I make this cilantro lime chicken at least once a month from late spring through early fall — it’s one of those recipes that smells like backyard dinners and feels like a hug on a plate. The first thing you notice is the citrus: bright lime with a hint of orange, followed by a wave of fresh cilantro and garlic. When it hits the grill the smell changes again — citrus and char, slightly sweet from the honey, and the garlic turns savory and warm. That contrast is what keeps me coming back.
I tested this marinade a handful of times — different citrus ratios, more or less honey, swapping out soy sauce for salt — and this version is the one I now make almost automatically. It’s bright but balanced, and the reserved marinade used for basting caramelizes beautifully on the grill without getting bitter if you keep an eye on the heat.
Ingredients Required for the Recipe
- Boneless, skinless chicken breasts or thighs – the star; breasts are lean and quick, thighs stay juicier and forgive a little extra cooking time.
- Limes and oranges – provide bright acidity and sweetness; lime gives zip, orange adds body and less sharpness.
- Olive oil – carries flavor and helps the marinade cling to the meat; prevents sticking and encourages browning.
- Honey – balances the citrus and helps the exterior caramelize on high heat.
- Ground cumin – gives a warm, slightly earthy counterpoint to the citrus.
- Soy sauce – adds umami and saltiness; swap for tamari for gluten-free.
- Garlic – provides a savory backbone; mince it fine so it disperses into the marinade.
- Fresh cilantro – the herb that defines the dish; chop coarsely so you get little bursts of green flavor.
- Salt and pepper – these are the simple adjusters; salt brings out all the flavors so don’t skip it.
- Mango-avocado salsa – bright, creamy, and sweet; it’s the fresh topping that contrasts the warm, charred chicken.
- Cilantro-lime or coconut rice – optional bed for serving; coconut rice adds richness and pairs beautifully with mango.
Step-by-Step Instructions
Below is the the precise steps I use every time I make this. I followed while testing so you can replicate my results.
- Zest one orange and one lime with a zester to get about 1 teaspoon of zest from each. Juice all three oranges and three limes using a citrus juicer to yield roughly 3/4 cup orange juice and 1/3 cup lime juice.
- Whisk together the orange and lime juice, zest, olive oil, honey, ground cumin, soy sauce, minced garlic, chopped cilantro, salt, and pepper in a medium bowl. Reserve 1/2 cup of the marinade for basting and pour the rest into a large resealable bag.
- Trim visible fat from the chicken. Pound the chicken to an even thickness (about 1/2–3/4 inch) or slice breasts in half horizontally to create evenly sized pieces; this ensures even cooking. Place the chicken into the bag with the marinade, seal, and refrigerate for at least 30 minutes, flipping the bag halfway through. You can marinate up to 6 hours; the citrus-heavy marinade will start to break down the meat if you go much longer, so don’t leave it overnight.
- Preheat your grill to 450°F and lightly oil the grate or use a hot grill pan. If grilling, discard the marinade that touched raw chicken and use the reserved 1/2 cup for basting. Place the marinated chicken on the grill. For alternatives: see the ‘Alternate Cooking Methods’ subsection below.
- Grill the chicken for 10–12 minutes total, flipping halfway and brushing with the reserved marinade as you go. The chicken is done when juices run clear and an instant-read thermometer inserted into the thickest part reads 165°F. Let the chicken rest for 5 minutes before slicing to allow juices to redistribute.
- Prepare the mango-avocado salsa while the chicken rests. If desired, prepare cilantro-lime or coconut rice as a bed. Serve the chicken over rice and top with salsa. Enjoy immediately.
Alternate Cooking Methods (Baking & Pan-Searing)
If you don’t have a grill, no problem. I frequently cook this inside on weeknights. Here’s what I do:
- Baking: Preheat the oven to 400°F. Place marinated chicken in a single layer on a parchment-lined baking sheet (discard marinade used with raw chicken). Bake for about 20–25 minutes until the internal temperature reaches 165°F. If you want a little color, broil for 1–2 minutes at the end — watch it closely so it doesn’t burn.
