The Mediterranean Dish

Mediterranean Recipes & Lifestyle

Cilantro Lime Chicken Recipe

310 Comments

This “saucy” cilantro lime chicken takes on a delicious Mediterranean twist with a special spice mix and a zesty, garlicy sauce. Word to the wise, make every use of the tasty sauce!

Cilantro Lime Chicken Recipe | The Mediterranean Dish. All-star cilantro lime chicken recipe, prepared Mediterranean-style with a special spice mix. Cooked to tender perfection in a tasty garlic and lime sauce. See the easy recipe and video tutorial on TheMediterraneanDish.com

Of the many tasty chicken recipes I have featured here, this cilantro lime chicken is most often requested by my biggest critics–the family. It’s also my go-to recipe when I’m looking for a comforting, unpretentious but bold dish to serve company.

Clearly the stars of this recipe are cilantro, lime, and garlic.

But before they come into play, a Mediterranean spice mix, including two of my favorites (paprika and nutmeg), covers the chicken thighs. A little browning in my go-to extra virgin olive oil begins the process. Then the chicken finishes cooking in the oven, allowing the garlicy au jus to work it’s magic in tenderizing and imparting amazing flavor.

Cilantro Lime Chicken Recipe | The Mediterranean Dish. All-star cilantro lime chicken recipe, prepared Mediterranean-style with a special spice mix. Cooked to tender perfection in a tasty garlic and lime sauce. See the easy recipe and video tutorial on TheMediterraneanDish.com

VIDEO TUTORIALS

What to Serve with Cilantro Lime Chicken

You get a lot of au jus with this cilantro lime chicken; that’s liquid gold my friend! It tastes way too good to waste; be sure to have your favorite crusty bread to sop it up. You can also serve it on top of some rice, couscous, or orzo pasta.

I do often serve this with Greek potatoes and a simple salad like Fattoush.

Cilantro Lime Chicken Recipe | The Mediterranean Dish. All-star cilantro lime chicken recipe, prepared Mediterranean-style with a special spice mix. Cooked to tender perfection in a tasty garlic and lime sauce. See the easy recipe and video tutorial on TheMediterraneanDish.com

WATCH HOW TO MAKE THIS CILANTRO LIME CHICKEN

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Cilantro Lime Chicken Recipe | The Mediterranean Dish. All-star cilantro lime chicken recipe, prepared Mediterranean-style with a special spice mix. Cooked to tender perfection in a tasty garlic and lime sauce. See the easy recipe and video tutorial on TheMediterraneanDish.com

Cilantro Lime Chicken Recipe

★★★★★

4.9 from 50 reviews
  • Author: The Mediterranean Dish
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 5 minutes
  • Yield: 8 pieces
  • Category: Entree
  • Method: Braised or Baked
  • Cuisine: Mediterranean
Print Recipe

Description

All-star cilantro lime chicken recipe, prepared Mediterranean-style with a special spice mix. Cooked to tender perfection in a tasty garlic and lime sauce.

Ingredients

  • 8 chicken thighs, bone in, skin on
  • Private Reserve Extra Virgin Olive Oil
  • 6 garlic cloves, roughly chopped
  • 1 cup dry white wine
  • 2 limes, juice of
  • 2 cups chicken broth
  • 1 bunch cilantro, stems removed, chopped; more for garnish

Spice mix:

  • 1 tbsp seasoned salt like this one
  • 1 tsp sweet Spanish paprika (or hot paprika, if you like)
  • 1 tsp black pepper
  • 1 tbsp garlic powder
  • 1/2 tsp ground nutmeg

Instructions

  • Preheat your oven to 375 degrees F.
  • In a small bowl, mix the spices. Pat the chicken thighs dry, and season each thigh on both sides with the spice mix. Be sure to season underneath the skin as well. Let the chicken thighs sit in room temperature for about 15 minutes.
  • When ready, heat 1-2 tbsp of olive oil in a cast iron skillet with a lid like this one. Brown the chicken thighs deeply on both sides in the heated oil. Remove from skillet and set aside briefly.
  • Lower the heat and deglaze the skillet with the white wine. Let cook to reduce and then add the broth.
  • Bring the liquid to a simmer then add lime juice and garlic.
  • Now return the chicken to the skillet; and toss in the cilantro. Bring to a high-simmer for about 5 minutes or so.
  • Cover and transfer to the 375 degree F-heated oven for 45 minutes or until chicken is cooked through.
  • Remove from the oven and let sit for 5 minutes before serving. Garnish with more cilantro, if you like.
  • A simple fattoush salad and a side of rice, couscous or Greek potatoes complete this chicken dinner.

