Cilantro Lime Chicken

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

1. Cilantro Lime Chicken Ingredients and Substitutions
2. How to Make Cilantro Lime Chicken
3. What to Serve with Cilantro Lime Chicken
4. More Weeknight Chicken Thigh Recipes You’ll Love!
5. Cilantro Lime Chicken Recipe

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.

More Weeknight Chicken Thigh Recipes You’ll Love!

Meat and Poultry

Skillet Chicken Thighs with Cherry Tomato Sauce and Za’atar

Greek

Greek Sheet-Pan Chicken

Entree

Easy Balsamic Chicken

Meat and Poultry

Mediterranean Grilled Chicken Thighs with Dill Yogurt Sauce

*This post has recently been updated with new information for the readers’ benefit.