{"id":82235,"date":"2025-02-11T16:30:15","date_gmt":"2025-02-11T16:30:15","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/cilantro-lime-chicken-the-country-cook\/"},"modified":"2025-02-11T16:30:15","modified_gmt":"2025-02-11T16:30:15","slug":"cilantro-lime-chicken-the-country-cook","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=82235","title":{"rendered":"Cilantro Lime Chicken – The Country Cook"},"content":{"rendered":"


\n<\/p>\n

\n
\"A\"A<\/div>\n

<\/p>\n

Ready in under 40 minutes, this Cilantro Lime Chicken is a new family favorite dinner! Juicy, marinated chicken thighs baked to perfection in the oven!<\/em><\/p>\n

FLAVORFUL CHICKEN THIGHS IN UNDER 40 MINUTES<\/h2>\n

Tender chicken thighs quickly marinated in a cilantro lime marinade and cooked until golden brown \u2013 doesn\u2019t that sound SO good?! I get asked for more chicken thigh recipes all the time \u2013 and I get it \u2013 they are a more affordable cut of chicken and they pack a lot of flavor. This Cilantro Lime Chicken is an easy weeknight dinner that packs a lot of punch without a lot of effort. It\u2019s a simple dinner that goes great as a main dish, but can be used as part of another meal as well (I think the chicken would be fabulous in a Chicken and Rice bowl!)<\/p>\n

\"Looking<\/figure>\n

FREQUENTLY ASKED QUESTIONS:\u00a0<\/h2>\n
\n
Can I use bottled lime juice instead? <\/strong> <\/p>\n

Technically yes but I don\u2019t recommend it. Trust me, the fresh lime is needed. You need that lime not just for the fresh squeezed juice, but the lime zest. The bottled lime juice won\u2019t give you the same taste. To me, it just tastes like straight up acid and not like true lime juice .That little ingredient goes a long way and is really necessary in this recipe. We want a really good, natural lime flavor here.<\/p>\n<\/p><\/div>\n

Can I use chicken breast instead of chicken thighs?<\/strong> <\/p>\n

I suppose you could swap the thighs out for chicken breasts, but keep in mind that this recipe was tested using bone-in chicken thighs with the skin on. If you swap them out for chicken breasts, especially boneless, this will change the cooking time required for it to be done. I haven\u2019t personally tested the recipe this way, but, if I were going to, I\u2019d keep an eye on the chicken using my meat thermometer out and test the internal chicken temperature to make sure it hits 165F before removing them from the oven. Chicken breasts (because they are white meat) cook a little faster than dark meat so bear that in mind. Always go by internal temperature for doneness, not necessarily cooking time.<\/p>\n<\/p><\/div>\n

Can I marinate the chicken overnight? <\/strong> <\/p>\n

The marinating bit is the important part to give that chicken time to really soak up the flavors. I wouldn\u2019t do it any longer than 2-3 hours because the juice from the limes basically starts \u201ccooking\u201d the exterior of the chicken by breaking down the chicken\u2019s muscle fibers and you end up with mushy chicken. So, if you plan on marinating overnight for more than 3 hours, I\u2019d say that\u2019s a no unless you just don\u2019t add the lime juice.<\/p>\n<\/p><\/div>\n

Does the honey make this a sweet dish? <\/strong> <\/p>\n

Actually, the sugars from the honey caramelize to give these great color. It doesn\u2019t make it really sweet. I suppose you could skip using the honey but it really helps to balance out the other flavors nicely in my opinion.<\/p>\n<\/p><\/div>\n

Can I make Cilantro Lime Chicken on the grill? <\/strong> <\/p>\n

I haven\u2019t personally tested this on the grill. But if I were to try it out, this is what I\u2019d do. Marinate the chicken as written. Preheat the grill to about 400F degrees and then grill chicken for 10-14 minutes with the skin side down over direct heat. Use tongs and flip the chicken over and grill for an additional 4-10 minutes depending on how thick the chicken thighs are. Always use a meat thermometer to ensure meat reaches a safe temperature (165F degrees) before serving. Go by temperature and not necessarily by time. Keep in mind that chicken thighs continue to cook a little after you remove them from the grill. So, if you pull these off when the internal temp reaches 160F, they may continue to cook to reach 165F while cooling. Sometimes I pull the thighs out a little early so I don\u2019t over cook them and dry them out. Letting the chicken thighs rest also gives the thighs a chance to redistribute the juices to keep it moist. <\/p>\n

You really have to keep an eye on the temperature of grills though. That heat can get away from you pretty quickly if you aren\u2019t careful and you can end up burning the outside while the inside is still raw. I like to have a \u201ccool zone\u201d on my grill. Basically it is one side where there is no or very low heat underneath. That way if the temperature gets too hot on the active side of the grill, I can move the meat to that cooler side while I get it under control. It continues to cook but at a much lower temperature until I get the heat corrected.<\/p>\n<\/p><\/div>\n

