Easy Cilantro Lime chicken is full of bright summer flavors. Cook it quickly in a saucepan, or place it on the grill for a quick dinner!
It’s sunny, and on May 5th (Cinco de Mayo) next week, I’m here for fresh and fresh flavors like coriander and lemon. Well, so I actually want to drink margaritas, but my body no longer allows me to drink a lot of drink, so I’ll get these flavors through the chicken.
Easy Cilantro Lime Chicken This is a quick and convenient version of my old recipe, Cilantro Lime Chicken, which can be baked in the oven. The fryer is quicker and easier, the bony thighs I use are always thin and juicy, There are definitely some options for this recipe, so be sure to continue reading to learn more!Print
This is truly the most AMAZING zesty cilantro-lime marinade ever. And the chicken comes out perfectly juicy and tender.
- 3 tablespoons extra virgin olive oil, divided
- 1 teaspoon kosher salt
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 2 pounds boneless, skinless chicken thighs
- 2 tablespoons freshly squeezed lime juice
- 1/4 cup chopped fresh cilantro leaves
- 1 tablespoon lime zest
- 1 teaspoon freshly ground black pepper
- In a medium bowl, combine cilantro, 2 tablespoons olive oil, lime juice, lime zest, chili powder, cumin, salt and pepper.
- In a gallon size Ziploc bag or large bowl, combine chicken and cilantro mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
- Heat remaining 1 tablespoon olive oil in a cast iron grill pan over medium-high heat.* Working in batches, add chicken to the grill pan in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side.
- Serve immediately.
- If you do not have a cast iron grill pan, you can also use a large cast iron skillet.
- Category: Dinner, Chicken
- Cuisine: American