Juicy, zesty cilantro lime marinated chicken—bright with fresh cilantro, lime, and garlic. This versatile recipe is ideal for grilling in warm months or baking any time of year. Simple, fresh, and seriously delicious.
I love grilling season, and this cilantro-lime chicken is one of my go-to quick meals. If the weather won’t cooperate, the same marinade works beautifully when the chicken is baked in the oven. The marinade infuses the meat with flavor while keeping it tender and juicy.
Reasons to Love This Recipe
- Flavor-packed – Fresh garlic, cilantro, and lime transform plain chicken into something vibrant and satisfying.
- Great for meal prep – Make a batch to enjoy over several days; it pairs well with grain salads, veggies, or rice bowls.
- Easy – The marinade comes together in minutes and requires minimal hands-on time. It’s a reliable, everyday recipe.
Ingredients & Substitutions
Quantities are in the recipe card below. Notes to help choose ingredients:
- Chicken breasts – Boneless chicken breasts are used here, but boneless thighs work as well; adjust cooking time accordingly.
- Olive oil – Use a good-quality extra-virgin olive oil for flavor. Avocado oil is a fine substitute.
- Fresh lime juice & zest – Use freshly squeezed lime juice and the zest from a lime for the best bright flavor.
- Fresh cilantro – Fresh cilantro adds the signature herb note; dried cilantro won’t provide the same freshness.
- Garlic – Fresh garlic is recommended; if needed, substitute ½ teaspoon garlic powder.
- Salt & cumin – Fine sea salt and a touch of ground cumin round out the marinade with balance and depth.
Clean food tip: If possible, choose organic or antibiotic-free chicken. Look for humane certifications if they matter to you.
Variations
For a spicy marinade, add 1–2 teaspoons sriracha or red pepper flakes. For a honey-lime twist, stir in 2 tablespoons raw honey. For a smoky, bold flavor, blend in a small amount of chipotle in adobo—great for tacos or burrito bowls.
How to Make (Grilled or Baked)
- Make the marinade: Whisk together olive oil, chopped cilantro, garlic, lime juice, lime zest, cumin, salt, and pepper in a medium bowl.
- Add the chicken: Add chicken breasts and coat thoroughly. Alternatively, place chicken and marinade in a sealed bag for easy storage and cleanup.
- Chill: Cover and refrigerate for at least 30 minutes, up to 24 hours. A few hours yields the best flavor.
To grill: Preheat the grill to about 400–425°F. Remove chicken from the fridge and let it sit at room temperature while the grill preheats. Grill 6–8 minutes per side, depending on thickness, until the internal temperature reaches 165°F.
To bake: Preheat the oven to 400°F. Bake for 20–25 minutes, or until the internal temperature is 165°F. Thicker pieces will need more time.
💭 Expert Tip
Let chicken sit at room temperature for 20–30 minutes before cooking so it cooks more evenly and stays juicier.
What to Serve with this Cilantro Lime Chicken
- Simple homemade guacamole complements the bright flavors perfectly.
- Pair with a zesty quinoa salad, cucumber-radish salad, Asian cabbage salad, or a seasonal fruit-and-greens salad.
- For grilled meals, a grilled vegetable pasta salad is a great side.
- Classic sides like roasted sweet potatoes, crispy smashed potatoes, roasted Brussels sprouts, or creamy coleslaw all work well.
Storing Leftovers
Store any leftover chicken in an airtight container in the refrigerator for up to 5 days. Reheat gently to keep the meat moist, or slice cold for salads and bowls.
More Chicken Recipes to Try
-
Ultimate BLT Chicken Salad
-
Air Fryer Teriyaki Chicken (gluten free)
-
Healthy Cashew Chicken Salad with Apples (Dairy-Free)
-
Healthy Fried Rice (without soy sauce)
If you try this recipe, please leave a rating or comment—I’d love to hear how it turned out!
Eat Clean. Be Well!
-Sara
Cilantro Lime Marinated Chicken
Equipment
- 1 Mixing bowl or large Ziplock bag
Ingredients
- ¼ cup extra-virgin olive oil
- ½ cup fresh, chopped cilantro
- 2 garlic cloves, chopped (about 2 tsp.)
- 2 limes, juiced + zest of 1 lime
- ½ tsp. ground cumin
- ½ tsp. fine sea salt
- ¼ tsp. pepper
- 1.5–2 lbs. chicken breasts
Instructions
- Whisk together olive oil, cilantro, garlic, lime juice, lime zest, cumin, salt, and pepper in a medium bowl. Alternatively, add everything to a sealed bag.
- Place chicken in the bowl or bag and coat well. Cover or seal and refrigerate at least 30 minutes, up to 24 hours.
- To grill: Preheat grill to 400–425°F. Allow chicken to sit at room temperature while preheating. Grill 6–8 minutes per side, or until the thickest part reaches 165°F.
- To bake: Preheat oven to 400°F. Bake 20–25 minutes, or until internal temperature reaches 165°F.
Notes
- If breasts are large, cut them in half for faster cooking and better juiciness.
- Chicken thighs can be used; cook to 165°F and allow extra time depending on size.
- For even cooking, let chicken come to room temperature 20–30 minutes before cooking.
Nutrition
| Carbohydrates: 4 g
| Protein: 49 g
| Fat: 20 g