Cilantro Lime Chicken is an easy, juicy and flavorful dinner recipe served with cilantro lime rice and fresh mango avocado salsa. Perfect for busy nights!
Cilantro Lime Chicken
| Ingredient | Swaps or Tips |
| Chicken breasts or thighs | Both work well and stay juicy in this marinade. Thighs are extra forgiving if you like darker meat. |
| Olive oil | Use a good quality oil for best flavor. |
| Cumin | Chili powder works for a slightly different flavor profile. |
| Cilantro | If you are not a cilantro fan, try flat leaf parsley instead. |
| Honey | Maple syrup works too. |
| Fresh lime juice + zest | Bottled juice works in a pinch, but fresh gives the best flavor. |
| Orange juice | Pineapple juice also works and adds a fun twist. |
How To Make Cilantro-Lime Chicken
- Whisk together the marinade: Remove about 1/2 cup of the marinade (use it later).
- Prep chicken: You want to pound chicken breasts to an even thickness so they’ll cook evenly later on. This is best accomplished by a meat mallet.
- Marinate: Place the chicken in the marinade and refrigerate for at least 30 mins.
- Cook: Grill, bake, or saute the chicken until it reaches 165 degrees F.
- Baste: As you cook the chicken, brush it occasionally with the reserved marinade mix.
Quick Tip
Mangoes have a large pit inside, and that makes it tricky to slice them. Here’s a helpful visual guide: how to cut a mango.
| My Top Tips For Success Even thickness, even cooking: Slice the chicken in half or pound it so it cooks evenly and soaks up more marinade. Oil the grill: Soak a paper towel in oil (I use canola) grab it with tongs, and rub it on the grates so the chicken doesn’t stick. Preheat the grill: A hot grill gives the chicken a better sear and keeps it juicy. Marinade: While it cooks, brush on the reserved marinade for extra flavor. Let it rest: Tent with foil and rest for 5–10 mins before slicing to keep it juicy. |
Storage
Let the chicken cool completely, then store in an airtight container in the fridge for up to 3 days. Store the mango avocado salsa separately and use within 1 day. Reheat chicken gently.
Cilantro Lime Chicken
This Cilantro Lime Chicken recipe features juicy, marinated chicken served with a fresh mango-avocado salsa. Perfect over cilantro-lime or coconut rice for a healthy, flavorful meal!
Prep Time: 25 minutes
Cook Time: 10 minutes
Marinating Time: 2 hours
Total Active Time: 35 minutes
Servings: 6
Author: FoodLure
Cilantro Lime Chicken
Chicken Marinade
- ▢1-1/2 pounds boneless, skinless chicken breasts or thighs
- ▢3 oranges
- ▢3 limes
- ▢1/2 cup olive oil
- ▢1 tablespoon honey
- ▢1 teaspoon ground cumin
- ▢2-1/2 tablespoons soy sauce
- ▢2 teaspoons minced garlic
- ▢1/4 cup coarsely chopped cilantro
- ▢1 teaspoon salt
- ▢1/4 teaspoon pepper
For Serving
- ▢1 batch mango-avocado salsa
- ▢cilantro-lime rice or coconut-lime rice, optional
Cilantro Lime Chicken
Chicken Marinade
- ▢2-1 pounds boneless, skinless chicken breasts or thighs
- ▢6 oranges
- ▢6 limes
- ▢1 cup olive oil
- ▢2 tablespoons honey
- ▢2 teaspoons ground cumin
- ▢4-1 tablespoons soy sauce
- ▢4 teaspoons minced garlic
- ▢0.5 cup coarsely chopped cilantro
- ▢2 teaspoons salt
- ▢0.5 teaspoon pepper
For Serving
- ▢2 batches mango-avocado salsa
- ▢Cilantro-lime rice or coconut-lime rice, optional
Cilantro Lime Chicken
Chicken Marinade
- ▢3-1.5 pounds boneless, skinless chicken breasts or thighs
- ▢9 oranges
- ▢9 limes
- ▢1.5 cups olive oil
- ▢3 tablespoons honey
- ▢3 teaspoons ground cumin
- ▢6-1.5 tablespoons soy sauce
- ▢6 teaspoons minced garlic
- ▢0.75 cup coarsely chopped cilantro
- ▢3 teaspoons salt
- ▢0.75 teaspoon pepper
For Serving
- ▢3 batches mango-avocado salsa
- ▢cilantro-lime rice or coconut-lime rice, optional
Cilantro Lime Chicken
- ▢1,359g boneless, skinless chicken breasts or thighs
- ▢9 oranges
- ▢9 limes
- ▢720g olive oil
- ▢63g honey
- ▢6.9g ground cumin
- ▢111g soy sauce
- ▢18g minced garlic
- ▢45g coarsely chopped cilantro
- ▢15g salt
- ▢3g pepper
For Serving
- ▢3 mango-avocado salsas
- ▢cilantro-lime rice or coconut-lime rice, optional
Instructions
- Zest orange and lime with a zester to get 1 teaspoon of zest from each. Juice them using a citrus juicer to get 3/4 cup orange juice and 1/3 cup lime juice.
