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Cilantro lime chicken

Chicken thighs are marinated in a zesty, bold marinade of cilantro, cumin, lime juice, and garlic, then grilled. With all the fresh flavors, this makes for a quick meal in summer or on any day for that matter.
Course Main Course
Cuisine Mexican
Keyword Cilantro Lime Chicken
Prep Time 30 minutes
Cook Time 20 minutes
Servings 6 servings
Author Subhasmita


  • 6 Boneless Chicken thighs
  • ½ bunch Cilantro ref note 1
  • 2-3 pods Garlic
  • 2 tablespoon Olive oil
  • 1 teaspoon Roasted Ground Cumin
  • 2 tablespoon lime Juice
  • 2 teaspoon lime zest
  • Salt and pepper to taste


  • Add cilantro, garlic, cumin powder, lime zest, lime juice, oil, salt, and pepper to a food processor. Blend to make the marinade. The marinade doesn't need to be fine, a bit chunky is fine.
  • Place the chicken thighs in a shallow dish or a large zip-lock bag. Add the marinade and toss the chicken to coat well. Let the chicken marinate for 30 minutes or up to 6-8 hours.
  • When ready to cook, bring the chicken to room temperature ( if it has been refrigerated).
  • Heat a grill pan or Cast iron skillet. As the marinade has already oil in it, I have not added any oil to the skillet. If you wish slightly grease the pan with oil using a pastry brush.
  • Place chicken on the skillet a little apart (without overlapping). If the pan is too crowded, instead of a nice caramelized top, the chicken will start to steam.
  • Cook chicken undisturbed for 4-5 minutes on medium to high heat. Then flip and cook for another 3-4 minutes. (If you wish, brush a bit of marinade on the chicken before flipping it)
  • While serving garnish with more chopped cilantro and lime wedges.


  1. ½ bunch of cilantro leaves would be equal to 1-1.5 cups loosely packed chopped cilantro.
  2. Roasted Cumin powder is more aromatic instead than regular cumin powder.
  3. You could add ½ teaspoon of paprika for color. 
  4. You can also add ½ teaspoon of honey to bring balance. 


Serving: 1serving