- Pan-searing: Heat a large skillet over medium-high heat with a drizzle of oil. Sear chicken 4–6 minutes per side until nicely browned, then lower heat and cover or finish in a 350°F oven for 5–8 minutes until it reaches 165°F. You’ll get great caramelization and control over doneness.
Tips for Perfect Grilling
I’ve grilled this marinade dozens of times, and a few small habits make a big difference:
- Marinate for the right amount of time: At least 30 minutes, up to 6 hours. The acid in citrus will start to break down proteins and can make the surface mushy if left too long.
- Preheat the grill to high (about 450°F): You want a hot grate for immediate sear and good char. That crust locks in juices and gives that smoky flavor people expect from grilled chicken.
- Oil the grate, not the chicken: Brush the grill with an oiled towel or oil the grate lightly to prevent sticking. If you oil the chicken directly with a lot of oil it can cause flare-ups.
- Reserve some marinade: Always set aside about 1/2 cup before adding the chicken to the bag. Never baste with the marinade that’s touched raw chicken unless you bring it to a rolling boil for at least 1 minute first.
- Direct vs. indirect heat: For thicker pieces, sear directly over high heat for color, then move to indirect heat to finish gently without charring the outside. This prevents an overcooked outside and undercooked inside.
- Use an instant-read thermometer: It’s the only reliable way to hit 165°F without guessing. Insert into the thickest part of the breast or near the bone for thighs.
- Let it rest: Rest for 5 minutes after cooking. The meat will be juicier and slice cleaner. If you slice immediately, more juice ends up on the cutting board.
What Can Go Wrong (and How to Fix It)
- Chicken tastes flat: Often not a sugar problem — it needs salt. Taste the reserved marinade (without raw juice) and adjust seasoning in future batches. A quick squeeze of fresh lime over the finished chicken brightens everything.
- Surface getting bitter: Citrus pith can taste bitter. Make sure you’re zesting only the colored part of the skin — no white pith.
- Chicken sticking to the grill: The grate wasn’t hot enough or it wasn’t oiled. Preheat properly and oil the grate with a paper towel held by tongs and a little high-smoke oil.
- Sauce burning while basting: Honey in the reserved marinade caramelizes quickly. Baste near the end and keep the heat medium-high; if flames flare, move to indirect heat.
Variations for Dietary Restrictions
This recipe adapts well. I often tweak it depending on what I have and who I’m feeding.
- Gluten-free: Use tamari instead of soy sauce. Everything else in the marinade is naturally gluten-free.
- Low-carb / Keto: Serve the chicken over cauliflower rice or a bed of mixed greens instead of regular rice. The mango in the salsa has carbs, so reduce the mango and add cucumber or extra avocado for creaminess.
- Dairy-free: Recipe is dairy-free as written.
- Vegan option: Use extra-firm tofu, tempeh, or thick portobello caps. Press and marinate tofu for at least an hour; grill or pan-sear until charred. For tempeh, steam briefly to soften, then marinate and grill. Cooking times vary; watch for good color and heat through.
- Lower-acid version: If you’re sensitive to citrus, replace half the lime with rice vinegar and a splash of orange juice for body without so much acidity.
Pairing Suggestions for Sides and Salads
Here are combos I use depending on the occasion:
- Cilantro-lime rice: Simple, aromatic, and the classic partner. I fold in chopped cilantro and a little lime zest after cooking so the herb stays bright.
- Coconut rice: Rich and slightly sweet, it pairs perfectly with the mango salsa. Use canned coconut milk for deeper flavor.
- Grilled vegetables: Zucchini, bell peppers, and corn tossed with oil and a pinch of cumin — quick to grill alongside the chicken.
- Black bean salad: Black beans, corn, red onion, cilantro, lime, and a little chili powder — fills out the plate and adds texture.
- Elote-style corn: Grilled corn slathered with a mayo-lime mixture and crumbled cotija is indulgent and contrasts the fresh chicken beautifully.
- Simple green salad: Peppery arugula, sliced avocado, and a lime vinaigrette for lighter meals.
