Ingredients

2 pounds boneless, skinless chicken thighs

¼ cup olive oil

Juice and zest of 2 limes

4 cloves garlic, minced

3 tablespoons chopped fresh cilantro, plus more for garnish

1 tablespoon honey

1 tablespoon chili powder

1 teaspoon red pepper flakes (optional, omit if you want it mild)

¾ teaspoon ground cumin

½ teaspoon salt

¼ teaspoon freshly ground black pepper, or to taste

Lime wedges, for serving

Instructions

Make the Marinade: In a mixing bowl or a resealable plastic bag, combine olive oil, lime juice and zest, minced garlic, chopped cilantro, honey, chili powder, red pepper flakes, cumin, salt, and pepper. Stir or mix until well combined.

Marinate: Add the chicken thighs to the marinade and toss to coat well. Cover with plastic wrap or seal the bag and let stand at room temperature for 30 minutes or refrigerate for up to 2 hours.

Cook the Chicken: Heat a large cast iron skillet over medium-high heat until hot. Add the chicken thighs—be careful as they will sizzle—and cook for 5 minutes or until nicely browned on one side. Flip and cook for another 6 to 8 minutes, or until the internal temperature reaches 165°F (75°C).

Finish and Serve: Remove chicken from the skillet and let it rest for a few minutes. Brush with any reserved marinade, garnish with extra chopped cilantro, and serve with lime wedges.

Tips & Variations

Use chicken thighs for juicier, more flavorful meat; chicken breasts are leaner and cook faster.

Adjust the spice level by reducing or omitting red pepper flakes and chili powder for a milder dish.

For extra flavor, marinate the chicken overnight in the refrigerator.

Try substituting fresh parsley or basil if you’re not a fan of cilantro.

This marinade works well with other proteins such as shrimp, pork chops, or firm tofu for a vegetarian option.

Storage

Store leftover Cilantro Lime Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave to avoid drying out the meat. You can also freeze marinated chicken in a freezer-safe bag for up to 3 months; thaw in the refrigerator before cooking.

FAQs

Can I use dried cilantro instead of fresh?

While fresh cilantro offers the best flavor, you can substitute dried cilantro using about one-third the amount of fresh. Keep in mind the flavor will be less vibrant.