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Cilantro Lime Chicken Recipe

Cilantro Lime Chicken Recipe
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4.8 from 65 reviews

This vibrant Cilantro Lime Chicken is tender, juicy, and loaded with Mexican flavors thanks to a quick marinade of fresh cilantro, zesty lime juice, and aromatic garlic. Perfect for a weeknight dinner, the chicken is first seared for a golden crust, then baked until perfectly cooked and moist. Serve it with fresh lime wedges and extra cilantro for a mouthwatering main course that’s as versatile as it is easy.

Ingredients

Main Ingredients

  • 1 1/2 lbs. (700g) skin-on deboned chicken thighs
  • Lime wedges, for garnishing
  • Chopped cilantro, for garnishing

Marinade

  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 4 tablespoons cilantro stems and leaves, finely chopped
  • 2 tablespoons lime juice
  • 1 teaspoon red chili flakes, or more to taste
  • 1/2 teaspoon salt, or more to taste

Instructions

  1. Prepare the Marinade: In a large bowl, whisk together the olive oil, minced garlic, chopped cilantro, lime juice, red chili flakes, and salt until well combined.
  2. Marinate the Chicken: Add the chicken thighs to the bowl and stir to coat evenly with the marinade. Allow the chicken to marinate for at least 15 minutes; for deeper flavor, marinate for up to 2 hours in the refrigerator.
  3. Preheat & Sear the Chicken: Meanwhile, preheat the oven to 375°F (190°C). Heat a skillet over medium-high heat. Place the chicken skin-side down and pan-fry until the skin is slightly browned. Flip and sear the other side until golden.
  4. Bake the Chicken: Pour any remaining marinade over the chicken in the skillet. Transfer the skillet to the oven and bake for 20 minutes, or until the chicken is cooked through and juices run clear.
  5. Finish & Serve: Transfer the baked chicken to a serving platter, discarding any oily drippings. Squeeze fresh lime juice over the hot chicken, garnish with chopped cilantro, and serve immediately with lime wedges.

Notes

  • For extra flavor, marinate the chicken overnight in the refrigerator.
  • This recipe adapts easily to chicken breasts or drumsticks—just adjust cooking times for thicker pieces.
  • If you don’t have a skillet that is oven-safe, transfer the seared chicken to a baking dish before adding the marinade and baking.
  • To make it spicier, increase the red chili flakes or add a diced fresh chili to the marinade.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://marthatasty.com/cilantro-lime-chicken-recipe/