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Delicious, tangy Cilantro and Lime Chicken Marinade will be your new weeknight favorite. An easy go-to meal with minimal ingredients. This is one of those meals you can whip up quick. I like to throw it all together to marinate and come back a few hours later to make for a fresh, healthy dinner.
Why Make Cilantro and Lime Chicken Marinade
This marinade is so good! It has a bright citrus flavor, cilantro and a touch of honey in each bite. This flavor goes with so many great side dishes (see below for some favorite recipe pairings).
- Easy. Just a few ingredients needed to make this WOW flavor.
- Meal Prep Friendly.
- Healthy.
- Quick.
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Chicken Breasts. You can also use chicken thighs or shrimp is also wonderful with this marinade.
- Cilantro. This is a main ingredient. Use fresh cilantro.
- Limes. You will need about 3-4 limes.
- Garlic.
- Seasonings. Cumin, salt, chipotle powder.
- Cornstarch. This is to thicken the leftover marinade when baking or cooking in the skillet. Arrowroot will also work.
Recipe Variations
- Serve this recipe over your favorite rice or grain. Also consider my Cilantro Lime Chicken Bowl.
- Make it sweeter, add double the honey for sweeter notes.
- Make it spicy. Add red pepper flakes or cayenne pepper if desired.
Steps To Make Cilantro and Lime Chicken Marinade
Step One. In a small food processor; combine oil, lime juice, garlic, cilantro, salt, pepper, cumin, and honey for the marinade (photo 1-2).
Step Two. Add the chicken to a ziplock bag or a baking dish. Pour half of the marinade over it and allow to marinate for at least 30 minutes or up to 4 hours (photo 3).
Step Three. Cook the chicken either on the grill, in a skillet, or bake it in the oven (see all instructions below). While the chicken is cooking, whisk the leftover sauce and cornstarch slurry together (photo 4). This will be added back to the chicken to cook for a few minutes and thicken for serving.
Recipe Pairings
If you want some ideas and serving suggestions, I have you covered!
- You can serve this Cilantro and Lime Chicken Marinade over rice or with roasted veggies. You can also slice it up to make tacos.
- If you want to make it a full meal, try it with my Lemon Feta Orzo or pair it with Mango Cucumber Salad. Charred Broccoli would also be yummy with this recipe.
Recipe Tips
- Don’t overcook the chicken! It’s always best to have a digital meat thermometer. This will help keep the chicken nice and juicy.
- For the juicy ultimate texture with the chicken, tenderize it by using a mallet or heavy rolling pin.
- Taste the marinade before adding to the chicken! If you want a sweeter taste, add 2 Tbsp of honey extra.
- Add some fresh chopped cilantro for garnish if you want an extra bright green color.
Recipe FAQs
Yes, I suggest it! Let it marinate for an hour to 4 hours. Don’t let it marinate for too long as the chicken will tenderize too much.
Use Cilantro and Lime Chicken Marinade on shrimp or steak, it’s a knockout on both!
Other Chicken Recipes To Try
Cilantro and Lime Chicken Marinade
Equipment
- small food processor
- skillet if cooking on the stove top
Ingredients
- 1-1.5 lb chicken breasts, boneless & skinless
- 2 tsp corn starch + 2 tsp water, *to make a slurry to thicken the marinade
Marinade
- ½ cup fresh cilantro , loosely packed
- 3 cloves fresh garlic
- 3 Tbsp lime juice
- ¼ cup olive oil , or avocado oil
- ½ tsp chipotle powder
- ½ tsp ground cumin
- ¼ tsp salt & pepper
- 3 Tbsp honey
Instructions
- In a small food processor; combine oil, lime juice, garlic, cilantro, salt, pepper, cumin, and honey for the marinade.
- Add the chicken to a ziplock bag or a baking dish. Pour half of the marinade over it, mixing to ensure the chicken has marinade on both sides. Allow it to marinate for at least 30 minutes or up to 4 hours in the refrigerator.
- Cook the chicken either on the grill, in a skillet, or bake it in the oven (see all instructions below). While the chicken is cooking, whisk the leftover sauce and cornstarch slurry together.
- In the Skillet: (my preferred method) Set a large non-stick or skillet pan over medium heat. Add 1 tsp oil and sauté chicken in a single layer for 7-8 minutes per side until browned and cooked through*, depending on the thickness of your chicken. If your chicken is very thick, cover the chicken with a lid after you flip it. Be sure to check the internal temperature is at 165º. Pour in the leftover marinade with the slurry to the pan, let it simmer a few minutes to thicken. Take it off the heat and let it all rest with the chicken with the pan. To Grill: Preheat the grill to medium heat. Grill the chicken for 7-8 minutes per side, turning often, depending on thickness, or until cooked through*. Brush the chicken with excess sauce often throughout the cook. To Bake: Preheat the oven to 375°F. Place the chicken breast on a lined baking sheet or in a large casserole dish. Bake uncovered for about 18-20 minutes or until cooked through. At about 15 minutes in, add the other half of the marinade with the cornstarch slurry mixed in into the baking dish and let it cook the rest of the way and thicken.
Notes
- Don’t overcook the chicken! It’s always best to have a digital meat thermometer. This will help keep the chicken nice and juicy.
- For the juicy ultimate texture with the chicken, tenderize it by using a mallet or heavy rolling pin.
- Taste the marinade before adding to the chicken! If you want a sweeter taste, add 2 Tbsp of honey extra.
- Add some fresh chopped cilantro for garnish if you want an extra bright green color.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So yummy B
So happy to hear this! Thanks for the feedback.
Hi Bailey, made this over the weekend and my husband and I loved it. I marinated it for 24 hours, the chicken was tender, juicy and so flavorful. We loved the bright flavor. Thank you.
So happy to hear this great feedback. Thanks so much!