Cilantro Lime Chicken is both simple and flavorful! Pair it with cilantro-lime rice and mango avocado salsa for a fresh and delicious meal.

authorโs note
Grill It, Slice It, Watch It Disappear!
I first made this Cilantro Lime Chicken for a last-minute patio dinner with friends. The marinade came together in minutes with lime juice, zest, garlic, cilantro, honey, cumin, salt, and pepper.
Simple ingredients with big flavor. While the chicken marinated, I made my quick mango salsa on the side. As soon as it hit the grill, the lime and garlic smell had everyone hovering.
I served the chicken over cilantro lime rice with scoops of salsa, and it disappeared fast. Everyone asked for the recipe before they even finished eating and a few made it the very next day. Itโs been my go-to ever since.
How To Make Cilantro-Lime Chicken
- Whisk together the marinade: Remove about 1/2 cup of the marinade (weโll use it later).
- Prep the chicken: You want to pound chicken breasts to an even thickness so theyโll 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 minutes and up to 24 hours.
- Cook: Grill, bake, or saute the chicken until it reaches 165 degrees F. (Take the guesswork out by using a digital meat thermometer.)
- Baste: As you cook the chicken, brush it occasionally with the reserved marinade mix.
Recipe Tips
- 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 doesnโt stick.
- Preheat the grill. A hot grill gives the chicken a better sear and keeps it juicy.
- Brush with marinade. While it cooks, brush on the reserved marinade for extra flavor.
- Let it rest. Tent with foil and rest for 5โ10 minutes before slicing to keep it juicy.
Quick Tip
Mangoes have a large pit inside and that makes it tricky to slice them. Hereโs a helpful visual guide: how to cut a mango.
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 baked sweets, fill with chicken, mango salsa, and a drizzle of hot honey.
- Quesadilla night: Thinly slice leftovers and press with Pepper Jack between tortillas.
- Summer salad jars: Layer chopped romaine, corn, beans, chicken, and salsa in a mason jar for grab-and-go lunches.
Alternate Cooking Methods
Use a cooking thermometer to check if the chicken is doneโmake sure it hits 165ยฐF. Undercooked chicken isnโt safe to eat, and overcooked chicken gets dry.
- Baked: Heat oven to 425ยฐF. Place chicken on a baking sheet with parchment paper and bake for about 18 minutes, flipping it halfway through. Let it sit under foil for 5โ10 minutes before cutting.
- Sautรฉed: Add 1 tablespoon oil to a pan and heat it over medium-high temp. Cook chicken 4โ6 minutes per side, brushing on the saved marinade as it cooks. Move the chicken to a clean plate and let it sit under foil for 5โ10 minutes.
Cilantro-Lime Chicken Sides:
Healthy
Peach Fruit Salad
Salads
Mandarin Orange Salad
Side Dishes
Roasted Brussel Sprouts
Side Dishes
Roasted Sweet Potatoes
Cilantro Lime Chicken
Equipment
Ingredients
- 1 batch mango-avocado salsa
- 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 450ยฐF 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 10โ12 minutes or until chicken juices run clear and internal temperature is 165โ (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!
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Cilantro Lime Chicken FAQs
Thirty minutes gives good flavor, but 4 hours is the sweet spot. Longer than 24 hours can toughen the meat.
Yes. You pulled it out before adding raw chicken, so it never touched raw meat.
Always pull chicken at 165ยฐF in the thickest part for juicy results.
Amazing!! This is such a favorable and delicious recipe! Definitely make it with the mango avocado salsa and the coconut rice! This is a top 3 favorite recipe!!
So excited to hear this! Thanks Stephanie!