Description
Cilantro Lime Chicken is a vibrant and zesty dish featuring juicy boneless, skinless chicken thighs marinated in a flavorful blend of fresh lime juice, lime zest, cilantro, garlic, honey, chili powder, and warm spices. Cooked in a hot cast iron skillet, this dish delivers a perfect balance of tangy, sweet, and mildly spicy flavors, perfect for a quick weeknight dinner or entertaining guests.
Ingredients
Scale
Main Ingredients
- 2 pounds boneless skinless chicken thighs
- ¼ cup olive oil
- 2 limes (juice and zest)
- 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 (omit if you want a milder dish)
- ¾ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Lime wedges, for serving
Instructions
- Make the Marinade: In a mixing bowl or zip-top bag, combine the olive oil, juice and zest of 2 limes, minced garlic, chopped cilantro, honey, chili powder, red pepper flakes, ground cumin, salt, and black pepper. Stir or mix well until all ingredients are thoroughly combined.
- Marinate the Chicken: Add the chicken thighs to the marinade and toss to coat them evenly. Cover with plastic wrap and let stand at room temperature for 30 minutes, or refrigerate for up to 2 hours to allow flavors to penetrate the meat.
- Heat the Skillet: Place a large cast iron skillet over medium-high heat and heat until hot and shimmering to prepare for searing the chicken.
- Cook the Chicken: Carefully add the marinated chicken thighs to the hot skillet; they will sizzle immediately. Cook the chicken for about 5 minutes on the first side without moving, until nicely browned. Flip and continue cooking for an additional 6 to 8 minutes, or until the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked and juicy.
- Rest and Finish: Remove the chicken from the skillet and let rest for a few minutes to retain juices. Brush the chicken thighs with some of the reserved marinade (if any), garnish with extra chopped cilantro, and serve with fresh lime wedges on the side for added brightness.
Notes
- For juicier chicken, do not overcook; use a meat thermometer to ensure an internal temperature of 165°F (74°C).
- Marinate overnight for deeper flavor infusion.
- Omit red pepper flakes to reduce spiciness.
- Substitute chicken breasts if preferred, adjusting cooking time accordingly as breasts cook faster and can dry out if overcooked.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently.
- You can freeze marinated chicken for up to 3 months; thaw completely before cooking.
- For a vegetarian alternative, marinate firm tofu or tempeh using the same recipe.
- If cilantro is not preferred, fresh parsley or basil make good herb substitutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Keywords: Cilantro Lime Chicken, chicken thighs, lime marinade, Mexican chicken recipe, skillet chicken, easy chicken dinner, zesty chicken
