This post may contain affiliate links. For more information, please see our affiliate policy.
Inspired by my Chipotle copycat recipe for cilantro lime rice, this easy chicken marinade infuses so much zippy, fresh flavor into chicken thighs. Learn how to make Cilantro Lime Chicken, one of my family’s favorite weeknight dinner ideas.
In case you’re new to the Culinary Hill family, I’m here with a confession. Hi, I’m Meggan, and I’m addicted to Chipotle. There’s something about the combination of the TexMex flavors, the customization factor, and the ease (my fellow parents get me!) that makes the call of the fast-casual chain nearly irresistible.
My bank account doesn’t enjoy these a little-too-regular restaurant visits, however, so I’ve tested and perfected more than a dozen Chipotle copycat recipes so my family and I can savor similar flavors at home…and for a fraction of the price.
Ahead, I’ll coach you through how to make chicken marinade inspired by Chipotle’s best side dish, Cilantro Lime Rice, then choose your own adventure by sautéing or grilling chicken thighs for a crowd-pleasing weeknight main.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Cilantro: For minimum food waste and maximum flavor, be sure to chop up the tender cilantro stems with the leaves.
- Crushed red pepper flakes: Omit if you don’t like the spice. Add more than a pinch if you do.
- Bone-in, skin-on chicken thighs: For the juiciest and most flavorful Cilantro Lime Chicken, use chicken thighs with the bone in and skin on. If you prefer, feel free to substitute boneless chicken thighs or chicken breasts; just be sure to adjust the cooking time accordingly. (No matter what cut of chicken you choose, grill or sauté it until the thickest portion of the meat reaches 165 degrees on an instant-read thermometer.)
Step-by-step instructions
- In a zipper-top plastic bag or shallow dish, whisk together 2 tablespoons olive oil, lime zest, lime juice, cilantro, garlic, cumin, and red pepper flakes. Add chicken and toss to coat. Marinate at room temperature for 30 minutes or in the refrigerator for up to 2 hours.
- Preheat oven to 425 degrees. Transfer chicken to a rimmed baking sheet (reserving marinade) and sprinkle both sides with salt and pepper. In a large oven-proof skillet over medium-high heat, heat remaining 2 tablespoons olive oil until shimmering. Add chicken, skin-side down, and reserved marinade. Cook until skin is golden brown and crispy, about 6 minutes. Flip chicken and cook 2 minutes longer.
- Transfer skillet to oven and bake until chicken reaches 165 degrees on an instant-read thermometer when inserted in the largest piece, 12-15 minutes more. Remove from oven and cool 5 minutes before serving.
Recipe tips and variations
- Yield: My Cilantro Lime Chicken recipe will leave you with four herb-infused chicken thighs, ideal for a main dish protein serving. To round out the meal, I love pairing this chicken dinner idea with Cowboy Caviar, Watermelon Salad and Cilantro Lime Rice (to use up the rest of the bunch of herbs!).
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: The chicken can be marinated up to 2 hours in advance.
- To grill Cilantro-Lime Chicken: Marinate the chicken as instructed in the recipe. Preheat grill over medium-high heat. Coat grate with oil. Grill the chicken, turning occasionally, until the internal temperature reaches 165 degrees on a thermometer, 10 to 15 minutes. Remove from grill and cool 5 minutes before serving.
Recipe FAQs
You bet. Try this cilantro lime marinade with steak, pork, or turkey, if desired.
Great question, and keen read on the instructions that recommend marinating “for up to 2 hours.” Yes, you can marinate for too long; doing so can yield mushy meat. For seafood, marinate for 1 hour or less. For tender cuts of poultry and meat, stick to 2 hours or less, and for heartier portions (such as pot roast or whole turkeys), aim for 4 to 24 hours.
Since you may be cooking slightly smaller or larger chicken thighs, it can be tough to tell the doneness level by cook time. The best way to tell if the chicken is cooked through is with a good meat thermometer. Chicken is ready (to rest for 5 minutes, then slice) when the temperature reaches 165 degrees at the thickest part of the breast.
Stellar side dish ideas
Mexican Recipes
Mexican Street Corn
Chipotle Copycat Recipes
Chipotle Guacamole (Copycat)
Chipotle Copycat Recipes
Chipotle Black Beans (Copycat)
Mexican Recipes
Mexican Rice
Join Us
Cilantro Lime Chicken
Ingredients
- 4 tablespoons olive oil divided
- 2 teaspoons lime zest (from 2 limes)
- 1/4 cup fresh lime juice (from the same 2 limes)
- 1/4 cup cilantro finely chopped (see note 1)
- 2 cloves garlic minced
- 1/2 teaspoon ground cumin ground
- Pinch crushed red pepper flakes (see note 2)
- 4 chicken thighs bone-in, skin-on (about 1 ½ pounds, see note 3)
- Salt and freshly ground black pepper
Instructions
- In a zipper-top plastic bag or shallow dish, combine 2 tablespoons olive oil, lime zest, lime juice, cilantro, garlic, cumin, and red pepper flakes, if using. Add chicken and toss to coat. Marinate at room temperature for 30 minutes or in the refrigerator for up to 2 hours.
- Preheat oven to 425 degrees. Transfer chicken to a rimmed baking sheet (reserving marinade) and sprinkle both sides with salt and pepper.
- In a large oven-proof skillet over medium-high heat, heat remaining 2 tablespoons olive oil until shimmering. Add chicken, skin-side down, and reserved marinade. Cook until skin is golden brown and crispy, about 6 minutes. Flip chicken and cook 2 minutes longer.
- Transfer skillet to oven and bake until chicken reaches 165 degrees on an instant-read thermometer when inserted in the largest piece, 12-15 minutes more. Remove from oven and cool 5 minutes before serving.
Notes
- Cilantro: For minimum food waste and maximum flavor, be sure to chop up the tender cilantro stems with the leaves.
- Crushed red pepper flakes: Omit if you don’t like the spice. Add more than a pinch if you do.
- Bone-in, skin-on chicken thighs: For the juiciest and most flavorful Cilantro Lime Chicken, use chicken thighs with the bone in and skin on. If you prefer, feel free to substitute boneless chicken thighs or chicken breasts; just be sure to adjust the cooking time accordingly.
- Yield: My Cilantro Lime Chicken recipe will leave you with four herb-infused chicken thighs, ideal for a main dish protein serving.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: The chicken can be marinated up to 2 hours in advance.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
This sounds absolutely delicious – the flavours are incredible, I am sure. Look forward to trying soon!