Chicken Marinade
This juicy cilantro lime chicken is tangy, savory, and just a little sweet—perfect for tossing on the grill, searing in a skillet, or baking in the oven. It’s made with fresh lime juice, garlic, honey, and a blend of herbs and spices that soak right into the chicken for maximum flavor. Whether you’re meal prepping a big batch for the week or planning a quick summer dinner, this easy marinade comes together fast and pairs beautifully with mashed avocado, plantain chips, or rice and beans.
Then I’ll show you exactly how to prepare the chicken whether you’re grilling, roasting, or air frying!
In the pictures here, I served the grilled chicken with baked plantains and a garlicky avocado dip. Get the recipe here.
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The Best Chicken Marinade Recipe
This is hands-down one of the best chicken marinades because it strikes the perfect balance of flavor, tenderness, and versatility. The lime juice tenderizes the chicken while adding a bright, citrusy zing. Olive oil locks in moisture, and the honey brings just a touch of sweetness that helps with caramelization whether you’re grilling or roasting. Garlic, mustard, and dried herbs layer in depth and savoriness, while the chili powder and optional red pepper flakes give it a subtle kick. It’s punchy, vibrant, and adaptable to so many dishes—from tacos and rice bowls to salads and wraps. You can throw it together in minutes, and it never fails to deliver juicy, flavorful chicken every time.
What Kind of Chicken Can I Use?
This marinade works beautifully with boneless skinless chicken breasts, but you can absolutely use chicken thighs too. Boneless thighs will cook a bit faster and stay super juicy, while bone-in, skin-on thighs are great for oven-roasting or grilling and develop a nice crisp skin. You can also use this marinade for drumsticks, chicken tenders, or even a spatchcocked whole chicken—just adjust the cooking time accordingly. Whatever cut you use, be sure to marinate it thoroughly and cook until the internal temperature reaches 165°F.
Chicken Marinade
To start, place your chicken breasts in a Ziploc bag and gently pound them with a rolling pin or meat mallet until slightly flattened. This helps them cook more evenly and soak up the marinade better. In a small bowl or directly in the bag, whisk together the lime juice, olive oil, honey, minced garlic, Dijon mustard, chopped cilantro, dried oregano, salt, black pepper, chili powder, and a pinch of red pepper flakes if you want some extra heat.
Once everything is combined, add the chicken and coat thoroughly. Seal the bag and place it in the fridge to marinate for at least 30 minutes, though 2 to 4 hours is ideal.
Grilling
To grill your chicken, Preheat your grill to 450ºF. Remove the chicken once it’s done marinating and let the excess drip off. Grill the chicken for about 5 minutes on one side, then flip and continue cooking until the internal temperature reaches 165°F. Remove from the heat and let the chicken rest for 5 minutes before slicing.
Roasting
Preheat the oven to 425°F. Place the marinated chicken on a greased or parchment-lined sheet pan, baking sheet, or in a lightly oiled glass dish. Bake for 18 to 22 minutes, or until the internal temperature reaches 165°F. If you want a golden top, broil for the last 1 to 2 minutes.
Stovetop
Heat a skillet over medium-high heat and add a bit of oil. Let the excess marinade drip off the chicken, then sear for about 4 to 5 minutes per side. If the breasts are thick, reduce the heat to medium-low and cover the pan for a few more minutes, or finish in a 375°F oven. If the chicken starts sticking or the pan browns too quickly, add a splash of water, broth, or lime juice to deglaze.
Air Fryer
Preheat the air fryer to 375°F. Lightly grease the basket or line it with parchment, then add the marinated chicken. Air fry for 10 to 12 minutes, flipping halfway through, until the chicken is golden and reaches 165°F internally.
Broiling
Set your oven to broil and position the rack about 5 to 6 inches from the heat source. Place the marinated chicken on a foil-lined broiler pan or wire rack over a baking sheet. Broil for 5 to 7 minutes per side, watching carefully to avoid burning. Once the internal temp hits 165°F, remove from the oven and let rest briefly.
Serve with plantain chips and mashed avocado. Both recipes can be found here. This chicken is also great sliced over salads, tucked into tacos, or served with rice and beans for a full meal.
Easy Variations for Chicken Marinade
- Swap the lime juice for lemon juice if you want a brighter, slightly sharper citrus flavor. You can also use a tablespoon of vinegar (white wine, apple cider, or red wine all work) in place of or alongside the citrus for extra tang.
