The sizzle of chicken hitting a hot pan, the sharp citrusy zing of fresh lime, and the aroma of garlic and cumin—this Cilantro Lime Chicken is magic in a skillet.
Juicy chicken thighs soak up a zesty marinade, then sear to golden perfection. It’s fresh, simple, and packed with flavor, perfect for a quick dinner or meal prep.
Growing up, we always had cilantro on the counter and limes in the fridge, ready to brighten any dish. This recipe reminds me of those Louisiana cookouts where fresh ingredients shine.
The key? Let the chicken sit in that citrusy, garlicky marinade as long as possible. When cooking, let the skillet do the work—that golden crust holds all the flavor.
Finish with a squeeze of lime and fresh cilantro. Snap a photo before digging in—golden-brown chicken with bright green herbs is a beauty. Share your shots—I’d love to see them!
Why I Love This Recipe?
- Discovering this recipe was a game-changer during my busy weeks; it’s quick to prepare, making it perfect for those hectic days.
- The fresh, zesty flavors make it a delightful addition to my meal rotation, ensuring I never get bored.
- Over time, I’ve experimented by adding a dash of red pepper flakes for a spicy kick, and it never disappoints.
- Incorporating this lean protein into my diet has supported my weight management goals without sacrificing taste.
- It’s a versatile dish that pairs well with various sides, making it easy to adapt to what’s on hand.
Cilantro Lime Chicken Recipe
Equipment
- Grater
- Small roasting pan
- Stainless Steel Pots
Ingredients
- 2 Tbsp olive oil
- 4 cloves garlic minced
- 1/2 tsp cumin
- 1/2 tsp salt
- freshly cracked pepper
- 2 limes divided
- 1/2 bunch cilantro divided
- 6 boneless skinless chicken thighs
Instructions
- In a small bowl, mix olive oil, minced garlic, cumin, salt, and black pepper.
- Zest one lime and squeeze enough juice to get 2-3 Tbsp. Cut the remaining lime into wedges.
- Chop the cilantro and add half of it to the marinade with the lime zest and juice. Stir to combine.
- Place chicken thighs in a dish or zip-top bag, pour in the marinade, and coat well.
- Marinate in the fridge for at least 30 minutes or up to 8 hours, turning occasionally.
- Heat a skillet over medium-high heat, then cook the chicken for 5-7 minutes per side until browned and cooked through.
- Sprinkle with fresh cilantro and squeeze more lime juice on top.
