilantro lime chicken or if you don’t have a grill or grill pan.

Skillet method: Prepare the chicken in the same way as directed, patting it dry after marinating. Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons of oil to the skillet. Sear the marinated chicken for about 6 to 8 minutes per side, reducing the heat to medium if the chicken browns too quickly, or until the internal temperature reaches 165°F.

Oven method: For this method, you don’t have to dry the chicken after marinating. Preheat the oven to 425°F. Line a rimmed baking sheet with foil and lightly oil it. Bake the marinated chicken on the baking sheet for 12 to 15 minutes or until the internal temperature reaches 165°F.

Can I Use Bone-In Chicken?

Yes! Skip pounding the chicken in Step 1 and marinate the pieces as directed. Bone-in chicken has a longer cooking time than boneless chicken, so be sure to have a meat thermometer on hand to check for doneness. Chicken needs to cook to an internal temperature of 165°F. Don’t touch the bone when inserting the thermometer.

A plate with a cilantro lime chicken on top of a bed of rice with a fork. A bowl of lime wedges, another plated serving, and drinks in the background.

How To Serve

This easy cilantro lime chicken is wonderfully versatile and excellent for meal prep! Here are just a few creative and delicious ways to use it:

Burrito bowls: Serve chopped cilantro lime chicken over cilantro lime rice or coconut rice with Instant Pot black beans, mango salsa or pineapple salsa, and guacamole.
Tacos: Slice the chicken and pop it onto warm corn tortillas along with a zesty cabbage slaw (like I use in my salmon tacos) and your other favorite taco toppings like pickled onions and sliced avocado.
Nachos: Top a batch of air fryer nachos with cilantro lime chicken as a protein option.
Salad: This chicken is a delightful addition to my avocado salad or corn salad.

How To Store And Reheat Leftovers

Once completely cooled to room temperature, store leftover cilantro lime chicken in an airtight container in the refrigerator for up to 4 days. You can reheat it in the microwave or oven until warmed through. The microwave may dry out leftover chicken breast, so the oven is a better option even though it takes longer. Cilantro lime chicken thighs will be more forgiving in the microwave.

A close up view of a cilantro lime chicken breast on a platter with more chicken along with cut limes and cilantro garnish.

Pro Tips For Making This Recipe

Pound the chicken. Having the chicken pieces be the same thickness throughout ensures the whole piece cooks evenly. Plus, pounding tenderizes the meat for a juicy chicken breast that isn’t tough!
If marinating for over 30 minutes, refrigerate the chicken. You can marinate the chicken for up to 2 hours, but refrigerate it so the chicken stays at a safe temperature. Let it sit at room temperature while you preheat your grill to warm up slightly.
Oil the grill grates to prevent sticking. I do this by holding a bunched paper towel with long tongs, dipping it in oil, and then wiping that onto the grill grates just before adding the chicken. Do not use an aerosolized cooking spray–they are often flammable.
Use a meat thermometer. This is the most accurate way to check for doneness. Cook chicken until it reaches an internal temperature of 165°F in the thickest portion of each piece of chicken.
Let the cooked chicken rest. This allows the juices in the chicken to redistribute so every bite is juicy.

A platter with four cilantro lime chicken along with cut limes and a fork. A pot of cilantro lime rice in the background along with garnishes.

Frequently Asked Questions

Can I marinate the chicken overnight?

I don’t recommend keeping the chicken in the marinade for more than 2 hours. The acid in the lime juice breaks down the proteins in the chicken, which makes it tender but will turn mushy if left too long. Instead, you can prepare the marinade and pound your chicken the day before, storing each separately so they’re ready to go. Or, cook the chicken a night or two ahead of time and simply reheat leftovers to use as a salad topper, in a sandwich, or in a wrap for a quick lunch or dinner.

Can I freeze the marinated chicken to use later?

Yes! Place the chicken and cilantro lime marinade in a zip-top bag or one you can vacuum seal. Freeze immediately. Freezing will stop the marinating process, so the acidic lime juice won’t break down the proteins while the chicken is frozen. To thaw, place it in the refrigerator overnight. Just be sure that you cook the chicken the same day it’s thawed; otherwise, it can turn out mushy.

Can I make this with lemons instead of limes?

Absolutely! You’ll get a different flavor profile from lemons, but the chicken will be delicious.

If you’ve tried this cilantro lime chicken recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!

Cilantro Lime Chicken

Ingredients