Cilantro Lime Chicken Thighs
These Cilantro Lime Chicken Thighs are juicy, flavorful and zesty and so easy to make. Boneless skinless chicken thighs are flavored with a homemade cilantro lime chicken marinade, then they’re pan-fried in a cast iron skillet until crispy and juicy. These chicken thighs are perfect to meal prep for lunch and dinners throughout the week, served with rice or black beans.

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Why This Recipe is So Good
- If you are looking for an easy dinner idea using chicken thighs, this is the recipe for you! Chicken thighs always turn out tender and juicy and because we are using boneless thighs, they will cook up so much quicker than bone-in meat, meaning less time spent making dinner.
- This dinner isn’t boring. A delicious chicken marinade made with fresh cilantro, zesty lime juice, ground paprika, and ground cumin jazz up this chicken thigh recipe. Make it a full meal by pairing the chicken with cilantro lime rice, Instant Pot Black Beans, salsa, or a side salad, crispy fries or potato wedges.
- The marinade is delicious on chicken breasts or chicken wings. If you don’t want to pan-fry the meat, bake the chicken thighs instead. They are naturally gluten-free and so simple to meal prep for busy work weeks.
Recipe Ingredients
- Chicken – Use boneless(skin on is optional) chicken thighs. They will cook faster than bone-in meat.
- Fresh cilantro – Tons of chopped cilantro is added to the marinade and then served with the chicken after it’s done.
- Lime juice – The bright, zesty flavor of fresh lime lime juice pairs so well with the fresh cilantro and spices. Use freshly squeezed lime juice, not the bottled kind.
- Spices – Warm and flavorful spices like ground cumin, ground paprika and chili powder add so much flavor to the meat and cayenne pepper is added for a tiny kick of heat.
How to Make Cilantro Lime Chicken Thighs
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.

- Prep chicken – Use boneless skinless chicken thighs or cut out the bone using a sharp chef’s knife. Rinse the chicken if you like then pat dry with paper towels.
- Make cilantro lime marinade – Into a large mixing bowl add the chopped cilantro, lime juice, olive oil and seasonings. Whisk everything together then add the chicken thighs to the bowl with marinade.
- Marinade – Allow the chicken to marinade for 15 – 20 minutes at room temperature.
- Cook the meat – Heat a large cast iron skillet over medium heat. Once hot add a drizzle of oil then add the chicken. Allow the chicken to cook for 5 – 6 minutes per side then flip. Try not to move the chicken too much once you put it into the skillet, you really want it to become crispy and nicely browned on both sides.
- Serve – Once the chicken is done, transfer to a serving platter then serve topped with fresh chopped cilantro and more lime juice or lime slices. Enjoy!
Frequently Asked Questions —
Absolutely, chicken breasts or chicken tenders would taste just as amazing. If you are using a chicken breast, cut it into cutlets so it will cook more evenly.
You can just make sure to either brown the meat over the stove then finish in the oven to cook completely or bake the chicken in the oven completely. Use a meat thermometer to check for doneness. Insert the meat thermometer into the thickness part of the meat(without touching the bone) to make sure it has an internal temperature of at least 165 degrees Fahrenheit.
Enjoy with a side of rice or beans or french fries. Cut up the chicken to add to burrito bowls, tacos, or salads.
Looking For More Recipes?
- Pan-seared Boneless Chicken Thighs with Homemade Gravy
- Lemon Pepper Chicken Thighs in the Air Fryer
- Easy Bacon Wrapped Chicken Thighs with Beef Bacon
- Skillet Beef Fajitas
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Cilantro Lime Chicken Thighs
Equipment
- 1 Chefs knife
Ingredients
- 1 – 1 ½ pounds chicken thighs boneless skinless, about 6 thighs
- 2 -3 tablespoons lime juice freshly squeezed, about 2 limes
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- 1 ¼ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- ½ teaspoon ground paprika
- ⅓ cup fresh cilantro finely chopped
- 1 tablespoon olive oil
Instructions
- Rinse and pat chicken thighs dry with paper towels.
- In a large mixing bowl, whisk together lime juice, chili powder, ground cumin, kosher salt, black pepper, cayenne pepper, ground paprika, chopped cilantro, and olive oil until combined.
- Add the chicken thighs then allow it to marinade for 15 – 20 minutes at room temperature.
- Heat a large cast iron skillet over medium heat, add a drizzle of oil then add in the chicken thighs. Depending on the size of your skillet and chicken thighs you might need to cook it in batches.
- Cook until nicely browned, about 5 – 6 minutes per side. The internal temperature should be at least 165 degrees Fahrenheit.
- Transfer cooked chicken to a serving platter with extra chopped cilantro and lime slices, and enjoy!
Notes
How To Store/ Make Ahead
- Store in an airtight container in the refrigerator for up to 3 days.
- Freezer storage: Wrap tightly in plastic wrap and store in a freezer-safe bag for up to 2 months.
- Reheat in a 400-degree preheated oven for 10 minutes or until hot and heated through.
Tips and Tricks
- Chicken thighs: If you want to use bone-in meat, brown the chicken on both sides over the stove, then pop them into a 400-degree preheated oven to bake for another 20 – 25 minutes or until the internal temperature is at least 165 degrees Fahrenheit.
- Add fresh chopped garlic or garlic powder to the marinade for a different flavor. Or add more cayenne pepper or red crushed pepper flakes if you like spice.
- Don’t mess the chicken too much after putting it into the hot skillet. You really want the chicken to crisp up before flipping.
- Don’t crowd the pan. Leave a good 2 – 3 inches of space all around each piece of chicken. For my skillet I cooked 3 thighs at a time.
Nutrition
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.