Juiciest baked cilantro lime chicken recipe with bold Mediterranean seasoning and  the BEST garlicky lime sauce! Make it in the oven or Crockpot. Serve baked cilantro lime chicken over rice or your favorite grain to make use of the delicious sauce!

Cilantro lime chicken in cast iron skillet

Baked cilantro lime chicken

Of the many chicken recipes I've shared with you here, this cilantro lime chicken is one that is regularly requested by my family.

Fresh cilantro and lime juice are the perfect duo that many associate with Mexican cuisine. But they are also gloriously used in Mediterranean cooking – often combined with garlic and a host of warm spices.

In this one-pan cilantro lime chicken recipe, the chicken thighs take on a simple and delicious seasoning that includes warm spices like paprika, nutmeg, seasoned salt, and garlic powder. And white wine, lime juice, chicken broth, and cilantro form a show-stopping sauce in which the chicken cooks until fall-apart-tender!  You’ll want to put the delicious sauce to use; pour it over some rice, bulgur, or your favorite grain

Ingredients for cilantro lime chicken thighs

This baked chicken thighs recipe comes together with simple ingredients. Here’s what you’ll need to make it:

  • Chicken thighs - For succulent, flavor-packed results, use bone in, skin on chicken thighs.
  • Seasoning - Seasoned salt, paprika (sweet Spanish or spicy paprika, whichever better suits your taste), black pepper, garlic powder, and nutmeg.
  • Extra virgin olive oil - You’ll need a couple of tablespoons of quality EVOO to brown the chicken for more flavor and better presentation. 
  • White wine - To deglaze the skillet after browning the chicken and to start off our garlic sauce with lime and cilantro. Don’t cook with alcohol? Just use more chicken broth (perhaps with a splash of white vinegar for a little acidity). The flavor will be different, but still delicious.  
  • Chicken broth - A generous 2 cups of quality low-sodium chicken broth are just what you need to make this chicken dinner super saucy.
  • Fresh lime juice - The star of the sauce, lime juice brightens and lifts the other flavors in this baked chicken recipe. 
  • Garlic - You need 6 cloves garlic, roughly chopped. No need to mince them too finely or neatly. 
  • Fresh cilantro - An entire bunch (stems removed) goes into the skillet. You’ll also need more for garnish. 

How do you make cilantro lime chicken?

This chicken recipe is as simple as season, brown, and bake. Here’s how you make chicken with lime and cilantro (printer-friendly recipe below):

  • Season the chicken. 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). After patting the chicken dry, season it chicken all over, and be sure to lift the skins up and apply the spice mixture underneath.

    Chicken thighs seasoned with spice mixture
  • Brown the chicken. Heat up a bit of extra virgin olive oil over medium-high heat in a large cast iron skillet (be sure the skillet has a lid, as you will use it later). Brown the chicken well on both sides. This is another opportunity to create great flavor!

    Chicken thighs seared on both sides
  • Make the sauce. Remove the chicken from the skillet for now and set it aside. Lower the heat. Add 1 cup dry white wine and cook to reduce, and then pour in 2 cups chicken broth. Add in the juice of 2 limes and 6 cloves roughly chopped garlic.


  • Cook the chicken thighs with the sauce. Add the chicken back into the skillet and nestle it into 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 on the center rack for about 45 minutes. The chicken should be well cooked through and pretty much falling apart!

    Cilantro lime chicken served in cast iron skillet

Slow cooker option 

If you're wondering whether you can make cilantro lime chicken in a slow cooker, the answer is YES! Here's what you do:

  • Season and brown in the skillet as directed in the recipe.
  • Make the sauce (per the recipe as well).
  • Transfer the sauce to the bottom of a large slow cooker or Crockpot.
  • 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).

I personally prefer baked cilantro lime chicken, but the slow cooker option is wonderful as well, especially when you need a hands-off alternative.

Cilantro lime chicken in skillet

Can I use chicken breasts to make this recipe?

While bone-in skin-on chicken thighs are my usual choice for maximum juiciness, you can also use boneless skinless chicken breasts. Be sure to pound them with a meat mallet until the breast is an even thickness to ensure the entire breast cooks at the same speed. 

Because breasts cook faster than thighs, you will need to adjust the cooking time accordingly. If baked in a 425 degrees F heated oven, chicken breasts are cooked in about 18 to 20 minutes, depending on their size and thickness. My Italian baked chicken breast recipe is a good guide to help you estimate how much time you need. 

Can I use boneless chicken thighs instead?

Yes, if you like, you can use boneless skinless chicken thighs. As with chicken breasts, boneless chicken thighs will cook faster than bone-in (around 30 minutes at 425 degrees F). See my baharat baked chicken thighs recipe for more tips on how long to bake boneless chicken thighs. 

Regardless of what cut of chicken you use, it will need to cook through to an internal temperature of 165 degrees F when measured with a meat thermometer. 

What to serve with cilantro lime chicken 

Cilantro lime chicken thighs are perfect with a hunk of crusty bread of rice or grains (barley and bulgur will both work well here) to soak up the delicious sauce! 

If you’re a potato person, you can’t go wrong with Greek potatoes. And if you’re looking for something green that goes well with baked chicken thighs, try baked zucchini, roasted cauliflower, or Brussels sprouts

If you’re adding a big salad to start, try black bean and corn salad, lemon parmesan lettuce salad, or roasted asparagus salad

Leftovers and storage

If you have any leftover cilantro lime chicken, allow it to cool completely before transferring to a tight-lid container. It will keep in the refrigerator for up to 4 days. Reheat on the stovetop in a skillet over medium heat until warmed through. 

