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Cilantro Lime Chicken with Creamy Sauce Recipe

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3.8 from 12 reviews

This Cilantro Lime Chicken recipe features juicy, marinated chicken thighs infused with fresh cilantro, mint, lime juice, and a blend of spices. The marinade adds vibrant flavors, while the chicken is oven-baked to perfection, resulting in a tender and aromatic dish perfect for tacos or served over rice. The creamy sour cream sauce made from reserved marinade complements the smoky chicken beautifully, making it a versatile and delicious meal for any occasion.

Ingredients

Marinade Ingredients

  • 50g / 1 cup firmly packed cilantro (fresh coriander)
  • 25g / 1/2 cup fresh mint leaves only
  • 1/3 cup soy sauce
  • 4 tbsp apple cider vinegar
  • Juice of 2-3 limes
  • 6 cloves garlic, peeled
  • 2 jalapeños, stems removed
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp salt
  • 4 tbsp olive oil

Chicken

  • 1 kg / 2 lbs skinless boneless chicken thighs

Creamy Sauce

  • 125ml / 1/2 cup sour cream (or plain yogurt)

Instructions

  1. Prepare the marinade: In the bowl of a food processor or blender, combine cilantro, fresh mint, soy sauce, apple cider vinegar, lime juice, garlic, jalapeños, cumin, oregano, salt, and olive oil. Process until smooth to create the marinade. Remove 1/2 cup of this marinade and refrigerate it until needed for the creamy sauce.
  2. Marinate the chicken: Place the chicken thighs in a large glass or plastic bowl (avoid metal bowls to prevent reaction with acidity). Pour the remaining marinade over the chicken and stir thoroughly to coat all pieces evenly. Cover with plastic wrap and refrigerate for at least 3 hours, preferably overnight, to develop flavor.
  3. Preheat and prepare for baking: Preheat your oven to 190°C (375°F). Skewer the marinated chicken thighs on a shawarma spike.
  4. Bake the chicken: Place the skewered chicken in the oven and bake for 30 minutes. After 30 minutes, remove from the oven and wrap the chicken in tin foil to lock in moisture and prevent drying. Return the wrapped chicken to the oven and bake for an additional 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (73°C), ensuring it is fully cooked.
  5. Rest the chicken and prepare the sauce: Take the chicken out and let it rest for 10 minutes to allow juices to redistribute. Meanwhile, mix the reserved 1/2 cup marinade from the fridge with 125ml (1/2 cup) sour cream or plain yogurt to create a creamy sauce.
  6. Serve: Slice the rested chicken thinly using a sharp knife. Serve warm in tacos with the creamy sauce, along with slaw and salsa as desired, or serve the chicken over cilantro lime rice for a flavorful meal.
  7. Alternative cooking methods: Optionally, bake the chicken on a wire rack placed in a shallow baking pan for 30 minutes at 190°C (375°F), then increase the oven temperature to 200°C (400°F) and cook for an additional 10-15 minutes. Grilling the chicken is also a suitable alternative to baking.

Notes

  • For best flavor, marinate the chicken overnight or at least 3 hours.
  • Do not use metal bowls for marinating, as the acidic ingredients may react and affect flavor.
  • Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F (73°C).
  • Adjust jalapeño quantity to control the spice level according to your preference.
  • The creamy sauce can be made with either sour cream or plain yogurt, depending on your taste or dietary preference.
  • Leftover chicken can be stored in the refrigerator for up to 3 days and reheated gently.
  • This recipe is versatile and works well with grilling or baking methods.

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