Cilantro Lime Chicken

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.

Course Main Course

Cuisine American, Mexican

Prep Time 5

Cook Time 55

Marinating time 30

Total Time 1

Servings servings

Calories 379kcal

Author Meggan Hill

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 1/2 pounds, see note 3)
Salt and freshly ground black pepper

US Customary - Metric

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