This bold, saucy cilantro lime chicken takes on a delicious Mediterranean twist. Chicken thighs rubbed in warm spices and cooked to tender perfection in a garlic, lime and cilantro sauce. Word to the wise, make every use of the tasty sauce!
Make in the oven or the crockpot! And serve over rice your favorite grain. Be sure to grab my tips and watch the video for how to make it.
Of the many chicken recipes I’ve shared with you here, this cilantro lime chicken recipe is one that is regularly requested by my family. They love this saucy, fall-apart tender chicken!
Fresh cilantro and lime juice are the perfect duo that many associate them with Mexican cuisine. But they are also gloriously used in Mediterranean cooking–often combined with garlic and a host of warm spices (wait till you taste these chicken thighs!)
If you’re a fan of these flavors, you’ll want to also check out this grilled shrimp recipe with roasted garlic cilantro, and my spicy cilantro pesto–I’ve been adding this pesto on my soups and labneh cheese a lot lately.
So much to love about this cilantro chicken
- Bold, comforting flavors. The first step is seasoning the chicken well with a few warm spices including sweet paprika, nutmeg, along with a dash of seasoned salt and natural garlic powder.
- A million-dollar sauce! White wine, lime juice, chicken broth, garlic and fresh cilantro–a sauce you’ll want to pour over some tasty rice or your favorite grain (definitely make every use of it!)
- Takes one pan to make.
- Baked and crockpot options! Either option will result in fall-apart tender chicken thighs, but my preference is baked.
How to make cilantro lime chicken
(print-friendly recipe and video below)
1. Season the chicken. Pat the chicken dry. Mix the spices together (1 tablespoon garlic powder; 1 to 1 1/2 teaspoon seasoned salt; 1 teaspoon each sweet paprika and black pepper; and 1/2 teaspoon nutmeg).
Season the chicken all over, and be sure to lift the skins up and apply the spice mixture underneath.
2. Brown the chicken. Heat up a bit of extra virgin olive oil in a large cast iron skillet (be sure the skillet has a lid, you will use it later). Brown the chicken well on both sides (this is another opportunity to create great flavor)
3. Make the sauce. Remove the chicken briefly from the skillet. Lower the heat. Add white wine and cook to reduce then add the broth. Add in the lime and garlic.
4. Cook chicken with the sauce (first on stovetop briefly then bake). Preheat the oven to 375 degrees F. Add the chicken back into the skillet and nestle it in the sauce. Add the fresh cilantro (we’re using 1 bunch of cilantro here). Bring this party to a high simmer for 5 minutes, then cover the skillet and transfer it to the oven. Bake at 375 degrees F for about 45 minutes (the chicken should be well cooked through and pretty much falling apart!)
Cilantro lime chicken recipe in the crockpot
If you’re wondering, can I make this in the crockpot or slow cooker, the answer is YES! Here’s what you do:
- Season and brown in the pan as directed.
- Make the sauce.
- Transfer the sauce to the bottom of a large slow cooker or crockpot (affiliate link)
- Add the chicken to the crockpot and nestle it into the sauce. Add the cilantro.
- Cover and cook on low for 5 to 6 hours or high for 2 to 3 hours (internal temperature should register 165 degrees F.)
Like I said earlier, I do prefer baked cilantro lime chicken, but the slow cooker option is wonderful as well.
Serve it with
Lebanese rice makes a perfect bed for this saucy chicken thighs recipe, or, try couscous or plain orzo pasta. If all you have is some crusty bread, that will work to sop up the tasty sauce!
Other side and salad options for a complete meal:
Sides: Greek potatoes; Skordalia (mashed potato and garlic dip); Baked Zucchini; Olive Oil Fried Brussels Sprouts;
Salads: Greek green bean salad; Mediterranean Three Bean Salad; Tabouli
Leftovers and Storage
If you have any leftover cilantro lime chicken, allow it to cool completely. Transfer to tight-lid container and refrigerate for 2 to 3 days.
You may also like
Mediterranean Wine Braised Lamb Shanks
Craving more? Check out our collection of Mediterranean diet recipes. For all recipes, visit us here.
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Cilantro Lime Chicken Recipe
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 to 1 1/2 tsp 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.
- Brown the chicken. When ready, heat 1-2 tablespoons of olive oil in a cast iron skillet (with a lid). Brown the chicken thighs deeply on both sides in the heated oil. Remove from skillet and set aside briefly. 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 the 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 the skillet with the lid and transfer to the heated oven for 45 minutes or until the chicken is fully cooked through.
- Remove from the oven and let sit for 5 minutes before serving. Garnish with more cilantro, if you like.
Video
Notes
- Cook's Tip: Do not skip step #3. Browning the chicken thighs here provides more appealing crispy skin and adds great flavor.
