Crispy Cilantro Lime Chicken is full of incredible flavour! Juicy on the inside, with a golden and crisp skin!
A Crispy Cilantro Lime Chicken that marinades in no time thanks to a rich-in-flavour sauce that turns into mouth-watering pan drippings!
With Cinco De Mayo around the corner, I know many of my American readers look forward to the celebrations, while scouring the internet looking for flavourful recipes to help kick start the celebrations AND keep them going. This week I’m going to provide you as many recipes as I can!
And what better way to kick it all of than with this Crispy Cilantro Lime Chicken!
Also, I’m aware I’ve just posted a Honey Lime Garlic Butter Salmon, HOWEVER, with limes in abundance over here at the moment, I’m taking FULL advantage and enjoying every single drop of juice I can get. Hashtag notreallysorry.
This chicken needs to be ONE of your dinner choices (because another is coming to you through the week). In typical Karina fashion, I’m a be working backwards by giving you a killer dinner recipe first.
You’re welcome.
If you remember way back when my blog was still in nappies, you may remember this Chili Lime Chicken Fajita Salad blowing up everywhere. You, and I, both loved that marinade so much, that I’ve been ITCHING to make it into a FULL ON roast recipe.
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.
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- 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
- Preheat oven to 220°C | 425°F.
- 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.
*Adapted from this CHILI LIME CHICKEN FAJITA SALAD RECIPE and this CILANTRO LIME CHICKEN SALAD
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Veronica says
Made this 4 times and it’s delicious !
Ashley@ Gibby Home says
This is perfect for those summer nights! Thanks for the post and the idea!
Karina says
Hi Kasey. There are many different on line calculators you can use to work them out.
Kasey says
I love the recipe’s but no calories are posted
jean oleson says
This looks so good!.Is it possible to use boneless chicken breasts instead?
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
Karina says
Scott! I’m going to try your version. Sounds delicious!
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
Thank you so much Deborah!
Deborah @ The Harvest Kitchen says
This chicken looks amazing!!! Your photos are always gorgeous!!