Perfect Chicken Coriander Lime Recipe: Zesty & Flavorful

This chicken coriander lime recipe delivers tender, flavorful chicken with a vibrant citrus-herb marinade that takes just 15 minutes to prepare and 25 minutes to cook. The perfect balance of fresh lime juice, aromatic coriander, garlic, and olive oil creates a zesty, restaurant-quality dish that works for weeknight dinners or entertaining.

Nothing beats the bright, refreshing flavors of lime and coriander when paired with perfectly cooked chicken. This easy chicken coriander lime recipe has become a staple in my kitchen for good reason—it transforms simple ingredients into something extraordinary with minimal effort. Whether you're cooking for family or guests, this dish delivers complex flavors that seem far more complicated to make than they actually are.

The magic happens through a quick marinade that tenderizes the chicken while infusing it with citrusy freshness and herbal notes. Unlike many recipes that use dried coriander (which lacks the vibrant flavor of fresh), this version maximizes the bright taste of fresh cilantro—known as coriander leaves in many parts of the world. The acidity from the lime juice not only adds flavor but helps break down proteins for incredibly tender results.

Why This Chicken Coriander Lime Recipe Works

This recipe succeeds where others fall short by balancing three critical elements: proper marinating technique, ingredient quality, and cooking precision. Many home cooks make the mistake of over-marinating chicken in citrus, which can make the texture mealy. Our 30-60 minute sweet spot gives flavor penetration without compromising texture.

The inclusion of both lime zest and juice doubles the citrus impact, while the fresh coriander stems (often discarded) add deeper herbal notes to the marinade. This professional technique, rarely mentioned in basic recipes, creates layered flavors that make this dish stand out.

Ingredient	Quantity	Preparation Notes
Chicken thighs (boneless, skin-on)	1.5 lbs (680g)	Skin helps keep moisture during cooking
Fresh lime juice	3 tbsp	From about 1.5 limes
Lime zest	1 tbsp	Use microplane for fine zest
Fresh coriander (cilantro)	1 cup packed	Leaves and tender stems
Garlic	3 cloves	Minced fine
Olive oil	2 tbsp	Extra virgin
Honey	1 tbsp	Balances acidity
Ground cumin	1 tsp	Freshly toasted preferred
Sea salt	1.5 tsp	Plus more to taste
Black pepper	0.5 tsp	Freshly ground

Step-by-Step Preparation

Creating the Perfect Marinade

Combine lime juice, lime zest, 3/4 of the chopped coriander (reserve the rest for garnish), minced garlic, olive oil, honey, cumin, salt, and pepper in a food processor. Pulse until you have a mostly smooth paste—about 20 seconds. This method creates a more uniform coating than hand-chopping, ensuring every bite delivers balanced flavor.

Place chicken in a resealable bag or shallow dish and pour marinade over it. Massage the marinade into the chicken, making sure to get some underneath the skin if using skin-on thighs. Refrigerate for 30-60 minutes—any longer and the citrus will start to 'cook' the chicken.

Cooking Techniques for Best Results

Remove chicken from refrigerator 20 minutes before cooking to bring to room temperature—a crucial step many skip that ensures even cooking. Preheat your oven to 400°F (200°C) with a rack positioned in the center.

Heat an oven-safe skillet over medium-high heat. Place chicken skin-side down and cook without moving for 5-6 minutes until the skin is golden brown and crisp. Flip and transfer the entire skillet to the preheated oven.

Rather than guessing, use an instant-read thermometer to check for doneness. Chicken reaches perfect tenderness at 160°F (71°C)—it will continue cooking to the safe 165°F (74°C) during resting. This prevents the common mistake of overcooking, which dries out the meat.

Remove from oven and let rest for 5 minutes. The resting period allows juices to redistribute throughout the meat. Sprinkle with remaining fresh coriander and an extra squeeze of lime juice before serving.

Pro Tips for Flavor Enhancement

Ingredient substitutions: If you can't find fresh coriander, use 2 tablespoons dried coriander plus 1 tablespoon parsley, though the flavor profile will differ significantly. For a spicier version, add 1 minced jalapeño to the marinade.

Cooking variations: This recipe works equally well on the grill—cook over medium heat for 6-7 minutes per side. For a healthier option, bake the marinated chicken on a parchment-lined baking sheet at 400°F for 20-25 minutes.

Make-ahead tip: Prepare the marinade up to 24 hours in advance and store separately from the chicken. Combine just before cooking for maximum freshness.

Serving Suggestions

This versatile dish pairs beautifully with several sides that complement its bright flavors:

• Coconut rice: The subtle sweetness balances the citrus tang
• Grilled vegetables: Zucchini, bell peppers, and red onions caramelized alongside the chicken
• Avocado salad: Mixed greens with avocado, red onion, and a simple lime vinaigrette
• Black beans: Traditional Latin-style beans with cumin and garlic

For a complete meal experience, serve with warm corn tortillas and a dollop of Greek yogurt or sour cream to temper the acidity for those who prefer milder flavors.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. To maintain moisture when reheating, place chicken in a covered dish with a tablespoon of water or broth. Warm in a 300°F oven for 10-15 minutes until heated through—this gentle method prevents the chicken from drying out.

You can also freeze marinated (uncooked) chicken for up to 3 months. Thaw overnight in the refrigerator before cooking as directed. Freezing cooked chicken is possible but may affect texture slightly.

Frequently Asked Questions

Can I use chicken breast instead of thighs in this coriander lime recipe?

Yes, but reduce cooking time by 3-5 minutes as breasts cook faster and dry out more easily. For best results with chicken breast, pound to even thickness (about 1 inch) before marinating. The higher fat content in thighs makes them more forgiving in this recipe, but breasts work well if monitored carefully.

How can I make this chicken coriander lime recipe spicier without overpowering the citrus flavor?

Add 1/4 teaspoon cayenne pepper to the marinade or include one finely minced serrano pepper (seeds removed). For a more complex heat, try 1/2 teaspoon chipotle powder. These additions complement rather than overwhelm the lime and coriander flavors. Add heat gradually and taste your marinade before applying to chicken.

Why does this recipe use both lime zest and juice?

Lime zest contains concentrated citrus oils that deliver intense flavor without additional liquid acidity. Using both zest and juice creates layered citrus notes—zest provides aromatic top notes while juice contributes tangy brightness. This professional technique, often missing in home recipes, creates more complex flavor than juice alone.

Can I prepare this recipe ahead for meal prep?

Absolutely. Marinate the chicken up to 24 hours in advance but don't exceed 60 minutes with the lime component to prevent texture changes. Alternatively, cook the chicken fully, then store with 2-3 tablespoons of the cooking juices to maintain moisture. Reheat gently as described in the storage section for best results throughout the week.