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 ½ teaspoon seasoned salt; 1 teaspoon each sweet paprika and black pepper; and ½ 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 ½ 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
- ½ 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.
I’ve loved this meal for a long time! A family favorite. I did notice that you changed the amounts in the seasoning blend a bit. Would it be possible for you to post or email me the original recipe? Please? 😁
Hi, Chelsea! I'm so glad you enjoy this recipe! We have not made any recent changes to it, though... except adding a brand new video.
Hi Suzy! I love all your recipes and wanted to try this one but I don’t cook with alcohol. Can this be made without the wine? Or could we sub it with something? Thanks!!!
Thank you! So glad to hear it. You can omit the wine since there is a lot of broth and lime juice here 🙂
This made for the perfect family meal! Even my kiddos loved it! Thank you
Yay! So glad you all enjoyed it
Yay! I love getting a thumbs up from the kids! Thanks so much!
I am so impressed, happy, over-the-moon with all your recipes! Since I've found you, I've tried numerous recipes and each one has been a hit at the dinner table. Making this one tonight! Thanks for your creative use of spice with ingredients I usually have on hand. --A new, loyal follower!
Julie, thank you so much! Your kind comment made my day. Can't wait to hear what else you try!
Awwww, Julie! You totally made my day! Thank you so much!!!
This has great flavors, love this chicken recipe! Perfect for dinner
I've never cooked with white wine so do you have a suggestion or is there something else I could sub for the wine? Thank you! This looks delicious!
If you want to use wine, I love to use an inexpensive sauvignon blanc or pinto grigio for cooking. You can also replace the wine with more chicken broth, if you'd like.
This sounds so delicious. A question, the link for the seasoned salt just goes to Lawry's Amazon store page. I don't know if Amazon changed up their links or not, but what kind of seasoning could go in a salt to make one myself?
Hi, Ashley! I have not made seasoning salt from scratch, so I'm afraid I can't advise here.
Hi Suzy- can I replace the nutmeg with a different spice? Or could I omit it all together?
Hi, Shirley! I'd just omit it here.
This was perfect! Served it with some angel hair pasta, hit with the family!
Thanks, Noelle!
The combination of flavors in this dish is great! Love it!
So glad you enjoyed it!
The flavor in this recipe is absolutely divine! So good!
Thank you, Krissy!
This looks absolutely incredible! I can't wait to make this for dinner! My family is going to love this recipe!
They sure will! It's sooooo good! One of my personal favorites!
Wow! That sauce! It's so incredible! I can't wait to have this again!! Yummers!
Thanks, Betsy!
The sauce in this chicken dish is wonderful! I made this in a slow cooker. It came out nice and tender. Perfect Sunday family dinner.
Wonderful! Thanks for sharing, Sandra!
This is why I come here so often- another delicious recipe! Love the sauce so much. Can't wait to make this again!
So glad to hear it, Kelly! Thank you.
I just found your website and I love it! I have been reading through all your recipes making my list of what I want to cook. And that’s a very long list! Starting off with the cilantro lime chicken recipe! Thank you very much!
This is a perfect one to start with!! LOVE it!
I'm cooking for one, but I really want to give this a try! Does it freeze well, or can the recipe be easily halved?
Hi, Laura! You can easily halve this recipe for one. You still may have a few leftovers, but they are great for lunch!! 🙂
can you make this with boneless skinless chicken breast or will that take away from the taste/texture too much?
Hi, Melanie! Boneless/skinless chicken breasts would be just fine here.
Made this last night and served with spinach rice, absolutely yummm!
Yay! Sounds like a great combo, Sue!
I made this tonight for Sunday Supper, and it was amazing! I served it over couscous, with olive oil-fried Brussels sprouts. So good!
That sound like a fabulous dinner, Danielle!