These cilantro lime chicken thighs are the perfect chicken to incorporate into your favorite Mexican or Tex-Mex recipes. The secret is all in my super tasty cilantro lime chicken marinade! I love to use these juicy and flavorful chicken thighs for tacos, chimichangas, quesadillas, burrito bowls, taquitos, and more!
2tablespoonlime juice(fresh, squeezed, include the pulp)
4tablespooncilantro(fresh, finely chopped stems and leaves)
3clovesgarlic(finely minced)
½teaspoonred pepper flakes
½teaspooneach, salt & pepper(to taste)
lime wedges & cilantro(for garnish, if desired)
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Instructions
Cilantro Lime Marinade for Chicken
Combine marinade ingredients in a medium bowl: whisk the olive oil, lime juice (and pulp), cilantro, finely minced garlic, red pepper flakes, salt, and pepper until thoroughly combined. Place the chicken thighs into the marinade and allow to marinate for at least an hour.
Cilantro Lime Chicken Thighs
Heat a large skillet or frying pan to medium high heat. Once heated, add the marinated chicken and sear both sides for 3-4 minutes until they get a nice bit of color. When both sides have seared and have a nice golden color, cover the skillet or frying pan.
Reduce the heat to medium and check the thighs for done-ness after about 10 - 15 minutes (our smaller pieces were done at this 10 minute mark, the largest took an additional 5 minutes cooking covered at medium heat).
Remove from heat and serve immediately, with optional garnish of lime wedges and cilantro, if desired.
Notes
The minimum amount of time I recommend marinating your chicken thighs is 1 hour. As always, the longer you marinate the chicken, the more flavor it will absorb! Typically, I try to marinate it for at least 6 hours or overnight.
Freezing the chicken in the marinade will give your chicken thighs even more flavor! I highly recommend trying it if you are planning your dinners in advance.
It is also an option to place your oven-safe skillet in a preheated oven at 425ºF (220 ºC) and finish your chicken thighs in the oven after they have been pan-seared. Allow the chicken to cook, uncovered, in the oven for 10-15 minutes or until it reaches 165°F (74°C) as outlined on my page about chicken internal temperatures.