Description
Cilantro Lime Chicken features tender, juicy chicken thighs marinated in a bright mixture of fresh lime juice, garlic, cumin, and cilantro, then pan-seared until golden brown. This easy weeknight dinner is bursting with fresh, zesty flavors and takes just 40 minutes from start to finish. Perfect for tacos, bowls, or alongside your favorite Mexican-inspired sides!
Ingredients
For the Marinade & Chicken:
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- ½ teaspoon ground cumin
- ½ teaspoon salt
- Freshly cracked black pepper (about 10 twists of a pepper mill)
- Zest of 1 lime (about 1 teaspoon)
- 2–3 tablespoons fresh lime juice (from 1–2 limes)
- ½ bunch fresh cilantro, roughly chopped (half for marinade, half for garnish)
- 6 boneless, skinless chicken thighs (about 1.5–1.75 lbs)
Optional for Serving:
- Extra lime wedges
- Rice
- Beans
- Salad
- Tortillas
Instructions
In a small bowl, whisk together the olive oil, minced garlic, cumin, salt, and freshly cracked black pepper. This creates the flavorful base of your marinade. Take a moment to smell that garlic and cumin—heaven!
Add the lime zest, lime juice, and half of the chopped cilantro to your bowl. Stir everything together until well combined. The marinade should look bright green and smell absolutely amazing.
Place your chicken thighs in a shallow dish or resealable bag. Pour that gorgeous marinade right over the chicken and toss or massage it around to make sure every piece is well coated. Seal it up and let it marinate for at least 30 minutes at room temperature, or pop it in the refrigerator for up to 8 hours. The longer it sits, the more flavorful it becomes!
Heat a large skillet over medium-high heat until it’s nice and hot. You want to hear that sizzle when the chicken hits the pan!
Once your skillet is hot, add the chicken thighs in a single layer. Don’t overcrowd the pan or they’ll steam instead of getting that beautiful brown crust. Let them cook undisturbed for 5–7 minutes on the first side. You’ll know they’re ready to flip when they release easily from the pan and have a gorgeous golden-brown color.
Flip the chicken using tongs and cook for another 5–7 minutes on the second side. The chicken is done when it reaches an internal temperature of 165°F and the juices run clear. The outside should be beautifully caramelized!
Remove the chicken from the heat and top it with the remaining fresh cilantro. Give it a fresh squeeze of lime juice right before serving. Serve hot with your favorite sides.
Notes
- Avoid the Steam Trap: Cook the chicken in batches if needed rather than crowding the pan. Overcrowding lowers the temperature and causes steaming instead of searing.
- Make It Spicy: Add a pinch of cayenne pepper or some diced jalapeño to the marinade if you like heat!
- Double the Marinade: Make a double batch of the marinade and reserve half (before it touches raw chicken!) to drizzle over the cooked chicken and sides for extra flavor.
- Use a Meat Thermometer: The most foolproof way to avoid dry chicken is to use an instant-read thermometer. Pull it off the heat at 165°F.
- Prep Time: 10 minutes
- Cook Time: 14 minutes + Marinating Time: 30 minutes (up to 8 hours)
- Category: Main Dish
- Method: Pan-Seared, Marinated
- Cuisine: Mexican-Inspired