Cilantro Lime Chicken

This is an easy dish that requires very little active work but results in a delicious, zesty chicken. Cilantro is controversial – you either love it or you hate it. I have one family member who claims they hate it but still enjoyed this chicken! If you have strong anti-cilantro feelings, you can replace it with parsley or a mixture of parsley and chives would be great. If you like things a little spicy, you can add a finely chopped chili pepper to the marinade.

I like to oven-roast this chicken, but it would be delicious cooked on a barbeque. Serve with some roasted potatoes or some quinoa pilaf and a salad for a delicious meal.

Cilantro Lime Chicken

Oven roasted chicken marinated in a zesty cilantro lime marinade.


  • One 3-4 lb. chicken, cut in 8
  • 1/2 cup finely chopped cilantro
  • zest from 2 limes
  • juice from 2 limes
  • 4 garlic cloves, crushed
  • 2 Tbsp. honey
  • 3 Tbsp. olive oil
  • 1/2 tsp. paprika
  • 1 tsp. salt
  • 1/2 tsp. black pepper


  • Clean any pin feathers from the chicken and pat dry.
  • Combine the rest of the ingredients in a large mixing bowl. Add the chicken and rub the marinade onto all of the pieces, using your fingers to push some of the mixture under the skin. Cover with plastic wrap and refrigerate for 2-4 hours.
  • When you’re ready to cook the chicken, preheat the oven to 400°F (205°C).
  • Arrange the chicken pieces in a baking dish, skin side up. Pour any extra marinade over the chicken.
  • Roast the chicken for 45-65 minutes, or until the internal temperature reaches 165°F (75°C). Baste the chicken with the juices every 20 minutes.
  • Serve with extra cilantro sprinkled on top, extra lime wedges, and the juices alongside the chicken and let your guests help themselves.

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