- Slow Cooker/Crockpot Instructions: Once you've browned the chicken and prepared the sauce, transfer the sauce to the bottom of a large slow cooker or crockpot. Nestle the chicken into the sauce and add the fresh cilantro. Cover and cook on low for 5 to 6 hours or high for 2 to 3 hours (internal temperature should register 165 degrees F.)
- Visit Our Shop to browse quality Mediterranean ingredients including spices and extra virgin olive oil used in this recipe
Nutrition
*This post first appeared on The Mediterranean Dish in 2015 and has recently been updated with new information and media of readers’ benefit.
My 13 year old son made this for us!! I find simple dishes for them to make the family each week. This was EXCELLENT! We were surprised by the combination of lemon, cilantro and white wine but it was amazing. Thank you!
Oh, that’s wonderful, Jill!! What a great experience for your kids!
Chicken thighs are not a family fav, can I use boneless, skinless breast?
You sure can! The cooking time might be a little different, depending on the size of breasts you use. I recommend to use a meat thermometer to check for doneness (165 degrees F is what you want to hit).
Just so yummy. Seriously still thinking about it and I made it last week.
So glad, Juliet! Thank you.
Hi Suzy, do you have to use white wine in making this recipe or can it be omitted? I’m not really keen on using alcoholic beverages in cooking.
Hi, Daniel! You can omit it and use chicken broth in its place.
This is one of my favourite poultry recipes on your site. As I am making it for a second time, I thought I would like to suggest one slight step change in the recipe. I find that a better timing for preheating the oven is around after deglazing the pan.
Thanks so much for sharing Brendon! So glad to hear it.
Hi Suzy, this chicken recipe was a big hit with my family. The chicken was flavorful and juicy 😋😋. I served it with your Greek lemon rice recipe and I thought it paired well it.
Happy cooking in California 👩🏼🍳
Awesome! Thank you so much for sharing
This is by far my husband’s favorite! I make it at least once (even twice) a week. I mostly use boneless, skinless chicken thighs (30 minutes in the oven), but sometimes get a great price on chicken quarters (45 minutes in the oven). Either cut works great. Love all of your recipes.
So glad you enjoyed the recipe, Elaine!
I’m looking forward to trying this recipe! I have a cast iron skillet with no lid. Do you recommend I use foil with the cast iron, or can I use my Le Crueset Dutch oven for the same results?
I have only made this in a cast iron skillet, but I think the dutch oven would work, as well!
Can this be made with a cast iron skillet without a cover? Can it just go into the oven uncovered?
The cover is needed, Sid. You can use foil to cover it for a time.
This is one of the best chicken recipes ever! However, I cut off excess fat and remove the skin prior to seasoning and frying. Turns out perfect every time.
Thank you so much! So glad
Very tasty, every family member loved it.
Wonderful! Thanks for sharing
I plan on making this dish what dry white wine do you recommend?
I typically go with sauvignon blanc, but really anything goes, here.
Gina, I keep a bottle of Dry Vermouth on hand, and use this in place of white wine. It’s a great substitute!
Family raved about this one. Full of lime flavor, tender, juicy. I’m salivating just describing it. Yum!
I’m keeping this recipe in my forever collection, loved it sooo much! I used drumsticks and it was amazing!!
Awesome! Thanks for sharing, Ashley!
Absolutely delicious. My husband said it was the best chicken I’ve ever made!
Sounds like a win, Judy! So glad to hear it.
Hi,
the recipe looks good but what would be the best alternative to the white wine, something Non. Alcoholic
Hello! You can either just totally omit it, or replace it with some chicken stock.
Thanks for this great recipe. Just a couple notes. The video is missing. There are no specific times for how long to brown the chicken or what to do with the extra oil in the skillet, which would be helpful.
Thanks for the heads up, Brian! We’ll check on those things!
Any tips for doing this recipe with skinless chicken thighs?
It is best with bone-in chicken. You can use boneless thighs, simply watch the cooking time…it will cook far quicker.
Hi – I remove the skin from the chicken thighs prior to seasoning and frying and it’s delicious.
Awesome, Kathy! Thanks for sharing
Chicken thighs are a hit or miss with my family , this dish was a major hit! My son and husband were elbowing each other to get more!
This has been a saving grace during these times , many thanks to you.
Yay!!! So glad y’all loved them!
I left you a msg on Instagram. Fabulous recipe!!!! I loved the seasonings.
Thank you so much, DeCarla!
I made this recipe twice this week and it is delicious. I love the sauce and lime flavor with all the wonderful spices. It is easy to substitute other spices and ingredients and still have a wonderful dish. The second time I made it, I didn’t have cilantro so I added basil and a little mint instead. Amazing. Also, I use boneless, skinless chicken thighs to eliminate some of the fat. It is still so delicious.
Thanks so much for sharing your variations, Ann! So happy to hear you love this one!
This is definitely one of my many favorite recipes of yours. This last time I made this I added vegetables on top of the
chicken and it was delicious. I love the limey juice that comes with this dish.
Excellent!!!
Great idea! Thanks so much, Shelly!