Cultural Significance of Cilantro and Lime
Cilantro and lime are foundational in many cooking traditions — Mexican, Central American, parts of Southeast Asia, and South Asia all use them in different ways. Cilantro (coriander leaf) brings a bright, herbaceous note that cuts through fattier foods and ties together spicy, sweet, and acidic elements. Lime adds acidity and freshness that wakes up the palate and balances richer components like honey or coconut. In Mexican and Latin American cuisines, this flavor profile is common in marinades, salsas, and finishing garnishes — think carne asada, ceviche, and many salsas. In my kitchen this pairing is shorthand for ‘summer’ and ‘fresh’, and this dish sits comfortably in that tradition while borrowing universal techniques like marinating and high-heat searing.
Frequently Asked Questions
How long should I marinate the chicken?
Marinate at least 30 minutes and up to 6 hours in the refrigerator. The recipe’s citrus-heavy marinade can start to break down the meat if left much longer, so avoid overnight marinating with this particular mix. Remember to reserve 1/2 cup of the marinade for basting and discard any marinade that’s touched raw chicken unless you boil it first.
Can I use chicken thighs instead of breasts?
Yes — boneless, skinless thighs work great and stay extra juicy. Cook times may be slightly longer than breasts; grill until the internal temperature reaches 165°F. If using bone-in thighs, allow additional time and check doneness near the bone.
What if I don’t have a grill? Can I bake or pan-sear the chicken?
Absolutely. To bake: preheat oven to 400°F and bake for about 20–25 minutes (or until 165°F). To pan-sear: cook 5–8 minutes per side over medium-high heat, then finish in a 350°F oven if needed. Do not reuse raw marinade as-is; either reserve some before adding the chicken (as the recipe suggests) or boil used marinade for a minute to use as a sauce.
How should I store and reheat leftovers?
Store cooled chicken in an airtight container in the refrigerator for 3–4 days or freeze up to 3 months. Reheat gently in a 325°F oven (covered) with a splash of water or broth to keep it moist, or microwave in short bursts. Slicing and reheating in a skillet with a little oil also works well.
What should I serve with cilantro lime chicken?
It pairs beautifully with cilantro-lime rice or coconut rice, mango-avocado or pineapple salsa, black bean salad, grilled vegetables, elotes (Mexican street corn), fried plantains, or tucked into burrito bowls and tacos. The included mango-avocado salsa in the recipe is a fresh, bright topping that complements the chicken perfectly.
Conclusion and Serving Suggestions
This cilantro lime chicken is one of those dependable recipes that’s easy to scale and forgiving to tweak. Expect bright citrus, fresh cilantro, a little char from high heat, and a sweet, cooling salsa on top. I like to slice the rested chicken thin and serve it over fluffy cilantro-lime rice with a generous spoonful of mango-avocado salsa and extra lime wedges on the side. It also makes excellent leftovers for lunches — sliced cold on a salad or reheated gently for a rice bowl.
Final tips: taste the reserved marinade (before it ever touches raw chicken) and adjust salt and honey to your preference. If you’re serving a crowd, grill in batches to avoid crowding the grate and losing temperature. And don’t be afraid to experiment — swap the mango for pineapple, use thighs for extra juiciness, or make a big batch of salsa to keep in the fridge for quick weeknight dinners. Happy grilling!
Cilantro Lime Chicken
Ingredients
Method
- Zest orange and lime with a zester to get 1 teaspoon of zest from each. Juice them using a citrus juicer to get 3/4 cup orange juice and 1/3 cup lime juice.
- Whisk together all marinade ingredients in a medium bowl. Reserve 1/2 cup marinade and pour the rest into a large resealable bag.
- Trim chicken of fat. Pound chicken to even thickness or slice in half to get evenly sized breasts and place in bag with the marinade. Refrigerate for at least 30 minutes and flip the bag halfway through. Marinate for up to 6 hours.
- Preheat the grill to 450°F and lightly oil the grill grate or grill pan. Place the marinated chicken on the grill, discarding any leftover marinade.
- Grill for 10–12 minutes or until chicken juices run clear and internal temperature is 165℉. Flip chicken halfway and brush it generously with reserved 1/2 cup marinade.
- Prepare mango-avocado salsa.
- If desired, prepare cilantro-lime or coconut rice.
- Serve grilled chicken over a bed of rice (if prepared) and top with mango-avocado salsa. Enjoy immediately!