Delicious, tangy Cilantro and Lime Chicken Marinade is an easy weeknight favorite made with minimal ingredients. It comes together quickly—blend the marinade, let the chicken soak for a short time, then grill, pan-sear, or bake for a fresh, healthy dinner.
Why Make Cilantro and Lime Chicken Marinade
This marinade is bright and citrusy with fresh cilantro and a hint of honey. It pairs well with many sides and makes a flavorful, versatile protein for rice bowls, salads, tacos, and more.
- Easy. Only a few pantry staples create big flavor.
- Meal prep friendly. Marinate ahead for quick dinners.
- Healthy. Lean protein with fresh herbs and citrus.
- Quick. Prep in minutes and cook in about 20 minutes.
Ingredient Notes
Exact measurements are in the recipe card below.
- Chicken breasts. Use boneless, skinless breasts; thighs or shrimp also work well with this marinade.
- Cilantro. Fresh cilantro is essential—it gives the marinade its signature flavor.
- Limes. You’ll need fresh lime juice—about 3–4 limes depending on size.
- Garlic. Fresh cloves for best flavor.
- Seasonings. Ground cumin, chipotle powder, salt, and pepper balance the citrus and herb notes.
- Cornstarch. Make a small slurry to thicken the leftover marinade before finishing the cooked chicken; arrowroot works as a substitute.
Recipe Variations
- Serve over rice or grains. It’s great in bowls—use your favorite grain for a complete meal.
- Sweeter. Add more honey for a sweeter glaze.
- Spicier. Add red pepper flakes, cayenne, or extra chipotle powder to taste.
Steps To Make Cilantro and Lime Chicken Marinade
Step One. In a small food processor, blend oil, lime juice, garlic, cilantro, salt, pepper, cumin, chipotle powder, and honey until smooth.
Step Two. Place the chicken in a zip-top bag or baking dish and pour half the marinade over it, coating both sides. Marinate in the refrigerator for at least 30 minutes and up to 4 hours.
Step Three. Cook the chicken by your preferred method: grill, skillet, or oven. While the chicken cooks, whisk together the leftover marinade with the cornstarch slurry to thicken. Add this to the chicken near the end of cooking and simmer a few minutes until glossy and slightly thickened.
Recipe Pairings
This chicken works well sliced over rice or grain bowls, with roasted vegetables, or tucked into tacos. For a full plate, serve alongside a light pasta salad or a crisp cucumber-mango salad.
- Try it with lemon feta orzo, a mango cucumber salad, or charred broccoli for balanced flavors and textures.
Recipe Tips
- Don’t overcook the chicken. Use a digital thermometer to ensure the internal temperature reaches 165°F for juicy results.
- Tenderize thicker breasts. Pound them to an even thickness for consistent cooking.
- Taste the marinade first. Adjust sweetness with extra honey or heat with more chipotle if desired.
- Garnish. Sprinkle chopped cilantro over the finished chicken for a fresh, bright finish.
Other Chicken Recipes To Try
Dinner
Chicken Birria Tacos
Lunch
Crispy Chicken Wrap
Dinner
Chipotle Chicken Bowl
Dinner
Honey Garlic Lemon Chicken
If you enjoyed this recipe, leave a comment and follow on social channels for more ideas. Thanks for being here.
Cilantro and Lime Chicken Marinade
Pin Recipe
Rate Recipe
Print Recipe
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
-
Combine olive oil, lime juice, garlic, cilantro, salt, pepper, cumin, chipotle powder, and honey in a small food processor and blend until smooth.
-
Place chicken in a zip-top bag or baking dish and pour half the marinade over it, turning to coat. Refrigerate for at least 30 minutes and up to 4 hours.
-
Cook the chicken on the grill, in a skillet, or in the oven. While it cooks, whisk the leftover marinade with the cornstarch slurry to thicken.
-
Skillet (preferred): Heat a large nonstick skillet over medium and add 1 tsp oil. Cook chicken in a single layer 7–8 minutes per side until browned and cooked through, covering after flipping if breasts are thick. Ensure the internal temperature reaches 165ºF. Pour in the reserved marinade with the slurry and simmer a few minutes until thickened.
Grill: Preheat to medium. Grill chicken about 7–8 minutes per side depending on thickness, brushing with reserved sauce as it cooks until done.
Bake: Preheat oven to 375°F. Place chicken on a lined sheet or in a baking dish and bake uncovered 18–20 minutes or until cooked through. At about 15 minutes, add the remaining marinade mixed with the cornstarch slurry to the dish so it thickens while finishing.
Notes
- Don’t overcook the chicken. Use a digital thermometer to keep it juicy.
- Tenderize thicker breasts with a mallet for even cooking.
- Taste the marinade before coating the chicken and adjust sweetness or heat as needed.
- Garnish with extra chopped cilantro for color and freshness.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Like this recipe? Leave a comment below!