Notes

  • Recommended for this Recipe our Greek Private Reserve extra virgin olive oil (organically grown and processed in Greece!); all-natural paprika, and all-natural ground nutmeg.
  • SAVE!  Create your own 3-pack or 6-pack of our all-natural or organic spices! Or try our Ultimate Mediterranean Spice Bundle 

Keywords: Cilantro Lime Chicken, Cilantro Lime Chicken Recipe, Cilantro Lime Chicken Thighs, Baked Chicken, Baked Cilantro Lime Chicken

 More Recipes to Try

Garlic Rosemary Chicken with Cranberries

Greek Chicken and Potatoes 

Baked Za’atar Chicken 

Egyptian Vegan Stew with Peas and Carrots

Keftedes: Greek Meatballs Recipe with a Lemony Sauce

 

* This post first appeared on The Mediterranean Dish in 2015 and has been updated with new content for readers’ benefit.

Cilantro Lime Chicken Recipe | The Mediterranean Dish. All-star cilantro lime chicken recipe, prepared Mediterranean-style with a special spice mix. Cooked to tender perfection in a tasty garlic and lime sauce. See the easy recipe and video tutorial on TheMediterraneanDish.com

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  1. Is sweet Spanish paprika the same as regular paprika or smoked paprika? If it isn’t, could I substitute either of those two? Thanks!

    Reply

  3. Finally made this tonight! My kitchen smells amazing,and the dish is delicious,thanks!!

    ★★★★★

    Reply

  4. Amazing! Definitely a winner, and will go on my regular rotation! Loved it!

    ★★★★★

    Reply

  5. Can I use chicken stock instead of broth? Also I don’t have a cast iron skillet, blasphemy I know… what’s a good alternative?

    Reply

    • Maria, you can totally use chicken stock. If you don’t have an oven safe skillet, you can just move the chicken pieces and everything to an oven-save baking dish before you place it in the oven.

      Reply

  7. Hi Suzy

    Oh my!!!!!

    That juice is something special. Love this dish. I am a huge fan of coriander and your use of this fragrant spice with lime is just divine.

    I paired this up with your mujadara rice and lentils dish. Previously I would have had plain rice, which is great, but I have been looking to increase my fibre intake with meals and this just hits the spot…..separate review for that one!

    Web site visitor – if you are reading this review just stop and start cooking, you will not be disappointed!

    David

    ★★★★★

    Reply

  11. This is by FAR the best chicken I’ve ever had or ever made.

    I’ve made it now for at least 20 times. There’s such a balanced symphony of flavors,
    where the lime, cilantro and garlic stand out, but not in an overpowering way. Truly awesome!

    At first, was a bit concerned to use an entire bunch of cilantro but it is perfect!
    The one thing I’ve changed is to reduce the wine/broth by half. There are STILL plenty of juices for your rice or whatever. Also, reducing the liquids concentrate the flavors more.

    I don’t have the right pot to cook it on the stove, so I brown the chicken thighs, put them in my oven safe dish and then make the sauce in the pot the chicken was browned in, then pour the sauce on top of the chicken thighs and then braise in the oven, under foil, at 375 degrees for 45-60 minutes.

    Outstanding dish!

    ★★★★★

    Reply

  12. OMG. My husband, who doesn’t cook often, made this dish and it was so AMAZING. The cilantro does NOT overpower the dish.
    Will make this dish forever.

    Reply

  13. I have made this dish at least a dozen times and it never fails to amaze! So juicy and delicious, everyone raves about it every time I make it. Trying again tonight with chicken legs!

    ★★★★★

    Reply

  15. Im an active duty military member. I made this recipe for myself when i was trying meal preperation, so I made about 7 chicken pieces… my platoon came by later that night and they are every single one of them and then asked me to make more. Hahaha so it’s definitely a winner!

    ★★★★★

    Reply

  17. I am not a huge fan of chicken thighs. How would this recipe be using chicken breasts? This looks delicious and I want to give it a try.

    Reply

    • Hi Mak, you can certainly use chicken breasts…bone in. I would just watch the cooking time. Start checking earlier to see if chicken reaches the magic internal temp of 165 degrees F. Chicken breasts tend to get more dry, but with all the juice in this recipe, it really shouldn’t be a problem.

