Our Crispy Cilantro Lime Chicken Recipe is full of incredible flavour! Juicy on the inside bone-in chicken thighs with a golden, crispy skin!
Mexican-inspired Crispy Cilantro Lime Chicken that marinates in no time thanks to a rich-in-flavour sauce. Garlic, cilantro and lime takes simple oven baked chicken thighs and turns them into a mouth-watering recipe thanks to all of those flavours mixing through the incredible pan drippings!
SUCCULENT CHICKEN THIGHS RECIPE!
No need to go anywhere or get take out when you can have juicy and crispy chicken on your table in no time with everyone feasting on some incredible chicken! The sauce is so good you’ll be licking your plates clean!
HOW TO MAKE CHICKEN
With simple ingredients you may already have on hand that create some explosive flavours in this chicken.:
- Fresh lime — use fresh lime juice for the best flavour. Don’t go for the bottled stuff.
- Cilantro — substitute with fresh parsley if you don’t like cilantro.
- Garlic — you could use green onions/scallions (about 1/4 cup chopped) instead of garlic if you prefer
- Red chili flakes — if you don’t like a bit of heat, leave it out all together. Or for more heat, add more!
- Brown sugar — you can also use honey if you prefer. I love brown sugar in this. It balances out the acidity of the lime juice.
- Cumin
CHICKEN THIGHS OR BREASTS?
I used bone-in, skin on thighs in this recipe, but you can use skinless and boneless chicken breasts if you prefer. The cooking time will change slightly, depending on the size and thickness of your chicken breasts. Chicken always needs to be cooked to an internal temperature of 165 degrees F.
SIDES:
Even though there are many Cilantro Lime recipes out there, I KNOW you guys will love and appreciate this one. Because CRISPY SKIN wins food lovers over EVERY SINGLE TIME.
WATCH HOW WE MAKE Crispy Cilantro Lime Chicken
Crispy Cilantro Lime Chicken Thighs
Ingredients
- 3 tablespoons olive oil divided
- 1/4 cup fresh squeezed lime juice (Juice of 2 limes)
- 1/4 cup fresh chopped cilantro
- 1 teaspoon red chili (or pepper) flakes
- 4 cloves garlic minced
- 2 teaspoons brown sugar
- 3/4 teaspoon ground cumin
- 6 bone-in skin-on (or off) chicken thighs
- Salt and pepper to taste
- Fresh cilantro leaves to serve
- Lime slices or wedges to serve
Instructions
- Preheat oven to 425°F (220°C).
- In a medium-sized shallow bowl, whisk together 2 tablespoons olive oil together with the lime juice, chopped cilantro, chili flakes, garlic, sugar and cumin. Add the chicken thighs to the marinade and toss to evenly coat. Cover and refrigerate thighs for 15 minutes.
- Heat the remaining one tablespoon of oil in a non stick pan or cast iron skillet over medium-high heat. Add in the thighs along with any marinade left over in the bowl, and sear chicken -- skin-side down -- for 4 minutes on each side until golden and crispy (chicken will not be fully cooked).
- Transfer to preheated oven and bake until the chicken is cooked through (about 15-20 minutes).
- Garnish with fresh cilantro leaves and lime slices or wedges.
- Serve over steamed rice or cauliflower rice, and drizzle with the pan juices.
elisabeth says
Amazing flavor!
Kate Berkey says
I was looking for a chicken recipe for the whole family and I stumbled on this article. I read and followed the instructions carefully and I made it deliciously! Every member of my family is so happy! Thanks for this!
Karina says
Thank you, Kate!
Natalie says
Is it ok to marinate it longer than 15 minutes? Maybe 2-3 hours?
Thank you for the recipe!
Belle says
Everything I have tried here has been a 5 star. My sister is clueless in the kitchen and so I am double cooking and sending her some of these on dry ice.
Elizabeth says
Really easy and tasted great
Lisa says
I would like to try my air fryer with this recipe. Has anyone else attempted it? It does make food crispy.
Deb. Beaumont says
Yum. this was absolutely delicious. thankyou.
ALISA says
Very easy to follow and super delicious!!!
Emily says
I used honey instead of brown sugar to make this keto/paleo. I also baked the chicken on a metal cooling rack set on a cookie sheet so it was nice and crispy! Served over cauliflower rice with sweet potato fries. So delicious!!
Ebony says
This was very delicious and is now my go to recipe for cilantro lime chicken. I served with Mexican fiesta corn on the side.
