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.
How To Make Cilantro-Lime Chicken
- Whisk together the marinade: Remove about 1/2 cup of the marinade (we’ll use it later).
- Prep the 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 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 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.
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.
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 done—make sure it hits 165°F. Undercooked chicken isn’t safe to eat, and overcooked chicken gets dry.
- Baked: Heat oven to 425°F. 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 5–10 minutes before cutting.
- Sautéed: Add 1 tablespoon oil to a pan and heat it over medium-high temp. Cook chicken 4–6 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 5–10 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 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!
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 165°F in the thickest part for juicy results.
Great recipe. But recipe directions need to be better wrote out. I messed up the recipe because I did not have enough ingredients because part of the salsa ingredients were underneath the marinade ingredients instead..
It’s updated, hope this helps! Thanks for your comment! 🙂
One of my favorites! I used Natalie’s orange
mango juice in the marinade and it was amazing.
Delish! So thrilled you enjoyed! Thanks Haley! 🙂
Fantastic recipe! Made for a family dinner this summer along with the cilantro lime rice, which my sons said tasted just like “Chipotle’s rice.” The meal was a huge hit. Thanks for sharing!
I am so thrilled to hear this! Thanks so much Laura! 🙂
Do you have the nutritional facts broken down for this recipe?
Yes! 🙂 It’s at the bottom of the recipe card! I hope this helps!
This was absolutely delicious! I pan seared instead of grilling it, it was sooo fresh & I light! I made homemade chips out of soft taco shells for the leftover salsa!
Wow sounds delicious! I am so thrilled you enjoyed this! Thanks Bry! 🙂
I’m
Just not sure about hot chicken and cold salsa? Also doesn’t say how many people serves. (the lime chicken)
It’s a match made in HEAVEN! You’ll love it!
I made this and it was delish. But in the ingredients it said 21/2 Tbs soy sauce. In the marinade instructions it says 1 tsp and I don’t see where you used the rest of the soy sauce further down. So I’m wondering if I missed something?
It’s updated! Thanks for the feedback! So glad you enjoyed this! 🙂
I made this recipe , and I loved it. Easy,
tasty and a Joy for the eyes. Thanks.
I am so thrilled to hear this! Thanks so much Elvira! 🙂
It’s too bad you have so many ridiculous ads that you can’t even get to the recipes. If you want to actually share recipes rather than make money from ads perhaps you could scale back a bit.
Sorry Connie, the ads are how I afford to run this site. Between hosting fees (paying for this spot on the internet), maintenance costs, and the many (many!) groceries to test recipes multiple times it can get very expensive!
My daughter-in-law made this while we visited over the holidays and we absolutely loved it. I just made it and there were no leftovers.😋
Ahh I’m so happy to hear this! Thanks so much Victoria! 🙂