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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The first thing I would cook would Chicken in mole sauce!
That sounds wonderful Chely! Good luck with the giveaway!
LOVE recipes like this Suzy! Plus cilantro and lime go great together. And who doesn’t want a beautiful pot like this???
Lovely recipe. I’d lean toward something involving leg roasts or stew cuts of grass-fed lamb. Once our aronia berries produce this fall, I’d also be challenged to incorporate some of those as well as some organic heirloom Music or Metechi garlic.
Hey Shane, thanks for stopping in! I am a big fan of lamb! I hope you check out some of my lamb recipes 🙂 Love the idea of doing something with aronia berries! Great ideas. Best of luck with the giveaway.
I love cilantro, can’t wait to try this recipe in my new iron!
Great, Marian! Good luck with the giveaway!
LOVE THE SKIN COLOR! That’s what I’m talking about! Sharing.
Thank you so much, Patty!
absolutely stunning!!! I’m so exited to make this one and possibly win the that gorgeous pot!
Thanks for stopping in, Nic! Appreciate your kind comment. Good luck with the giveaway!
Sharing this amazing post and giveaway!
Thank you, Diane!
Your picture facelift is magnificent! I LOVE the photos on this post. The presentation really speaks to me. I want to make this dish immediately! It looks So crispy, juicy and flavorful!
Diane, you are so kind! Thanks so much for your encouraging words re the photo. I’m so glad you like this recipe; it’s one of my favorites!
Love this dish Suzy! Saw the photos on food gawker! Need to try it soon!
Hey Mira! So glad to see you here! And glad too that you like this dish. Thank you.
I would cook cilantro lime chicken! Looks delish.
Thank you! Best of luck with the giveaway!
Dear Suzy, beautiful meal and photos as always. This sounds so flavorful. I love cilantro…thank you for hosting this wonderful giveaway. I would probably prepare chicken thighs in that beautiful braiser as well. xo, Catherine
The thighs are my favorite part and this flavor combo is perfect.. Can’t wait to try it.
Christine, thank you for stopping in! I too prefer chicken thighs, and cilantro is one of my favorite herbs. If you ever try it, please stop by again and let me know how it turns out.
I love cilantro, so this chicken looks and sounds incredible! Great recipe!
Thank you so much, Thao! I’m glad you like this recipe. Let me know if you ever try it.
I can’t wait to make this dish!!!!!
Hey Monica! Thanks so much for stopping by, friend. I’ll be eager to know how you like this dish!
Suzy-
Thank you for another great recipe that I Pinned. I recently made your Paella and it was quite a hit!
And thank you for a great giveaway. I’m a serious cook and I could definitely put this pan to good use!!
Great website and I love your stories! 🙂
Jane x
AWWW, Jane, thank you so much! It made my day to know the paella was a success and that you enjoy my blog and stories. I’ll be eager to hear if you try the cilantro lime chicken!
I would make this recipe of course!!!!!
Great Joni! Good luck with the giveaway.