My 20-minute cilantro lime chicken is the most delicious and oh-so easy meal. The cilantro flavor makes the chicken POP and I can't get enough of the fresh salsa alongside the herby chicken.
Turn a humble chicken thigh into a lightly charred, juicy protein loaded with fresh flavor.
When my bang bang chicken skewers turned out to be a hit, I realised this cilantro lime chicken dish would be super popular, too. They are the height of summer flavor!
Don't miss my pesto chicken.
Ingredients
Round up these easy-going ingredients to whip up this incredible cilantro-lime chicken recipe:
- Chicken: Skinless, boneless chicken thighs are juicy and tender.
- Herbs: Fresh cilantro and parsley have a slightly peppery flavor that is delicious with the chicken. Perfect for the cilantro lime chicken marinade.
- Anchovy fillet: Don't skip adding the anchovies - they are full of umami flavor.
- Capers: I love their briny, tangy taste that is beautiful with the other ingredients.
- Garlic: Fresh over powdered is key.
- Apple cider vinegar: This adds acidity to balance the richness of the olive oil.
- Lime juice and zest: The lime juice and zest are fresh and citrusy.
- Extra virgin olive oil: Extra virgin olive oil adds richness and helps bring the sauce together.
- Optional jalapeno: Add some heat to jalapeno - you can leave it out if you prefer.
- For the salsa: Gather up ripe cherry tomatoes, red onion, jalapenos, avocados, fresh lime, and coriander.
See recipe card for quantities.
Instructions
This cilantro and lime chicken recipe looks restaurant-quality, but it's actually insanely simple. Here's how I make my cilantro lime chicken:
- Step 1: Blend all sauce ingredients until smooth, then season to taste.
- Step 2: Dice and deseed tomatoes, then mix all ingredients. Season with salt and pepper.
- Step 3: Marinate chicken in half the sauce for at least 30 minutes or overnight.
- Step 4: Heat a greased griddle pan over medium heat. Cook chicken for 5-6 minutes per side until done. Drizzle with remaining sauce.
Hint: Let the grill run for 4-5 minutes to burn off any remnants, then clean it. I like to use this bristle-free barbecue brush for cleaning the grill.
Substitutions
There are a few easy ingredient swaps to make:
- Chicken: Substitute with tofu, shrimp, or portobello mushrooms for a vegetarian option.
- Salsa: Replace tomatoes with mango or pineapple for a sweeter twist. Add avocado for creaminess.
What if I don't like anchovies and capers?
Not to worry - Use green olives (chopped) for a similar briny taste or a little extra apple cider vinegar for acidity.
Instead of anchovies, try a teaspoon of Worcestershire sauce for a mild umami boost or a bit of miso paste for rich flavor without the fishiness.
Variations
Play around to make different version of the recipe:
- Spicy: Add extra chili flakes or some hot sauce.
- Creamy: Mix in a little coconut milk or avocado to make the sauce richer.
- Herb swap: Use basil or parsley instead of cilantro.
- Crunchy: Garnish with toasted coconut, crushed nuts, or crispy shallots.
- Mexican: Add black beans and corn to the salsa. Or instead serve with storebought mango salsa.
- Low-carb: Serve over cauliflower rice or a bed of greens instead of regular rice.
- Wrap it up: Slice the chicken and serve in a tortilla or lettuce wrap.
Equipment
I like to use a cast iron skillet or griddle pan for the best flavor in my chicken. A small blender or food processor works to blitz up the sauce to a smooth marinade.
Tongs will save your fingers from getting charred on the skillet! I always use them when cooking protein and veggies on a skillet or griddle pan.
Top tip
For the best flavor - marinate the chicken overnight. Before cooking, let it sit out for 5 minutes to come to room temperature.
4 Common Issues when Cooking Chicken Thighs
- Skipping the marination: Not giving the chicken enough time to absorb the marinade will give you a bland result. You want it to steep in the herb sauce for at least 30 minutes.
- Cooking straight from the fridge: Cold chicken cooks unevenly; let it sit at room temperature for about 15 minutes before cooking.
- Overcrowding the pan: Packing too many thighs in the pan traps steam. This prevents a proper sear and leads to soggy chicken. Yikes!
- Not letting it rest: Cutting into the chicken immediately after cooking causes the juices to run out. This will dry out the chicken.
Yes you can but they dry out more easily. Be sure to pound them thin or slice them in half horizontally before cooking.
Yes, it would be so delicious!
Related
Looking for other recipes like this? Try these:
Cilantro lime chicken
Ingredients
- 8 skinless + boneless thighs
Sauce
- ½ cup cilantro 20g / 0.7oz
- ⅓ cup parsley 15g / 0.5oz
- 1 anchovy fillet
- 1 tablespoon capers
- 1 garlic clove chopped
- 1 teaspoon apple cider vinegar
- Juice from ½ lime + zest
- ¼ cup extra virgin olive oil
- Salt and pepper to taste
- Optional ½ jalapeno chopped
Avocado Salsa
- 1 cup cherry tomatoes
- ¼ small red onion finely diced
- ½ jalapeño jalapeno seeds removed + finely chopped
- 2 avocados peeled, cored, and diced
- 1 tablespoon lime
- Good pinch of salt
- 2 tablespoon finely chopped coriander
Instructions
- Add all the sauce ingredients to a small blender and blitz until smooth. Adjust seasoning to taste.
- Marinate chicken in half of the sauce, ideally for 30 minutes or overnight.
- Spray a griddle pan with olive oil and heat. Cook for about 5 - 6 minutes on a medium heat on each side or until cooked through.
- Drizzle over rest of sauce to serve.
Salsa
- Dice and remove seeds of tomatoes then mix everything together. Adjust seasoning to taste
- Serve with salsa and optional coconut cilantro rice.
Notes
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
Karen Kelly
Karen Kelly is a nationally syndicated food and travel writer, founder of Seasonal Cravings, and co-founder of The Roam Report. She develops approachable seasonal recipes and covers travel and lifestyle trends. Her work has appeared in numerous media outlets, including Yahoo, Taste of Home, Apple News, NBC, FOX, and other national and regional publications.
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