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Easy Baked Cilantro Lime Chicken photo

Baked Cilantro Lime Chicken

This Baked Cilantro Lime Chicken is bursting with flavor! Juicy chicken marinated in a zesty cilantro lime mix, perfect for any dinner!
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Prep Time 1 hour
Cook Time 1 hour 15 minutes
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade:
  • 1 whole chicken (about 5 pounds)
  • 1/4 cup fresh lime juice (about 2-3 limes)
  • 1/4 cup olive oil
  • 1/4 cup fresh cilantro (chopped)
  • 4 cloves garlic (minced)
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chili powder (optional, for heat)

Equipment

  • Roasting pan or baking dish
  • Meat thermometer
  • Mixing Bowl
  • Whisk
  • Sharp knife

Method
 

Directions:
  1. In a mixing bowl, combine the fresh lime juice, olive oil, chopped cilantro, minced garlic, honey, cumin, smoked paprika, salt, pepper, and chili powder (if using). Whisk until well blended.
  2. Place the whole chicken in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure to coat it evenly. Seal the bag or cover the dish and refrigerate for at least 1 hour, or preferably overnight.
  3. Preheat your oven to 425°F (220°C).
  4. Remove the chicken from the marinade and place it in your roasting pan. Reserve some marinade for basting later. Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C).
  5. Every 30 minutes, baste the chicken with the reserved marinade to keep it moist and flavorful. Once done, let the chicken rest for 10-15 minutes before carving.

Notes

  • For a different flavor, substitute lime juice with lemon juice.
  • Use avocado oil instead of olive oil for a higher smoke point.
  • Allow the chicken to cool completely before storing leftovers.