What to serve with Cilantro Lime Chicken? <\/strong> <\/p>\n

So this chicken can be served as a main dish with your favorite sides like Garlic Butter Rice<\/a>, your favorite steamed or grilled vegetables, a big fresh green salad, a Baked Potato<\/a> or Sweet Potato<\/a>, some Mexican Street Corn<\/a>, or some red beans or black beans. Or you can use it as an addition to other meals, like as a topper on a Taco Salad<\/a>, sandwich, or used in Chicken Tacos, Burrito Bowls<\/a>, inside burritos, Chimichangas<\/a>, Enchiladas<\/a>, etc.<\/p>\n<\/p><\/div>\n

How to store leftover Cilantro Lime Chicken Thighs?<\/strong> <\/p>\n

Store leftover chicken thighs in an airtight container in the fridge for up to 4-5 days. You can freeze them in a freezer safe container for up to 3 months. Reheat in the oven or microwave.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

\"A\"A<\/figure>\n

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)<\/h3>\n
    \n
  • limes (including the zest<\/strong>) \u2013 fresh limes for this y\u2019all \u2013 don\u2019t skimp and by any bottled lime juice. the lime is a star in this show (plus, you\u2019ll need to zest too and you can\u2019t get that from a bottle).<\/li>\n
  • fresh chopped cilantro<\/strong>\u2013 this is an optional ingredient. If you don\u2019t like cilantro, try using flat leaf parsley instead or just skip it. I know cilantro is a love\/hate thing.<\/li>\n
  • fresh garlic<\/strong> \u2013 if you absolutely must use the jarred garlic but I think fresh garlic in marinade works best but with garlic \u2013 you gotta go with your preference.<\/li>\n
  • ground cumin<\/strong> <\/li>\n
  • crushed red pepper<\/strong> \u2013 this is an optional ingredient that can bring a little heat if desired.<\/li>\n
  • chili powder<\/strong> \u2013 this is optional but I think this along with the cumin gives you that slightly more of that Tex Mex flavor but if that isn\u2019t your thing, just skip it. <\/li>\n
  • honey<\/strong>\u2013 this doesn\u2019t make this a sweet dish, this is used to balance out the flavors. It also adds beautiful golden color to the chicken skin.<\/li>\n
  • salt and pepper, garlic powder, onion powder <\/strong> \u2013 always my standard seasoning combo. I know garlic powder and fresh garlic might seem like overkill but it really isn\u2019t. They both bring slightly different flavors to the table. But if you have a seasoning combination you prefer and you think it would work well with these other flavors, then go for it.<\/li>\n
  • chicken thighs<\/strong> \u2013 I go with a bone-in and skin on chicken thigh here (also, the more affordable choice as well). You could use boneless but you may need to adjust your cooking time. See my above Frequently Asked Question section if you want to use a different cut of chicken.<\/li>\n<\/ul>\n
    \"Chicken\"Chicken<\/figure>\n

    HOW TO MAKE CILANTRO LIME CHICKEN:<\/h2>\n

    Zest 2 limes and place in medium size mixing bowl that is large enough to contain your chicken thighs). Then slice limes in half and squeeze juice into bowl.\u00a0<\/p>\n

    \"A\"A<\/figure>\n

    Chop 1\/4 cup cilantro and add to the bowl. Chop a little extra for garnish, and set aside. Chop garlic and add to bowl.\u00a0\u00a0<\/p>\n

    \"Chopped\"Chopped<\/figure>\n

    Add cumin, crushed red pepper, chili powder, honey, salt, pepper, garlic powder, and\u00a0onion powder, and stir together.\u00a0Add chicken thighs to marinade and stir to ensure chicken is entirely coated.<\/p>\n

    \"A\"A<\/figure>\n

    Cover bowl with plastic wrap and place in fridge to marinate for 45-60 minutes. Preheat oven to 425 degrees F. Place large skillet or oven-safe pan on stovetop on\u00a0medium-high heat. When it is heated, pour in olive oil, and allow to heat up for 1\u00a0minute.\u00a0Place chicken thighs in pan, skin side down, and sear for approximately 5 minutes.<\/p>\n

    \"Chicken\"Chicken<\/figure>\n

    Then flip them\u00a0over and cook for approximately 3 more minutes. Make sure chicken skin is golden brown on both\u00a0sides.\u00a0<\/p>\n

    \"Chicken\"Chicken<\/figure>\n

    Place skillet in oven and bake chicken for 15-17 minutes, until done, and internal\u00a0 temperature reaches 165 degrees F.\u00a0\u00a0When chicken is done baking, remove from oven. Garnish chicken in skillet or move to a heat-safe serving dish, and sprinkle with chopped cilantro and lime slices. Serve hot, with your favorite side dishes. Enjoy!<\/p>\n

