Zippy, garlicky, and bursting with fresh herby flavor, this cilantro lime chicken is an easy dinner you’ll make on repeat!
It’s a blessing that this recipe is so easy, as it is one of my family’s most requested dinners. While many cilantro lime chicken recipes rely on an overnight marinade, I’ve found that a bold spice blend brings so much flavor that you don’t need to plan ahead!
It’s the same trick I use for my Balsamic Chicken, Garlic Dijon Chicken, and beyond. Here, paprika, nutmeg, and garlic powder give the chicken thighs a sweet-savory depth that perfectly balances the zing of fresh lime.
Everything comes together in one pan, which means fewer dishes and richer flavor. The savory chicken drippings mix with white wine, lime juice, and cilantro for a pan sauce is so tasty you’ll want to eat it by the spoonful. The chicken thighs simmer in the sauce until they’re juicy and fall-apart-tender. Incredible!
- Tip: Turn them into a tasty lunch the next day! Shred the chicken and toss with black bean and corn salad for a protein-packed power lunch, or make a zippy healthy chicken salad.
Table of Contents
Cilantro Lime Chicken Ingredients and Substitutions
Fresh cilantro and lime juice are a perfect duo that may call to mind Mexican cuisine, but they are also gloriously used in Mediterranean cooking, where we balance the lime’s zing with fragrant warming spices. You’ll need:
- Chicken: I love juicy, crispy-skinned chicken thighs, but you can use any cut of chicken you have. Just adjust the cooking time so the chicken registers at 165°F at the thickest part.
- Extra virgin olive oil: There’s no substitute for good Mediterranean olive oil! Use a high quality extra virgin variety for the best flavor.
- Garlic: Adds that addictive sweet-savory quality. If you avoid garlic, substitute with shallot or green onion.
- Limes: Add a sharp zing. Lemons will work too, just keep in mind they tend to be slightly sweeter.
- White wine: Dry white wine adds a rich depth of flavor, and most of the alcohol cooks off. If you avoid alcohol, swap with more chicken stock or broth and an extra squeeze of lime.
- Chicken broth: Use homemade stock or broth if you have it, or go for a low sodium store bought option.
- Cilantro: Both the stems and leaves add loads of flavor. If you’re not a fan of cilantro, this recipe is delicious with parsley.
- Spices: Spanish paprika, garlic powder, and nutmeg bring a warming, cozy quality to balance the zing of the lime. Salt and pepper perk everything up.
How to Make Cilantro Lime Chicken
It’s a blessing that this cilantro lime chicken is so easy, as it is one of my family’s most requested dinners. Here’s how it’s done:
- Get ready. Preheat your oven to 375°F. Roughly chop 6 garlic cloves. Chop 1 bunch of cilantro, discarding and tough stems.
- Season the chicken. In a small bowl, mix 1 teaspoon paprika, 1 tablespoon garlic powder, 1/2 teaspoon ground nutmeg, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Pat 8 bone in, skin on chicken thighs dry, then season all over with the spice mix. Be sure to season underneath the skin as well. Let the chicken thighs sit at room temperature for about 15 minutes while your oven heats.
- Brown the chicken. Add 1-2 tablespoons of olive oil to a cast iron skillet over medium-high heat. When the oil is hot, add the chicken thighs with the skin side down and wait until the skin releases from the pan and turns golden, 5-7 minutes. Flip and wait until the second side is golden, about 4 minutes. Remove the chicken from skillet and set aside briefly.
- Make the cilantro lime chicken sauce. Lower the heat to medium low and add 1 cup white wine to deglaze the skillet. Let cook for a few minutes to reduce, then add 2 cups of chicken broth. Bring the liquid to a simmer. Stir in the cilantro (save a little for garnish) and garlic, then juice in 2 limes.
- Simmer the chicken in the cilantro sauce. Return the chicken to the skillet and bring to a simmer once more. Simmer for about 5 minutes or so.
- Bake the chicken. Cover the skillet with the lid (or foil if you don’t have one). 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.
What to Serve with Cilantro Lime Chicken
When you’re planning what to serve with cilantro lime chicken thighs, your number one goal is to take full advantage of the incredible pan sauce. A hunk of crusty bread more than does the trick. I also love the chicken on a bed of rice, with plenty of the sauce spooned over top. Round out the meal with something fresh and crunchy, like a mini sweet bell pepper salad.
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Ingredients
- 8 bone in, skin on chicken thighs
- Extra virgin olive oil
- 1 cup dry white wine
- 2 cups chicken broth
- 1 bunch cilantro, leaves and tender stems chopped
- 2 limes juiced
- 6 garlic cloves, roughly chopped
For the Spice Mix
- 1 teaspoon sweet Spanish paprika (or hot paprika, if you like)
- 1 tablespoon garlic powder
- 1/2 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- Get ready. Preheat your oven to 375°F.
- Season the chicken. Mix the spices in a small bowl. Pat the chicken thighs dry, then season all over with the spice mix. Be sure to season underneath the skin as well. Let the chicken thighs sit at room temperature for about 15 minutes while your oven heats.
