Cilantro Lime Chicken Marinade
I love using this cilantro lime chicken marinade because it gives me exactly what I want from a weeknight chicken recipe: juicy meat, bold flavor, and zero fuss. The balance of lime, garlic, honey, and herbs soaks right into the chicken and works just as well on the grill as it does in the oven or air fryer.
It’s an easy way to make chicken that’s reliable and still exciting to eat—whether I’m meal prepping for the week or making a quick delicious bowl. In the pictures here, I served the grilled chicken with baked plantains and a garlicky avocado dip. Get the recipe here.
Below, I’ll walk you through how I cook it depending on whether I’m grilling, roasting, using the stovetop, or the air fryer.
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Why You’ll Love This Chicken Marinade
- It cooks reliably and stays juicy across different methods. I’ve used it on the grill, in the oven, on the stovetop, and in the air fryer with consistent results.
- The flavor is balanced and flexible, with enough brightness and savoriness to work on its own without overpowering the rest of the meal.
- It holds up well after cooking, which is important to me since I often use the chicken in bowls, salads, and leftovers.
- It’s easy to prep ahead, so I can marinate once and cook it when it fits into my day.
- It works with different cuts of chicken, from breasts to thighs, without needing to change the method.
What Kind of Chicken Can I Use?
I usually use boneless skinless chicken breasts here, but this marinade works just as well with chicken thighs. Boneless thighs stay especially juicy and cook a bit faster, while bone-in, skin-on thighs are great for grilling or roasting if you want crisp skin.
You can also use this marinade for drumsticks, tenders, or even a spatchcocked whole chicken—just adjust the cooking time and always cook to 165°F.
How to Make It
To start, place the chicken breasts in a Ziploc bag and gently pound them with a rolling pin or meat mallet until slightly flattened. I’ve found this helps them cook more evenly and absorb the marinade better. In a small bowl—or directly in the bag—whisk together the lime juice, olive oil, honey, minced garlic, Dijon mustard, chopped cilantro, dried oregano, salt, black pepper, and chili powder. I usually add a pinch of red pepper flakes here since I like my chicken with a little heat, but you can adjust that to taste.
Once everything is combined, add the chicken and coat thoroughly. Seal the bag and place it in the fridge to marinate for at least 30 minutes, though 2 to 4 hours is ideal. I love this recipe for that reason—it’s perfect for making ahead.
Grilling
Grilling is my favorite method, by far. To grill your chicken, Preheat your grill to 450ºF. Remove the chicken once it’s done marinating and let the excess drip off. Grill the chicken for about 5 minutes on one side, then flip and continue cooking until the internal temperature reaches 165°F. Remove from the heat and let the chicken rest for 5 minutes before slicing.
Roasting
Preheat the oven to 425°F. Place the marinated chicken on a greased or parchment-lined baking sheet, or in a lightly oiled glass dish. Bake for 18 to 22 minutes, until the internal temperature reaches 165°F. I like to broil the chicken for the last 1 to 2 minutes to get a lightly golden top.
Stovetop
Heat a skillet over medium-high heat and add a bit of oil. Let the excess marinade drip off the chicken, then sear for about 4 to 5 minutes per side. If the breasts are thick, I reduce the heat to medium-low and cover the pan for a few more minutes, or finish them in a 375°F oven. If the chicken starts sticking or the pan browns too quickly, I like adding a splash of water, broth, or lime juice to deglaze the pan. You can even add white wine if you aren’t serving to children.
Air Fryer
I also love making chicken in the air fryer. Preheat the air fryer to 375°F. Lightly grease the basket or line it with parchment, then add the marinated chicken. Air fry for 10 to 12 minutes, flipping halfway through, until the chicken is golden and reaches 165°F internally.
Broiling
Set your oven to broil and position the rack about 5 to 6 inches from the heat source. Place the marinated chicken on a foil-lined broiler pan or wire rack over a baking sheet. Broil for 5 to 7 minutes per side, watching carefully to avoid burning. Once the internal temp hits 165°F, remove from the oven and let rest briefly.
I served this chicken with plantain chips and mashed avocado—my favorites. Both recipes can be found here. This chicken is also great sliced over salads, tucked into tacos, or served with rice and beans for a full meal.
Easy Variations for Chicken Marinade
- Often, I swap the lime juice for lemon juice when I want a brighter, slightly sharper citrus flavor. I’ll also sometimes add a tablespoon of vinegar—white wine, apple cider, or red wine—either in place of or alongside the citrus for a little extra tang.
