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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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