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4.5 from 4 votes

Chicken with Lime, Garlic and Cilantro

Chicken with lime, garlic and (optionally) cilantro is one of our favorite — and easiest — dishes. The acid in the citrus balances out the chicken and creates a tart sauce right in the pan. 
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Entree
Cuisine: American
Servings: 6
Calories: 428kcal
Author: Emily Clifton - Nerds with Knives


  • 2 lbs chicken thighs bone in, skin on (about 6 thighs)
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons coarse kosher salt to taste
  • 1/2 teaspoon freshly ground black pepper
  • 6 garlic cloves roughly chopped (about 3 tablespoons)
  • 1 1/2 tablespoons flour 20g
  • 1 cup dry white wine 250ml
  • 1 1/2 tablespoons honey 30g
  • 3 tablespoons lime juice from about 1 1/2 limes
  • 2 teaspoons lime zest finely grated (from 1 1/2 limes)
  • 2 cups chicken broth 475 ml
  • 4 scallions sliced, white and green parts separated
  • 4-5 tablespoons cilantro stems removed, chopped; more for garnish (about 1 large bunch)
  • 1 lime sliced, for garnish


  • Preheat your oven to 375º F / 190º C
  • Pat the chicken thighs dry, and season each thigh on both sides with cumin, salt and pepper.
  • Pre-heat a heavy-bottomed skillet or dutch oven on medium-high for a minute or so and then add the oil. Add the thighs, skin-side down and cook until deeply browned (5-7 minutes). Don’t crowd the pan, work in batches if necessary. Turn and brown other side (3-5 minutes). Remove thighs to a plate and set them aside,
  • Lower the heat and if there’s a lot of oil, remove most of it, leaving about a tablespoon and a half. Add flour, garlic and sliced white scallion bottoms. Stir well to coat the flour in oil and cook for 2-3 minutes. Whisk in the wine and let it simmer for 3 minutes while scraping up any brown bits with a wooden spoon. Add the broth, honey, lime juice, lime zest and half the cilantro and bring to a simmer. Add the chicken, skin-side up and place it, uncovered, into the oven. Cook for 35-40 minutes, or until chicken is cooked through (165º F / 74º C on an instant read thermometer). Garnish with sliced limes, the remaining cilantro and green scallion tops.
  • Serve with rice, potatoes or lots of crusty bread for sopping up the sauce.


Calories: 428kcal | Carbohydrates: 12g | Protein: 26g | Fat: 28g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 991mg | Potassium: 484mg | Fiber: 1g | Sugar: 5g | Vitamin A: 243IU | Vitamin C: 14mg | Calcium: 49mg | Iron: 2mg
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