More chicken thighs recipes

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4.84 from 310 votes

Easy Cilantro Lime Chicken Recipe

Suzy Karadsheh
Cilantro lime chicken in cast iron skillet
All-star cilantro lime chicken recipe! Chicken thighs, prepared Mediterranean-style with a special spice mixture and cooked to tender perfection in a tasty garlic, lime and cilantro sauce. You can cook this in the oven (my preference) or in the slow cooker (see notes for instructions). Bone-in, skin-on chicken thighs are my preference here, but you can use boneless thighs or even chicken breasts if you like. (Note that cooking time will change, and I've listed all the details in the post.)
Prep – 20 minutes
Cook – 45 minutes
Cuisine:
Mediterranean
Serves – 8 pieces
Course:
Entree

Ingredients
  

  • 8 chicken thighs, bone in, skin on
  • 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 Ā½ teaspoon seasoned salt like this one
  • 1 teaspoon sweet Spanish paprika, or hot paprika, if you like
  • 1 teaspoon black pepper
  • 1 tablespoon garlic powder
  • Ā½ teaspoon 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

  • 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).
  • What to serve along: You have s many options for what to serve with these baked chicken thighs! Here are some ideas. Rice, Greek potatoes, baked zucchini, roasted cauliflower, or Brussels sprouts all go really well. For salad options, try black bean and corn salad, lemon parmesan lettuce salad, or roasted asparagus salad
  • How to store leftovers: Allow leftovers to cool completely and then transfer to an airtight container. These chicken thighs will keep in the refrigerator for up to 4 days. Reheat on the stovetop in a skillet over medium heat.
  • Visit Our Shop to browse quality Mediterranean ingredients including spices and extra virgin olive oil used in this recipe. 

Nutrition

Calories: 289.5kcalCarbohydrates: 5.1gProtein: 19.2gFat: 19gSaturated Fat: 5.1gCholesterol: 110.7mgPotassium: 346.2mgFiber: 0.8gVitamin A: 219.7IUVitamin C: 9.7mgCalcium: 24.9mgIron: 1.2mg
Tried this recipe?

*This post first appeared on The Mediterranean Dish in 2015 and has recently been updated with new information and media of readers' benefit.  

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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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Comments

  1. 4 stars
    Made this using skinless, boneless thighs and otherwise following the recipe exactly. The prep was easy and the flavors were really good. But baking it in the oven for 45 minutes produced chicken that had the texture of a chicken stew, I see no need to put these on the oven for anywhere near 45 minutes after browning them. When I do similar recipes with boneless, skinless thighs, after browning them I simmer on the stoven covered for 8 - 10 minutes. If finished in the over, it's usually 20 minutes, max. Thighs are very tender to begin with and don't need to be tenderized by prolonged cooking.

    1. Just as an FYI, in case you were unaware. The alcohol evaporates during the cooking process leaving behind only the addition of good flavors from the grapes it is made with. You could eat a truckload of this meal and never actually consume any alcohol.

  2. 5 stars
    Fantastic, easy, inexpensive, FLAVORFUL, I served it over rice
    with a hummus side. Delicious and easy.
    Pretty ridiculous flavors and sauce to pour over the rice.
    Gonna hit my rotation!!

  3. I made this tonight with only 2 large thighs,
    and the sauce was over rice. Killer good. Light, and flavorful.
    Side was hummus and roasted brussel sprouts.
    Thanks for this recipe. I read a ton of recipes, never saw this one before,
    found yours yesterday and saw this could work.
    WORK? It works, without alot of work either.
    [Just don't grab the handle of the lid after it comes out of the oven!]
    Delicious!!

  4. 5 stars
    Thank you so much for yet another awesome recipe! Soooo good! I used a Dutch Oven, as I don't own a cast iron skillet. It worked perfectly. Chicken was super tender and flavorful!

      1. Hi, Vanessa! I think making those changes would change the flavor profile of the recipe quite a bit, as they are both key ingredients. I'd love to hear your feedback if you give it a try, though!

  5. 5 stars
    This was wonderful. My only negative comment would be the amount of time it took. The chicken came out incredibly tender, and the sauce had great flavor! We normally don't eat the skin, but it was very easy to pull it back and eat the rest. I did make a mess in the oven, so I would suggest putting a cookie sheet below the pan while it is in the oven. Brand new oven was initiated! Oh, well.. it was worth it!

  6. How drastically would the taste change if we wanted to use boneless, skinless chicken thighs? My family is not a big fan of bone - in. Does the recipe need to change at all?

    1. You could totally use boneless... no need to change the recipe. Just watch the cooking, as boneless meat tends to cook a little bit faster.

  7. This recipe was the bomb. I was too lazy to dirty a pot for rice. So, I added rice and instead of wine I added more broth. Along with lime juice, I added the zest. It was so good. Thank You

    1. 5 stars
      While this recipe required more work than some of your other chicken recipes, it was worth it. The chicken was delicious and my family loved it (even though they are not big fans of cilantro!). I totally recommend this recipe

  8. 3 stars
    Hello, I would like to subscribe for this weblog to get most up-to-date
    updates, thus where can i do it please assist.

  9. 5 stars
    Iā€™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? ?

    1. 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.

  10. 5 stars
    Hi Suzy! I love all your recipes and wanted to try this one but I donā€™t cook with alcohol. Can this be made without the wine? Or could we sub it with something? Thanks!!!

  11. 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!