Tender and juicy, Cilantro-Lime Chicken Thighs bring bold, mouthwatering flavors.
What would we do without chicken? It’s readily available, usually affordable, and a mainstay in many households for quick, tasty meals. I know that sometimes people complain about being sick of chicken, but that might only be because they’re tired of preparing the same old recipes with the same predictable flavors. Well, that’s about to change with these incredible cilantro-lime chicken thighs.
Flavor bomb. That’s what you get when you combine bright, citrusy lime juice with the fresh, distinctive taste of cilantro, wonderfully pungent garlic, and a mix of bold, flavorful spices including black pepper, chili powder, and cumin. A touch of sweet honey balances everything out, and when the marinade seeps into the chicken thighs, you have a weeknight dinner that will leave everyone begging for seconds.
While we often associate the mix of cilantro and lime with Latin American dishes, that combo is used in all sorts of cooking. Cilantro is actually a very common ingredient in lots of cuisines, including Mediterranean, Indian, Thai, Chinese, and Caribbean. Cilantro is the Spanish name for coriander. In North America, cilantro is the fresh, leafy part of the plant, and coriander is the dried seeds. That said, in the U.K. and parts of Europe, coriander refers to both the fresh leaves and the dried seeds. Either way, this herb has a distinctively earthy, slightly peppery, and citrusy flavor that marries perfectly with tangy lime.
Cilantro-lime chicken checks all the boxes for stress-free prep and the need to get a really flavorful dinner on the table fast. Four steps—that’s it (and the fourth one is garnish and enjoy!).
Tips For Perfect Cilantro-Lime Chicken
Even though cilantro is available in a tube, lime juice in squeeze bottles, and garlic already minced in oil or in powder form, for cilantro-lime chicken you want to use each of these ingredients in their natural, freshest form to achieve maximum flavor. Make sure the chicken thighs are fully submerged in the marinade and know that the longer they remain in there, the deeper flavor the chicken will have. Don’t give in to the temptation to turn your chicken too early once it’s hit the grill; allow it to get its full brown crust on! When the chicken is done, let it rest under an aluminum foil tent for a few minutes before serving so all of the juices can redistribute to produce the most tender meat.
FAQs & Tips
How Do I Store Leftovers?
Cooked and cooled cilantro-lime chicken can be stored in an airtight container in the refrigerator for up to 4 days and in the freezer (stored in a Ziploc bag) for up to 6 months. Thaw overnight in the fridge before reheating.
Will This Recipe Work With Chicken Breasts?
Yes, but we recommend marinating for the full 2 hours, since unlike chicken thighs, breasts can become tougher the longer they cook, and the marinade contributes to the meat’s tenderness. Make sure the chicken breasts reach an internal temperature of 165°F before serving.
Is There A Substitute For Honey In The Marinade?
The bit of sweetness honey provides is essential to the flavor of cilantro-lime chicken. If you don’t have or don’t want to use honey, you can replace it with maple syrup. You can also use brown sugar, but whisk it into the marinade thoroughly so that the sugar dissolves well.
Serving Suggestions
A meal I love to serve starts with this vegetarian Mexican Soup, followed by cilantro-lime chicken and Esquites (Mexican Street Corn Salad). I also whip up some Mexican Crema for a tangy topper. And as long as we’re in Mexico for this dinner, I’ll finish it off with this delectable Cortadillo Recipe.
But as I said before, the cilantro-lime combo is also prominent in other cuisines. So, you won’t be surprised to find that cilantro-lime chicken is wonderful sliced on a Greek Salad, shredded in a Thai Red Curry Rice Bowl, as a main dish with this Paneer Butter Masala on the side, or served with Jamaican Coleslaw for some Caribbean flair.
Cilantro-Lime Chicken Thighs
Ingredients
- 1/3 cup olive oil
- 3 tablespoons lime juice
- 4 cloves garlic minced
- 1 1/4 teaspoons salt
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons chili powder
- 2 teaspoons honey
- 1 1/2 teaspoons ground cumin
- 1.5 pounds boneless, skinless chicken thighs
- 5 tablespoons fresh cilantro chopped, plus more for garnish
- Lime wedges for serving
Instructions
- In a bowl, whisk together olive oil, lime juice, minced garlic, salt, black pepper, chili powder, honey, and ground cumin.
- Add chicken thighs to the marinade. Ensure each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
- Add marinated chicken thighs to a preheated grill on medium heat. Cook for about 7 minutes on each side, or until the internal temperature reaches 165°F. The chicken should be golden brown and fully cooked.
- Remove chicken from heat. Sprinkle with fresh chopped cilantro. Serve hot with a wedge of lime on the side.
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