Cilantro and lime wake up tender chicken thighs with bright, fresh flavor and a touch of smoky spice. The chicken has a juicy, slightly tangy bite from the lime and a fresh herbal lift from chopped cilantro, while olive oil and garlic keep the texture silky. This recipe is simple: whisk the marinade, soak the thighs, then grill or bake until perfectly cooked. It’s an easy weeknight main that also works for casual dinner guests. Serve with rice, a green salad, or tucked into warm tortillas for a quick meal. For an alternate simple roast method, see this simple baked chicken thighs recipe for ideas you can mix with this flavor.
Why You’ll Love This Cilantro Lime Chicken Thighs
- Big, bright flavor from fresh cilantro and lime in just a few minutes of prep.
- Juicy, forgiving chicken thighs that stay tender even if you’re short on attention.
- Quick marinate time — 30 minutes works; 2–4 hours is ideal for deeper flavor.
- Two cooking options: grill for char and smoke, or bake for easy hands-off cooking.
- Simple pantry spices (cumin, chili powder) give a subtle warm depth without heat overload.
- Flexible — pairs equally well with rice, tortillas, or a crisp salad.
- Uses common, affordable ingredients that stretch to feed a family.
- Fast clean-up: one bowl for the marinade and a tray or grill pan for cooking.
What Is Cilantro Lime Chicken Thighs?
Cilantro Lime Chicken Thighs are boneless, skinless chicken thighs marinated in a cilantro-lime-garlic mixture and then grilled or baked. The taste is bright and fresh from lime juice and cilantro, with a warm undertone from cumin and chili powder. The texture is tender and juicy thanks to the thigh meat and olive oil in the marinade. This dish feels like casual comfort food with a sunny, slightly Mexican-inspired vibe — perfect for weeknight dinners, meal prep, or a relaxed weekend cookout. The simple marinade makes it easy to scale and adapt, and it holds up well to sides like rice, beans, roasted veggies, or tortillas.
Ingredients for Cilantro Lime Chicken Thighs
For the Chicken and Marinade
- 2 lbs boneless, skinless chicken thighs (about 900 g)
- 1/2 cup fresh cilantro, chopped (packed)
- 1/4 cup olive oil (extra virgin preferred) (about 60 mL)
- 3 cloves garlic, minced
- 2 whole limes, juiced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Ingredient Notes (Substitutions, Healthy Swaps)
- Cilantro: If you dislike cilantro, substitute fresh parsley for a milder herb. Flavor will change but texture stays the same.
- Olive oil: Use a neutral oil (avocado or canola) if you prefer a less pronounced olive flavor.
- Limes: Lemon juice can substitute in a pinch; use the same amount but expect a slightly different brightness.
- Chili powder: For milder flavor, halve the amount; for extra heat add a pinch of cayenne or smoked paprika.
- Salt: Adjust based on low-sodium needs. Start with 1/4 teaspoon and add more after cooking if needed.
- Chicken thighs: Boneless skinless are recommended for quick cooking. You can use bone-in thighs — increase bake time and grill time accordingly (see Pro Tips).
Step-by-Step Instructions
Step 1 – Make the marinade
In a large bowl, whisk together olive oil, chopped cilantro, minced garlic, lime juice, cumin, chili powder, salt, and black pepper until well combined.
Visual cue: The mixture should look uniform and slightly green from the cilantro.
Step 2 – Marinate the chicken
Add the chicken thighs to the bowl and toss until each piece is fully coated in the marinade. Cover and refrigerate for at least 30 minutes; ideally 2 to 4 hours for best flavor.
Pro cue: If short on time, 30 minutes still adds good flavor; avoid marinating overnight (acid can start to change the texture).
Step 3 – Preheat for cooking
If grilling, preheat the grill to medium-high. If baking, preheat the oven to 400°F (200°C) and line a baking sheet with foil or parchment for easy cleanup.
Step 4 – Grill or bake
Grill the chicken for 5 to 7 minutes per side over medium-high heat, or bake at 400°F for 20 to 25 minutes, until the internal temperature reaches 165°F (74°C).
Visual cue: Grill marks and lightly charred edges mean the flavors have caramelized. For baking, the juices should run clear and edges will be lightly golden.
Pro cue: Use an instant-read thermometer to check the center; remove at 165°F and let carryover keep it juicy.
Step 5 – Rest and serve
Let the chicken rest for 5 minutes before slicing or serving. This keeps juices inside the meat and makes for a better bite.
Visual cue: Sliced chicken should be moist with a slight sheen from the marinade oils.
Pro Tips for Success
- Pat chicken dry briefly before marinating if the thighs are very wet; this helps the marinade stick better.
- Trim excess fat to avoid flare-ups on the grill and to make slices neater.
- Don’t over-marinate: 2–4 hours is best. Acid from lime can start to “cook” the meat if left too long.
- Use an instant-read thermometer to avoid guesswork — 165°F is the safe target.
- For even cooking on the grill, let the thighs sit at room temperature for 15–20 minutes before placing on the grates.
- If baking, use a wire rack over the baking sheet so heat circulates for a slight crisp on the edges.
- Reserve a little chopped cilantro to sprinkle on at the end for a fresh pop.
Flavor Variations
- OPTIONAL: Smoky chipotle — add 1/2 teaspoon ground chipotle or 1 teaspoon adobo sauce to the marinade for a smoky heat.
- OPTIONAL: Honey-lime glaze — add 1 tablespoon honey to the marinade for a touch of sweetness and deeper caramelization.
- OPTIONAL: Greek twist — add 1 teaspoon dried oregano and swap lime for lemon for a Mediterranean vibe.
- OPTIONAL: Spicy cilantro-lime — stir in a chopped jalapeño (seeds on or off) for extra kick.
