Cilantro Lime Chicken

Cilantro Lime Chicken is brief to whip up and with this kind of conventional taste aggregate it’s absolutely difficult to conquer! The fowl marinade is straightforward to make and you can either grill, bake the chook, or prepare dinner it in a skillet. Once cooked it continues for several days in the refrigerator, or you could freeze it.

How to make Easy Cilantro Lime Chicken

Start via including all the marinade ingredients together with the cilantro leaves, lime zest, lime juice, garlic, cumin, salt, pepper, and olive oil in your blender and whizz it up till easy.

If you do now not have a blender you may make it in case you very finely chop the cilantro leaves and garlic.

Next, add the marinade to a large bag or bowl that can accommodate all the chook portions and flip them over numerous instances in order that they're well lined.

Marinate the Chicken for a minimum of half-hour or as much as four hours in the refrigerator.

Once you're ready to cook it you can pick out to cook it on a grill, in a forged iron grill pan skillet, or within the oven.

Cilantro Lime Chicken FAQ’s

Can I use Chicken Breast? Yes, you could but you'll want to pound the bird breast to get a good thickness (to much less than 1″ thick) or it can take too long to prepare dinner in a skillet and you hazard having it dry out whilst it cooks.

Can I use Bone in Chicken thighs? Yes you could use bone in thighs, I suggest you put off the skin earlier than marinating for excellent outcomes. I would use both the oven baked approach, or cook dinner them on a grill over the freshest component first to sear them for two to a few minutes per facet, then finish them through the usage of the oblique method of cooking that’s now not at once over the new coals or flames.

Can I use dried Cilantro? I’m sorry, but I don’t advocate that. Dried cilantro has a ways less flavor than fresh and I simply don’t assume it’s a very good replacement for this recipe.

How Long will this keep? Once cooked it ought to be proper on your fridge for approximately three to four days.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Servings: 8


 8 Boneless skinless chicken thighs , about 2lb


  • 1 cup cilantro leaves, packed , measure un-chopped leaves, about 1/2 bunch
  • 1 tsp lime zest
  • 3 cloves garlic , chopped
  • 1/4 cup lime juice , about 3 limes
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp black pepper
  • 3 tbsp olive oil


  • cilantro leaves
  • lime wedges 


  • Add all the marinade ingredients to a blender, and pulse until smooth.
  • Place the chicken pieces in a bowl or ziplock bag and add in the marinade and ensure that the chicken is evenly coated.
  • Let it marinate in the fridge for 30 minutes or up to 4 hours.
 Stove Top Method
  1. Heat a cast iron grill pan on a medium high heat and brush with olive oil
  2. Grill each piece of chicken for about 5 minutes per side or until it reaches an internal temperature of 165°F, check using a digital meat thermometer. (I do not recommend this method for cooking bone in thighs, use the oven or the grill.)
Oven Baked Method
  1. Preheat your oven to 375°F
  2. Bake the marinated boneless skinless chicken thighs for 25-30 minutes, Bone in thighs usually take about 45 minutes to cook
  3. Check that they are fully cooked to an internal temperature of 165°F by using a digital meat thermometer.
Grilling Method
  1. Sear the chicken pieces for about two to three minutes per side over the hottest part of the grill first.
  2. You may need to move the chicken to the less hot part off the grill to finish cooking it, especially if you are using bone in thighs as they will take longer to cook than boneless skinless or pounded thin chicken breast and may burn before they are fully cooked if left over the hottest part of the grill.
  3. Boneless skinless thighs may take about 4-5 mins per side to cook, bone in thighs can take up to 15 minutes per side.
  4. Check that it is fully cooked to an internal temperature of 165°F using a digital meat thermometer


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