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Need a shortcut to juicy grilled chicken bursting with fresh citrus flavor? This cilantro lime chicken marinade hits all the high notes in half an hour. Bright lime zest, earthy cilantro, and a splash of honey work together to tenderize every bite. Whether you’re meal-prepping for the week or firing up the grill for taco night, this cilantro lime chicken recipe turns plain chicken into a crowd-pleasing dinner without extra fuss.
Why You’ll Love This Cilantro Lime Chicken Marinade Recipe
What I love most about this recipe is how flexible it is. Boneless chicken thighs stay extra juicy on the grill, but chicken breasts work just as well with a quick baste as they cook. You can use the same marinade to make cilantro lime chicken skewers, or grill them whole- whatever fits your meal plan.
The best part? It only takes about 15 minutes of active prep. Just blend the marinade, toss the chicken in, and fire up the grill. Dinner’s on the table in no time, and the bold, zesty flavor pairs perfectly with tacos, bowls, salads, or simple veggie sides. It’s also one of my favorite meal prep staples (plus the leftovers reheat beautifully).
Need more chicken ideas? My Crispy Air Fryer Drumsticks are a weeknight go-to, and for something with deeper Latin flavor, I love this Pollo Asado. And if you’re in the mood for oven-roasted comfort, Crispy Whole Roast Chicken never disappoints. This easy marinade is a staple around here, and it works with just about any cut.
Ingredients You’ll Need
- Fresh cilantro: Don’t toss the stems- they pack just as much flavor as the leaves and help cut down on taste.
- Lime zest and juice: The zest brings fragrant oils, while the juice adds brightness and tang.
- Olive oil: Helps the marinade cling to the chicken and keeps it from sticking while it cooks.
- Garlic: Two cloves bring that savory, foundational flavor every good marinade needs.
- Honey: A touch of sweetness to balance the lime and help the chicken caramelize on the grill.
- Chili powder and cumin: A warm, earthy spice combo with just enough heat to keep things interesting.
- Sea salt and black pepper: Simple seasonings that bring the whole marinade into balance.
- Boneless, skinless chicken thighs or breasts: Both work well. Just choose your favorite cut for juicy, even cooking.
Swap ideas: use maple syrup instead of honey for a refined-sugar-free version, or parsley for those sensitive to cilantro’s “soapy” taste.
How to Make Cilantro Lime Chicken
One thing I learned while testing this recipe: don’t marinate too long. Because lime juice starts to break down the chicken, anything over an hour can make it mushy. Just 30 minutes is enough to infuse flavor while keeping the meat tender and juicy every time.
Step 1: Blend the Cilantro Lime Marinade. Combine cilantro, lime zest, juice, olive oil, garlic, honey, chili powder, cumin, salt, and pepper in a bowl or resealable bag. Stir until fragrant. Reserve two tablespoons for drizzling later if desired.
Step 2: Marinate. Add chicken and toss until coated on all sides. Cover and refrigerate for 30 to 60 minutes only.
Step 3: Preheat & Cook. Grill: Heat grill to medium-high (about 425°F). Grill thighs four to five minutes per side, basting once with leftover marinade. Skillet or grill pan: Warm a tablespoon of oil over medium-high heat. Cook chicken four to five minutes per side, brushing once.
Step 4: Rest & Serve. Transfer chicken to a plate and rest five minutes so juices redistribute. Slice and drizzle with the reserved marinade for a fresh hit of lime.
How to Serve Cilantro Lime Chicken
- Serve this cilantro lime chicken with rice and grilled veggies for a simple, nutrient-dense dinner.
- Tuck leftovers into a bowl with black beans, avocado, and greens for an easy lunch the next day.
- Chop it up and layer over salad greens with a drizzle of extra lime for a fresh, protein-packed lunch.
- Or slice it into tacos and top with mango salsa for a sweet and savory twist the whole family will love.
Marinade Fix-Ups & FAQs
Acid starts breaking down protein after an hour, which can make chicken mealy. Thirty minutes is plenty for bold flavor.
Yes. Freeze raw chicken with the marinade up to two months, then thaw in the fridge before cooking.
Both work. Thighs stay juicier, whereas breasts can dry out if overcooked.
Swap half the cilantro with fresh parsley and add a pinch of oregano for a similar herb balance.
How did you serve yours? Leave me a comment and tell me if you turn yours into sizzling cilantro lime chicken fajitas, rice bowls, or tacos!
More Flavor-Packed Mains
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Best Cilantro Lime Chicken Marinade (Grill or Stovetop!)
Video
Ingredients
- 1/2 cup cilantro, chopped
- Zest of 1 lime
- 1/4 cup freshly squeezed lime juice
- 3 tbsp olive oil
- 2 garlic cloves, minced
- 2 tsp honey
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 1½-2 lb skinless boneless chicken thighs, or breasts
Instructions
- Add all ingredients, except chicken, in a large bowl or a resealable bag. Stir to combine. If you want, reserve 2 tbsp of the marinade to drizzle over the cooked chicken later.1/2 cup cilantro, Zest of 1 lime, 1/4 cup freshly squeezed lime juice, 3 tbsp olive oil, 2 garlic cloves, 2 tsp honey, 2 tsp chili powder, 1 tsp cumin, 1 tsp sea salt, 1/2 tsp ground black pepper
- Add the chicken and toss to coat evenly. Marinate in the fridge for 30 minutes – 1 hour.1½-2 lb skinless boneless chicken thighs
- When ready to cook, remove the chicken from the marinade but save the marinade.
- Heat the grill or a grill pan over medium high heat (add 1 tbsp of oil if cooking in a pan). Cook the chicken for 4-5 minutes per side, brushing with the marinade 1-2 times while cooking. The chicken should reach 165 degrees F.
- Remove from heat and rest for 5 minutes before serving. Drizzle with the reserved marinade from step 1, if using.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this today and was unbelievably tasty and super easy to make.
I made the marinade in the morning ready for the evening and cooked cast iron skillet on the stove.
Really excellent and thanks so much for the recipe!
I’m so glad you enjoyed it!