This cilantro lime grilled chicken features juicy chicken leg quarters marinated in a bright, zesty blend of fresh cilantro, lime, and garlic, then grilled until tender and full of flavor. We grill a lot of leg quarters at my house once the weather warms up, and this is our go-to marinade. They're one of my favorite cuts for the grill because they're inexpensive, they stay incredibly juicy thanks to the dark meat, and the lime does double duty here, adding fresh flavor while helping to tenderize the chicken. It's an easy, flavor-packed dinner that comes together fast and is perfect for a summer cookout!
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Why This Recipe Works
- The chicken stays juicy. Leg quarters are dark meat, so they're forgiving on the grill and stay moist and tender, even over high heat.
- It's bursting with fresh flavor. Fresh cilantro, lime juice, lime zest, and garlic give the chicken a bright, zesty, Mexican-inspired flavor.
- The marinade is quick and easy. It comes together in about five minutes with a handful of simple ingredients.
- It's budget-friendly. Chicken leg quarters are one of the most affordable cuts you can buy, which makes this a great recipe for feeding a crowd.
For another delicious grilled chicken option check out my Greek chicken souvlaki recipe!
Quick summary
To make cilantro lime grilled chicken, whisk together fresh cilantro, lime juice and zest, olive oil, garlic, and cumin, then marinate the chicken leg quarters for 30 minutes to 4 hours. Grill over medium-high heat (around 400°F) for 25 to 30 minutes, flipping occasionally, until the internal temperature reaches 170°F. Let the chicken rest for 5 minutes before serving. The cilantro lime marinade keeps it bright, juicy, and packed with flavor.
Ingredient Notes
- Chicken leg quarters: This is my favorite cut for the grill. The dark meat stays juicy and it's very budget-friendly. Look for quarters that are similar in size so they cook evenly.
- Fresh cilantro: Fresh is best for that bright, herby flavor. If you're not a fan of cilantro, fresh flat-leaf parsley makes a milder swap.
- Limes: Zest them before you juice them! The zest is packed with citrus oils and adds a lot of flavor. You'll want the juice and zest of 2 to 3 limes, and fresh really does beat the bottled stuff here.
- Olive oil: Helps the marinade coat the chicken evenly and carries all that flavor.
- Garlic and cumin: Fresh minced garlic and a little ground cumin give the marinade its savory, earthy backbone.
How to Make Cilantro Lime Marinade
- In a mixing bowl, whisk together the chopped cilantro, olive oil, lime juice and zest, minced garlic, cumin, salt, and pepper until combined.
- Place the chicken in a large resealable bag or dish, pour the marinade over the top, and turn to coat. Seal it up and refrigerate for at least 30 minutes, up to 4 hours.
Tip: I don't recommend marinating for longer due to the lime juice. The acid can make the chicken tough when marinated for too long.
Tip: Before you add the raw chicken, set aside a few tablespoons of the marinade in a separate container. Once the chicken is grilled, drizzle that reserved marinade over the top for an extra hit of fresh flavor. Just be sure to set it aside before it touches the raw chicken.
How to Grill Chicken Leg Quarters
- Preheat the grill. Take the chicken out of the fridge and preheat your grill to medium-high heat, around 400°F.
- Grill. Place the leg quarters on the grill and cook for around 25 to 30 minutes, flipping occasionally, until the internal temperature reaches 170°F. Keep an eye on them so the skin doesn't burn. If they're browning too quickly, move them to a cooler part of the grill to finish cooking through.
- Rest and serve. Transfer the chicken to a platter and let it rest for 5 minutes before serving.
Recipe Tips
- Cook to temperature, not time. Leg quarters vary in size, so an instant-read thermometer is the best way to know they're done and takes the guesswork out of getting them juicy.
- Take dark meat to 170°F. Chicken is safe at 165°F, but leg quarters are more tender and juicy cooked a few degrees higher, closer to 170°F.
- Don't over-marinate. Thirty minutes to 4 hours is the sweet spot. Past 6 hours, the lime's acidity starts to break down the meat and it can turn mushy.
- Watch the skin. If the chicken is browning too quickly, slide it to a cooler part of the grill to finish cooking through without burning.
- Save some marinade to finish. Set aside a few tablespoons before it touches the raw chicken, then drizzle it over the grilled chicken for an extra pop of fresh flavor.
- Always let it rest. Give the chicken 5 minutes after grilling so the juices redistribute instead of running out when you cut in.
What to Serve with Cilantro Lime Chicken
This grilled cilantro lime chicken has classic Mexican and Southwestern flavors, so we like to pair it with sides like my Mexican street corn salad or Instant Pot Spanish rice.
And of course you'll need a tasty margarita to wash it all down. Check out my blood orange margarita recipe for details!
Leftovers are also fantastic pulled off the bone and used in tacos, burrito bowls, quesadillas, and salads.
Storage and Reheating
- To store: Keep leftover cooked chicken in an airtight container in the refrigerator for up to 4 days.
- To freeze: Let the chicken cool completely, then freeze in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
- To reheat: Warm the chicken gently in a 300°F oven until heated through, so the meat stays juicy and doesn't dry out. Leftovers are also great served cold, pulled off the bone and sliced into salads, tacos, and bowls.
Frequently Asked Questions
About 25 to 30 minutes over medium-high heat (around 400°F), flipping occasionally, until they reach an internal temperature of 170°F. Because leg quarters vary in size, always cook to temperature rather than by time alone.
Chicken is safe to eat at 165°F, but for leg quarters I recommend cooking to 170°F. The dark meat is more tender and juicy when taken a few degrees higher.
At least 30 minutes and up to 4 hours. Don't go much past 6 hours, or the acid in the lime juice will start to break down the meat and make it mushy.
You sure can! This cilantro lime marinade works on any cut. For boneless breasts or thighs, grill over medium-high heat for about 5 to 7 minutes per side and cook to an internal temperature of 165°F.
Yes. You can roast the leg quarters in a 425°F oven for about 40 to 45 minutes, until they reach 170°F. It's a great option when you don't want to fire up the grill.
I hope your family loves this cilantro lime grilled chicken as much as mine does! If you make it, I'd love to hear how it turned out in the comments below.
More easy Mexican recipes to try
- Chicken Enchiladas with Green Sauce
- Instant Pot Pork Carnitas
- Easy Chicken Enchiladas with Red Sauce
- Sheet Pan Chicken Fajitas
📖 Recipe
Cilantro Lime Grilled Chicken
Ingredients
- ¼ cup fresh cilantro leaves, chopped
- ¼ cup olive oil
- 2-3 limes, zested and juiced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 4-5 chicken leg quarters
Instructions
- In a mixing bowl, whisk together all of the marinade ingredients. If you'd like, reserve a few tablespoons in a separate container to drizzle over the cooked chicken.
- Place the chicken in a large resealable bag, pour the marinade over the top, and turn to coat. Seal and refrigerate for at least 30 minutes and up to 4 hours.
- Remove the chicken from the fridge and preheat your grill to medium-high heat (around 400°F).
- Grill the chicken for 25 to 30 minutes, flipping occasionally, until the internal temperature reaches 170°F. Watch closely so the skin doesn't burn.
- Transfer to a platter and let rest for 5 minutes before serving.
Notes
- Leg quarters are dark meat, so cooking to 170°F (rather than 165°F) gives you the most tender, juicy result.
- Using boneless breasts or thighs? Grill 5-7 minutes per side to 165°F.
- No grill? Roast in a 425°F oven for about 40-45 minutes, until 170°F.
- Don't marinate longer than 4-6 hours, or the lime's acidity will begin to break down the meat.
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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