- Whisk together all marinade ingredients in a medium bowl. Reserve 1/2 cup marinade and pour the rest into a large resealable bag.
- Trim chicken of fat. Pound chicken to even thickness or slice in half to get evenly sized breasts and place in bag with the marinade. Refrigerate for at least 30 minutes and flip the bag halfway through. Marinate for up to 6 hours.
- Preheat the grill to 450°F and lightly oil the grill grate or grill pan. Place the marinated chicken on the grill, discarding any leftover marinade. For baking or pan-searing options, refer to the “Alternate Cooking Methods” section in the full post.
- Grill for 10–12 minutes or until chicken juices run clear and internal temperature is 165℉ (see note 1). Flip chicken halfway and brush it generously with reserved 1/2 cup marinade.
- Prepare mango-avocado salsa.
- If desired, prepare cilantro-lime or coconut rice.
- Serve grilled chicken over a bed of rice (if prepared) and top with mango-avocado salsa. Enjoy immediately!
Recipe Notes
Note 1: Cooking times will vary, depending on several factors, so I always recommend using a thermometer to test your chicken as it cooks. Aim to hit exactly 165℉. (Undercooked = unsafe; Overcooked = dry chicken)
Storage: Let chicken cool, then store it in an airtight container in the fridge for up to 3 days. Store mango-avocado salsa separately and eat within 1 day. Reheat chicken gently.
Nutrition
Serving: 1serving | Calories: 430kcal | Carbohydrates: 18g | Protein: 27g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 557mg | Potassium: 792mg | Fiber: 3g | Sugar: 12g | Vitamin A: 851IU | Vitamin C: 51mg | Calcium: 29mg | Iron: 2mg
Cilantro Lime Chicken FAQs
How long should I marinate?
Thirty minutes gives good flavor, but 4 hours is the sweet spot. Longer than 24 hours can toughen the meat.
Is the reserved marinade safe to brush on later?
Yes. You pulled it out before adding raw chicken, so it never touched raw meat.
Internal temp?
Always pull chicken at 165°F in the thickest part for juicy results.
Alternate Cooking Methods
Use a thermometer to check doneness. Chicken should reach 165°F. Undercooked chicken isn’t safe, and overcooked chicken turns dry.
- Baked: Heat oven to 425°F. Line a baking sheet with parchment. Bake chicken for about 18 minutes, flipping halfway. Tent with foil and rest 5 to 10 minutes before slicing.
- Sautéed: Heat 1 tablespoon oil in a pan over medium-high heat. Cook chicken 4 to 6 minutes per side, brushing with reserved marinade as it cooks. Transfer to a clean plate, tent with foil, and rest 5 to 10 minutes.
Variations
Fun Serving Twists
- Street-style tacos: Shred the chicken, pile into warm corn tortillas, and top with pickled onions.
- Burrito bowls: Layer cilantro-lime rice, black beans, grilled corn, and chopped chicken. Finish with lime crema.
- Stuffed sweet potatoes: Split a baked sweet potato, fill with chicken, mango salsa, and a drizzle of hot honey.
- Quesadilla: Thinly slice leftovers and press with Pepper Jack between tortillas
Conclusion
This Cilantro Lime Chicken recipe is an easy and flavorful dinner made with juicy chicken, fresh cilantro, zesty lime, and simple seasonings. It’s perfect for a quick weeknight dinner meal prep, or a healthy family meal. Serve your cilantro lime chicken with rice, roasted vegetables, salad, or mango avocado salsa for a fresh and satisfying meal. If you’re looking for a cilantro lime chicken packed with bright refreshing flavors, this cilantro lime chicken is a delicious choice to add to your weekly menu.
