Cilantro Lime Chicken Thighs Recipe
Easy cilantro lime chicken thighs recipe that would knock you off your socks! This boneless skinless chicken thigh is cooked to perfection on the stovetop. It is juicy, flavourful, and delicious. The cilantro lime marinade worked as a treat on this chicken. You can have this from the kitchen to your table in 30 minutes. It is that simple and quick.
Serve this chicken with this instant pot coconut rice, cauliflower rice or some creamy garlic mashed potatoes with a drizzle of the pan sauce. Heaven!
Cilantro Lime Chicken Thighs Recipe
Am I partial to chicken thighs? Yes!!! What is not to love about this cut of meat? It is flavourful, juicy, and more affordable than chicken breast. I think that part of the chicken cut is overrated.
Now that I have cleared my chest about that serious issue, let’s get back to the star of the day, Cilantro lime chicken thighs or, should I say, parsley lime chicken thighs.
Both have similar features but differ in taste. Parsley is mild in taste, while cilantro is bolder. I found this article discussing the difference between cilantro and parsley and their goodness helpful. Do check it out.
I love simple marinade that works, and this simple chicken marinade of lime and cilantro is perfect for any cooking method you decide to use.
This marinade reminds me of chimichurri. The color and flavor are insane. So good! I will share my chimichurri chicken with you soon; the sun is out, so I have no excuse.
I cooked this chicken on the stovetop in a skillet (use a non-stick pan, a good stainless pan or cast iron skillet). It is also great when grilled /broiled or oven-baked. I prefer the stovetop method because it is quicker, and I can have dinner quickly.
For maximum flavor, you must let this chicken marinate in the cilantro lime marinade for at least 30 minutes.
Related recipes: if you are loving the idea of this recipe, I bet you would love this grilled chicken kabobs with vegetables and, Instant pot cilantro lime rice, cilantro lime cucumber salad too.
What you need to make this recipe
Boneless skinless chicken thighs: You can substitute this with boned chicken thighs with skin on. Please note that it would take longer to cook than the boneless version. You may also use chicken breasts if you prefer. Follow this stovetop chicken thighs recipe if you would be using bone-in chicken thighs.
Fresh cilantro leaves or parsley
Fresh lime juice
Lime zest
Red pepper flakes this is optional
Garlic granules
Olive oil
Salt to taste
Water or low-sodium chicken broth
Freshly ground black pepper
Variation
- Add honey or brown sugar to the marinade.
- Soy sauce can also be added to the cilantro lime chicken marinade.
How to make cilantro lime chicken
Place the chicken thighs in a bowl, add salt, black pepper, red chili flakes, lime zest, olive oil, lime juice, chopped cilantro (parsley), and combine. Cover the chicken with cling film and marinate for at least 30 minutes.
Leave the chicken out of the fridge if you would only be marinating for 30 minutes as it is important to cook the meat at room temperature. The chicken cooks evenly this way. If you would be marinating for longer, place the chicken in the fridge and bring it out of the oven 30 minutes before cooking it so it comes to room temperature.
Place a skillet over medium heat, add olive oil then heat until hot. Remove the chicken from the marinade, shaking off any excess moisture, and carefully add it to the hot skillet. Watch out for splashes, be careful so you don’t hurt yourself
Sear the chicken on each side for at least 3-4 minutes each until browned. Add ½ – 1 cup of water or broth to deglaze and pan. Squeeze the juice of half a lime on top of the chicken and continue to cook the chicken for an additional 2 minutes. Flip the chicken so the other side of the chicken is coated with the pan juice too.
Not sure your chicken is cooked? Insert a meat thermometer into the thickest part of the chicken, and the internal temperature should read 165F/ 73C. Take it off the heat and serve with more chopped onions and lime wedges.
Watch how to make it
What to serve it with
You can serve this simple cilantro lime chicken thighs with salad or this brown rice cooked in an instant pot and a side of this perfectly roasted broccoli and cauliflower or Pico de Gallo (salsa). My kids love to have this as a chicken wrap using flour tortilla or tacos.
If you would rather serve this recipe with steamed veggies, don’t worry I have got you covered with this steamed carrots, broccoli, and asparagus. I cooked the vegetables in an instant pot but you can steam them on the stovetop.
Do you own an instant pot? Then, you would love this instant pot lemon garlic chicken legs recipe.
How to store
This chicken recipe is great for meal prep. I make this at the start of the week and use it as needed for up to 3 days. Store in the fridge in an airtight container. Make sure the chicken is completely cooled before storing away.
