Grilled Cilantro Lime Chicken
If you’re looking for a grilled chicken recipe that’s anything but boring, this Grilled Cilantro Lime Chicken is it. Boneless skinless chicken thighs are marinated in a simple lime and cilantro marinade, then grilled to charred, juicy perfection. It’s perfect for summer cookouts, easy weeknight dinners, and meal prep, and it’s just as delicious in burrito bowls, tacos, salads and wraps.
I think I’ve found my all time favorite grilled chicken recipe this summer. I’ve been making this Grilled Cilantro Lime Chicken on repeat and it just keeps getting better.
Boneless skinless chicken thighs are marinated in fresh lime juice, cilantro, olive oil, garlic and ground cumin for 2 hours or overnight, then grilled until charred and incredibly juicy.
The cilantro lime chicken marinade is simple, but it does a lot of work. Fresh lime juice brightens the flavor while helping the marinade cling to the chicken, olive oil keeps everything moist on the grill, and the salt seasons the meat as it marinates so every bite is juicy and flavorful.
I love serving these grilled boneless skinless chicken thighs with rice, grilled vegetables or sliced over salads, but it’s just as good tucked into tacos, burrito bowls or wraps throughout the week. It’s one of those recipes that’s easy enough for a Tuesday night, yet impressive enough for entertaining.
Love chicken thighs? Be sure to try my grilled chicken thighs or sheet pan chicken thighs with potatoes and green beans!
Why you’ll love this recipe
- Fresh, vibrant flavor. A simple cilantro lime chicken marinade keeps the chicken bright, zesty and anything but boring.
- Juicy every time. Chicken thighs stay tender and flavorful on the grill.
- Easy to make. This meal takes just a handful of simple ingredients and about 10 minutes of prep time.
- Versatile. Serve it with rice, salads, tacos, burrito bowls or your favorite summer side dishes.
Recipe ingredients
- Boneless skinless chicken thighs. Incredibly tender and juicy, they cook up quickly, and because there’s no skin, there are fewer flare-ups on the grill. If you prefer to use chicken breasts, be sure to pound them out to even thickness and note that cooking time may vary.
- Olive oil. Helps coat the chicken evenly and keeps it moist while grilling.
- Fresh lime juice. Adds bright citrus flavor while helping the marinade flavor the surface of the chicken. I don’t recommend using bottled lime juice as it doesn’t have that fresh flavor.
- Cilantro. Gives the marinade its fresh, herbaceous flavor.
- Garlic. Adds savory depth and complements the lime beautifully.
- Ground cumin. Brings a warm, earthy flavor that pairs perfectly with the cilantro and lime.
- Salt and pepper. Enhances all of the flavors and season the chicken throughout.
See the recipe card below for the full list of ingredients and quantities.
How to make cilantro lime chicken
The ingredients for the cilantro and lime chicken marinade come together in a matter of minutes, then the boneless skinless chicken thighs are marinated for a minimum of 2 hours (or up to overnight).
The marinade infuses the chicken with bright, zesty flavor, while the smoky char from the grill makes it even better.
Pro tip: Unlike chicken breasts, chicken thighs become even more tender when cooked to 175°F. Use an instant-read thermometer, then let the chicken rest for 5 minutes before slicing to allow the juices to redistribute.
See the recipe card below for full instructions.
Tips for success
- Marinate the chicken for a minimum of 2 hours for the best flavor.
- Use fresh lime juice for the brightest flavor.
- Don’t skip the resting time. It helps the juices redistribute throughout the chicken.
- Chicken thighs are more forgiving than chicken breasts and remain juicy when cooked to about 175°F, where the connective tissue has time to break down.
- Oil the grill grates before cooking to help prevent sticking.
Recipe FAQs
About 2 hours is ideal for the best flavor. While you can marinate it a bit longer, I don’t recommend much beyond 4 hours because the lime juice can begin affecting the texture of the chicken.
Absolutely. Be sure to pound them out to even thickness and grill until they reach an internal temperature of 165°F.
Serving suggestions
There are so many delicious ways to serve these boneless skinless grilled chicken thighs. They’re so versatile!
- For even more of a good thing, serve with cilantro lime rice or cilantro lime cauliflower rice.
- It’s great in chicken burrito bowls and tacos topped with pineapple salsa or pico de gallo.
- Serve atop Mexican corn salad or Santa Fe chicken salad.
- Add it to Southwest brown rice salad for a great protein boost.
Storage
- Store leftovers in an airtight container for up to 4 days.
- Reheat gently in the microwave or a covered skillet with a splash of water to keep the chicken moist.
More chicken recipes you’ll love:
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Grilled Cilantro Lime Chicken
Ingredients
- 1/3 cup fresh lime juice about 2 large, juicy limes
- 1/3 cup olive oil
- 1/2 cup freshly chopped cilantro
- 1/5 teaspoons ground cumin
- 3 cloves garlic smashed and peeled
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 lbs. boneless skinless chicken thighs see note 2
Instructions
- Whisk together the lime juice, olive oil, cilantro, garlic, cumin, salt and pepper in a large mixing bowl.1/3 cup fresh lime juice, 1/3 cup olive oil, 1/2 cup freshly chopped cilantro, 1/5 teaspoons ground cumin, 3 cloves garlic, 3/4 teaspoon salt, 1/2 teaspoon black pepper
- Add the chicken thighs and toss until well coated. Cover with plastic wrap and marinate in the refrigerator for a minimum of 2 hours or overnight.2 lbs. boneless skinless chicken thighs
- Remove the chicken from the refrigerator about 30 minutes prior to cooking it so bring to room temperature.
- Preheat a grill to medium-high heat (about 425 degrees) and oil the grates to prevent the chicken from sticking.
- Remove the chicken from the marinade and let the excess drip off for a few seconds (or lightly shake it off). Grill the chicken for 5–7 minutes per side until nicely charred and a meat thermometer inserted into the thickest part of the thigh registers 175 degrees. Remove from heat, cover loosely with foil, and allow to rest for 5-10 minutes before serving. Enjoy!
Notes
- Pro tip: Unlike chicken breasts, chicken thighs become even more tender when cooked to 175°F. Use an instant-read thermometer, then let the chicken rest for 5 minutes before slicing to allow the juices to redistribute.
- If you prefer to use chicken breasts, be sure to pound them out to even thickness. Cooking time may vary slightly.
- Store in the refrigerator for up to 3 days.
- Delicious served in burrito bowls, tacos, salads, grain bowls and wraps.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
