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3 cilantro lime chicken marinated breasts on a white platter toped with lime wedges and cilantro
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FLAVORFUL Cilantro Lime Chicken Marinade for Grilling, Stovetop + Oven!

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Hannah Kling
Fresh and flavorful Cilantro Lime Chicken marinated with lime, cilantro, garlic, smoky spices and honey, then grilled until juicy and tender. Perfect for an easy dinner, meal prep, tacos, salads, bowls and more.
Prep Time 10 minutes
Cook Time 12 minutes
Marinate Time 2 hours
Total Time 2 hours 22 minutes
Servings 6 servings

Ingredients  

  • 2 lbs boneless (skinless chicken breasts)
  • Juice of 3 limes (about ¼ cup)
  • Zest of 2 limes
  • 2 tablespoons extra virgin olive oil
  • ¾ cup fresh cilantro (finely chopped)
  • 6 cloves garlic (minced)
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon chili powder
  • 1½ teaspoons kosher salt
  • ½ teaspoon black pepper
  • 1 tablespoon honey
  • ½ jalapeño (finely minced, optional)
  • 2 tablespoons finely diced red onion (optional)

Instructions

  • Add the lime juice, lime zest, olive oil, cilantro, garlic, cumin, smoked paprika, chili powder, salt, pepper, honey, jalapeño and red onion to a bowl or jar and whisk until well combined.
  • Before adding the chicken, reserve 2–3 tablespoons of the marinade in a separate covered container and refrigerate. This will be used to finish the cooked chicken and should never come in contact with the raw chicken.
  • Add the chicken breasts to a shallow dish or resealable bag and pour the remaining marinade over the top. Toss until the chicken is evenly coated. Cover and refrigerate for 2–4 hours.
  • When ready to cook, preheat the grill to medium-high heat. Remove the chicken from the marinade and allow any excess to drip off. Discard the marinade that was in contact with the raw chicken.
  • Grill the chicken for approximately 5–7 minutes per side, depending on thickness, or until the thickest portion reaches an internal temperature of 165°F.
  • Let the chicken rest for about 5 minutes, then slice. Spoon or brush the reserved fresh marinade over the chicken just before serving for an extra pop of fresh cilantro-lime flavor.

Notes

  • For meal prep, grill the full batch and refrigerate for up to 4 days to use in bowls, salads, tacos or wraps.
  • If prepping the marinade in the morning, leave out the lime juice. Add it to the chicken 20–30 minutes before grilling to prevent the citrus from affecting the chicken’s texture.
  • You can cook the chicken on a cast iron skillet for 2-3 minutes per side then finish in the oven at 400F for 10 minutes. 
  • The jalapeño and red onion are optional but add extra flavor and a little heat. Remove the jalapeño seeds for a milder marinade.
  • Chicken breasts can vary in thickness, so use a meat thermometer and cook until the thickest part reaches 165°F.
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