More chicken thighs recipe
Air fryer frozen chicken thighs
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Cilantro Lime Chicken Thighs Recipe
Equipment
- Skiller or Cast Iron Skillet
Ingredients
- 1 ½ lb Boneless skinless chicken thighs 650g
- ⅓ cup fresh cilantro or parsley chopped
- ⅓ cup Lime juice from fresh limes
- 3 Tablespoons olive oil divided
- Zest of one lime
- ½ teaspoon red pepper flakes this is optional
- 1 teaspoon garlic granules
- ½ cup water or low sodium broth You can use up to 1 cup
- Salt to taste and freshly ground black pepper
Instructions
- Place the chicken thighs in a bowl and add salt, black pepper, red chili flakes, garlic granules, lime zest, 1 Tablespoon olive oil, lime juice, chopped cilantro (or parsley) and mix to combine. Cover the chicken with cling film and marinate for at least 30 minutes.Leave the chicken out of the fridge if you would only be marinating for 30 minutes, as it is important to cook the meat at room temperature. The chicken cooks evenly this way. If you would be marinating for longer, place the chicken in the fridge and bring it out of the oven 30 minutes before cooking it so it comes to room temperature.
- Place a skillet over medium heat, add 2 tablespoons olive oil then heat until hot and shimmering. Remove the chicken from the marinade, shaking off any excess moisture and carefully add to the hot skillet. Watch out for splashes, be careful so you don’t hurt yourself
- Sear the chicken on each side for at least 3-4 minutes each until browned. Add ½ – 1 cup of water or broth to deglaze and pan. Squeeze the juice of half a lime on top of the chicken and continue to cook the chicken for an additional 2 minutes. Flip the chicken so the other side of the chicken is coated with the pan juice too.
- Not sure your chicken is cooked? Insert a meat thermometer into the thickest part of the chicken and the internal temperature should read 165F/ 73C. Take it off the heat and serve with more chopped cilantro and lime wedges.
Video
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
DID YOU MAKE THIS RECIPE? PLEASE RATE IT AND LEAVE ME A COMMENT. USE #THEDINNERBITE OR TAG @THEDINNERBITE ON INSTAGRAM SO I CAN SEE YOUR PHOTOS, I WOULD LOVE TO SEE YOUR CREATIONS. THANK YOU!
Looking for a new chicken recipe and found this. Full of flavor and easy to make, we loved the lime flavor. Saving this recipe for sure.
This was a great recipe! Instead of pan frying, I just dumped the thighs into my air fryer, right on the bottom, with no grill, marinade and all. 20 mins at 390 degrees. It was perfect, nice crisp on top and very flavorful and moist.
Thank you Alexandra for your feedback, more importantly for your tips on how long to cook the chicken in the air fryer.
Hi, I made this recipe using the zest and juice of half a lime and added soy sauce. So good! Would like to try it baked. Thank you
We love chicken thighs and I’m always looking for new ways to prepare. This recipe is simple and delicious. I used minced garlic rather than granules. I thought it was perfect without the honey or soy sauce addition.
Wow! Hands down the best chicken thigh recipe! I doubled the recipe but I think I’ll need to triple it next time because my kids and ;husband wanted more. Instead of adding broth at the end, I placed the browned chicken pieces back into the marinade and finished it in the oven to keep the pieces crispy. I served it with coconut cilantro rice and broiled asparagus. I’m just sad we don’t have leftovers 🙂 Thank you!
Aw, that’s awesome, I am glad you all enjoyed this recipe. Thank you for the feedback!
Delicious and easy – I went heavy on the cilantro (because I love it) and used powdered garlic (because that’s all I had on hand in my spice cabinet and didn’t feel like chopping fresh) and it was so flavorful. Served on warmed corn tortillas with cheese and avocado. Haven’t found a recipe with this much bang for the time buck in a while – a definite keeper!
Hello Lisa, you just made my evening with your kind and thoughtful feedback! I am glad you enjoyed this recipe and thanks for taking out the time to leave feedback.
I stumbled on your blog tonight when I needed a last-minute recipe. So glad I found it because it is sooooo good!
I added a bit of honey and coconut milk to the sauce to balance the lime. Served it with steamed broccoli and coconut rice on the side. I’ve already gotten requests to make it again! I look forward to trying other recipes on your site!
Terrific, flavorful moist chicken. I grilled the thighs after marinating for 30 minutes. I did cut back on the lime because I didn’t have enough – but I think that was just right. Also added a hair of agave instead of honey. Didn’t have garlic granules so guessed that dried garlic would be a little less (3/4 the amount). Grilling is great but doesn’t leave any sauce. I’m adding this to the regular rotation. Thank you.
Aw Lynn, thank you so much for your kind feedback and tips on how to substitute the ingredients. I am glad you enjoyed it!!
The list of ingredients calls for 1 teaspoon garlic granules, yet it doesn’t say when to add. durin
Hi Peggy, you add it when adding the other marinade ingredients to the chicken thighs. Thanks
Really simple and super tasty. Make sure to use fresh cilantro or parsley. I’ve made before with dried and it wasn’t the same.
Thanks, Amber, for the feedback and tip. I am glad you are loving the recipe.
I made the cilantro and lime chicken we liked the recipe except it had a very strong lime taste next time I will cut back on the lime to about half of what the recipe calls for.
is there a way to print this recipe without all the photos please?
Yes, simply click on the ‘print recipe’ in the recipe card, it will give you an option to print with or without the images.
Love this recipe. Thank you for sharing all your wonderful recipes. ~ Liz
My pleasure Liz, I am happy you love the recipes I share. x