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Cilantro Lime Chicken

Cilantro lime chicken with a bright lime-zest marinade and charcoal-grill caramelization. Juicy chicken thighs are cooked to 165°F, then rested briefly for clean, flavorful slices with fresh cilantro and lime wedges.
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Prep Time 15 minutes
Cook Time 18 minutes
Marinating 1 hour
Total Time 1 hour 33 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Dish
Cuisine: Mexican-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 1 boneless skinless chicken thighs Use 4 to 6 thighs total for a similar thickness.
Cilantro lime marinade
  • 0.33 cup fresh lime juice Reserve a small amount if you want extra serving marinade, but don’t reuse raw-marinated juices.
  • 1 tbsp lime zest Zest before juicing for the strongest aroma.
  • 0.5 cup fresh cilantro, chopped Chop fresh cilantro finely so it blends into the marinade.
  • 4 garlic, minced Minced garlic distributes evenly and helps caramelize the surface.
  • 3 tbsp olive oil Helps the marinade cling and promotes browning on the grill.
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
For serving
  • 1 fresh cilantro and lime wedges for serving Garnish at the end for bright flavor.

Equipment

  • 1 grill

Method
 

Make the marinade
  1. In a bowl, combine lime juice, lime zest, chopped cilantro, minced garlic, olive oil, cumin, chili powder, smoked paprika, salt, and black pepper until evenly mixed.
  2. Add the chicken thighs and turn to coat thoroughly, ensuring every piece is covered in the marinade.
Marinate
  1. Refrigerate the chicken for at least 1 hour or overnight, covered, so the flavors penetrate the meat.
Grill and finish
  1. Preheat the grill to medium-high heat, then shake off excess marinade from the chicken to prevent flare-ups.
  2. Grill the chicken for 6-7 minutes per side over medium-high heat until caramelized with visible grill marks and cooked through to 165°F.
  3. Rest the grilled chicken for 5 minutes, then garnish with fresh cilantro and lime wedges before serving.

Notes

Pro tip: minimize drips by shaking off excess marinade right before grilling—this helps you get char-marked caramelization instead of steaming. Refrigerate leftovers up to 3 days; freeze cooked chicken up to 2 months (thaw in the fridge). For a lighter option, use skinless chicken breast cutlets instead of thighs and adjust grilling time until they reach 165°F.