Grilled Cilantro Lime Chicken Thighs (Printable)
Succulent grilled chicken thighs infused with lime, cilantro, and smoky spices for a vibrant, zesty 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)
# How To Make It:
01 - In a large bowl, whisk together lime juice, olive oil, cilantro, garlic, cumin, chili powder, paprika, salt, and pepper until thoroughly combined.
02 - Add 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, and let rest for 5 minutes before serving to allow juices to redistribute.
07 - Garnish with extra chopped cilantro and lime wedges if desired.
# Tips from dashanddishes:
01 -
- The marinade comes together in minutes but makes you look like you planned all week
- Chicken thighs stay impossibly juicy even after hitting high heat on the grill
- Leftovers (if they exist) taste even better the next day
02 -
- Patting the chicken partially dry before grilling helps it develop better char rather than steaming
- Letting the meat rest is not optional, otherwise those flavorful juices will run all over your cutting board
03 -
- Serve with extra lime wedges at the table, that final squeeze just before eating brightens everything
- If you are without a grill, a cast iron skillet on high heat works beautifully, just open a window