Juicy Cilantro Lime Chicken Sandwiches (Easy & Flavor-Packed)

There’s something irresistible about the bright, zesty flavors of cilantro lime chicken sandwiches. They’re fresh yet comforting, bold but balanced, and perfect for everything from busy weeknights to casual backyard gatherings. This recipe delivers tender, juicy chicken marinated in lime, garlic, and cilantro, then tucked into a toasted bun with creamy and crunchy toppings for a sandwich that feels restaurant-worthy but is surprisingly easy at home.

Cilantro Lime Chicken Sandwich Recipe

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes (plus marinating)
• Servings: 4 sandwiches
• Calories: ~480 per sandwich

Ingredients

• 1 ½ lbs boneless, skinless chicken breasts
• ¼ cup olive oil
• Zest and juice of 2 limes
• 3 cloves garlic, minced
• ½ cup fresh cilantro, finely chopped
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ¾ tsp kosher salt
• ½ tsp black pepper
• 4 brioche or bakery-style sandwich buns
• 1 cup shredded cabbage or slaw mix
• 1 ripe avocado, sliced
• ¼ cup mayonnaise or cilantro-lime crema

Instructions

1. In a bowl, whisk together olive oil, lime zest, lime juice, garlic, cilantro, cumin, paprika, salt, and pepper.
2. Pound chicken breasts to even thickness, then place in a zip-top bag or shallow dish.
3. Pour marinade over chicken, seal, and marinate for at least 30 minutes (up to 8 hours).
4. Preheat grill pan or skillet over medium-high heat. Lightly oil the surface.
5. Cook chicken 6–7 minutes per side until internal temperature reaches 165°F.
6. Remove chicken and rest for 5 minutes before slicing.
7. Toast buns lightly. Spread mayonnaise or crema on both sides.
8. Assemble sandwiches with chicken, avocado, slaw, and extra cilantro if desired.

Substitutions & Dietary Swaps

• Gluten-Free: Use gluten-free buns or lettuce wraps.
• Dairy-Free: Swap mayo for dairy-free aioli.
• Low-Carb: Serve chicken over salad instead of buns.
• Protein Swap: This marinade works beautifully with shrimp or tofu.

Chef’s Pro Tips

• Don’t over-marinate lime juice can toughen chicken if left too long.
• Char equals flavor: let the chicken get a good sear before flipping.
• Toast the buns to prevent sogginess.

Make Ahead, Storage & Reheating

Marinate the chicken up to 24 hours ahead. Cooked chicken keeps well refrigerated for 3–4 days. Reheat gently in a skillet or microwave to avoid drying out.

Troubleshooting & Common Mistakes

• Dry Chicken: Use a thermometer and remove at 165°F.
• Bland Flavor: Don’t skip the lime zest it adds aroma and punch.
• Soggy Sandwich: Layer slaw between chicken and bun.

Flavor Pairings & Serving Suggestions

Serve these cilantro lime chicken sandwiches with:

• Fluffy Cottage Cheese Egg Bites
• Mexican street corn or corn salad

Cilantro Lime Chicken Sandwiches

Juicy, zesty cilantro lime chicken sandwiches with a bright marinade, creamy sauce, and crunchy slaw—perfect for quick weeknights or casual entertaining.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Marinating Time 30 minutes mins

Total Time 30 minutes mins

Servings: 4 sandwiches

Course: Sandwiches

Cuisine: American

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

Cilantro Lime Marinade

• 1/4 cup olive oil
• 2 limes zested and juiced
• 3 cloves garlic minced
• 1/2 cup fresh cilantro finely chopped
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 3/4 tsp kosher salt
• 1/2 tsp black pepper

Chicken & Sandwich Assembly

• 1 1/2 lb boneless skinless chicken breasts pounded to even thickness
• 4 brioche buns or bakery-style sandwich buns, split
• 1 cup shredded cabbage or slaw mix
• 1 avocado sliced
• 1/4 cup mayonnaise or cilantro-lime crema

Equipment

• Grill Pan or Skillet
• Meat Thermometer
• Mixing bowl

Method

 

1. In a bowl, whisk together olive oil, lime zest, lime juice, garlic, cilantro, cumin, smoked paprika, salt, and pepper.
2. Pound the chicken breasts to an even thickness. Place chicken in a zip-top bag or shallow dish.
3. Pour the marinade over the chicken. Seal and marinate for at least 30 minutes (up to 8 hours).
4. Heat a grill pan or skillet over medium-high heat and lightly oil the surface.
5. Cook chicken for 6–7 minutes per side, until the thickest part reaches 165°F (74°C).
6. Transfer chicken to a plate and rest for 5 minutes, then slice.
7. Toast the buns. Spread mayonnaise (or crema) on both cut sides.
8. Assemble sandwiches with sliced chicken, slaw, and avocado. Serve immediately.

Notes

For extra kick, add sliced jalapeños or a pinch of chili powder to the marinade. To keep buns from getting soggy, add slaw as a barrier layer between the chicken and bun.

FAQs

Can I bake the chicken instead?

Yes, bake at 400°F for 20–22 minutes or until fully cooked.

Is cilantro essential?

Cilantro defines the flavor, but parsley can be used if needed.

Can I freeze the chicken?

Yes, freeze raw chicken in the marinade for up to 2 months.

What sauce works best?

Cilantro-lime crema or chipotle mayo are excellent options.

Are these spicy?

Not by default, but you can add jalapeño or chili powder.

Conclusion

These cilantro lime chicken sandwiches are everything a great sandwich should be juicy, vibrant, and deeply satisfying. Whether you’re feeding family or impressing guests, this recipe delivers bold flavor with minimal effort. Try them once, and they’ll earn a permanent spot in your rotation.

For safe chicken handling and cooking temperatures, refer to the USDA Food Safety Guidelines.