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!
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.
- 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 recipe looks restaurant-quality but its 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.
- 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 it, let it sit out for 5 minutes to come to room temperature before cooking it.
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.
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.
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