Easy cilantro lime chicken thighs recipe that would knock you off your socks! This boneless skinless chicken thigh is cooked to perfection on the stove top. It is juicy, flavourful and delicious. The cilantro-lime marinade worked 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 with 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. In my opinion, I think that part of chicken cut is overrated.
Now that I have cleared my chest about that serious issue, lol, let’s get back to the star of the day, Cilantro lime chicken thighs or should I say parsley lime chicken thighs. Here, in the UK we use parsley in place of cilantro.
Both have similar features but slightly differs in taste. Parsley is mild in taste while cilantro is bolder. I found this article discussing the difference between cilantro and parsley as well as 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 type of cooking method you decide to use this with.
This marinade reminds me of chimichurri. The colour and flavour is insane. So good! I would share my chimichurri chicken with you soon, the sun is out, so I have got no excuse.
I cooked this chicken on the stove top in a skillet (use non-stick pan or cast iron skillet). It is also great when grilled /broiled or oven baked. I prefer the stove top method because it is quicker and I can have dinner in no time.
It is important you let this chicken marinate in the cilantro lime marinade for at least 30 minutes for maximum flavour.
Related post: if you are loving the idea of this recipe, I bet you would love this grilled chicken kabobs with vegetables 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 or parsley
Lime juice from fresh lime
Lime zest
Red pepper flakes, this is optional
Garlic granules
Olive oil
Salt to taste
Water or low sodium broth
Freshly ground black pepper
Variation
Add honey or brown sugar to marinade.
Soy sauce
How to make cilantro lime chicken
Place the chicken thighs in a bowl and add salt, black pepper, red chili flakes, lime zest, olive oil, lime juice, chopped cilantro (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 olive oil then heat until hot. Remove the chicken from the marinate shaking off any excess moisture off it 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 4 minutes each, until browned. Add ½ 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 additional 2 minutes, flip it so the other side of the chicken is coated with the pan juice too.
Not sure your chicken is cooked? Insert a meat thermometer to 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.
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. These vegetables were cooked in an instant pot but you can steam them on the stovetop too.
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 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.
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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
- Zest of one lime
- ½ teaspoon red pepper flakes this is optional
- 1 teaspoon garlic granules
- 2 tablespoon olive oil divided
- Salt to taste
- ½ cup water or low sodium broth
- Freshly ground black pepper
Variation
- Add honey or brown sugar to marinade.
- Soy sauce
Instructions
- Place the chicken thighs in a bowl and add salt, black pepper, red chili flakes, lime zest, olive oil, lime juice, chopped cilantro (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 olive oil then heat until hot. Remove the chicken from the marinate shaking off any excess moisture off it 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 4 minutes each, until browned. Add ½ 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 additional 2 minutes, flip it so the other side of the chicken is coated with the pan juice too.
- Not sure your chicken is cooked? Insert a meat thermometer to 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.
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!
Elizabeth Perrone says
Love this recipe. Thank you for sharing all your wonderful recipes. ~ Liz