- Sear the chicken. Add 1-2 tablespoons of olive oil to a cast iron skillet over medium-high heat. When the oil is hot, add the chicken thighs with the skin side down and wait until the skin releases from the pan and turns golden, 5-7 minutes. Flip and wait until the second side is golden, about 4 minutes. Remove the chicken from skillet and set aside briefly.
- Make the cilantro lime sauce. Lower the heat to medium low and add the white wine to deglaze the skillet. Let cook for a few minutes to reduce, then add the broth. Bring the liquid to a simmer. Stir in the cilantro (save a little for garnish), lime juice, and garlic.
- Simmer the chicken in the cilantro lime sauce. Return the chicken to the skillet and bring to a simmer once more. Simmer for about 5 minutes or so.
- Bake the chicken. Cover the skillet with the lid (or foil if you don’t have one). 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
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
- Storage: Store in an airtight container for up to 4 days. The pan sauce may solidify in your fridge; simple reheat over low heat. Alternatively, shred the chicken and into a healthy chicken salad, wrap, or as a topping for Caesar salad.
- 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).
Nutrition
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Wow so delicious! Love the video too! Makes it easy to follow’
Thanks, Laura!
A perfect cast iron dinner!
Agreed!
Girl, this has my name written ALL over it! LOVE everything in here!
Awesome, Lauren! Enjoy
This juices from this recipe are like liquid gold! I’ve made this recipe several times as written, but tonight I made it in my instant pot with rice cooking over the thighs and it came out just as amazing as ever! I don’t write many reviews, but when a dish is as good as this one, I feel compelled.
Thanks so much for sharing, Amanda!
I love this website and have tried many dishes from here; all have been truly delicious!
I want to try this recipe next, what would be the best substitute for the white wine for someone who can’t use alcohol in cooking ?
Thanks
Wonderful, Sol! I’m glad you’re enjoying the recipes and sorry I couldn’t get to this question earlier. I would omit the white wine and use just a bit more broth.
Sol,
I will say, I’ve made this dish before without the win by substituting the wine for a 1/2cup white wine vinegar and 1/2 cup more broth. Though this doesn’t make the juices as bright tasting as with regular wine, it maintains the essence of the wine’s flavoring in the broth, where without it, it’s just missing something.
This recipe is another absolute winner Suzy. Terrific. I added some vegetables, that you might typically include, and that worked too. This Mediterranean cooking is just fabulous! Many thanks, from England.
My pleasure, Rob! i’m so glad you enjoyed it
Really excellent recipe! The tangy savoriness of the both is a delight, and the juicy tenderness of the chicken so satisfying. I served it over egg noodles with a side of crunchy sourdough bread to give the broth some extra room to play. A crisp green salad and a glass of sauvignon blanc and it is gastronomic bliss! I have made this for guests several times now, and it always gets rave reviews. Thank you!
I’m so glad! Thank you so much for taking the time so share
Love this recipe, if I ever want to impress people I make this. I always use the leftover broth for a soup. Thank you for sharing this recipe 🙂
So glad to hear it, Rebecca! This is a family favorite. Definitely make use of the tasty broth!
Your cilantro lime chicken is five star restaurant quality.
I’ve made it several times and got great reviews.
Excellent recipe
Happy to hear that you enjoy it!
Absolutely easy and delicious. No substitute for a cast iron pan.
Awesome! So glad you enjoyed it.
I made this dish tonight and it was frieken awesome. And yes – I used a wok (with a lid). And it wasn’t cast iron.
Awesome! Thanks for sharing
Made this dish for dinner and my family loved the flavors. Also used your Greek lemon rice recipe and the flavors went well.
This is definitely a keeper. Thank you for the recipe.
Thanks so much, Wendy! I love that you paired this with the lemon rice!
Absolutely incredible! I’ve been cooking Mediterranean for years and this recipe just got elevated to the top of our list. Serve it on top of the Lebanese Rice that she links to and you have a restaurant quality pro-level entree. Everyone is going to love you.
Also – It cooks up and looks exactly like the pics that she has posted. So it looks fantastic too. You almost want to stand there and admire it for a few minutes after taking it out of the oven.
Thanks for posting – Fantastic!
Steve, thanks so much! I am so glad you enjoyed it
I used a sweet wine because I was out of dry and it was a big mistake, don’t do what I did, lol. I will try this recipe again when I have a dry wine.
Thanks for sharing!
“All -star” recipe is right on!! Easy and fast, and absolutely delicious! Came out better than I expected — shared with my coworkers and they loved it!! Thank you!
I am so glad to hear it, Lisa! Thank you!
This sauce is insanely good! My entire family practically licked their plates clean (even my mom and sister who are extremely picky-eaters)! Thank you so much for this recipe! Finally enjoy cooking again 🙂
Yay! So glad you enjoyed it, Holly
The lime coriander chicken was lovly i had heaps of sauce can i freeze it and use a slow cooker with the leftover?
You can reserve the sauce for later use, Aranka. Glad to hear you enjoyed it!