Cilantro Lime Marinade (for Chicken and More)
Developed and tested by Robyn Conley Downs
on Mar 18, 2024 (last updated Apr 3, 2026) 
This cilantro lime marinade comes together in 3 minutes in the blender with just five ingredients, and no chopping required. Fresh lime juice, garlic, and packed handfuls of cilantro blend into a bright, bold marinade that works on chicken, steak, fish, and more; with only 30 minutes of marinating time needed.
5 star review
“This was so easy to make, and the flavors blended so well! I can’t wait to make this again!”
– Stacy
Cilantro Lime Marinade for Juicy Chicken and More!
I absolutely love an easy marinade to elevate any meal because it requires hardly any effort, is easy to clean up and totally transforms a simple protein like chicken, steak and fish. And because they are so easy and fast, I’ve created tons of easy marinades over the years for all different flavor cravings. Now I’m excited to add this delicious cilantro lime chicken marinade to the lineup, and I have to admit, I am a huge fan of the cilantro lime flavor combination. I already have a slow cooker cilantro lime chicken and a baked cilantro lime rice. So, of course, I had to create this lime chicken marinade which works so well for grilling and for baking, too.
And on top of it being delicious, the best part about this cilantro marinade is that all the ingredients are whizzed up in the blender (or food processor), making it so easy to throw together on time-crunched nights. Simply throw all the marinade ingredients into the blender, pour half the marinade into a 1-gallon zip top bag with the chicken, let it marinate for at least 30 minutes, and then grill or bake. It’s that easy!
And for another quick marinade that works just as well for meal prep, the honey soy marinade delivers the same bold, weeknight-friendly flavor with a completely different profile.
This marinade works especially well as a base for Tex-Mex inspired meals, so use it on chicken for tacos, burrito bowls, or fajitas. The bright lime and fresh cilantro hold up well against bold toppings like salsa, avocado, and cotija cheese. It also doubles as a finishing sauce, so save the reserved half to drizzle over the cooked protein right before serving for an extra hit of fresh flavor!
Welcome to My Kitchen, Let’s Make Cilantro Lime Chicken Marinade!
Testing Notes for Juicy Cilantro Lime Chicken
- Avocado Oil: I used avocado oil in this recipe to keep the lime and cilantro as the key flavors, but any neutral-flavored oil works such as canola or vegetable oil.
- Fresh Lime Juice: Since lime is the star ingredient, I highly recommend using freshly squeezed lime juice. I haven’t tested the recipe with bottled lime juice, so I can’t say how well it works.
- Cilantro: I know cilantro isn’t everyone’s favorite, so if that’s you, you could try swapping flat leaf parsley for the cilantro, but of course, it would be a different flavor profile. Or I recommend making my lemon chicken marinade for another citrusy marinade.
- Garlic: Fresh garlic is preferred since there are so few ingredients, and because we use a blender you don’t even need to chop it. Feel free to adjust the garlic flavor to your liking by increasing or decreasing the amount.
- Sugar: A bit of sugar in a marinade helps the flavors penetrate the meat more and aids in browning, however, you can leave it out if you wish.
Cilantro Lime Marinade (for Chicken and More)
Ingredients
- ¼ cup avocado oil (or other neutral flavored oil)
- ¼ cup fresh lime juice
- 2 cups packed cilantro, leaves and stems
- 3 garlic cloves
- 1 ½ teaspoon kosher salt
- 1 teaspoon sugar
- 2 pounds chicken breasts (or thighs)
Equipment
Instructions
Marinade Instructions
- Add the oil, lime juice, cilantro, garlic, salt, and sugar to a blender or food processor. Blend on low until just combined.
- Pour half of the marinade along with 2 tablespoons of water into a 1-gallon zip-top bag or baking dish. Set the remaining marinade aside to use as a drizzle once the meat or fish once it has been cooked.
- Add the chicken, steak or fish to the bag and toss to coat, then press as much air out of the bag (if using) as possible, or cover with plastic wrap (if using a baking dish). Refrigerate for at least 30 minutes, or up to 60 minutes, flipping every 15 minutes.
Grilling Instructions
- When ready to grill, heat a gas or charcoal grill to medium-high. Allow to preheat for 15 minutes. Remove the meat from the marinade, shake off any excess, and discard any remaining marinade from the bag or dish.
- Grill, with the cover down, until chicken thighs register 170F, or chicken breasts register 165F, or steak registers 130-135F, flipping halfway.
- Remove to a cutting board and allow to rest for 5 minutes. Slice against the grain into ½ inch slices, and serve drizzled with reserved marinade.
Love this! Huge hit with whole fam.
Yay, so happy to hear this one was a hit, Ellie. Thanks so much for leaving a review!
YUMMMM
So delicious
Wonderful to hear this, Elaine. Thanks for leaving a reivew!
This was so easy to make, and the flavors blended so well! I can’t wait to make this again!
Wonderful to hear this Stacy, thanks so much for leaving a reivew!
Hi, why do you add water to the marinade?
Nina, the very small amount of water helps carry the flavor of the marinade into the chicken and helps the chicken come out extra juicy! You can skip it if you want, but I find it makes a difference in the final flavor and texture of the chicken. Just be sure to just use the 2 tablespoons so the marinade doesn’t before watery.