Laurie S says
Made this today. Fried double the time in the recipe to get crispy crust and baked skin up for 25 minutes then turned off and left in oven while preparing rice and Bush’s Fiesta Black Beans. There was nothing left of the marinade to put over the rice, but was excellent with the Bush’s Fiesta black beans. Love this recipe.
Kay says
Love this! I’m a self-admitted lazy cook and this was super easy to make without compromising on flavour. I didn’t have cumin so I substituted with garam masala and it worked out well.
Rebecca says
Love this recipe! I have made it many times. However, even though I follow the recipe I can never seem to get the skin crispy. How do you get the skin to be crispy instead of just flabby?
Elexus Rose-Chong says
You could try frying the chicken a tad bit longer
Melissa Bettes says
Well, I screwed up and got chopped basil instead of cilantro. Put it in the recipe …. not bad. When I make it again, will make sure to use cilantro & maybe add more lime juice. Despite, my mess up, still a great meal. The chicken was so moist!! Thanks!
Karina says
Hi Melissa!
Well its great to hear that your substitution turned out well! Thanks for the feedback. I am so glad that you liked the recipe. Thanks so much for following along with me! xo
Angela says
This turned out great, I used bottled lime juice and 4 tbls is sweet chili sauce and taco seasoning along with salt and pepper to taste. It is def a keeper. Thanks for sharing.
Jean says
I made this tonight. I pretty much followed the recipe except after I seared the chicken for 5 mins, I lifted the chicken out of the pan and added baby potatoes and browned for 5 mins. I then added the chicken back to the pan and popped it all in the oven. Amazing!! Tasted so good and such an easy one pan dinner.
Debbi says
This was amazing! Thumbs up from the entire family! Thanks so much for sharing!
Karina says
So good to hear Debbi! Thank you for sharing that with me!
Veronica says
Made this 4 times and it’s delicious !
[email protected] Gibby Home says
This is perfect for those summer nights! Thanks for the post and the idea!
Kasey says
I love the recipe’s but no calories are posted
Karina says
Hi Kasey. There are many different on line calculators you can use to work them out.
jean oleson says
This looks so good!.Is it possible to use boneless chicken breasts instead?
Betty Agnew says
Yes, the cook time will be longer because the meat is thicker than bone in.
Amy says
Looks good! Going to make tonight. Funny the video shows parsley as an ingredient but the written recipe doesnt mention it.
Ann M says
You are absolutely right – crispy chicken skin wins every time. This recipe sounds delicious!
Karen says
I just love all your recipes I’ve been trying really hard to eat low carb, I wished you’d put the nutrition info with the recipes some of the them I can calculate but when your only eating 1200 calories a day every calorie counts!!! Thanks for all the great meal!!!
Bethany @ athletic avocado says
There is nothing I love more than flavorful, crispy chicken! Cilantro is also my fave spice, and I adore lime, so I know this is a winner 🙂
Jenn says
I am tryin with chicken breast, should I sear still or just bake?
Karen says
This looks so delicious. Can I use drumsticks?
Scott in Tampa says
Karina. here’s the recipe
Grilled Pork and Onions Caribbean-Style: Makes 4 servings.
Ingredients:
1/3 cup lime juice
1/4 cup vegetable oil
2 cloves garlic, crushed
1 teaspoon salt
1/2 teaspoon powdered coriander
1/4 teaspoon cayenne pepper
2 onions, sliced
4 boneless pork loin chops
Directions:
In a bowl combine lime juice, oil, crushed garlic cloves, salt, coriander, and cayenne pepper; set aside.
Arrange thinly sliced onions in a large, shallow dish. Arrange pork chops over onion slices; pour reserved lime marinade over all. Cover and set aside at room temperature for 30 minutes, turning often.
Meanwhile heat grill (if using coals, wait until they turn white). Place the pork and onions over hot coals for 10 minutes, brushing with the marinade. Turn and cook until done
Scott in Tampa says
Excellent dish. I have recipe for pork chops that’s almost identical. Substitute cayenne for the red pepper flakes, pork instead of chicken, slice 2 onions. Place chops and onions in plastic bag, pour in marinade. Grill chops and onions on the grill. One of my wife’s favorites.
Karina says
Scott! I’m going to try your version. Sounds delicious!
Deborah @ The Harvest Kitchen says
This chicken looks amazing!!! Your photos are always gorgeous!!
Karina says
Thank you so much Deborah!