Juicy Lime & Cilantro Chicken Thighs

This quick marinade containing Lime, garlic, cilantro and a touch of honey hits all the notes we want in a piece of chicken. It’s bright, garlicky, and fresh with a touch of honey for sweetness that also promotes more caramelization which means more flavour.

What I like about this is that it pairs equally well in as part of an Indian, Caribbean or Mexican meals to name a few. Add it to Tacos, or serve over coconut rice, my fav! These are also perfect to throw into a salad.

You can cook these in a cast iron pan or grill them on the bbq. I tend to prefer the cast iron pan because I find it holds in the flavour of the marinade better for some reason.

I hope you love this recipe!

Make sure to visit me on Instagram to view the reel for this recipe and find more easy and delicious recipes as well as step-by step videos.

Juicy Lime and Cilantro Chicken Thighs

Print Recipe
Get the juiciest, most flavourful chicken thighs with this super easy marinade! It’s bright and fresh and can fit into any type of meal. Add them to a salad, sandwich, Tacos, serve over coconut rice. So many possibilities! Enjoy!
Course dinner, lunch
Keyword cast iron, chicken thighs, Cilantro, easy recipe, grill, honey, Lime, marinade, quick, versatile
Prep Time 10 minutes
Cook Time 20 minutes
Marinating time 2 hours


  • 1/3 Cup extra-virgin olive oil
  • 4-5 garlic cloves grated or minced
  • 1 Tbsp honey
  • 2 Tsp lime zest
  • 1/4 Cup fresh lime juice (2 limes)
  • 1/4 Cup Finely chopped fresh cilantro + extra for garnish
  • 2 Tbsp chili powder
  • 1 Tsp kosher salt
  • 3 Lb Boneless skinless chicken thighs
  • Extra lime wedges for serving
  • Chopped fresh chives to garnish (optional)


  • In a large bowl combine the olive oil, garlic, honey, lime zest and lime juice. Add Cilantro, chili powder, and salt.
  • Add the chicken to the bowl with the marinade and coat fully. Allow to marinate at room temperature for 15 minutes or up to 2 hours in the fridge.
  • Heat a large non-stick, cast iron or grill on med-high. Working in batches if usin a pan, add the thighs in a single layer and cook undisturbed until chicken reaches a minimum internal temperature of 165F. (I use an instant read thermometer)
  • Garnish with fresh chopped cilantro and serve with lime wedges alongside. I like to add fresh chopped chives as well if I’ve got them on hand.


My favourite way to enjoy these is over coconut rice with a side of salad.

Leave a Reply

Blog at WordPress.com.

%d bloggers like this: