Cilantro-Lime Chicken

There are lots of cilantro-lime chicken recipes out there, but this one combines a warm, savory spice rub and a zesty cilantro-lime marinade for bone-in chicken thighs, then cooks it all gently in a slow-cooker. You don’t need to tend a grill or skillet with this low-and-slow method, as it’s mostly hands-off.

The result is soft, pull-apart chicken thighs that can be served alongside black beans and rice or roasted honey sweet potatoes. And it’s not a bad idea to make extra—we have plenty of ideas for using up leftovers below.

Ingredients for Cilantro-Lime Chicken

• Chili powder: A few teaspoons of your favorite chili powder make up the base of the spice rub.
• Cumin: Although many chili powders contain cumin, we add extra because it’s an ideal complement with lime and cilantro.
• Cayenne pepper: A dash of cayenne brings some heat.
• Chicken thighs: This recipe calls for bone-in chicken thighs, and they will be the most flavorful.
• Lime juice: About three limes will give you enough bright, fresh juice for the chicken marinade.
• Olive oil: A little oil helps the marinade emulsify and stick to the meat.
• Cilantro: Chopped cilantro adds a fresh green, floral note to the cilantro-lime chicken marinade.
• Garlic cloves: A generous number of garlic cloves add a savory allium note.

Directions

Step 1: Make the chicken rub

Mix together the chili powder, sea salt, cumin, pepper and cayenne pepper. Rub the mixture over the chicken, and add the chicken to a large slow-cooker.

Step 2: Blend the marinade

Add the lime juice, olive oil, cilantro and garlic to a blender. Cover the blender and process until pureed, then pour the marinade over the chicken.

Step 3: Slow-cook the chicken

Cook, covered, on low until an instant-read thermometer inserted into the chicken reaches 170° to 175°F, three to four hours.

Cilantro-Lime Chicken Variations

• Switch up the citrus and herbs: This is a template to make chicken thighs with any flavor profile you want. Try a Mediterranean version with an herbes de Provence rub, and use lemon juice and thyme in the marinade.
• Swap the proteins: The spice rub and marinade would also be delicious on slow-cooker pork chops.
• Raise the heat: Amp up the amount of cayenne, seek out a spicier chili powder and (or) add minced jalapenos during the last hour of cooking.

How to Store Cilantro-Lime Chicken

Leftover cilantro-lime chicken thighs can be stored in the refrigerator for three to four days.

Can slow-cooker cilantro-lime chicken be made ahead of time?

You can partially prep this cilantro-lime chicken in advance by adding the marinade ingredients into a zip-top bag and letting the chicken sit overnight in the refrigerator before cooking.

Cilantro-Lime Chicken Tips

Are there other ways to cook this recipe besides a slow-cooker?

You can apply the spice rub and marinate the chicken, then cook it however you’d like. Roast the chicken in the oven at 400°, grill it or cook it in the air fryer until the chicken reaches a safe temperature.

Can I use chicken breasts instead of thighs?

Chicken breasts will dry out if they’re overcooked, and you’re aiming for 165°, so chicken thighs are typically a better choice for slow-cooking. However, if you want to use chicken breasts, consider using bone-in and shorten the cooking time accordingly, probably closer to two to three hours.

What are some ways to use up leftover cilantro-lime chicken?

There are a lot of tasty possibilities here. Use cilantro-lime chicken in tacos, burritos or quesadillas. Make a Southwestern wrap with pepper jack cheese and jalapeno ranch dressing. Or make a chopped salad with grilled corn, bacon and lots of leafy greens.