      Reply

  19. I’m new to the Mediterranean Diet. It seems like there is more fat than I would have thought: ie.. leaving skin on.
    I made your Balela Salad, which day was absolutely fabulous! But the nutritional fat and calorie count seemed very high. Can you please let me know how this all works? Thank you so much!!

    Reply

    • Hi Susan, in this particular recipe, we leave the skin on for cooking, but certainly take it off when eating. However, you can make this same recipe with skinless chicken…it will be slightly different result. As far as nutrition goes, we use a program that calculates this information, and there is some margin of error. For the Balela Salad, the 7.6 grams of fat listed is all good-for-you fat that is mainly from chickpeas and olive oil. We don’t avoid or omit fat all together when eating the Mediterranean way, because in fact, good fat is helpful in maintaining a healthier weight. I hope this answers some of your questions. Glad to have you here.

      Reply

  21. Are you freakin’ kidding me! This recipe was AWESOME. My wife, who thankfully doesn’t cook, kept saying ‘this is the best food you’ve ever made’. I could not have been more pleased.
    The only thing I did differently, which I always do, is de-bone the chicken thighs. I then cook completely stove top. Along with the chicken, I prepared your Greek potatoes. Again, AWESOME. I can’t thank you enough.

    ★★★★★

    Reply

  22. I found youe Cilantro Lime Chicken recipe a few weeks ago and it got buried in my “to do file” and forgotten.
    I came across it again a few days ago and just HAD to try it and my wife and I LOVED it! I’ll do lit again in the very near future, for sure. Thank you so very much for sharing it!

    ★★★★★

    Reply

  23. Absolutely love this recipe, and those I’ve served it to loves it also! It’s become a family favorite. And it pairs so well with the Pearl Couscous Salad.
    Thanks Suzy

    Reply

  24. I don’t have a deep cast iron skillet like the one that you picture. For the time being — that is, until I get one — do you think that I could use the shallow 12″ cast iron pan that I have, brown the chicken pieces and then take them out? I would then simmer the sauce (without chicken) in the pan, and then put everything into a baking tray. Looking forward to trying this.

    Reply

    • Hi Sarah, chicken broth or chicken stock which you can buy in boxes or cans at the store. Or you might make at home by boiling chicken in water with vegetables and aromatics, the liquid then turns to what we call “chicken broth.”

      Reply

  26. This recipe is unbelievable, I’ve made this twice already. One of my husbands favorites now, He wants it on our menu from now on. thank you so much for this delicious recipe !!

    Reply

  30. Rarely do my dishes resemble the photos from the recipe but in this case it actually did and it was every bit as delicious as advertised. I will make it again and in larger quantities!

    Reply

  31. I love the flavor profile in this dish! I’m thinking how lovely this would taste with brown rice pilaf! Pinning

    Reply

  33. Great recipe, Suzy!
    Definitely a keeper and now joins my pantheon of favorite chicken recipes.

    Thanks!

    ★★★★★

    Reply

  34. Hi suzy!
    Mine is in the oven right now. I followed the recipe exactly. I eat low carb high fat so this fits right in. Has anybody added a schlock of heavy whipping cream to the sauce before serving? Or some Philadelphia cream cheese to thicken? Do you think that the lime juice will cause it to curdle? The aroma from my oven right now is amazing!

    Reply

    • Hi Theresa! Hope y’all enjoyed the cilantro-lime chicken. I’m sorry I had been away and didn’t see this comment right when it came through. I personally don’t thicken the sauce with cream or cheese, so can’t tell you for sure if it works. The sauce on its own is delicious, and we like to dip some good bread in it or use it atop rice or pasta.

      Reply

  38. This recipe was amazing! I made a few adjustments but nothing that takes away from your work of art. I seasoned the chicken the night before and added onions, that’s it. I browned the chicken 5 minutes each side, added the wine add then added the garlic and onions half way through to get them translucent. At the end I put the chicken in the broiler for 2 mins to crisp up the skin again. I strained the juice too get all the cilantro and onion out then used that with some basmati and served it with shaved brussel sprouts. One of the best dinners I have ever made!

    Reply

    • Joe, this is awesome to hear! I am inspired that you made this recipe your own! I love how you used the sauce, it’s too good to waste, right?! Thanks so much for sharing! Hope you find more recipes to try!

      Reply

  39. This dish was so good! I’m not sure what I did wrong but my sauce turned out more like a soup but still delicious!

    Reply

  40. I have made this dish once and it was amazing. I’m making it again tonight! Love this site. Thank you for all of your amazing recipes.

