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This Cilantro Lime Chicken is packed with bold, zesty flavor and delivers perfectly juicy chicken thighs with irresistibly crispy skin. Each bite is loaded with the fresh, vibrant combo of garlic, lime, and cilantro, making it a standout on any dinner table.
Inspired by classic Mexican flavors, this lime and cilantro chicken comes together quickly with a simple marinade and bakes beautifully in the oven. The drippings alone are bursting with flavor, coating every bite of these cilantro lime chicken thighs in a mouthwatering, golden glaze.
What Makes This Cilantro Lime Chicken Work
No need to go anywhere or order takeout when you can have juicy, crispy chicken right at home in no time. This Cilantro Lime Chicken recipe brings restaurant-quality flavor with minimal effort, thanks to a punchy marinade made with fresh lime juice, garlic, and cilantro.
As the chicken roasts, the pan drippings turn into a rich, flavorful sauce that clings to every piece. It’s the kind of lime and cilantro chicken that has everyone licking their plates clean and going back for seconds. Perfect for weeknights or casual entertaining, these cilantro lime chicken thighs always impress.
What Goes Into This Recipe
This Cilantro Lime Chicken is all about big flavor from simple, fresh ingredients. The quick marinade does all the heavy lifting, infusing every bite with tangy citrus and herby garlic goodness.
Here are a few of the key ingredients that make this dish shine:
- Chicken Thighs – Bone-in, skin-on thighs stay juicy and roast up with crispy, golden skin. You can also use boneless if preferred.
- Fresh Lime Juice – The acidity tenderizes the chicken while adding that signature zesty punch.
- Chopped Cilantro – Adds freshness and earthiness that pairs perfectly with the lime.
- Garlic – Minced garlic gives the marinade its bold, savory base.
- Olive Oil – Helps carry the flavor and crisp up the skin during roasting.
- Brown Sugar & Cumin – A touch of sweetness and warm spice balances the acidity and heat.
Note: Please see the recipe card below to see the full list of ingredients with measurements.
How To Make Cilantro Lime Chicken
- Preheat the Oven: Set your oven to 425°F (220°C) and allow it to fully preheat. A hot oven helps the chicken finish cooking evenly and gives the skin that beautiful, crispy finish after searing.
- Make the Marinade: In a shallow bowl, whisk together 2 tablespoons olive oil, lime juice, chopped cilantro, red chili flakes, minced garlic, brown sugar, and ground cumin.
- Marinate the Chicken: Add the chicken thighs to the bowl and toss well to coat in the marinade. Cover and refrigerate for 15 minutes to let the flavors soak in.
- Sear the Chicken: Heat the remaining over medium-high heat. Place the chicken thighs in the pan, skin-side down, and sear for 4 minutes per side.
- Bake Until Cooked: Transfer the skillet to the oven and bake for 15 to 20 minutes, or until the chicken is fully cooked through.
- Garnish and Serve: Top with fresh cilantro leaves and lime slices. Serve your cilantro lime chicken over steamed rice.
This Cilantro Lime Chicken pairs beautifully with a variety of hearty sides. Serve it alongside Golden Baked Mac And Cheese, Fiery Lamb Ragu on Pappardelle, or One Pot Ravioli in a Creamy Tomato Beef Sauce. These bold, comforting dishes balance the zesty marinade perfectly and turn your meal into something truly satisfying.
Recipe FAQ’s
Yes, boneless thighs work great and cook a little faster. Just reduce baking time by about 5 minutes and check for doneness.
Absolutely. Grill the marinated chicken over medium-high heat for about 6–8 minutes per side, or until fully cooked.
It has a mild kick from the red chili flakes, but you can easily adjust the heat level by using more or less to suit your taste.
Watch How We Make Cilantro Lime Chicken
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Crispy Cilantro Lime Chicken Thighs
Ingredients
- 3 tablespoons olive oil divided
- 1/4 cup lime juice fresh squeezed, juice of 2 limes
- 1/4 cup fresh cilantro chopped
- 1 teaspoon red chili flakes or pepper flakes
- 4 cloves garlic minced
- 2 teaspoons brown sugar
- 3/4 teaspoon ground cumin
- 6 bone-in skin-on chicken thighs or bone-off
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 1 pinch fresh cilantro leaves to serve
- 2 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent! Next time I pat off some of the moisture from the marinade as it splattered the heck out of my stove stop. I still put the remaining marinade into the pan just before going into the oven. Otherwise, I feared the garlic in the marinade would burn on the stove top. Served it over rice! Excellent weekday meal.