Grilled Cilantro Lime Chicken Thighs (Printable)
Juicy chicken thighs marinated in lime and cilantro, then grilled to perfection for a vibrant, flavorful entrée.
# What You'll Need:
→ Marinade
01 - 1/4 cup fresh lime juice (about 2 limes)
02 - 2 tablespoons olive oil
03 - 2 tablespoons chopped fresh cilantro
04 - 3 garlic cloves, minced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon chili powder
07 - 1/2 teaspoon smoked paprika
08 - 1 teaspoon kosher salt
09 - 1/2 teaspoon black pepper
→ Chicken
10 - 8 boneless, skinless chicken thighs (about 2 lbs)
# Directions:
01 - In a large bowl, whisk together lime juice, olive oil, cilantro, garlic, cumin, chili powder, paprika, salt, and pepper until well combined.
02 - Add the chicken thighs to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes, up to 4 hours for optimal flavor development.
03 - Preheat grill to medium-high heat, approximately 400°F.
04 - Remove chicken from marinade, allowing excess to drip off. Discard the used marinade.
05 - Grill chicken thighs for 6-8 minutes per side until nicely charred and internal temperature reaches 165°F.
06 - Transfer to a platter, cover loosely with foil, and let rest for 5 minutes before serving to allow juices to redistribute.
07 - Garnish with extra chopped cilantro and lime wedges if desired. Serve with Mexican rice, grilled vegetables, or in tacos.
# Expert Hints:
01 -
- The marinade does double duty, tenderizing the meat while infusing every bite with bright, zesty flavor that feels like sunshine on a plate
- Chicken thighs are impossible to mess up, staying juicy even when you get distracted by a phone call or a neighborhood cat
02 -
- Pat the chicken dry before adding to the marinade, excess water prevents the flavors from penetrating properly
- Letting the chicken come to room temperature for 20 minutes before grilling ensures even cooking
03 -
- Oil your grill grates right before cooking, not while preheating, to prevent flare-ups
- Don't move the chicken around while it sears, those grill marks need uninterrupted contact to develop properly