    ★★★★★

    Reply

  41. Hi Suzy,

    Thanks for the recipe, I just tried it out tonight. The flavors were great but my chicken skin didn’t turn out like your pics, it was not crispy and somewhat gelatinous…I am guessing I should have probly seared it longer? All things considered it tasted great, just want to correct my mistakes.

    Reply

    • Hi Eric, great to hear you enjoyed this one! It’s a favorite. Yes, the chicken probably needed a little more browning. I use a cast iron skillet, and that usually helps a bit. But when you try it next, you just need to give it some more time to brown

      Reply

  42. I made this last night with a couple of additions. After deglazing and thickening I added pearl onions, and when it came out of the oven I added halved grape tomatoes. Served it with wilted spinach with garlic. Thank you for the great recipe. Everyone loved it. I will be making this again!!! YUM!!!

    ★★★★★

    Reply

  43. Can you please share what seasoned salt you recommend? Also wondering if I can just make this in my big Le Crueset pot as I do not have a cast iron skillet. Can’t wait to make this! Thank you 🙂

    Reply

  44. New to your blog and have pinned several of your recipes! I’m going to try this recipe tomorrow, but have one question. Can I make this all in my Le Crueset pot and just keep it on the stove? I’ll be roasted veggies in my oven….so wanted to know if I could use on my stovetop in the braised to cook it to it’s entirety.

    Thanks!

    Reply

    • Hi kristin! Great to have you here! So there is a lot of juice in this chicken that I think you can totally keep it stove-top. You’ll want to cover it for a good amount of time as it cooks, or the juice/sauce will dry up. Enjoy!

      Reply

  48. I hate chicken thighs, we only typically eat chicken breast. Now, with that said, I’ve made this recipe about 6 times now, every time i make it with even more thighs!!! currently, I have 13 in the oven! This chicken doesn’t even taste like thighs. My mom has commented that thighs gross her out but whenever I make this recipe, she eats 2 at a time! She’s a 70 year old woman and she says that thank God for the internet and for “this greek lady” lol. I guess because of the name of your website she assumes you’re greek. Anyhow, I’ve already made this post much too long, I just want to thank you for adding a new item to my family menu, and thank you for all your other recipes I’ve pinned, when my family gets tired of thighs I will try my hand at those other recipes.

    P.S. I’ve tried this recipe with chicken breast, it’s not the same. Thanks again!

    ★★★★★

    Reply

    • Crystal,
      Thank you for the kind comment! I am so glad this chicken thighs recipe wins your approval and your moms! She sounds wonderful, BTW! And I’m flattered that she is grateful for the blog…eventhough I’m not Greek lol. BTW, there are a couple of great chicken breast recipes here that you might like 🙂 Happy cookin

      Reply

  49. Omg this was delicious. I’m eating the leftovers now. I have never used a cast iron skillet and bought it just for this recipe. I made it with 5 thighs and should have cut some of the seasoning. I wasn’t sure how much a “bunch” of cilantro was and think I should have used more. The only thing I did different was at the end I cooked the chicken under broiler to crisp the skin again. So so good. I saved the juice and might put it on rice or something. Not sure what but there was no way I could get rid of it. Thank you for this recipe.

    Reply

    • I am so glad you enjoyed this chicken, Wendi! It is a favorite here; and I purposely like the extra juice so I can add it to rice or pasta or whatever…You are right, it’s too good to waste 🙂

      Reply

  50. I made this for the first time and it is one of the best chicken recipes I’ve ever made – and ridiculously easy. The only thing I did that is not specifically in the recipe was remove the chicken from the pan when finished cooking and tent to keep warm. Then I moved the pan to the stovetop and reduced to thicken. After about 5 minutes, I added a little masa to speed the process. Served the chicken thighs with the sauce. Great as leftovers also nuked for one minute. Just crazy good.

    ★★★★★

    Reply

  51. I’m gonna have to stop reading this blog while at work Suzy… :l I get so hungry and cant work!

    This sounds mouth wateringly delicious and i cant wait to try!
    Always looking for new dishes to try out!

    #FanFromSouthAfrica

    Reply

    • Ameshenee, thanks so much for all the sweet comments! I hope you get to make some of these recipes soon. Can’t wait to hear your thoughts. Welcome to The Mediterranean Dish!

