Name: Cilantro Lime Chicken Recipe
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 lbs chicken breast or thighs (4 small/medium chicken breasts); 3 Tbsp olive oil; 1/4 cup lime juice (freshly squeezed); 3 garlic cloves, minced; 3 Tbsp cilantro, finely chopped (plus more to garnish); 1 tsp salt; 1/2 tsp ground black pepper; 1 tsp ground paprika; 1 Tbsp honey; 1 lime, cut into wedges (for serving)

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Why You’ll Love This Recipe

I love how versatile and forgiving this recipe is—it tastes amazing whether I use chicken breasts or thighs and no matter how I cook it. The marinade takes just minutes to mix, and it infuses the chicken with vibrant citrus, herb, and spice notes that never fail to impress. Whether I’m preparing a weekday meal or hosting a cookout, this dish always delivers juicy, tender chicken with bright, bold flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 lbs chicken breast (or thighs), about 4 small/medium pieces
3 Tbsp olive oil
1/4 cup freshly squeezed lime juice
3 garlic cloves, minced
3 Tbsp cilantro, finely chopped (plus more for garnish)
1 tsp salt
½ tsp ground black pepper
1 tsp ground paprika
1 Tbsp honey
1 lime, cut into wedges for serving

Directions

In a mixing bowl, I combine the olive oil, lime juice, garlic, cilantro, salt, pepper, paprika, and honey to create the marinade.
I add the chicken to the bowl, tossing to coat each piece well. I let it marinate for at least 30 minutes—sometimes up to 2 hours if I have time.
To grill: I preheat the grill to medium heat and cook the chicken for 4–5 minutes per side, depending on the thickness, until it’s cooked through.
To cook in a skillet: I heat 1 tablespoon of oil in a large non-stick skillet over medium heat. I cook the chicken in a single layer for about 4–5 minutes per side. If the pieces are thick, I cover the pan after flipping to ensure even cooking.
To bake: I preheat the oven to 400°F, place the chicken on a lined baking sheet, and bake uncovered for about 20 minutes, or until fully cooked.
Once cooked, I serve the chicken hot, garnished with extra cilantro and lime wedges for a burst of freshness.

Servings and timing

This recipe makes 4 servings.
Prep time: 35 minutes (includes marinating)
Cook time: 10 minutes (grill/skillet) or 20 minutes (oven)
Total time: 45 minutes

Variations

I sometimes use chicken thighs when I want a more tender, juicy result—they soak up the marinade beautifully.
For a spicy twist, I add a pinch of chili powder or crushed red pepper flakes to the marinade.
When I’m grilling, I also add sliced bell peppers and onions alongside the chicken for a full meal.
I occasionally turn it into tacos by slicing the cooked chicken and serving it in tortillas with avocado and salsa.
I’ve even used the same marinade for shrimp or tofu for a quick weeknight variation.

storage/reheating

I store leftover cilantro lime chicken in an airtight container in the fridge for up to 3 days. To reheat, I use the stovetop over low heat or microwave in short bursts, adding a splash of lime juice to bring back some freshness. It also tastes great cold, sliced over a salad or stuffed into a wrap.

FAQs

Can I marinate the chicken overnight?

Yes, I’ve marinated it overnight before and it turns out even more flavorful. Just make sure not to go over 24 hours to avoid the lime juice breaking down the chicken too much.

Can I use bottled lime juice instead of fresh?

I prefer fresh lime juice for the brightest flavor, but bottled will work in a pinch—just choose one with no added sugar.

What’s the best cut of chicken for this recipe?

I’ve used both breasts and thighs. Breasts are leaner, while thighs tend to be juicier and more forgiving if slightly overcooked.

Can I freeze the marinated chicken?

Yes, I often freeze the chicken in the marinade in a zip-top bag. When I’m ready to cook, I thaw it in the fridge and proceed as usual.

How do I know when the chicken is done?

I use an instant-read thermometer to check that the internal temperature has reached 165°F at the thickest part.

Conclusion

This Cilantro Lime Chicken is everything I look for in an easy weeknight meal—quick, flavorful, and endlessly adaptable. Whether I grill it for a summer dinner, bake it in the oven, or sear it in a skillet, the result is always juicy and packed with bright, citrusy flavor. It’s become a favorite in my rotation, and I love how simple it is to customize or pair with other dishes.