Thai Cilantro Lime Chicken Thighs

This Thai cilantro lime chicken is one of those recipes that's bold, garlicky, and incredibly easy to make. Chicken thighs are marinated in a savory mix of fish sauce, lime juice, garlic, and lots of fresh cilantro, then seared until golden and finished in the oven for juicy, flavorful results.

This is a flexible recipe you can cook in a skillet, finish in the oven, or even throw on the grill. It pairs well with everything from rice and roasted vegetables to lighter sides like cauliflower rice or salads, depending on how you like to eat.

Editor's Note: This recipe was originally developed as a low-carb/keto recipe. While the flavors are Thai-inspired, the ingredient choices and photos reflect that original focus rather than my current everyday Asian home-cooking style. I've updated the post for clarity and added flexible notes and variations so you can easily adapt it to how you cook today.

Why You'll Love This Recipe

• Big, bold Thai-inspired flavors
• Chicken thighs stay juicy and forgiving
• Works for oven, skillet, or grill
• Easy to customize sweetness and saltiness

About the Ingredients

(You can keep the ingredient list mostly the same, but add context.)

• Chicken thighs: Skin-on for best flavor and browning.
• Fish sauce: Essential for depth and umami - don't skip it.
• Coconut aminos or soy sauce: Coconut aminos keep it lower-carb, but soy sauce works perfectly.
• Cilantro: This recipe uses a lot - it's intentional.
• Sweetener: Use sugar, honey, or a sugar substitute depending on preference.

How to cook Thai Cilantro Lime Chicken Thighs (Step by Step)

First, gather your ingredients:

• 2½-3 lbs skin-on chicken thighs
• ¼ cup chopped cilantro, plus 2 tablespoons for garnish
• 3 cloves garlic, minced
• 1 medium shallot, finely chopped
• 2 tablespoons coconut aminos or soy sauce
• 4 tablespoons fish sauce
• 1 tablespoon sugar, honey, or sugar substitute
• Juice of 1 lime
• 3 tablespoons olive oil, divided
• Salt, to taste

Start by preheating your oven to 350°F (175°C). In a large bowl, combine the chopped cilantro, minced garlic, finely chopped shallot, coconut aminos (or soy sauce), fish sauce, sweetener of choice, lime juice, and 2 tablespoons of olive oil. Stir everything together until well mixed.

Add the chicken thighs to the bowl and toss until they're evenly coated in the marinade. Let the chicken marinate for at least 30 minutes to allow the flavors to soak in. If you have extra time, you can marinate it longer for even more flavor.

When you're ready to cook, heat the remaining 1 tablespoon of olive oil in a cast-iron or heavy-bottom skillet over medium heat. Once the pan is hot, place the chicken thighs skin-side down and let them sear undisturbed for 5-7 minutes, until the skin is golden and crispy. Flip the chicken over, then pour any remaining marinade from the bowl over the top.

Transfer the skillet directly to the preheated oven and bake for 15-20 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 165°F. Remove the skillet from the oven and let the chicken rest for a few minutes before serving. Finish by sprinkling the remaining cilantro over the top.

Storage & Reheating

Store any leftover chicken thighs in an airtight container in the refrigerator for up to 4 days. Because the chicken is marinated and cooked with the skin on, it holds up well and stays flavorful even after reheating.

To reheat, warm the chicken gently in a skillet over medium-low heat until heated through. This helps keep the meat juicy and prevents it from drying out. You can also reheat it in the air fryer at 350°F for 4-6 minutes, which is a great option if you want to re-crisp the skin. Microwave reheating works in a pinch, but the skin will soften.

FAQ

Can I use boneless or skinless chicken?

Yes. Boneless chicken thighs or chicken breasts will work, but you'll want to reduce the cooking time so the meat doesn't dry out. Skin-on thighs are recommended for the juiciest results and best browning.

Can I grill this instead of baking it?

Absolutely. After marinating, grill the chicken over medium heat, starting skin-side down, until cooked through and nicely charred.

Is this recipe keto or low-carb?

It can be. When made with coconut aminos and a sugar substitute, this recipe is naturally low in carbs. If you're not eating low-carb, regular sugar or honey works perfectly.

What should I serve with this chicken?

This chicken pairs well with rice, roasted vegetables, salads, or cauliflower rice. It's versatile enough to fit into a lighter meal or a more hearty dinner.

Continue to Content

Thai Cilantro Chicken Recipe

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Thai cilantro lime chicken thighs marinated in fish sauce, garlic, lime juice, and fresh cilantro, then seared until golden and finished in the oven. This flavorful, juicy chicken is easy to customize and works just as well for weeknight dinners as it does for grilling.

Print

Ingredients

• 2½–3 lbs skin-on chicken thighs
• ¼ cup chopped cilantro, plus 2 tablespoons for garnish
• 3 cloves garlic, minced
• 1 medium shallot, finely chopped
• 2 tablespoons coconut aminos or soy sauce
• 4 tablespoons fish sauce
• 1 tablespoon sugar, honey, or sugar substitute
• Juice of 1 lime
• 3 tablespoons olive oil, divided
• Salt, to taste

Instructions

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine ¼ cup cilantro, garlic, shallot, coconut aminos (or soy sauce), fish sauce, sweetener, lime juice, and 2 tablespoons olive oil.
3. Add chicken thighs and toss to coat evenly. Marinate for at least 30 minutes.
4. Heat remaining 1 tablespoon olive oil in a cast-iron or heavy-bottom skillet over medium heat.
5. Place chicken skin-side down and sear for 5–7 minutes until golden and crisp. Flip the chicken.
6. Pour remaining marinade over the chicken if any remains. Transfer the skillet to the oven.
7. Bake for 15–20 minutes, or until chicken is cooked through and reaches an internal temperature of 165°F.
8. Remove from oven and let rest for a few minutes. Sprinkle with remaining cilantro before serving.

Notes

• Originally developed as a keto-friendly recipe, this dish is naturally low in carbs when made with coconut aminos and a sugar substitute. Regular sugar or honey works perfectly if you’re not eating low-carb.
• Chicken thighs are recommended for juiciness, but boneless thighs or chicken breasts can be used with reduced cook time.
• Grill option: Grill over medium heat, skin-side down first, until cooked through.
• Air fryer option: Air fry at 375°F for 18–22 minutes, flipping halfway through.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Wan Ja Shan Organic Aged Soy Sauce, 33.8fl.oz
• 
  Red Boat Fish Sauce, Phamily Reserve | Premium 50°N fish sauce sustainably made with just two ingredients in Vietnam | Higher Protein For Exceptional Flavor | Gluten and sugar free, no preservatives | 8.45 fl oz.
• 
  365 Everyday Value, Organic Extra Virgin Olive Oil, 100% Mediterranean Blend, 33.8 fl oz
• 
  Coconut Secret Coconut Aminos (2 Pack) - 8 fl oz - Low Sodium Soy Sauce Alternative, Low-Glycemic - Organic, Vegan, Non-GMO, Gluten-Free, Kosher - Keto, Paleo - 96 Total Servings

Nutrition Information:

Yield: 6 Serving Size: ⅙ of recipe
Amount Per Serving: Calories: 520Total Fat: 38gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 027gCholesterol: 165mgSodium: 980mgCarbohydrates: 4gNet Carbohydrates: 4gFiber: 0gSugar: 3gProtein: 38g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

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