      Reply

      • Thus far I’ve tried your shwarma chicken slider and this amazing chicken recipe. So so so tasty.. and leaves you wanting more even if you have had 2 helpings already hahaha.

        I look forward to trying the Cornish hens this festive season.

        As always thank you so sharing these wonderful recipes 🙂
        I feel like ive gotten to know you more and more as i read and try them <3

        #FanfromSouthAfrica

        Reply

  52. Lovely recipe! My darling; my (sometimes) finicky husband declared that it was: “if not the best chicken I’ve had in my life, definitely in the top 2 or 3!”

    Reply

    • Hi Lynn,
      I haven’t made this particular recipe in a slow cooker, but here is my suggestion: follow the recipe here up to step #3 where you brown the chicken (I think this is important). Then place the chicken in the crock pot and add about 1/2 of the liquid, the cilantro etc. You don’t need as much liquid when you slow-cook. Cook on LOW for about 6 hours. Enjoy!

      Reply

  54. This recipe is indeed a hit!! Love it,
    I did a couple of tweaking only because I didn’t have a couple of things so next time I’ll try the original .
    I ran out of paprika only had a little bit and had to use only what I had and the garlic powder container had turmeric & accidentally put that instead, and I used garlic salt so I skipped the salt (the turmeric made it taste so good too) – if y’all wanna try this variant you won’t be disappointed 🙂 – my dad wanted to eat the bones from the chicken and like you said the liquid Is Gold!!! Delicious !!!!

    Reply

  55. I’m so excited about this recipe. My slow cooker browns and sautees, so I’m using it. How did you get the lovely tan color. It looks like it has cream or coconut milk as well. Did I miss that? I’m going to add some coconut milk because I’m obsessed with it. Chicken thighs are Browning as I type. I love the addition of nutmeg to the other spices.

    ★★★★★

    Reply

    • Hi Susan…You can easily make a slow-cooker version of this chicken. There is no coconut milk in my recipe, just the lime juice, broth and a bit of white wine. But, I always love to hear people’s twists on my recipes…Hope you enjoy it!

      Reply

      • I used a cup of my favorite canned coconut milk. I usually follow recipes exactly the first time I make them, but was out of white wine, so I already had to improvise. It turned out great. So delicious. Serving it over Jasmine rice. It took just under 4 hours on low. I reduced the sauce afterwards just a bit. Really delicious.

        Reply

  56. This was really awesome! We had a ton of limes from our tree, and I needed to start using them. This was simple to make, a one pot dish. Unfortunately, I did not have cilantro so substituted dried Italian seasoning. I think the cilantro would have made this dish so much better, and I will make sure to have some on hand the next time around. There will be a next time around!

    ★★★★★

    Reply

  57. We greatly enjoyed this dish tonight — a fun dish to cook, with all those appetizing fragrances along the way, and that delicious broth to taste (and taste again). It was about five second into the dinner when we said this recipe’s a keeper.

    In the dozens and dozens of comments above, I’m sure this has come up once before. Tonight, there was enough broth/wine/lime juice to braise the dish, rather than baking. Maybe one day I’ll bake, but I prefer seeing/smelling (and tasting, toward the end) the dish as it simmers on the range.

    Thanks for sharing!

    ★★★★★

    Reply

    • John, thank you so much for your kind note and feedback! Yes, you can absolutely braise the chicken thighs stove-top. I like the extra sauce as gravy, and I often use it on rice next to the chicken. A reader recently shared that he used the sauce as liquid to cook quinoa next to the chicken. Thanks for the reminder though, I keep meaning to add a note to the recipe.

      Reply

    • Hope my email made sense to you, Sarah, but for the benefit of others, I’ll share here again. There is plenty of liquid in the recipe already, I think you’ll be fine omitting the wine as the lime juice provides great acidity already. I never dispose of the extra cooking liquid btw, I love it on plain rice.

      Reply

  59. Love this recipe. Made it tonight for the family and it was a huge hit – even with my 2 year old!

    ★★★★★

    Reply

  60. Yikes! I am making this but did not read the directions thourghly so did not brown the chicken enough. Do you think I could put under the broiler after it is done?

    Reply

  61. I have made the dinner twice now including tonight and it is amazing. My family and I love it. I used chicken legs tonight instead of thighs and it was excellent. I am always looking for good cilantro recipes and this a definite keeper. Thanks for this!!!

    Reply

    • Josh, this is a favorite over here too! I am so glad you and your family like it. Cilantro is a great herb, isn’t it?! Stop by again and let me know if you try another recipe of mine! Thank you!

