Description
This Easy Cilantro Lime Chicken recipe features juicy, marinated chicken thighs cooked on the stovetop with vibrant flavors of garlic, cumin, fresh lime juice, and cilantro. Marinated to perfection and pan-seared for a deliciously charred finish, this dish is perfect for a quick weeknight dinner or meal prep.
Ingredients
Marinade
- 2 Tbsp olive oil
- 4 cloves garlic, minced
- 1/2 tsp cumin
- 1/2 tsp salt
- Freshly cracked pepper (about 10 cranks)
- 1 tsp lime zest (from 1 lime)
- 2-3 Tbsp lime juice (from 2 limes)
- 1/4 bunch cilantro, roughly chopped
Chicken
- 6 boneless, skinless chicken thighs (1.5 to 1.75 lbs total)
Garnish
- Remaining 1/4 bunch cilantro, chopped
- Extra lime wedges (from remaining lime)
Instructions
- Prepare the marinade: In a small bowl, combine olive oil, minced garlic, cumin, salt, and freshly cracked pepper. Mix well until fully incorporated.
- Prepare lime and cilantro: Zest one lime and squeeze out 2-3 tablespoons of juice from the limes. If needed, juice half of the second lime to reach the required amount. Reserve remaining lime cut into wedges for garnish. Roughly chop the cilantro and divide into two parts.
- Combine marinade ingredients: Stir in 1 teaspoon of lime zest, 2-3 tablespoons of lime juice, and half of the chopped cilantro into the marinade. Mix thoroughly so flavors meld together.
- Marinate the chicken: Place chicken thighs in a shallow dish or large zip-top bag. Pour marinade over chicken and toss to coat evenly. Refrigerate for at least 30 minutes or up to 8 hours, turning the chicken once or twice during the marinating time.
- Cook the chicken: Heat a large skillet over medium-high heat until hot. Add the marinated chicken thighs to the skillet (no extra oil needed, as marinade provides sufficient coating). Cook chicken for 5-7 minutes per side, or until well browned and fully cooked through (internal temperature of 165°F).
- Garnish and serve: Remove chicken from skillet and top with remaining fresh cilantro and a squeeze of fresh lime juice. Serve immediately with lime wedges on the side.
Notes
- Marinating the chicken for longer enhances the flavor and tenderness.
- Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F.
- If you prefer a spicier version, add a pinch of chili flakes to the marinade.
- Leftover chicken can be stored in the refrigerator up to 3 days and reheated gently.
- This recipe pairs well with rice, quinoa, or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
