Cilantro Lime Grilled Chicken Recipe with Zesty Marinade

This cilantro-lime grilled chicken is bright, zesty, and easy to prepare with just a handful of ingredients. It’s a healthy, versatile main you can use in tacos, salads, burrito bowls, or serve over rice.

If you love cilantro, this recipe will become a go-to. The marinade combines fresh lime, garlic, honey and cilantro for a bright flavor that pairs well with chicken, fish, shrimp or steak. It’s simple to make, quick to grill, and stores well for easy weeknight meals or meal prep. Try serving it in tacos, over a salad, or alongside rice and a fresh vegetable salad.

Why You’ll Love this Recipe

• Fresh, bold flavor from cilantro and lime without complicated ingredients.
• Quick and easy—ready in under 30 minutes of active time.
• Versatile marinade that also works well on shrimp, fish, steak, or as a salad dressing.
• Perfect for meal prep: slice and refrigerate for salads, bowls, or sandwiches throughout the week.

Ingredients You’ll Need

• 2 lbs boneless, skinless chicken breasts (you can substitute boneless thighs or bone-in cuts; adjust cooking time accordingly)
• 2 Tbsp olive oil (helps carry flavor and prevents sticking)
• Juice of 3 limes (use fresh juice for the best bright flavor)
• Zest of 1 lime
• 4 cloves garlic, minced
• 1 Tbsp honey (maple syrup or another natural sweetener may be used)
• 3 Tbsp fresh cilantro, chopped (plus extra for garnish; swap parsley or basil if you prefer)
• 1 tsp salt and 1/2 tsp black pepper

How to Make Cilantro Lime Chicken

1. Make the marinade: In a bowl or mason jar, whisk together olive oil, lime juice, lime zest, minced garlic, honey, chopped cilantro, salt and pepper until well combined. If you prefer, pulse the mixture in a food processor to finely chop the cilantro and combine everything evenly.
2. Prepare the chicken: Place the chicken in a shallow dish or a resealable bag and pour most of the marinade over it. Reserve a small amount of the marinade (before it touches raw chicken) to brush on while grilling.
3. Marinate: Refrigerate and let the chicken marinate for at least 30 minutes and up to 2 hours. Avoid marinating longer than 2 hours, as the lime’s acidity can start to break down the meat’s texture.
4. Grill: Preheat an outdoor grill or grill pan to medium–medium-high heat and oil the grates or pan. Grill chicken 4–6 minutes per side, brushing with the reserved marinade as it cooks, until the internal temperature reaches 165°F (74°C) and juices run clear. Remove from heat and rest for 5 minutes before slicing.

Helpful Tips and Tricks

• Pound chicken breasts to an even thickness with a meat mallet for uniform cooking.
• Do not marinate longer than 2 hours to prevent the texture from becoming mushy due to lime acidity.
• Brush the grill or pan with a little oil to prevent sticking and achieve nice grill marks.
• If you don’t have a grill, bake at 400°F (200°C) for 22–28 minutes until cooked through.
• Always confirm doneness with an instant-read thermometer: 165°F (74°C) is safe and ensures juicy results.
• Reserve some marinade before it contacts raw chicken to use as a finishing brush for extra flavor.

How to Serve

• As the main protein: Serve with steamed or roasted vegetables and your favorite rice.
• On a salad: Slice and add to green salads, grain bowls, or a southwestern-style salad.
• In tacos: Fill warm tortillas with sliced chicken, slaw, avocado, and a squeeze of lime.
• In bowls: Build burrito bowls with rice, black beans, tomatoes, red onion, a dollop of sour cream or yogurt and extra lime.
• In sandwiches or wraps: Combine sliced chicken with lettuce, sliced vegetables and a smear of cilantro-lime dressing.

Prepping and Storage

To store: Keep leftovers in an airtight container in the refrigerator for 3–4 days. Sliced chicken works particularly well for quick lunches.

To freeze: Freeze cooked chicken for up to 4 months. Thaw overnight in the refrigerator before reheating. If the chicken was previously frozen and thawed, avoid refreezing.

Nutrition (per serving)

Serving: 1 of 6 | Calories: 205 kcal | Carbohydrates: 5.2 g | Protein: 30.8 g | Fat: 6.5 g | Saturated Fat: 0.7 g | Cholesterol: 100 mg | Sodium: 467 mg | Fiber: 0.1 g | Sugar: 3 g

Nutrition information is automatically calculated and should be used as an approximation.

Recipe Summary