      Reply

  62. This recipe is the best! I have made it 4 times now. I don’t use seasoned salt or garlic powder because I don’t have them, but sea salt and extra fresh garlic. When I have sauce left over I make soup with it. Must make more now!

    Reply

  63. What heat and for how long do you cook on the stove to get the “deep brown”? Mine have been cooking for about 20 minutes and I feel like now they won’t need much time in the oven.

    Reply

    • Kellie, i brown my chicken on high or medium-high heat so the skin gains color quickly. Depending on how many thighs and how large they are, 10-15 mins or so. You can check the internal temp of the chicken thighs partway through baking, it should be at least 165 F in order for it to be fully cooked. This is the supposed to turn out fall-off-the-bone with lots of “juice.” Hope this helps.

      Reply

  64. I’ve made this dish several times already, as its written here, and its wonderful everyrtime. However, I decided to mix it up a bit last night. I added chopped shallot and sun dried tomatoes to the stove top ingredients before deglazing with wine, dumped it all in a crick pot on low for 5 hours, then simmered the leftover pot drippings in a pan and reduced abit with a splash of heavy cream. Reminded me of the saucy shrimp sauce at bonefish grill. Keep up the good blogging!!

    Reply

  65. When I buy cilantro for a recipe I always have a lot left over from the bunch. I decided to PIN some cilantro recipes so when this happens I could us it up. OMG this was wonderful. The sauce was just great and I served it with brown rice. The flavors just melted together. Certainly a keeper and quite easy to make.

    Reply

  66. Hi, thanks for the most amazing chicken recipe, and I also made the Greek Roasted Potatoes. They both turned out to be delicious!
    I have a question about both. I was a little confused about the amount of liquid in both recipes. Not sure if I was using the wrong size/shaped pan but both the chicken and the potatoes were almost covered in liquid and looking at your steps in the recipes they didn’t quite look the same. I live in Australia but I’m pretty sure our cup sizes are the same!
    With both dishes, toward the end of cooking I tipped most of the liquid out (don’t worry I kept it, its delicious!) and put them back in the oven.
    Just wondering if anyone else has come to you with this ‘problem’?
    As a result my potatoes didn’t quite look as good as yours.. perhaps because I was pouring the parmesan into so much liquid.. Can’t help feeling I did something wrong with both recipes even though I followed them exactly as you said…
    Sorry for long comment!
    Dave

    ★★★★★

    Reply

    • Dave, I am so glad you liked these two recipes! They are regular repeats at my house. The short answer to your question is that in US measurements, 1 cup of broth , for example = 8 Fluid Ounces, while a cup of broth in Australian measurements is a little more generous, it is more like 8 3/4 Fluid Ounces. So yes, you may have put more liquid in there than what is called for. But hey, it sounds like you made good use of it anyway! Here is a link to a measurement conversion guide that might be helpful to you in the future http://alldownunder.com/australian-convert/measurement-chart.htm
      Hope you will find some more inspiring recipes.

      Reply

  67. Hello,
    Since the first time I saw this recipe I wanted to make it. I finally made it for my wife the night she had gotten back from a long business trip. As she sipped wine while I cooked, the aroma was overtaking her appetite.
    The Cilantro Lime Chicken was amazing as it looks in the photos. She said a few times during dinner how much flavor this dish had.
    Even the next day she made the comment, you can cook that for me anytime. Please save this recipe she said.

    Thank you,
    Gary

    Reply

    • Gary, thank you very much for taking the time to share your feedback. I am so so glad that you and your wife enjoyed this chicken; it is a favorite in my household as well. I hope you find more recipes to your taste here. Have a great weekend!

      Reply

  68. I have no idea where I found this, but I tried it tonight with the Roasted Greek Potatoes and my husband complimented it three times before he was halfway through to meal, plus he literally licked the plate afterwards! The oven temp for the chicken is 375 for the potato recipe calls for 400, what’s your suggestion for cooking both in the same oven? I think what I ended up doing is setting the oven to 390 and cooking the chicken for a slightly shorter time (40 minutes, but probably would have been fine a little earlier).

    Reply

    • Amanda, I am so glad you liked this recipe!!! You can bake the chicken and the potatoes both at 400 F. At this heat, the chicken should be done in 30 minutes or so (when its internal temp exceeds 165 degrees F).

