This Jalapeño Cilantro Lime Chicken is one of my favorite ways to pack bold, fresh flavor into a quick and easy meal. The marinade blends zesty lime, fragrant cilantro, and spicy jalapeño, transforming ordinary chicken breasts into juicy, mouthwatering perfection. Whether I toss it on the grill or bake it in the oven, the result is always flavorful and satisfying.

Why You’ll Love This Recipe

I love how fresh and vibrant this recipe tastes. The lime adds brightness, the cilantro brings a herbal punch, and the jalapeño gives it just the right kick. It’s a perfect dish for summer grilling but works great year-round using the oven. Plus, the marinade does all the heavy lifting—I just let the chicken soak up the flavor, then cook it to juicy, golden perfection.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken breasts (boneless, skinless)
Fresh cilantro
Jalapeño (seeded for less heat, or keep seeds for extra kick)
Lime juice and zest
Olive oil
Garlic cloves
Salt
Black pepper

Directions

I start by making the marinade: In a blender or food processor, I combine cilantro, jalapeño, lime juice and zest, olive oil, garlic, salt, and pepper. I blend until smooth.
I place the chicken breasts in a zip-top bag or shallow dish and pour the marinade over them, making sure each piece is well coated.
I let the chicken marinate in the fridge for at least 30 minutes, but for deeper flavor, I often leave it for 2–4 hours.
To grill: I preheat the grill to medium-high heat. I grill the chicken for about 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C).
To bake: I preheat the oven to 400°F (200°C). I place the marinated chicken in a baking dish and roast for 20–25 minutes, until fully cooked.
I let the chicken rest for a few minutes before slicing and serving.

Servings and timing

This recipe makes 4 servings and takes about 30 minutes of cook time, plus at least 30 minutes for marinating (longer for more flavor). It’s quick, flavorful, and perfect for busy weeknights or relaxed weekend meals.

Variations

I sometimes use chicken thighs instead of breasts for extra juiciness.
For a smoky twist, I add a pinch of smoked paprika to the marinade.
If I want a creamier texture, I blend in a tablespoon of Greek yogurt or avocado.
For added crunch, I top it with chopped toasted pepitas or crushed tortilla strips before serving.
I’ve also sliced the cooked chicken and served it in tacos, wraps, or over salads for variety.

Storage/Reheating

Leftovers keep well in an airtight container in the fridge for up to 4 days. I reheat them gently in a skillet over medium heat or in the microwave. This chicken also works great cold, sliced over a salad or tucked into a wrap. I freeze cooked portions for up to 2 months and thaw overnight in the fridge before reheating.

FAQs

Can I make the marinade ahead of time?

Yes, I often blend the marinade a day ahead and keep it in the fridge. It stays fresh for up to 2 days before using.

How spicy is this dish?

It depends on the jalapeño. I usually remove the seeds for a mild kick, but if I want more heat, I leave them in or add a second pepper.

Can I use bottled lime juice?

Fresh lime juice gives the best flavor, but in a pinch, bottled works. I just make sure to include some zest if I can.

What’s the best way to serve this chicken?

I serve it with rice, grilled veggies, in tacos, or sliced over a big salad with avocado and a drizzle of crema.

Can I cook this in an air fryer?

Yes, I preheat the air fryer to 375°F and cook the marinated chicken for 15–18 minutes, flipping halfway, until it’s cooked through.

Conclusion

This Jalapeño Cilantro Lime Chicken is one of my go-to meals when I want something flavorful, healthy, and easy to prepare. It’s perfect for grilling season but just as good in the oven or air fryer. I love how the simple marinade turns basic chicken into a vibrant, juicy dish that always hits the spot—whether I’m serving it fresh off the grill or slicing it up for tacos and bowls.