Juicy, zesty cilantro lime marinated chicken—loaded with fresh cilantro, lime, and garlic. This bright, simple marinade turns plain chicken into a flavorful main you can grill or bake. Easy, fresh, and delicious.
I love grilling season—this cilantro lime marinated chicken is perfect when you want a quick, flavorful weeknight dinner. If it’s not grilling weather, the same marinade works beautifully for oven-baked chicken.
Reasons to Love This Recipe
- Flavor-packed – Say goodbye to bland chicken breasts. Fresh cilantro, lime, and garlic give the chicken bright, balanced flavor.
- Great for meal prep – Make a double batch and use the chicken for lunches, bowls, or salads throughout the week.
- Easy – The marinade takes minutes to mix, and the hands-on prep is minimal. It’s a straightforward recipe that fits busy schedules.
Ingredients & Substitutions
The full amounts are available in the recipe card below. Notes to help you select 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 best flavor. Avocado oil is a fine substitute.
- Fresh lime juice & zest – Use the juice and zest of fresh limes for the brightest citrus flavor.
- Fresh cilantro – Fresh cilantro is essential for the herbal brightness; dried cilantro won’t deliver the same flavor.
- Garlic – Fresh garlic is recommended. If you need a swap, about ½ tsp garlic powder can be used.
- Salt and cumin – Fine sea salt and ground cumin add balance and depth—adjust amounts to taste.
Clean food tip: If possible, choose organic or antibiotic-free chicken. Look for humane certifications if that matters to you.
Variations
Add a kick with 1–2 tsp sriracha or red pepper flakes for a spicy version. Stir 2 tablespoons honey into the marinade for a honey-lime variation. For smoky flavor, blend in a small amount of chipotle in adobo—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, cumin, salt, and pepper in a medium bowl.
- Marinate the chicken: Add chicken breasts and coat completely. Transfer to a bowl or large resealable bag, seal, and refrigerate.
- Chill: Marinate at least 30 minutes and up to 24 hours; a few hours is ideal for best flavor.
To grill: Preheat the grill to 400–425°F (200–220°C). Remove chicken from the fridge and let sit while the grill heats. Grill about 6–8 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C).
To bake: Preheat the oven to 400°F (200°C) and bake 20–25 minutes, or until the internal temperature reaches 165°F (74°C). Cooking time varies with the thickness of the breasts.
💭 Expert Tip
Let the chicken sit at room temperature for 20–30 minutes before cooking. This helps it cook evenly and stay juicy.
What to Serve with this Cilantro Lime Chicken
- Simple homemade guacamole or sliced avocado makes a fresh, creamy accompaniment.
- Bright salads—quinoa salad, cucumber radish salad, Asian cabbage salad, or a fruit-and-goat-cheese salad—pair well.
- If grilling, a grilled vegetable pasta salad is a great side.
- Classic sides like roasted sweet potatoes, crispy smashed potatoes, roasted Brussels sprouts, or creamy coleslaw are all delicious choices.
Storing Leftovers
Store leftover chicken in an airtight container in the refrigerator for up to 5 days. Use in salads, wraps, bowls, or sandwiches.
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 leave a star rating or comment below and consider sharing a photo on social media to show how it turned out.
Eat Clean. Be Well!
-Sara
Cilantro Lime Marinated Chicken
Equipment
- Mixing bowl or large resealable 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 together 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 thoroughly. Seal or cover and refrigerate for at least 30 minutes and up to 24 hours.
- To grill: Preheat grill to 400–425°F. Let chicken sit at room temperature while the grill heats. Grill 6–8 minutes per side, or until a thermometer reads 165°F at the thickest part.
- To bake: Preheat oven to 400°F and bake 20–25 minutes, or until internal temperature reaches 165°F.
Notes
- If breasts are large, halve them to reduce cooking time and help retain juices.
- Boneless thighs can be used; adjust cooking time and confirm they reach 165°F with a thermometer.
- Allowing the chicken to rest at room temperature 20–30 minutes before cooking helps ensure even cooking and juicier results.
Nutrition
| Protein: 49 g
| Fat: 20 g
| Carbs: 4 g