- If you’re out of fresh garlic, use 1/2 to 1 teaspoon of garlic powder instead—it blends smoothly and still gives that savory depth. The same goes for onion powder, which adds an extra layer of flavor and works well with both grilled and oven-baked chicken.
- For a smoky, slightly sweet twist, try adding 1/2 teaspoon of smoked paprika or regular paprika. This variation pairs especially well with grilled chicken.
- For an herby profile, swap cilantro for chopped fresh or dried basil, or use rosemary for a more woodsy, aromatic option. Rosemary works beautifully in oven-baked or air-fried versions.
- For a deeper umami kick, replace the Dijon mustard with a splash of Worcestershire sauce or soy sauce—just reduce the salt slightly if using soy.
- Mix and match based on what you have—this marinade is super forgiving and easy to customize.
Can I Freeze Chicken in the Marinade?
Yes! This marinade is freezer-friendly and perfect for prepping ahead. Simply add the raw chicken and marinade to a freezer-safe ziploc bag, seal tightly, and freeze flat for easy storage. The chicken will soak up the flavor as it thaws, so when you’re ready to cook, just transfer the bag to the fridge and let it thaw overnight. Once thawed, cook as you normally would—grilled, baked, stovetop, air fryer, or broiled. Freezing actually helps the marinade penetrate the chicken more deeply, so it’s a great way to keep things flavorful and convenient.
Try this Chicken Marinade With….
In the photos here, I served the chicken with these Baked Plantains with Avocado Dip, a super delicious side recipe that you will want to make over and over.
Or on top of…
I love seeing you make my recipes, so please share on Instagram if you make it!
Chicken Marinade
Ingredients
- 1 lb. chicken breast
- 2 tbsp fresh lime juice about 1 lime
- 1 tbsp olive oil
- ½ tbsp honey
- 2 cloves garlic minced
- 1 tsp Dijon mustard
- 1 tbsp chopped cilantro or 1 tsp dried
- ½ tsp dried oregano
- 1 tsp salt or to taste
- ¼ tsp black pepper
- ½ tsp chili powder
- Pinch red pepper flakes optional
Instructions
- Before starting, I like to place the chicken breast in a ziplock bag and smash them with a rolling pin or meat hammer gently, until slightly flatter.
- Combine all the ingredients for the marinade, besides the chicken, in a bowl or ziplock bag.
- Add the chicken breast and coat thoroughly.
- Marinate for at least 30 minutes in the fridge (ideally 2–4 hours).
Grilling
- Pre-heat the grill to 450ºF.
- Remove the chicken from the marinade and let the excess liquid drip.
- Grill for about 5 minutes on one side, and flip. Continue to grill until cooked through, the internal temperature should be 165°F.
- Remove and let it rest for five minutes before slicing.
Oven-Baking
- Preheat the oven to 425°F (220°C).
- Remove the chicken from the marinade and let the excess liquid drip.
- Place the marinated chicken on a greased foil, or parchment-lined baking sheet or in a lightly greased glass baking dish.
- Bake for 18–22 minutes, or until the internal temp hits 165°F.
- For a golden top, broil the last 2 minutes.
Stove-Top
- Remove the chicken from the marinade and let the excess liquid drip.
- Heat a skillet over medium-high heat, add a tsp of oil.
- Sear chicken breasts 4–5 min per side. If the breasts are thick, reduce the heat to medium-low, cover, and cook for another 2-3 minutes, or finish in a 375°F oven. If the chicken is sticking, or the bottom of the pan is burning, add a splash of water, broth, lime, or even cooking wine to deglaze the pan.
Air Fryer
- Preheat the air fryer to 375°F (190°C).
- Remove the chicken from the marinade and let the excess liquid drip.
- Place the marinated chicken in the lightly greased, or parchment-lined basket.
- Cook for 10–12 minutes, flipping halfway, until the internal temperature reaches 165°F.
Broiling
- Remove the chicken from the marinade and let the excess liquid drip.
- Set the oven to broil.
- Place the chicken on a foil-lined broiler pan or wire rack over a baking sheet.
- Broil 5–6 inches from the heat source for about 5–7 min per side, watching closely because sometimes they can start burning.
- Once the temperature is 165°F, you can remove them.