- When I’m out of fresh garlic, I use ½ to 1 teaspoon of garlic powder instead—it blends in smoothly and still gives the chicken that savory depth. The same goes for onion powder, which I like to add for an extra layer of flavor, especially when grilling or baking the chicken.
- For a smoky, slightly sweet twist, try adding 1/2 teaspoon of smoked paprika or regular paprika. This variation pairs especially well with grilled chicken.
- For an herby profile, swap cilantro for chopped fresh or dried basil, or use rosemary for a more woodsy, aromatic option. Rosemary works beautifully in oven-baked or air-fried versions.
- For a deeper umami kick, my husband likes to replace the Dijon mustard with a splash of Worcestershire sauce—he was a chef for 10 years and swears by it. You can also use a bit of soy sauce instead; just reduce the salt slightly if you do.
Can I Freeze Chicken in the Marinade?
Yes—this marinade is freezer-friendly and something I use often when I’m prepping ahead. I add the raw chicken and marinade to a freezer-safe Ziploc bag, seal it tightly, and freeze it flat so it’s easy to store. As it thaws, the chicken absorbs even more flavor, so when I’m ready to cook, I just transfer the bag to the fridge and let it thaw overnight. From there, I cook it the same way I normally would—grilled, baked, stovetop, air fryer, or broiled. I’ve found that freezing actually helps the marinade penetrate the chicken more deeply, which makes this especially convenient for busy weeks.
How to serve
I like serving this chicken with Crispy Roasted Potatoes for something hearty, or alongside Cilantro Lime Rice when I want a simple, balanced plate. It’s also great sliced over a Taco Bowl with fresh toppings, or added to a Chicken Burrito Bowl for an easy, filling meal
I love seeing you make my recipes, so please share on Instagram if you make it! Leave a comment below telling me if you’ve made this!
Chicken Marinade
Ingredients
- 1 lb. chicken breast
- 2 tbsp fresh lime juice about 1 lime
- 1 tbsp olive oil
- ½ tbsp honey
- 2 cloves garlic minced
- 1 tsp Dijon mustard
- 1 tbsp chopped cilantro or 1 tsp dried
- ½ tsp dried oregano
- 1 tsp salt or to taste
- ¼ tsp black pepper
- ½ tsp chili powder
- Pinch red pepper flakes optional
Instructions
- Before starting, I like to place the chicken breast in a ziplock bag and smash them with a rolling pin or meat hammer gently, until slightly flatter.
- Combine all the ingredients for the marinade, besides the chicken, in a bowl or ziplock bag.
- Add the chicken breast and coat thoroughly.
- Marinate for at least 30 minutes in the fridge (ideally 2–4 hours).
Grilling
- Pre-heat the grill to 450ºF.
- Remove the chicken from the marinade and let the excess liquid drip.
- Grill for about 5 minutes on one side, and flip. Continue to grill until cooked through, the internal temperature should be 165°F.
- Remove and let it rest for five minutes before slicing.
Oven-Baking
- Preheat the oven to 425°F (220°C).
- Remove the chicken from the marinade and let the excess liquid drip.
- Place the marinated chicken on a greased foil, or parchment-lined baking sheet or in a lightly greased glass baking dish.
- Bake for 18–22 minutes, or until the internal temp hits 165°F.
- For a golden top, broil the last 2 minutes.
Stove-Top
- Remove the chicken from the marinade and let the excess liquid drip.
- Heat a skillet over medium-high heat, add a tsp of oil.
- Sear chicken breasts 4–5 min per side. If the breasts are thick, reduce the heat to medium-low, cover, and cook for another 2-3 minutes, or finish in a 375°F oven. If the chicken is sticking, or the bottom of the pan is burning, add a splash of water, broth, lime, or even cooking wine to deglaze the pan.
Air Fryer
- Preheat the air fryer to 375°F (190°C).
- Remove the chicken from the marinade and let the excess liquid drip.
- Place the marinated chicken in the lightly greased, or parchment-lined basket.
- Cook for 10–12 minutes, flipping halfway, until the internal temperature reaches 165°F.
Broiling
- Remove the chicken from the marinade and let the excess liquid drip.
- Set the oven to broil.
- Place the chicken on a foil-lined broiler pan or wire rack over a baking sheet.
- Broil 5–6 inches from the heat source for about 5–7 min per side, watching closely because sometimes they can start burning.
- Once the temperature is 165°F, you can remove them.