Easy Cilantro Chicken – Yummy Toddler Food

With options to cook it in a pan or in a slow cooker, to let it marinate or cook it right away, this Cilantro Chicken is a perfectly easy option to feed a crowd—or just your family. It has flavors similar to those in carne asada and is so delicious!

I’ve been trying to have a more robust collection of recipes that are easy enough to make for a crowd—but that are also delicious enough that I’m confident sharing them at a party, holiday, or potluck—and this chicken recipe is my new favorite.

The marinade ingredients are similar to the ones used in classic carne asada, which means they are super flavorful. But paired with less expensive (and easier to cook) chicken thighs, the recipe hits all the marks for flavorful and easy.

Plus, you can prep the chicken ahead of time and cook it whenever you are ready.

There are options to cook this on the stovetop or in the slow cooker, which makes it super versatile. The slow cooker option is perfect for sharing with a larger group of people or to use for meal prep since you can easily portion out leftovers.

This is great paired with plain rice, cilantro rice, or used in burrito bowls or burritos.

(Other crowd-pleasing recipes include my best ever Pasta Salad, Pesto Pasta Salad, and Instant Pot Butter Chicken.)

Ingredients You Need

Here’s a look at the ingredients you need to have on hand to make Cilantro Chicken so you know what to pick up from the store or have ready.

• Cilantro: A full bunch of fresh cilantro adds a lot of flavor to this recipe, so look for a fresh bunch in the produce aisle. (It gets blended into the sauce so you don’t have to worry about the kids complaining about tiny green flecks!)
• Reduced sodium soy sauce: Adding soy sauce to the marinade deepens the flavor. I like to use reduced-sodium soy sauce to keep the sodium in check.
• Extra virgin olive oil: A little olive oil in the mix helps tenderize the chicken and also keeps it from sticking to the pot during cooking.
• Orange juice: You can use bottled or freshly squeeze orange juice in this recipe to add flavor.
• Lime juice: You can use bottled or freshly squeezed lime juice in this recipe to add flavor and pleasant acidity.
• Garlic: I like to add almost a whole bulb of garlic, peeled, to the marinade for ample flavor.
• Cumin: Look for ground cumin in the spice aisle to add classic Mexican flavor to this cilantro chicken.
• Boneless chicken thighs: I prefer to use boneless, skinless chicken thighs in this recipe since it’s the easiest option—you don’t need to do anything to the chicken once it’s cooked other than to slice or shred it.

Step-by-Step Instructions

Here’s a preview of how to make this Cilantro Chicken so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.

Step 1. Add the cilantro, soy sauce, olive oil, garlic, orange juice, lime juice, salt, and cumin to a blender. 

Step 2. Blend to create a smooth marinade for the chicken.

Step 3. Add the chicken to a storage container or bag, top with the marinade, and stir to coat. Seal and marinate.

Step 4. Cook chicken on both sides until the juices run clear and the chicken is cooked through.

Slow Cooker Directions

Serving Suggestions

Pair with rice, cilantro rice, black beans, or Coconut Rice. Top with avocado, diced onion (rinsing white onion under cold water tones down the flavor nicely), jalapeños, salsa, hot sauce, or sour cream.

You can also use the chicken in burritos or in burrito bowls.

How to Store

Store raw chicken in the marinade for up to 24 hours in an airtight container in the fridge before cooking. Or, store leftovers in an airtight container in the fridge for up to 5 days.

Best Tips for Success

• When cooking in a pan or slow cooker, spread the chicken thighs out so they are even thickness.
• Slice or shred the chicken. Shredded chicken may be easier for younger kids to chew easily.
• Use with rice to make chicken burrito bowls or chicken burritos.
• Use reduced sodium soy sauce to keep the sodium as low as possible.
• Garnish with additional cilantro, pepper, red pepper flakes, or other desired toppings.

Get Recipe Ingredients

• Add the cilantro, garlic, soy sauce, olive oil, orange juice, lime juice, cumin, and salt to a blender. Blend until smooth.

• Add the chicken to a storage container or bag, top with the marinate, and stir to coat. Seal. (Optional: marinate in the fridge for 2-24 hours to deepen the flavors.)

• Stovetop: Heat 1 tablespoon olive oil in a nonstick pan over medium heat. When warm, add the chicken. (Make sure the chicken thigh is flat.) Cook for 6 minutes. Flip over, cover, and cook for an additional 8 minutes or until the juices run clear. Remove from the pan and slice or shred to serve.
• Slow Cooker: Add the chicken to a slow cooker. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours. Remove some of the liquid, if desired, and shred with forks.

• Serve with plain rice, cilantro rice, minced onion, fresh cilantro, avocado, or other toppings you like.

• Store raw chicken in the marinade for up to 24 hours in an airtight container in the fridge before cooking. Or, store leftovers in an airtight container in the fridge for up to 5 days.
• Slice or shred the chicken. Shredded chicken may be easier for younger kids to chew easily.
• Use with rice to make chicken burrito bowls or chicken burritos.
• Use reduced sodium soy sauce to keep the sodium as low as possible.
• Gluten-free: Use reduced-sodium tamari in place of soy sauce.

Calories: 298kcal, Carbohydrates: 2g, Protein: 19g, Fat: 23g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Trans Fat: 0.1g, Cholesterol: 111mg, Sodium: 474mg, Potassium: 283mg, Fiber: 0.2g, Sugar: 1g, Vitamin A: 152IU, Vitamin C: 4mg, Calcium: 20mg, Iron: 1mg