Cilantro Lime Chicken with Easy Marinade | CookOS

Cilantro Lime Chicken (Grilled or Skillet Juicy & Easy Marinade)

Name: Cilantro Lime Chicken with Easy Marinade
Prep time: 10 min
Cook time: 12 min
Yield: 5 servings
Cuisine: Paleo
Ingredients: 1.5-2 lbs boneless skinless chicken thighs (or breasts); Salt and black pepper; 1/4 cup olive oil; 1/4 cup fresh lime juice (about 2–3 limes); Zest of 1 lime; 1/2 cup fresh cilantro (finely chopped); 4 cloves garlic (minced); 1 teaspoon ground cumin; 3/4 teaspoon chili powder; 1/2 teaspoon paprika; 1 teaspoon salt; 2 teaspoons honey (optional, omit for Whole30)

Cilantro lime chicken is a quick, juicy protein made with a simple marinade of lime juice, fresh cilantro, garlic, and warm spices. Cook it grilled or in a skillet for versatile meal prep, tacos, or grain bowls.

🌍Paleo 🌍Whole30 🥗Paleo 🏷️Chicken 🏷️Cilantro Cilantro lime

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Cilantro Lime Chicken (Grilled or Skillet Juicy & Easy Marinade)

Total

Servings

Difficulty

Medium

Est. Cost

$23–$38

Recipe Source

View original recipe

From Paleorunningmomma · by Michele

Ingredients

1.5-2 lbs boneless skinless chicken thighs (or breasts)
Salt and black pepper
1/4 cup olive oil
1/4 cup fresh lime juice (about 2–3 limes)
Zest of 1 lime
1/2 cup fresh cilantro (finely chopped)
4 cloves garlic (minced)
1 teaspoon ground cumin
3/4 teaspoon chili powder
1/2 teaspoon paprika
1 teaspoon salt
2 teaspoons honey (optional, omit for Whole30)optional

12 Ingredients

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Instructions

1
In a bowl, whisk together the Olive oil, Lime juice + zest, garlic, spices, honey (if using). Stir in chopped cilantro last. Reserve a small amount (a few tablespoons) of the marinade in a separate container to spoon over the cooked chicken before serving. You can refrigerate the reserved marinade to use later on.
2
Pat chicken dry and season lightly with salt and pepper.
3
Add the chicken to a bowl or bag and coat with the remaining marinade. Marinate for a minimum of 30 minutes, and up to overnight. The ideal amount of time is between 2-8 hours.
4
Preheat your grill to medium-high (400°F). Oil the grates and grill the chicken 5-6 minutes per side if using thighs, and 4-5 minutes per side for breasts, to reach an internal temperature of 165°F.
5
Heat 1–2 tablespoons of oil in a large skillet over medium-high. Add the chicken and cook 5–6 min per side for thighs and 4–5 min per side for breasts.
6
Re-mix the reserved marinade you saved earlier and spoon over the cooked chicken for extra fresh flavor.

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Tips & Notes

Pro tips

Pat chicken dry before marinating to allow better marinade absorption and improved browning on the grill or skillet.
Use medium-high heat and avoid moving the chicken too often—let it develop a golden crust for 6–8 minutes per side before flipping once.
Reserve a small portion of marinade (before adding raw chicken) to drizzle over cooked chicken for extra flavor without food-safety risk.
For even cooking, pound chicken to uniform thickness (about 3/4 inch) so both thighs and breasts finish at the same time.

Substitutions

Lime juice → Lemon juice (use the same amount; flavor will be slightly less bright but still delicious)
Fresh cilantro → Fresh parsley (use the same amount; pair with extra lime zest to maintain acidity)
Olive oil → Avocado oil (neutral flavor, same cooking properties)
Ground cumin → Dried oregano (use 1 teaspoon for a Mediterranean twist)

Storage & make-ahead

Store cooked chicken in an airtight container for 3–4 days. Reheat gently in a skillet over medium heat with a splash of water or by microwaving covered to retain moisture.

Common Questions

How long should I marinate cilantro lime chicken?

Marinate for at least 30 minutes at room temperature, or up to 4 hours refrigerated. Longer marinating increases tenderness and flavor, but avoid overnight as the lime juice can over-soften the meat.

Should I use chicken thighs or breasts?

Thighs stay juicier and more forgiving, especially on the grill. Breasts are leaner but can dry out; cook to 165°F and don't exceed recommended time.

Can I make this ahead for meal prep?

Yes. Marinate chicken in a zip-top bag up to 4 hours, then cook. Cooked chicken keeps refrigerated for 3–4 days in an airtight container.

What's the best way to tell when it's done?

Cook until internal temperature reaches 165°F (74°C) at the thickest part, or until juices run clear. Thighs take 6–8 minutes per side on medium-high heat; breasts take 5–7 minutes.

Can I use dried cilantro instead of fresh?

Fresh cilantro is essential for this recipe's flavor profile. Dried cilantro loses its bright, distinctive taste. If unavailable, substitute fresh parsley with extra lime zest.