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Remember that shawarma spike you bought last summer and used one time? Well, cilantro lime chicken, a Tex Mex take on a doner kebab, is giving it another shot to shine! This time, succulent chicken thighs are steeped overnight in a refreshingly zesty marinade and then roasted to charry perfection in the oven. You have all the equipment, what are you waiting for?!
So, you didn’t have the spike to begin with. But now you do, here’s recipe number two: irresistibly smoky, Middle Eastern chicken shawarma served on homemade flatbreads.
No spike? No problem! The success of cilantro lime chicken does not rely solely on its equipment. There is no reason to miss out on this insanely vibrant Mexican-inspired dish if you don’t want to invest in This is an affiliate link.giant skewer.
Using boneless chicken thighs and then skewering them will make slicing into thin strips (á la shawarma) easier to stuff in chicken tacos, but you can simply bake the whole thighs (bone-in or boneless) in the oven on a wire rack if that’s more accessible to you.
Either slice the cooked chicken off the bone into strips for tortilla-filling potential, or serve the thighs whole with sides.
The fundamental element is that marinade…
Cilantro lime chicken marinade
This mouthwatering marinade recipe is equal parts zing, zap and zest. Zingy herbs; cilantro (coriander) and mint; zappy vinegar, garlic and jalapenos; zesty lime juice. There’s also salty soy sauce, earthy cumin, grassy oregano and lip-smacking olive oil. But none of those ingredients would alliterate!
And the method could not be easier. Bung it all in a This is an affiliate link.blender and then coat the chicken thighs, yes, non-negotiable thighs for this recipe, and refrigerate overnight.
While many a marinade instruction will tell you that a 3-hour stint is sufficient, I’m rejecting that advice in this case, and imploring you to give this cilantro lime chicken a good 12 hours!
Why is it so important? Glad you asked. Marinating does two key things:
- it infuses the subject with flavour- making it uber tasty
- it tenderises the meat and retains its moisture- making it super juicy
And the longer the marinate, the bigger the impact. So, make some room in that refrigerator!
Important recipe tips and notes
- Thighs are hands down the best choice for this recipe. Breasts are not as succulent and will dry out.
- Marinate overnight. An express (3-hour minimum) marinade will not offer the same flavour impact.
- Serve on its own, or as a filling for your favourite Mexican handheld; chicken tacos or burritos.
What goes with it
Cilantro lime chicken thighs is a recipe with options:
- Make a low-carb bowl of chicken ribbons, guacamole and black bean and corn salsa.
- Stuff a taco and serve with salsa fresca, sour cream and grated cheddar cheese.
- Wrap in a flour tortilla to fashion a burrito and add cilantro lime rice and pico de gallo.
- Serve as a classic main dish and side with air fryer fries and slaw.
Storage and leftovers
Depending on whether you shaved all your cilantro lime chicken from the spike into strips or there is a relatively thick mound of thigh still intact, the leftovers will last around two days (stripped) or up to four (intact). Either way, store leftovers in an This is an affiliate link.airtight container in the fridge.
Cold leftover chicken tastes great in a sandwich with lashings of mayo and crunchy salad, or reheat in the microwave for another round of chicken tacos with plenty of guac.
More chicken recipes to try
- Chicken Marbella
- Lemon Pepper Chicken
- Cheesy Chicken Broccoli Rice Casserole
- One Pot Jamaican Chicken with Rice and Peas
Cilantro Lime Chicken
Equipment
- This is an affiliate link.Vertical spit stand/skewer
- This is an affiliate link.blender
- This is an affiliate link.Food processor
Ingredients
For the marinade
- 50g / 1 cup firmly packed cilantro, (fresh coriander)
- 25g / 1/2 cup fresh mint, leaves only
- 1/3 cup This is an affiliate link.soy sauce
- 4 tbsp apple cider vinegar
- 2-3 limes, juice only
- 6 cloves garlic, peeled
- 2 jalapeños, stems removed
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp salt
- 4 tbsp This is an affiliate link.olive oil
Remaining ingredients
- 1 kg / 2 lbs skinless boneless chicken thighs
- 125ml / 1/2 cup sour cream, or yogurt
Instructions
- In the bowl of a food processor or a blender combine all ingredients for the marinade and process until smooth, then remove 1/2 cup of the marinade and refrigerate until needed.
- Add the chicken to a large glass or plastic bowl (not metal), then pour the remaining marinade over the chicken and stir thoroughly to coat with the marinade, cover with plastic wrap and refrigerate overnight or at least for 3 hours.
- Preheat the oven to 190C/375F skewer the chicken thighs on a shawarma spike and put in the oven for 30 minutes. After 30 minutes take out of the oven and wrap the chicken in tin foil to prevent the chicken from drying out, then return to the oven for 15-20 minutes longer or until the internal temperature reaches 165F/73C.
- Remove from the oven and let it rest for 10 minutes. While the chicken is resting take the reserved marinade out of the fridge and combine with the 125ml/1/2 cup of sour cream of plain yogurt. Now shave slices of cooked chicken with a sharp knife to be served in a warm taco with the creamy sauce, slaw and salsa. Or you can also serve this chicken over cilantro lime rice.
- Alternatively, you can bake this chicken on a wire rack, set in a shallow baking pan for 30 minutes, then increase the temperature to 200C/400F and cook for 10-15 minutes longer. This chicken can also be grilled if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
