Grilled chicken is a warm-weather favorite. This cilantro-lime grilled chicken gets a touch of chili for a subtle heat and stays tender and juicy. It’s a fast, flavorful option for weeknight dinners and works great for tacos, quesadillas, salads, or as a simple entrée.
Summer means more time at the grill, and grilled chicken thighs are one of the simplest, most satisfying choices. Whether you keep things classic or use this chili cilantro-lime marinade, grilled chicken is quick to prepare and pleasing to the whole family.
This recipe has been in our rotation for a long time. The bright lime and fresh cilantro pair perfectly with a mild chili powder so the chicken complements Mexican-inspired dishes like tacos, burritos, and fajitas, or stands on its own with a simple side.
Why you’ll love this recipe
Homemade marinades are fast and simple, and they deliver immediate flavor benefits. This cilantro-lime marinade is easy to mix in minutes and can be made ahead so dinner just needs to be grilled when you’re ready.
- Make the marinade earlier in the day so grilling is all that’s left—perfect for busy evenings.
- It’s packed with flavor and makes great leftovers for salads, tacos, or sandwiches.
- Versatile: serve the chicken whole, slice it over greens, or shred it for tacos and wraps.
Why we marinate chicken
Marinades are one of the simplest ways to add flavor and help keep chicken moist while cooking. A short soak infuses the meat without any complicated steps. Bone-in cuts like thighs and drumsticks stay juicier on the grill, and this cilantro-lime-chili combination really captures a bright, summery taste.
Ingredients
What you’ll need for this easy grilled dinner:
- Bone-in chicken thighs
- Chicken drumsticks
- Fresh cilantro
- Limes (zest and juice)
- Olive oil
- Honey
- Chili powder
- Salt and pepper
You can substitute other chicken cuts, including boneless pieces; just note the cook time will change. Use an instant-read thermometer and remove the chicken once it reaches an internal temperature of 165°F (74°C).
Essential grilling tools
At minimum, a reliable grill and a good pair of tongs are all you need. If you want to make grilling easier, these additional tools help:
- No-stick grill spray to prevent sticking and make cleanup faster.
- A meat thermometer—instant-read or wireless—for accurate doneness.
- A good grill brush to clean grates without damage.
- Kitchen shears for trimming excess fat and portioning.
- Tongs and a turner for flipping and moving food safely.
- A grill basket for smaller vegetables or pieces that might fall through the grates.
How to make cilantro lime chicken
This recipe comes together in a few straightforward steps:
- Combine cilantro, zest from one lime, olive oil, lime juice, honey, chili powder, salt, and pepper in a blender or with an immersion blender until smooth.
- Trim the chicken and place thighs and drumsticks in a large zip-top bag or container.
- Pour the marinade over the chicken, seal, and refrigerate for at least 30 minutes or up to 24 hours.
- Preheat the grill to about 350°F. Clean and lightly oil or spray the grates.
- Remove chicken from the marinade and place over direct heat. Discard any remaining marinade.
- Grill for about 18 minutes total, flipping every six minutes so each side cooks evenly, until the internal temperature reaches 165°F (74°C).
- Let the chicken rest for 5 minutes before serving. Garnish with remaining lime zest, a sprinkle of chili powder if desired, and chopped cilantro.
Always check the temperature. Use an instant-read thermometer to confirm the chicken reaches 165°F (74°C) before serving.
Serving suggestions
This grilled cilantro-lime chicken pairs well with light, summery sides. Try:
- Corn and tomato salad or a lime corn salad
- Grilled zucchini or traditional Mexican rice
- Fried plantains for a sweeter contrast
- Fresh drinks like strawberry lemonade or a light cocktail, and a simple berry tart for dessert
Did you make this recipe?
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Grilled Cilantro Lime Chicken
Ingredients
- 1 lb bone-in chicken thighs
- 1 lb chicken drumsticks
- ½ bunch cilantro roughly 1 cup, stems and leaves
- zest from 2 limes divided
- ½ cup olive oil
- ¼ cup lime juice
- 2 tablespoons honey
- 2 tablespoons chili powder plus extra for sprinkling
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
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Combine cilantro, zest from one lime, olive oil, lime juice, honey, chili powder, salt, and pepper in a blender or with an immersion blender until well combined.
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Trim and clean the chicken, then place thighs and drumsticks in a large zip-top bag or container.
-
Pour the marinade over the chicken, seal, and refrigerate for at least 30 minutes or up to 24 hours.
-
Preheat the grill to about 350°F and clean the grates. Lightly oil or spray the grates to prevent sticking.
-
Remove the chicken from the bag and place it directly on the grill. Discard any leftover marinade.
-
Grill for about 18 minutes, turning every six minutes so each side cooks evenly, until an instant-read thermometer reads 165°F (74°C).
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Allow the chicken to rest for 5 minutes, then garnish with remaining lime zest, a sprinkle of chili powder if desired, and chopped cilantro before serving.
Notes
The recipe is mild; for more heat, use a spicier chili powder or add cayenne to taste.
Nutrition
More grilling recipes
- Grilled Pork Chops
- Grilled Turkey Burgers
- Grilled Shrimp Skewers
- Honey Thyme Balsamic Grilled Chicken