Cilantro Lime Chicken Thighs

A vibrant and flavorful dish featuring marinated chicken thighs with zesty lime and fresh cilantro, perfect for any gathering.

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Prep Time 15

Cook Time 15

Total Time 2 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Latin American

Calories: 270

For the Marinade

¼ cup chopped fresh cilantro leaves Fresh cilantro is key here! Dried herbs won’t provide the vibrant flavor.
3 tablespoons extra virgin olive oil, divided Use high-quality brands like Colavita for the best flavor.
2 tablespoons freshly squeezed lime juice About 1-2 limes, depending on juiciness.
1 tablespoon lime zest Zest adds intense lime flavor!
2 teaspoons chili powder For a bit of warmth, go for a smoky blend.
1 teaspoon ground cumin Adds a delicious earthy note.
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

For the Chicken

2 pounds boneless, skinless chicken thighs Opt for organic if you can for the best quality.

Preparation

In a medium bowl, whisk together the cilantro, 2 tablespoons of olive oil, lime juice, lime zest, chili powder, cumin, salt, and pepper until well combined.
Add the chicken thighs to a large Ziploc bag or a shallow bowl, then pour the marinade over. Seal the bag or cover the bowl, and mix by massaging the chicken until well coated.
Marinate for at least 2 hours, or ideally overnight, in the refrigerator.

Cooking

Drain the chicken from the marinade (discard the marinade) and let it rest for about 10 minutes as you heat your grill.
Heat the remaining tablespoon of olive oil in a cast iron grill pan over medium-high heat. Working in batches, add the chicken thighs in a single layer.
Cook for 4–5 minutes per side until they’re golden brown and have reached an internal temperature of 165°F.
Serve immediately, garnished with extra cilantro and lime wedges if desired.

Leftover chicken can be stored in an airtight container in the fridge for up to 4 days. You can marinate the chicken thighs a day before.