Cilantro Lime Chicken

This Cilantro Lime Chicken is juicy & delicious thanks to a simple marinade that's packed with lime & fresh cilantro. Quick & easy to make in under an hour.

Course Chicken, Main Course, Main Dish

Cuisine Chicken, Healthy, Summer, Tex Mex

Keyword Cilantro Lime Chicken

Prep Time 15

Cook Time 22

Marinating Time 20

Total Time 57

Servings servings

Calories 388kcal

Author Chrissie

Equipment

Ingredients

8 bone-in skin-on chicken thighs
1-2 tablespoons olive oil

Cilantro Lime Marinade:

2 tablespoons olive oil
1/4 cup white wine
3 limes zest of 3, juice of 1
1 teaspoon salt
1/2 teaspoon pepper
4 cloves fresh garlic
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 tablespoon honey
1/4 cup finely chopped cilantro

US Customary - Metric

Instructions

Pat the chicken thighs dry with a paper towel and remove any loose fat.
Zesting 3 limes and juicing one, mix all of the marinade ingredients in a ziplock bag or an airtight container. Add the chicken into the bag or container and marinate it for 2 hours or overnight.
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
Heat your cast iron skillet over medium-high heat and add 2 tablespoons of olive oil. Remove the chicken from the marinade and brown it on all sides. You might need to do this in batches to be sure you don't overcrowd the pan.
Place the chicken thighs skin-side up in the pan, pour the marinade over, then bake at 400 degrees Fahrenheit (200 degrees Celsius) for 15 more minutes or until the internal temperature of the chicken thighs reaches 165 degrees Fahrenheit (74 degrees Celsius).
To serve, add some more chopped cilantro and some lime slices on top.

Notes

Storage & Freezer Instructions

This chicken keeps well in an airtight container for up to 3 days.

This chicken can be frozen for up to 3 months if protected well from freezer burn.

Nutrition