    \"A\"A<\/figure>\n

    CRAVING MORE RECIPES?\u00a0<\/h3>\n
    \n
    \n
    \"A\"A<\/div>\n
    \n

    \n
    \n
      \n
    • \n

      Add <\/strong>zest and juice of 2 fresh limes<\/span> <\/strong>into a mixing bowl that is large enough to hold all the chicken thighs. Note: You could also use a large Ziploc bag too.<\/span><\/p>\n<\/li>\n

    • \n

      Add 1\/4 cup fresh chopped cilantro<\/span> (if using) to the bowl. <\/span><\/p>\n<\/li>\n

    • \n

      Then roughly chop 3 cloves fresh garlic<\/span> and add to the bowl.<\/span><\/p>\n<\/li>\n

    • \n

      Add 1\/2 teaspoon ground cumin<\/span>, 1\/8 teaspoon crushed red pepper<\/span> (if using), 1\/2 teaspoon chili powder<\/span>, 2 Tablespoons honey<\/span>, 1 teaspoon kosher salt<\/span>, 1\/2 teaspoon pepper<\/span>, 1\/2 teaspoon garlic powder<\/span> and 1\/2 teaspoon onion powder<\/span> and 2 Tablespoons olive oil<\/span> and stir together.<\/span><\/p>\n<\/li>\n

    • \n

      Add 6 bone-in, skin-on chicken thighs<\/span> to marinade and stir to ensure chicken is entirely coated.<\/span><\/p>\n<\/li>\n

    • \n

      Cover bowl with plastic wrap and place in the refrigerator to marinate for 45-60 minutes.<\/span><\/p>\n<\/li>\n

    • \n

      After chicken has marinated the full time, preheat oven to 425 degrees F. Place large oven-safe<\/strong> skillet on stovetop on medium-high heat. When it is heated, pour in 2-3 Tablespoons olive oil<\/span>, and allow to heat up for about 1 minute.<\/span><\/p>\n<\/li>\n

    • \n

      Place chicken thighs in pan, skin side down, and sear until golden brown. Then flip them over and cook for approximately 3 more minutes. Make sure chicken skin is golden brown on both sides.<\/span><\/p>\n<\/li>\n

    • \n

      Place skillet in oven and bake chicken on the middle for 15-17 minutes, until done, and internal temperature reaches 165 degrees F. Please note: oven times vary so cooking time is an estimate. Always go by internal temperature of the chicken (165 F degrees).<\/span><\/p>\n<\/li>\n

    • \n

      When chicken is done baking, remove from oven. Garnish chicken in skillet or move to a heat-safe serving dish, and sprinkle with more chopped cilantro<\/strong> and lime slices<\/span> then serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

      \n
      \n
        \n
      • Please refer to my FAQ\u2019s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
        \n

        Course: <\/span>Dinner, Main Course<\/span><\/p>\n

        Cuisine: <\/span>American<\/span><\/p>\n<\/div>\n

        Calories: <\/span>398<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>7<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>35<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>25<\/span>g<\/span><\/span> | <\/span>Sodium: <\/span>486<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>6<\/span>g<\/span><\/span><\/p>\n

        \n

        \u201cThe Country Cook\u201d is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

        Ready in under 40 minutes, this Cilantro Lime Chicken is a new family favorite dinner! Juicy, marinated chicken thighs baked to perfection in the oven! FLAVORFUL CHICKEN THIGHS IN UNDER 40 MINUTES Tender chicken thighs quickly marinated in a cilantro lime marinade and cooked until golden brown \u2013 doesn\u2019t that sound SO good?! I get […]<\/p>\n","protected":false},"author":1,"featured_media":82236,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[8791,32102,5022,1030,1899],"dealstore":[],"offerexpiration":[],"class_list":["post-82235","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-chicken","tag-cilantro","tag-cook","tag-country","tag-lime"],"yoast_head":"\nCilantro Lime Chicken - The Country Cook - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=82235\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cilantro Lime Chicken - The Country Cook - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Ready in under 40 minutes, this Cilantro Lime Chicken is a new family favorite dinner! Juicy, marinated chicken thighs baked to perfection in the oven! FLAVORFUL CHICKEN THIGHS IN UNDER 40 MINUTES Tender chicken thighs quickly marinated in a cilantro lime marinade and cooked until golden brown \u2013 doesn\u2019t that sound SO good?! 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Juicy, marinated chicken thighs baked to perfection in the oven! FLAVORFUL CHICKEN THIGHS IN UNDER 40 MINUTES Tender chicken thighs quickly marinated in a cilantro lime marinade and cooked until golden brown \u2013 doesn\u2019t that sound SO good?! 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