I love everything with lime! It is one of my favorite condiments. I just think it makes the flavors pop and I love the tangy zest it gives to my recipes. This one is a total winner.
Easy Cilantro Lime Chicken
Very easy to make, delicious cilantro-lime chicken marinade that infuses so much flavor.
Chopped cilantro, lime juice, olive oil, garlic, cumin, and red pepper flakes make the greatest marinade ever.
Just mix them all, add the chicken and give it a bit of time to penetrate the meat, brown, and bake.
That’s all it takes, and you add the marinade to the pan, which gives you a great sauce to pour over your chicken thighs once they are done. No kidding, this is the best cilantro lime chicken recipe ever.
HOW TO MAKE CILANTRO LIME CHICKEN?
- In a medium-sized bowl, mix together 2 tablespoons olive oil, lime juice, chopped cilantro, garlic, cumin, and red pepper flakes
- Add the chicken thighs, mix them with the marinade, cover with plastic wrap and refrigerate for 30 mins to 2 hours
- Preheat the oven to 425F. Using a cast iron or oven-safe skillet, heat the remaining 2 tablespoons of oil and brown the chicken pieces, skin side down until skin is brown and crispy, about 5-6 mins. Flip and cook on the other side for 2 minutes more. Add the rest of the marinade to the pan. Place them in the oven and bake for 10 to 12 more minutes.
A FEW COOKING TIPS:
- The longer you marinate the chicken, the tastier it will come out, but I wouldn’t recommend marinating for more than two hours. Lime juice “cooks” proteins, so give it two hours max.
- Before browning your chicken thighs, make sure the skillet is very hot, or else they won’t brown. They will just cook without developing color.
- Add all the leftover marinade to the pan before putting it in the oven. If you add it when you first put the chicken pieces in, it will prevent them from browning and it will cook away leaving you with very little sauce.
STORING AND REHEATING LEFTOVERS
If you have any leftovers, you can store them in an airtight container in the fridge for up to 4 days and reheat in the microwave for 2 minutes before serving.
To freeze, place in freezer bags, and store for up to 3 months. Thaw them overnight in the fridge and take them out 30 mins before serving. Reheat them in the microwave.
WHAT TO SERVE WITH CILANTRO LIME CHICKEN?
Serve it over white rice and spoon some of the marinades on top. You can also add steamed veggies or a side salad to complete the meal.
OTHER RECIPES YOU MIGHT ENJOY
- SWEET BABY RAY’S CROCKPOT CHICKEN
- SMOTHERED CHEESY SOUR CREAM CHICKEN
- 4 INGREDIENTS BROWN SUGAR GARLIC CHICKEN
Cilantro Lime Chicken
Ingredients
- 4 tablespoons extra virgin olive oil, divided
- Juice of 2 limes
- ¼ cup fresh chopped cilantro
- 2 garlic cloves, minced
- ½ teaspoon cumin
- Pinch of red pepper flakes
- 4 bone-in, skin-on chicken thighs
- Kosher salt
- Freshly ground pepper
- Cooked white rice, for serving
Instructions
- In a medium-sized bowl, mix together 2 tablespoons olive oil, lime juice, chopped cilantro, garlic, cumin, and red pepper flakes
- Add the chicken thighs, mix them with the marinade, cover with plastic wrap and refrigerate for 30 mins to 2 hours
- Preheat the oven to 425F. Using a cast iron or oven-safe skillet, heat the remaining 2 tablespoons of oil and brown the chicken pieces, skin side down until skin is brown and crispy, about 5-6 mins. Flip and cook on the other side for 2 minutes more. Add the rest of the marinade to the pan. Place them in the oven and bake for 10 to 12 more minutes.
I do not care for chicken thighs. Can I use chicken breasts?
Definitely! You can use your favorite pieces!