Cilantro lime chicken marinade is a bright, fresh, garlicky marinade made from olive oil, fresh lime juice, chopped cilantro, garlic, salt and pepper. It takes 5 minutes to whisk together, and it turns plain chicken breasts into juicy, zesty chicken for tacos, burrito bowls, salads and rice plates. The chicken soaks in the refrigerator for as little as 30 minutes, then bakes until tender. It is one of the easiest ways to keep weeknight chicken from being boring.
How to make cilantro lime chicken marinade: Whisk together olive oil, the juice of a lime, chopped cilantro, minced garlic, salt and black pepper. Pour it over chicken breasts in a zip-top bag and move them around to coat. Refrigerate for 30 minutes to 4 hours. Bake at 375°F for 20 to 30 minutes, until the chicken reaches 165°F, and rest for 5 minutes.
Why You’ll Love It
- Six marinade ingredients. All fresh and simple.
- Five minutes of work. Whisk, pour and refrigerate.
- Fast flavor. Half an hour in the marinade is enough.
- Useful all week. Slice the chicken for tacos, bowls, wraps and salads.
- Freezer-friendly. Freeze the chicken right in the marinade for another day.
Ingredient Notes
Chicken. Four boneless, skinless breasts.
Olive oil. A 1/4 cup. It carries the flavors and keeps the chicken moist.
Lime. One, juiced. Fresh lime juice tastes much brighter than bottled.
Cilantro. Half a cup, chopped. The tender stems can go in with the leaves.
Garlic. Three cloves, minced.
Salt and black pepper. One teaspoon of salt and 1/2 teaspoon of pepper.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1 lime, juiced
- 1/2 cup chopped cilantro
- 1 teaspoon salt
- 3 cloves garlic, minced
- 1/2 teaspoon black pepper
How to Make Cilantro Lime Chicken Marinade
1. Mix the marinade. Place the chicken breasts in a large zip-top bag. In a small bowl, whisk together the olive oil, lime juice, cilantro, salt, garlic and black pepper.
2. Coat the chicken. Pour the marinade over the chicken. Seal the bag, squeezing out the air, and move the chicken around until evenly coated.
3. Marinate in the refrigerator. Refrigerate for at least 30 minutes and up to 4 hours.
4. Cook the chicken. Bake at 375°F for 20 to 30 minutes, until a food thermometer inserted into the chicken reads 165°F.
5. Rest. Tent the chicken with foil and let it rest for 5 minutes before serving.
How Long Should Chicken Sit in a Lime Marinade?
Between 30 minutes and 4 hours, in the refrigerator. That is the window for this marinade. Thirty minutes is enough for the lime, garlic and cilantro to flavor the outside of the meat. A few hours gives a deeper flavor. There is no need to go overnight.
Lime juice is an acid, and acid works on chicken quickly. A long soak in a citrus marinade can change the texture of the surface of the meat and make it soft. So with lime, shorter is better.
| Your plan | What to do |
|---|---|
| Dinner in an hour | Marinate for 30 minutes in the refrigerator, then bake |
| Dinner tonight | Marinate in the morning or at lunch, up to 4 hours ahead |
| Dinner another day | Freeze the chicken in the marinade right away |
| Cooking from frozen | Thaw in the refrigerator. The chicken marinates as it thaws |
Always marinate in the refrigerator, not on the counter. Raw chicken should stay cold until it goes into the oven. And throw away the used marinade. It has had raw chicken in it and is not safe to use as a sauce.
Tips for Success
Can you marinate chicken in cilantro?
Yes. Chopped cilantro in an oil and lime marinade gives the chicken a fresh, herby flavor. Chop it finely so it clings to the meat.
How do I get more juice from the lime?
Roll it firmly on the counter under your palm before cutting it. A room-temperature lime gives more juice than a cold one.
Why use a zip-top bag?
With the air pressed out, the marinade stays in contact with every side of the chicken. Lay the bag flat on a plate in the refrigerator in case it leaks.
How do I know the chicken is done?
A food thermometer in the thickest part reads 165°F. Thick breasts need the longer end of the baking time.
Why rest the chicken?
Five minutes under foil lets the juices settle, so they stay in the meat when you slice it.
How Long Does It Take?
About 60 minutes at the shortest: 5 minutes of prep, at least 30 minutes of marinating, about 20 minutes in the oven and a 5-minute rest. A longer marinade or thicker chicken adds time.
Can You Freeze Chicken in This Marinade?
Yes, and it is a good way to plan ahead. Put the chicken and marinade in a freezer bag and freeze it right away, before it has sat in the lime juice. When you are ready to use it, thaw the bag in the refrigerator. The chicken marinates as it thaws.
Storage & Reheating
Refrigerate cooked chicken within 2 hours, in a covered container, and eat it within 3 to 4 days. Reheat it to 165°F, or slice it cold over a salad.
What to Serve With It
Serve the chicken over rice, in tortillas, on a salad or next to grilled vegetables, with extra lime wedges. For other easy chicken dinners, try 4-ingredient French onion chicken, slow cooker brown sugar chicken or 4-ingredient slow cooker chicken. For a chicken dinner with the side built in, there are slow cooker Amish chicken and sweet potatoes and slow cooker chicken and baked beans. And for a cozy casserole, make the Ritz cracker chicken casserole.
Frequently Asked Questions
How long should chicken sit in a lime marinade?
At least 30 minutes and up to 4 hours, in the refrigerator.
Can you marinate chicken in cilantro?
Yes. Cilantro, lime, garlic and olive oil make a fresh, bright marinade.
Can I freeze chicken in this marinade and thaw it later?
Yes. Freeze it right away and thaw it in the refrigerator.
Can I reuse the marinade?
No. Discard marinade that has held raw chicken.
Final Notes
I double the batch and freeze the second bag flat, so there is a ready dinner in the freezer for a busy week. If you make it, leave a comment to tell me how it turned out or ask a question.
Cilantro Lime Chicken Marinade
Want This Recipe Later?
We'll send this recipe straight to your inbox.
Ingredients
- 4 breasts chicken boneless, skinless
- 1/4 cup olive oil
- 1 lime juiced
- 1/2 cup cilantro chopped
- 1 teaspoon salt
- 3 cloves garlic minced
- 1/2 teaspoon black pepper
Instructions
- Place the chicken breasts in a large zip-top bag. In a small bowl, whisk together the olive oil, lime juice, cilantro, salt, garlic and black pepper.
- Pour the marinade over the chicken. Seal the bag, squeezing out the air, and move the chicken around until evenly coated.
- Refrigerate for at least 30 minutes and up to 4 hours.
- Bake at 375°F for 20 to 30 minutes, until a food thermometer inserted into the chicken reads 165°F.
- Tent the chicken with foil and let it rest for 5 minutes before serving.
Notes
Nutrition
Made this recipe? Tap a star to rate it.
