This grilled cilantro lime chicken recipe delivers lots of flavor thanks to a quick marinade, and with just 7 ingredients and 3 steps, it’s easy enough to cook any night of the week.
Easy Mexican Grilled Chicken
This grilled cilantro lime chicken recipe is part of my Weekend Eats series, where I’m sharing a seasonal recipe idea for what to have for dinner come Saturday and Sunday, with the occasional breakfast or brunch thrown in.
While I love making it on Saturday night, it’s also a goodie for impromptu visits. It can be thrown together with stuff in your pantry, or at least in my pantry, given I always have fresh cilantro and limes in the crisper.
I think Cloyd would have loved it. In fact I know he would have, because that man pretty much loved everything, especially if it was made by someone he loved.
What’s in This Cilantro Lime Chicken?
The cilantro lime chicken marinade is the star of this recipe, but you don’t need much to achieve big flavor:
- Chicken thighs
- Fresh cilantro
- Olive oil
- Kosher salt and pepper
How to Grill Cilantro Lime Chicken
Whisk together the Mexican chicken marinade and pour it over the chicken thighs. Seal the chicken in a zip-top bag and set in the fridge to marinate for at least 30 minutes.
Heat the grill to medium-high, then grill the cilantro lime chicken until done.
Drizzle with additional marinade just before serving, and garnish with cilantro and lime wedges.
Your grill will cook different than mine, and different than your neighbors, so do your own judging with cooking time. I cooked this cilantro lime chicken for about 15 minutes, flipping and rotating them often.
Can I Use Chicken Breasts?
I used skinless chicken thighs because I just love their flavor and they don’t tend to dry out as quickly as chicken breast, but by all means, use any other part (or all) of the chicken that you desire. I’ve made this with chicken thighs with the skin on, and they were good, but I ended up burning most of the skin thanks to that dang fatty layer dripping into the grill and flaring up. Plus, I prefer the char on the outside of each bite.
Tips for Making Grilled Cilantro Lime Chicken
There’s not much to say about this recipe except that it’s really easy. And fast. The potency of flavors in the cilantro lime chicken marinade make for a fast marinade and can be thrown on the grill with just a 30-minute soak. However, if you want to impart more flavor or are simply planning for tomorrow night’s dinner, it can easily sit in the fridge in a gallon size freezer bag overnight.
I use my hand held blender/food processor all of the time. It’s perfect for little jobs like this Mexican chicken marinade.
I doubled the lime flavor by utilizing the zest of the lime. Zesting citrus always adds more flavor, often times even more than the juice. I also reserved about 1/4 cup of the marinade (didn’t add it to the chicken) to drizzle on the finished chicken. Just an extra layer of flavor, thank you very much.
What to Serve with Mexican Grilled Chicken
- Boozy drink: Mango Margarita with Chile Salt and Lime or Coconut Margarita
- Side: Chopped Mexican Kale Salad
- Side: Southwest Quinoa and Grilled Corn Salad
- Side: Easy Mexican Coleslaw
- Dessert: Dreamy Creamy Mango Pops
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.
Grilled Cilantro Lime Chicken
This grilled cilantro lime chicken recipe delivers lots of flavor thanks to a quick marinade, and with just 7 ingredients and 3 steps, it's easy enough to cook any night of the week.
- 3 pounds skinless chicken thighs
- 4 limes , zested and juiced
- 1 cup roughly chopped cilantro leaves and stems
- 1/2 cup extra virgin olive oil
- 2 tablespoons honey
- 1 tablespoon cumin
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- extra cilantro , for garnish
Trim any fat from the chicken thighs and place in a large freezer bag. To the bowl of a food processor, add the lime juice, lime zest, cilantro, olive oil, honey, cumin, salt and pepper and whiz to combine, about 30 seconds. Reserve 1/4 of the marinade and pour the rest into the bag with the chicken and refrigerate for 30 minutes up to overnight.
Prepare a grill on medium high, leaving one side of the grill on low or off. Grill the chicken for about 14 minutes, turning often. Once each side has seared, if the chicken pieces seem to be getting too charred, move the chicken pieces to the cooler side of the grill to cook.
Serve with lime wedges and additional cilantro and drizzle the 1/4 cup reserved marinade before serving.
Thanks for stopping by, have a great day, and make something good.
More Grilled Chicken Recipes You’ll Love
- The Best Grilled Chicken Breasts
- Grilled Chicken Breasts with Chive Herb Butter
- Grilled Lemon Chicken Skewers
- Mediterranean Grilled Balsamic Chicken
- The Best BBQ Chicken
Craving more life balance, less stress, and better health? Check out my Nourished Planner, the daily planner to help create simplicity and under-schedule your life.
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