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Cilantro Lime Chicken

This cilantro lime chicken is quick, fresh, and full of flavor from lime, garlic, cumin, and a little smoked paprika. The cast-iron skillet gives the chicken golden edges and light char, so it feels like an easy dinner that still tastes like you really cooked.

Prep Time5

Cook Time15

Marinating Time20

Total Time40

Course: Dinner, Main Course

Servings:

Calories: 264kcal

Author: Davinah

Equipment

Cast Iron Skillet

Ingredients

1 ½ lb Chicken Thighs boneless and skinless
2 tbsp Olive Oil
2 Limes you will need the zest and the juice
6 cloves Garlic minced, about 2 tbsp
1 tsp Chili Powder
1 tsp Smoked Paprika
1 tsp Ground Cumin
1 tsp Natural Ancient Sea Salt
½ tsp Black Pepper
1 tsp honey optional, for balance
Fresh cilantro for garnish

Instructions

Make the marinade: In a small bowl, whisk together the olive oil, lime zest, lime juice, garlic, chili powder, smoked paprika, cumin, salt, pepper, and honey if using.
Prep the chicken: Pat the chicken dry with paper towels. This helps it brown better in the skillet.
Marinate the chicken: Coat the chicken well in the marinade. If you’re short on time, let it sit for at least 20 minutes. If you can plan ahead, marinate it for a few hours or overnight in the fridge for deeper flavor.
Heat the skillet: Place a cast-iron skillet over medium-high heat and let it get fully hot before adding the chicken.
Cook the chicken: Add a drizzle of oil to the skillet, then place the chicken in the pan. Cook for 5 to 7 minutes per side, depending on thickness, until the outside is golden and the chicken reaches 165°F internally. Try not to move it too soon so it has time to brown well.
Rest and finish: Transfer the chicken to a plate and let it rest for about 5 minutes. Squeeze a little extra lime juice over the top and sprinkle with fresh cilantro before serving.

Notes

Let the chicken marinate as long as you can: 20 minutes will work, but a few hours gives you more flavor, and overnight is ideal if you can plan ahead.
Pat the chicken dry before marinating: Moisture makes it harder to get that golden sear.
Use medium-high heat: Cast iron holds heat well, so this is enough to build color without scorching the outside too fast.
Let the chicken sit before flipping: Giving it time to brown is what helps you get that flavorful crust.
Rest it before slicing: This helps the juices stay in the chicken instead of running onto the plate.

Nutrition