      Reply

  69. I made this tonight for my boyfriend and his son, and it was great! We had it with mashed potatoes. I think I will add some pasilla pepper or chipotle to it next time to give it just a little kick. I might actually mix up a big batch of the spice blend, devide it up into baggies, and give them away as stocking stuffers for Christmas! We all loved it, great recipe!

    Reply

    • Martina, that is so so wonderful to hear! I am glad you liked this cilantro lime chicken recipe. It’s a favorite in my family. And what a great idea to do the spice blend in little jars or baggies for stocking stuffers? LOVE it!!!

      Reply

  70. Love love love it! Wow! Huge hit with the family and I’ll definitely be making this often. Thanks for the amazing recipe 🙂

    Reply

  71. Just made this for the second time. I didn’t properly shop beforehand and had to substitute a couple of ingredients. (Mrs. Dash for seasoned salt, chicken stock rather than broth, grated garlic from a jar rather than fresh.) But it was still fabulous! This is a great weeknight dinner, but I think it would go over well even for a dinner party. It’s so beautiful! I used my new French braiser for the first time and could have easily fit in ten thighs if I’d had a bigger crowd. I can’t wait for leftovers for lunch tomorrow. Mmmm! Thank you!

    ★★★★★

    Reply

  73. Wow. Just. Wow. Sooo good. And so easy! I added cumin and chili powder to the spice mix for some extra umph. I don’t eat grains so no rice or cous cous for me. BUT Let me tell you – brown some sliced zuchinni and toss it in a bowl with diced avocado and too THAT with your chicken and au jus… Perfection!

    Reply

    • Right on, Amanda! Love the addition of cumin and chili powder and your side of zucchini and avocado sounds heavenly. Glad you enjoyed this chicken recipe. Hope you find more recipes you like here. Hugs.

      Reply

  74. So glad I stumbled across your blog!! I made this dish last week and it was SO GOOD! My husband loved it! I thought the flavors were absolutely perfect!! I can’t wait to try more of your recipes. DELICIOUS!

    ★★★★★

    Reply

  75. I made this recipe at the cottage and it was a HUGE success – everybody left with the recipe 🙂

    ★★★★★

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  76. I have boneless skinless thighs but I really want to make this!!!!!!! Is there any way it could still work? If I used more fat maybe?

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  77. Hello…I made this last night and it was a hit!! I didn’t know exactly how the wine reduces but I just winged it. Absolutely amazing – no leftovers for lunch today.

    ★★★★★

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  78. Hi! Is It possible to use a ceramic Dutch oven instead of the cast iron skillet? I’m not sure my cast iron will have enough room!

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  79. I made this tonight. I followed the recipe exactly. After browning the chicken, I removed it from the pan,and added the wine. The problem was that there was alot of oil/grease left in the pan, even though I only used 2T. Oil. There was a lot in the pan but since the recipe didn’t say to pour it out, I just added the wine to it. Of course it didn’t reduce, oil doesn’t reduce. So, I had to pour it all out, re-branding the chicken to get the drippings back. And, start the wine and broth all over again! I should have known better, but I always try to follow a recipe the way it’s written. It was a huge pain! I think you should correct the recipe to include this step. The flavor was very good. However, it had way too much cilantro. I don’t think it needs an entire bunch of cilantro. Other than these things, it was very good and I would make it again.

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    • Thank you for the feedback, Lisa. I have not experienced this issue nor heard it from others before. If you prefer less cilantro, by all means, you should adjust the recipe to your taste.

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  81. Made this dish tonight. Family devoured it! It was so easy to put together and delicious. I used chicken leg quarters and also made cilantro lime rice with a salad. Perfect meal and we have left overs for lunch tomorrow. Thanks for the recipe.

    ★★★★★

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  82. Wow! Just made this recipe this evening and it’s a knockout! I served it with rice and the sauce tastes so good over it. Will definitely make this dish again–all the flavors came together so nicely. About 30 mins to prep, 35-40 mins in the oven, and ta da!

    ★★★★★

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  86. I’d probably make this dish or try some other dishes that require or simply use a cast iron skillet. Right now, I use my sister’s cast iron skillet and pot…I think she’d like to get those back at some point 😉

    ★★★★

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  88. I would probably try this chicken recipe first if I win, but I could see myself using it often. I love making one pot meals (with maybe one side), so this brazier would be perfect. I love your blog, and am subscribing.

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  92. Making this tonight & taking some to a friend whose husband had a stroke last week. He’s just 40 and they need to emotional support that I know how to give best through food.

