Why you’ll love this family favorite recipe!
This blog has delved deep into the beautiful world of cilantro-lime flavor. From Cilantro Lime Rice, to a Lime Crema Sauce, and even a vinaigrette for Mexican Quinoa Salad, this heavenly pairing never disappoints!
But one night recently, I found myself craving a lighter dish featuring those bright, bold Mexican flavors.
That’s when this chicken thighs recipe came to mind.
By using the boneless variety, we can pound it thin to cook up in a cast-iron skillet, getting a beautifully crispy exterior with a perfectly juicy middle.
And that sweet and tangy citrus marinade will not only give the dish TONS of flavor, but makes the chicken incredibly tender. Once you’ve got this main dish down, there’s a whole plethora of Mexican-inspired sides to serve with it!
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Chicken. Boneless, skinless chicken thighs are the best cut. Chicken breasts can also be used, but they won’t be nearly as tender or flavorful. Breasts should also be cooked for a few minutes less per side than thighs.
- Cilantro. Fresh, finely chopped cilantro is imperative to adding a bright, peppery flavor. Separate the flavorful leaves from the stems, and chop the cilantro before taking the final measurement, for accuracy. (Check out How to Chop Cilantro and How to Store Cilantro!)
- Lime. Fresh lime juice is ideal. Bottled juice will do as well, but will be more acidic with less sweetness, so more sweetener may be required. Lime zest is also used, to give a stronger lime flavor without adding too much acidity.
- Sweetener. Honey balances out the tartness of the lime juice. It can be subbed with agave nectar, pure maple syrup, or even regular granulated sugar, to taste.
- Garlic. Fresh minced garlic is always preferred, as the best tasting option. If it’s not available, ⅛ teaspoon of garlic powder can be used in the place of each clove.
- Oil. Avocado oil is most recommended, but olive oil will do as well.
- Spices. A touch of cumin and paprika helps to round out the flavors, adding just a bit of spice. If preferred, these can be replaced with Taco Seasoning.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Prep the chicken.
Pound chicken thighs (or breasts) to an even 1-inch thickness for quicker, even cooking. To avoid splatter, cover with wax paper while pounding, then trim off any large chunks of fat before marinating.
Make the marinade.
After zesting your limes, cut each one into halves and squeeze 3 tablespoons of fresh juice from them. In a medium-sized bowl, whisk together the oil, garlic, honey, lime juice, lime zest, salt, and other spices, omitting the cilantro for now.
Chop and add the cilantro.
Prior to chopping, gently rinse the cilantro under cool water and remove the leaves from the stems. Using a sharp knife, carefully chop the leaves up finely. Be sure to measure the proper amount AFTER chopping to ensure the most accurate measurement.
Add the chopped cilantro to the whisked marinade and mix well.
Marinate the chicken.
In a large bowl, place the pounded chicken thighs and pour the marinade on top. Gently stir the chicken around until it’s evenly coated.
Cover the bowl with cling film, and place the marinating chicken in the fridge for at least 30 minutes, or up to overnight.
Pro Tip: Be careful not to let it marinate for more than 12 hours before cooking. This could make the chicken develop an unpleasant, mealy texture from prolonged exposure to the acid.
Sear in a skillet.
Heat a stainless steel or cast iron skillet over medium-high. Let excess marinade drip off, then add chicken in a single layer. Cover and cook 7–8 minutes, flip, and cook another 7–8 minutes, until 165–170°F. Rest 5 minutes before slicing to keep the juices in.
FAQs
Marinating chicken in any citrus juice helps to tenderize it and infuse it with flavor prior to cooking. This helps it remain juicy and delicious, even when using cuts like chicken breast, which tend to dry out.
With most citrus-based marinades, chicken should only be left to marinate for a maximum of 12 hours. Any longer, and the meat runs the risk of turning mealy and unpleasant.
While you can use prepackaged citrus juice for marinades, it isn’t recommended for dishes where the citrus serves as the primary flavoring. Fresh citrus juice is slightly sweeter, whereas bottled juices can be overly acidic and sour.
If cooked fresh, cilantro lime chicken can be stored in an airtight container in the fridge for up to 3-4 days. Leftovers can also be stored in a freezer-safe, airtight container or bag in the freezer for up to 3-4 months.
What to serve with it?
Amazing as this chicken is, that restaurant experience simply isn’t complete without it accompanying some of these easy Mexican-inspired side dishes:
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Cilantro Lime Chicken Thighs Recipe
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Ingredients
- 1 ½ pounds chicken thighs boneless and skinless
- 2 tablespoons oil avocado
- 4 cloves garlic finely minced
- ½ teaspoon cumin
- ¼ teaspoon paprika
- 3 tablespoons lime juice from 2 limes
- 1 teaspoon lime zest
- ¼ cup chopped cilantro plus more for garnish*
- 1 tablespoon honey
- ¾ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Pound chicken thighs with a meat mallet until no thicker than 1-inch. Carefully trim any excess fat.1 ½ pounds chicken thighs
- Whisk together the oil, garlic, cumin, paprika, lime juice, lime zest, honey, salt, and black pepper in a large bowl. Toss in the cilantro and whisk until combined.2 tablespoons oil, 4 cloves garlic, ½ teaspoon cumin, ¼ teaspoon paprika, 3 tablespoons lime juice, 1 teaspoon lime zest, ¼ cup chopped cilantro, 1 tablespoon honey, ¾ teaspoon salt, ¼ teaspoon black pepper
- Add the chicken and marinate for at least 30 minutes in the refrigerator or up to overnight. Flip the chicken halfway through marinating if less than an hour, and a few times if overnight.
- Heat a large stainless steel or cast iron skillet over medium-high heat. Let excess marinade drip off chicken before adding it to the skillet. Place the chicken in a single layer, trying not to let them overlap. (The chicken will shrink down significantly while cooking, so it’s OK if they touch a little at the beginning!)
- Cover the skillet with a lid and cook for 7-8 minutes, flip the thighs over, and continue cooking, uncovered, for another 7-8 minutes. You’ll know the chicken is done when the internal temperature reaches 165 degrees.
- Serve immediately with additional fresh cilantro and enjoy!
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Video
Notes
- Fresh vs packaged: Whenever possible, avoid using prepackaged or old versions of items like lime juice, garlic, or cilantro.
- Juicing: Using a handheld citrus juicer is the easiest and most effective way to get the most out of every lime.
- Cilantro: Be sure to measure the cilantro AFTER chopping.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Chicken Recipes
Make the most out of this simple, versatile protein by trying out even more of these flavor-packed poultry dishes.
Glazed Balsamic Chicken
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Fiesta Lime Chicken
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Easy Bruschetta Chicken
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Chicken Cordon Bleu Recipe
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