Cilantro Lime Chicken is both simple and flavorful! Pair it with cilantro-lime rice and mango avocado salsa for a fresh and delicious meal.
author’s 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. It’s been my go-to ever since.
Ingredients
| 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. |
| 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. |
| Cilantro | If you are not a cilantro fan, try flat leaf parsley instead. |
| Honey | Maple syrup works too. |
| Olive oil | Use a good quality oil for best flavor. |
| Cumin | Chili powder works for a slightly different flavor profile. |
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.
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 doesn’t 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 5–10 minutes before slicing to keep it juicy.
Featured Comment
“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!!”
– Stephanie
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 Sides:
Fruit Salads
Peach Fruit Salad
Salads
Mandarin Orange Salad
Side Dishes
Roasted Brussel Sprouts
Side Dishes
Roasted Sweet Potatoes
Cilantro Lime Chicken
Video
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 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
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 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 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 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.
Great, easy marinade! I use it for my various chicken bowls. I don’t use 3 oranges though. Cost reasons mostly. If I have it, I’ll use orange juice and skip the zest. Sometimes I use lemons and limes. Even with that change, it’s tasty and delicious!
I’m so thrilled to hear this! Thanks so much Erica!
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!