Crispy Cilantro Lime Chicken is full of incredible flavour! Juicy on the inside, with a golden and crisp skin!
Mexican-inspired Crispy Cilantro Lime Chicken that marinades in no time thanks to a rich-in-flavour sauce. Garlic, cilantro and lime takes simple chicken thighs and turns them into a mouth-watering recipe thanks to all of those flavours mixing through the incredible pan drippings!
Don’t wait for Cinco De Mayo to make this succulent chicken 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!
Easy chicken recipe!
With simple ingredients you may already have on hand that create some explosive flavours in this chicken.:
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- 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 to serve with Cilantro Lime Chicken:
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
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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
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Preheat oven to 220°C | 425°F.
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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.
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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).
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Transfer to preheated oven and bake until the chicken is cooked through (about 15-20 minutes).
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Garnish with fresh cilantro leaves and lime slices or wedges.
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Serve over steamed rice or cauliflower rice, and drizzle with the pan juices.
*Adapted from this CHILI LIME CHICKEN FAJITA SALAD RECIPE.
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Karina says
So good to hear Debbi! Thank you for sharing that with me!
Debbi says
This was amazing! Thumbs up from the entire family! Thanks so much for sharing!
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!!