- OPTIONAL: Coconut-lime — replace 1/4 cup olive oil with 1/4 cup coconut milk for a creamier, tropical note.
Serving Suggestions
- Serve over steamed white or brown rice with a wedge of lime.
- Slice and tuck into warm tortillas with cabbage slaw for tacos.
- Pair with a simple mixed green salad and avocado for a light dinner.
- Offer grilled corn and black beans for a colorful, hearty plate.
- Top sliced chicken over a grain bowl with quinoa, roasted veggies, and a dollop of Greek yogurt.
- Make a family-style platter with lime wedges and extra chopped cilantro for garnish.
Make-Ahead, Storage & Reheating
Make-ahead:
- Marinate chicken up to 4 hours in the fridge. Do not marinate longer than 8 hours.
- You can chop cilantro and mince garlic a day ahead for fast assembly.
Storage:
- Store cooked chicken in an airtight container in the refrigerator for up to 3–4 days.
- Keep sauces or dressings separate to maintain texture if possible.
Reheating:
- Oven: Reheat at 300°F for 10–12 minutes covered with foil until warmed through.
- Stovetop: Gently warm sliced pieces in a skillet over medium-low with a splash of water or oil to prevent drying.
- Microwave: Use short bursts (30–45 seconds), turning once; cover to keep moisture but expect slightly softer texture.
Texture changes:
- Reheated chicken may be slightly drier than freshly cooked. Resting and gentle reheating help preserve juiciness.
Storage and Freezing Instructions
- To freeze cooked chicken: cool completely, place in freezer-safe bags or containers, remove excess air, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- To freeze marinated raw chicken: place in a sealed freezer bag and freeze for up to 2 months. Thaw in the refrigerator before cooking; cook within 24 hours of thawing.
- Note: Freezing can slightly change texture; olive oil may separate after thawing — stir or re-mix before cooking or reheating.
- If you prefer not to freeze, cook fresh and refrigerate for up to 3–4 days instead.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
593 | 43 g | 2 g | 36 g | 1 g | 420 mg
Estimates vary by brands and portions.
FAQ About Cilantro Lime Chicken Thighs
Q: Can I use chicken breasts instead of thighs?
A: Yes. Chicken breasts will cook faster and can dry out more easily. Reduce baking time and check temperature frequently.
Q: My marinade is too thin — will it still flavor the chicken?
A: Yes. The acid and spices will still flavor the meat. Thinner marinades penetrate well; just ensure even coating.
Q: How do I know the chicken is cooked without a thermometer?
A: Cut into the thickest part; juices should run clear and the meat should be opaque throughout. A thermometer is more reliable.
Q: Can I skip the cilantro?
A: Yes. Parsley or extra lime zest can replace cilantro if you dislike it.
Q: What if the chicken tastes bland after cooking?
A: Add a squeeze of fresh lime and a pinch of salt right before serving to lift flavors.
Q: Can I marinate longer than 4 hours?
A: Avoid marinating overnight; extended acid exposure can make the texture mushy. If needed, up to 8 hours is sometimes okay, but not ideal.
Notes
- Save a little chopped cilantro and lime wedges to brighten the dish when serving.
- For extra char, finish grilled thighs over direct heat for 1 minute per side.
- Slice against the grain for the most tender bite.
- If you want cleaner presentation, remove any tiny white membrane from the thigh surface before marinating.
- Use the leftover marinade as a quick sauce only if you boil it for a few minutes first to kill any raw chicken bacteria.
Troubleshooting
Issue: Chicken came out bland.
Fix: Add a final squeeze of lime and a pinch more salt. A quick sprinkle of fresh cilantro boosts flavor.
Issue: Chicken is dry.
Fix: Reduce cooking time, check with a thermometer, and rest the meat before slicing to retain juices.
Issue: Marinade tastes too acidic.
Fix: Add a small drizzle of olive oil or a pinch of sugar or honey (optional) to balance the acid.
Issue: Grill flare-ups charred the outside but left inside raw.
Fix: Move chicken to a cooler part of the grill after searing, or finish on indirect heat until 165°F.
Issue: Chicken stuck to the grill.
Fix: Oil the grates and the chicken lightly, and don’t flip too early — wait for good sear marks before turning.
Final Thoughts
This Cilantro Lime Chicken Thighs recipe is a quick, flavorful weeknight winner that stays moist and bright. The simple marinade and two cooking methods make it flexible for many meals and tastes.
Conclusion
For another take on this flavor profile and helpful plating ideas, try this variation from Cilantro Lime Chicken Thighs – All the Healthy Things.
Cilantro Lime Chicken Thighs
Ingredients
For the Chicken and Marinade
- 2 lbs boneless, skinless chicken thighs (about 900 g)
- 1/2 cup fresh cilantro, chopped (packed)
- 1/4 cup olive oil (extra virgin preferred) (about 60 mL)
- 3 cloves garlic, minced
- 2 whole limes, juiced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Preparation
- In a large bowl, whisk together olive oil, chopped cilantro, minced garlic, lime juice, cumin, chili powder, salt, and black pepper until well combined.
- Add the chicken thighs to the bowl and toss until each piece is fully coated in the marinade. Cover and refrigerate for at least 30 minutes; ideally 2 to 4 hours for best flavor.
- If grilling, preheat the grill to medium-high. If baking, preheat the oven to 400°F (200°C) and line a baking sheet with foil or parchment for easy cleanup.
Cooking
- Grill the chicken for 5 to 7 minutes per side over medium-high heat, or bake at 400°F for 20 to 25 minutes, until the internal temperature reaches 165°F (74°C).
- Let the chicken rest for 5 minutes before slicing or serving.