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.
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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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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!
This looks and sounds delicious! I want to make it tonight but.
Do you think it would be a good idea to add some vegetables to it while cooking? maybe some green beans or carrots, so the veggies absorb the flavor. (kind of like here https://www.themediterraneandish.com/italian-skillet-chicken-tomatoes-mushrooms/#respond)
Or is it better to prepare them separately?
Thank you!
Hi there! That’s a great idea! Depending on which veggies you plan to add…carrots and green beans would be great!
Has anyone tried this without the cilantro – it’s not a favorite in my house …
Hi Barb, the cilantro is essential to this particular recipe. But you might try this one instead: https://www.themediterraneandish.com/braised-chicken-thighs-recipe/
What can i use instead of the white wine? I know the alcohol supposedly burns off during cooking but I’ve been sober 16 years and am not willing to buy ANY alcohol.
Barb, you can eliminate the white wine and use chicken broth in its place.
Hi Suzy. Would you please provide a link to the video? Thank you.
Don
Hi Don. The video for this recipe is just above the actual recipe card. If you tap “skip to video” at the top, it’ll take you there. Depending on your browser setup, you may not see it if you have something that blocks pop ups.
This recipe is unbelievably delicious! Due to recent dietary restrictions, I’ve been cutting the salt to a quarter of a teaspoon and it still is delicious since packaged chicken has some salt added! This is my go to recipe. Serving it on orzo and asparagus along with your Arugula salad tomorrow night (New Year’s Eve) for my GF. Yum!
Delicious! Used a whole chicken, cut into pieces… everyone in my family loved it! My son even requested this on wing night… crispy spiced wings, and saucing at the last minute. Will definitely be making again?
So glad to hear it, Karin!
This sounds so good and I really love your recipes, but I really don’t like chicken skin and always use boneless and skinless thighs or breasts. Is there a way I can make this recipe without the skin?
Hi James, yes, if you’d like to use boneless/skinless chicken, this should work. Note that cooking time will need to be adjusted as boneless chicken cooks faster.
Suzy, Can I use chicken breast for this recipe and cut down on the size of It? It sounds so yummy. But it is just the two of us.
Hi Joyce. That should work! This is a pretty forgiving recipe and you can adjust the amounts and the cooking time accordingly.
Love this recipe! Made it a few times and it is always so crazy delicious! Tonight I will try it with less salt (trying to cut down on sodium) and I am quite sure that it will still taste great…maybe a bit more lime and cilantro and a jalapeño or two.
Alan, so glad! This is one of my personal favorites. I’ll bet the added Jalapeno is great!
Looks amazing! Going to try this week!
Enjoy!
We made this the other day and everyone loved it. Going to make it again for a family gathering this weekend!
I’m always looking for new ways to cook chicken and I have no doubt that these cilantro lime chicken thighs will be a crowd-pleaser.