Grilled Cilantro Lime Chicken Thighs (Printable version)
Tender grilled thighs marinated in zesty lime, fresh cilantro, and aromatic spices for a smoky, vibrant main dish.
# Ingredient list:
→ 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 fully 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, and let rest for 5 minutes before serving. Garnish with additional chopped cilantro and lime wedges if desired.
# Expert Tips:
01 -
- The marinade does double duty tenderizing the meat while infusing it with bright citrusy flavor that cuts through the richness
- Chicken thighs are practically foolproof on the grill staying juicy even if you accidentally leave them a minute too long
02 -
- Pat the chicken dry before adding it to the marinade or you will end up with watery flavor instead of that clingy seasoned coating
- Letting the chicken rest after grilling is not optional unless you want all those delicious juices running onto your plate instead of staying in the meat
03 -
- Clean your grill grates while they are hot right before cooking and the chicken will release easily when it is time to flip
- Invest in a good instant read thermometer because guessing when chicken is done leads to either undercooked or dry overcooked meat