Juicy and zesty cilantro lime marinated chicken—filled with fresh cilantro, bright lime, and garlic. This simple, flavorful recipe is perfect for grilling or baking and delivers tender, tasty chicken every time.
I love grilling season, and this cilantro lime marinated chicken is the kind of recipe you can toss on the grill for an effortless weeknight dinner. When grilling isn’t an option, the same marinade shines in the oven—yielding juicy, well-seasoned chicken all year round.
Reasons to Love This Recipe
- Flavor-packed – Say goodbye to bland chicken breasts. The combination of cilantro, lime, garlic, and a touch of cumin gives the meat a bright, savory flavor that elevates everyday chicken.
- Meal-prep friendly – Make a large batch and use the chicken throughout the week in salads, bowls, tacos, or sandwiches.
- Easy – The marinade comes together in minutes and requires only basic ingredients. It’s a simple, reliable recipe that works on the grill or in the oven.
Ingredients & Substitutions
Quantities are listed in the recipe card below. Notes to help you choose ingredients:
- Chicken breasts – Boneless chicken breasts are used here, but boneless skinless thighs work well too.
- Olive oil – Use a good quality extra-virgin olive oil for flavor. Avocado oil is a fine substitute.
- Fresh lime juice & zest – Use fresh limes for both juice and zest; bottled lime juice lacks bright citrus aroma.
- Fresh cilantro – Fresh cilantro is essential for the herb-forward flavor; dried cilantro won’t provide the same freshness.
- Garlic – Fresh garlic is best. If needed, substitute ½ teaspoon garlic powder.
- Salt & cumin – Fine sea salt and ground cumin add balance and a subtle warmth to the marinade.
Clean food tip: If possible, choose organic or antibiotic-free chicken. Look for humane certifications if that’s important to you.
Variations
Try these tweaks to change the flavor profile:
- Spicy marinade – Add 1–2 teaspoons sriracha or a pinch of red pepper flakes.
- Honey-lime – Stir 2 tablespoons raw honey into the marinade for a touch of sweetness and a glossy finish.
- Smoky – Blend in a small amount of chipotle in adobo or smoked paprika for a smoky, bold flavor—great for tacos or burrito bowls.
How to Make (Grilled or Baked)
- Make the marinade: Whisk together olive oil, chopped cilantro, garlic, lime juice, lime zest, ground cumin, salt, and pepper in a medium bowl.
- Coat the chicken: Add the chicken breasts and turn to coat. For easy cleanup, you can use a large resealable bag.
- Chill: Cover or seal and refrigerate for at least 30 minutes, up to 24 hours. A few hours yields the best flavor.
To grill: Preheat the grill to 400–425°F. Remove the chicken from the fridge and let it sit 20–30 minutes at room temperature while the grill heats. Grill for about 6–8 minutes per side, depending on thickness, until the internal temperature reaches 165°F.
To bake: Preheat the oven to 400°F. Bake for 20–25 minutes, or until the internal temperature reaches 165°F. Time will vary by thickness.
Expert Tip
Let the marinated chicken sit at room temperature for 20–30 minutes before cooking. This helps it cook more evenly and retain juices.
What to Serve with this Cilantro Lime Chicken
- Simple homemade guacamole complements the bright flavors perfectly.
- Fresh salads—quinoa, cucumber-radish, Asian cabbage, or a fruit-and-goat-cheese salad—pair nicely.
- Grilled vegetable pasta salad is a great side when cooking outside.
- Classic sides like roasted sweet potatoes, crispy smashed potatoes, roasted Brussels sprouts, or creamy coleslaw all work well.
Storing Leftovers
Store any leftover chicken in an airtight container in the refrigerator for up to 5 days. Use in salads, bowls, or sandwiches throughout the week.
More Chicken Recipes to Try
-
Ultimate BLT Chicken Salad
-
Air Fryer Teriyaki Chicken (gluten free)
-
Healthy Cashew Chicken Salad with Apples (Dairy-Free)
-
Healthy Fried Rice (without soy sauce)
If you make this recipe, please let me know what you think—leave a rating or comment and share a photo on social media if you like. Enjoy!
Eat Clean. Be Well!
-Sara
Cilantro Lime Marinated Chicken
Equipment
- 1 Mixing bowl or large Ziplock bag
Ingredients
- ¼ cup extra-virgin olive oil
- ½ cup fresh, chopped cilantro
- 2 garlic cloves, chopped (about 2 tsp.)
- Juice of 2 limes + zest of 1 lime
- ½ tsp ground cumin
- ½ tsp fine sea salt
- ¼ tsp pepper
- 1.5–2 lbs chicken breasts
Instructions
- Whisk olive oil, cilantro, garlic, lime juice, lime zest, cumin, salt, and pepper in a medium bowl. Alternatively, combine ingredients in a resealable bag.
- Place chicken in the bowl or bag and coat well. Cover or seal and refrigerate for at least 30 minutes, up to 24 hours.
- To grill: Preheat grill to 400–425°F. Let chicken sit at room temperature while the grill heats. Grill about 6–8 minutes per side, or until the thickest part reaches 165°F.
- To bake: Preheat oven to 400°F and bake 20–25 minutes, or until the internal temperature reaches 165°F.
Notes
- If breasts are large, slice them in half to speed cooking and help retain juices.
- Chicken thighs can be substituted; adjust cooking time and use a thermometer to reach 165°F.
- For even cooking and juicier results, let chicken rest at room temperature 20–30 minutes before cooking.
Nutrition
Carbs: 4 g |
Protein: 49 g |
Fat: 20 g