    ★★★★★

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    • O Jenn, I am so sorry to hear about your friend’s husband! That has got to be tough! I am certain she will appreciate your support. Thank you for sharing, and i hope this recipe turns out well for you.

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  93. I’d say this is the first thing I cook is this recipe but I’m not sure I can wait that long! I’m pretty sure this is what’s for dinner tonight!

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  94. Braising is a great way to insure succulent meals. So looking forward to make this recipe.

    ★★★★★

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  97. This looks delicious would love to try this dish if I won the braiser I would probably just make it a tad bit spicier for my taste. These pictures look amazing I must go to the store later this week and try this

    ★★★★

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  98. Hi Suzy

    Lovely recipe! Question as I am still learning the ropes in the kitchen. I am not a fan of wine – drinking or in cooking. Is it possible to substitute this for something non alcoholic?

    Its a good job your giveaway has a lid on it, I can imagine the chicken pieces would jump for joy in a sauce like that and accidently fall out of the pan 😉

    Thanks in advance
    Nish

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  105. I’m so excited to find this blog. Can’t wait to try the Cilantro Lime Chicken. Your photos make my mouth water!

    ★★★★★

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  114. Lovely recipe. I’d lean toward something involving leg roasts or stew cuts of grass-fed lamb. Once our aronia berries produce this fall, I’d also be challenged to incorporate some of those as well as some organic heirloom Music or Metechi garlic.

    ★★★★★

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    • Hey Shane, thanks for stopping in! I am a big fan of lamb! I hope you check out some of my lamb recipes 🙂 Love the idea of doing something with aronia berries! Great ideas. Best of luck with the giveaway.

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  119. Your picture facelift is magnificent! I LOVE the photos on this post. The presentation really speaks to me. I want to make this dish immediately! It looks So crispy, juicy and flavorful!

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  122. Dear Suzy, beautiful meal and photos as always. This sounds so flavorful. I love cilantro…thank you for hosting this wonderful giveaway. I would probably prepare chicken thighs in that beautiful braiser as well. xo, Catherine

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    • Christine, thank you for stopping in! I too prefer chicken thighs, and cilantro is one of my favorite herbs. If you ever try it, please stop by again and let me know how it turns out.

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  126. Suzy-

    Thank you for another great recipe that I Pinned. I recently made your Paella and it was quite a hit!

    And thank you for a great giveaway. I’m a serious cook and I could definitely put this pan to good use!!

    Great website and I love your stories! 🙂

    Jane x

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    • AWWW, Jane, thank you so much! It made my day to know the paella was a success and that you enjoy my blog and stories. I’ll be eager to hear if you try the cilantro lime chicken!

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  132. This recipe looks amazing. We love the mixture of lime and cilantro. I would make this chicken and serve it with Lime Cilantro Rice and roasted vegetables.

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  133. I can’t believe my good fortune by stumbling upon Great Day one morning and there you were, sharing some wonderful recipes! I love your easy going and light hearted ways of cooking. If I were to win this wonderful french pan, the Cilantro Lime chicken would be my first attempt in cooking in it! Thank you so much for your healthy recipes. My mouth is watering!

    ★★★★★

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    • Kathy, it was my good fortune to be on Great Day and to meet so many great people like you! Thank you for following along my journey here; it means a lot to me. Best of luck with the giveaway!

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  138. I would try these Cilantro Lime Chicken Thighs. They look delicious and easy to make!

    ★★★★

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  144. If I won this braiser, I would definitely make this Cilantro Lime Chicken Thighs recipe first. I love chicken thighs (and cilantro)!! And this one looks so good!!

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  147. Suzy this looks absolutely incredible! I’ve checked it since a few times since I seen it and it makes me hungry every time. I will definitely be making this soon

    ★★★★★

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    • Bridget, good question. I used thighs with bone-in, skin on. I like the option of seasoning my chicken underneath the skin, I think it makes a difference in flavor. But I think it will work fine too if you prefer boneless/skinless chicken. It will cook faster, so you will want to adjust cook time. 🙂

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  157. I usually don’t make chicken thighs, but happened to have a ton of cilantro that needed to be used and found your recipe. Loved it!! Really tasty the second day too. I am going to try making the dish tonight with chicken breast, which I prefer. Will see how it turns out!

    ★★★★★

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    • Hi Amy. Glad you stopped in! Thanks for letting me know how the cilantro-lime chicken recipe worked for you. I am eager to know if you like it as well using chicken breast instead. Please stay in touch!

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