If you want a grilled chicken recipe with bold, fresh flavor, this Grilled Cilantro Lime Chicken is a winner. Boneless, skinless chicken thighs are soaked in a bright cilantro-lime marinade, then grilled until they develop a lovely char while staying juicy inside. It’s ideal for backyard cookouts, easy weeknight dinners, and meal prep. Use it in tacos, burrito bowls, salads or wraps for a versatile, flavorful protein.
This summer favorite features boneless, skinless chicken thighs marinated in fresh lime juice, cilantro, olive oil, garlic and ground cumin. Let the chicken marinate for at least two hours, or overnight for deeper flavor, then grill it until nicely charred and tender.
The marinade is straightforward but effective: lime juice brightens and helps the flavors cling to the meat, olive oil keeps the chicken moist on the grill, cilantro provides fresh herb notes, garlic adds savory depth, and cumin brings a warm, earthy background. Salt seasons the chicken as it marinates so each bite is well balanced.
Serve the grilled thighs with rice and grilled vegetables, slice them over a crisp salad, or tuck them into warm tortillas for tacos. Leftovers are excellent for meal prep—slice and add to bowls, wraps or sandwiches during the week. This recipe is simple enough for a busy weeknight but impressive enough for guests.
If you enjoy chicken thighs, try other simple preparations with bold flavor—roasted, sheet pan or grilled variations all highlight their juiciness and forgiving cooking range.
Why you’ll love this recipe
- Fresh, vibrant flavor. A simple cilantro-lime marinade keeps the chicken bright and zesty.
- Juicy every time. Thighs stay tender and flavorful on the grill.
- Easy to make. A handful of pantry staples and about 10 minutes of active prep.
- Versatile. Works with rice, salads, tacos, burrito bowls and more.
Recipe ingredients
- Boneless skinless chicken thighs. They stay juicy, cook quickly, and are less prone to flare-ups without skin. If you use chicken breasts, pound them to even thickness and adjust cooking time.
- Olive oil. Helps the marinade coat the chicken and prevents drying while grilling.
- Fresh lime juice. Adds bright citrus flavor and helps the marinade cling to the meat; fresh juice is preferable to bottled.
- Cilantro. Provides the signature fresh, herbaceous note.
- Garlic. Adds savory depth and complements the lime.
- Ground cumin. Gives a warm, earthy undertone that pairs with cilantro and lime.
- Salt and pepper. Essential to season the meat through and enhance the marinade.
See the recipe card below for exact measurements and full ingredient list.
How to make cilantro lime chicken
Whisk the lime juice, olive oil, chopped cilantro, smashed garlic, ground cumin, salt and pepper together until combined. Add the chicken thighs and toss to coat, then cover and refrigerate for a minimum of two hours or overnight for best results.
About 30 minutes before grilling, remove the chicken from the refrigerator to bring it closer to room temperature. Preheat the grill to medium-high (around 425°F) and oil the grates to prevent sticking.
Remove the thighs from the marinade, allow excess to drip off, and grill for roughly 5–7 minutes per side depending on thickness, until the exterior is nicely charred and the internal temperature registers 175°F for thighs. Let the chicken rest 5–10 minutes, then slice and serve.
Pro tip: Chicken thighs become more tender when cooked to 175°F. Use an instant-read thermometer and rest the meat before slicing to keep it juicy.
Tips for success
- Marinate at least two hours to allow flavor to penetrate the meat.
- Always use fresh lime juice for the brightest citrus notes.
- Rest the chicken after grilling so the juices redistribute and the meat stays moist.
- Thighs tolerate a higher final temperature than breasts; 175°F yields tender results as connective tissue softens.
- Brush or spray the grill grates with oil before cooking to reduce sticking.
Recipe FAQs
About two hours is ideal. You can marinate longer, but avoid extended marinating beyond four hours to prevent the acidic lime juice from altering the chicken’s texture.
Yes. Pound breasts to even thickness so they cook evenly and aim for an internal temperature of 165°F for safety and best texture.
Serving suggestions
These grilled chicken thighs are very adaptable. Try some of the following pairings and serving ideas:
- Serve with cilantro lime rice or cauliflower rice for a fresh, citrus-forward plate.
- Use the sliced chicken in burrito bowls or tacos with fresh salsas and slaws.
- Top a salad—Mexican-style corn salad, a Santa Fe-inspired salad, or a simple green salad all work well.
- Stir into a grain salad or brown rice salad for a protein-rich boost and make-ahead lunches.
Storage
- Refrigerate leftovers in an airtight container for up to four days.
- Reheat gently in the microwave or in a covered skillet with a splash of water to preserve moisture.
More chicken recipes you’ll love:
- Air fryer chicken thighs
- Baked salsa chicken
- Greek chicken skewers (souvlaki)
- Grilled barbecue chicken
- Sheet pan honey mustard chicken
Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media to share your version.
Grilled Cilantro Lime Chicken
Ingredients
- 1/3 cup fresh lime juice about 2 large limes
- 1/3 cup olive oil
- 1/2 cup freshly chopped cilantro
- 1/5 tsp ground cumin
- 3 cloves garlic smashed and peeled
- 3/4 tsp salt
- 1/2 tsp black pepper
- 2 lbs. boneless skinless chicken thighs
Instructions
- Whisk together the lime juice, olive oil, cilantro, garlic, cumin, salt and pepper in a large bowl.
- Add the chicken thighs and toss until well coated. Cover and refrigerate for at least 2 hours or up to overnight.
- Remove the chicken from the refrigerator about 30 minutes before cooking to take the chill off.
- Preheat a grill to medium-high (about 425°F) and oil the grates to prevent sticking.
- Shake off excess marinade and grill the thighs 5–7 minutes per side until charred and a thermometer reads 175°F. Remove from heat, tent with foil and rest for 5–10 minutes before serving.
Notes
- Pro tip: Thighs are more tender at 175°F. Let rest before slicing so juices redistribute.
- If using chicken breasts, pound to even thickness and cook to 165°F; timing may vary.
- Store cooked chicken in the refrigerator for up to 3–4 days.
- Great for tacos, burrito bowls, salads, grain bowls and wraps.
Nutrition
Nutrition is estimated and provided as a guideline only.