Description
Cilantro Lime Chicken Thighs are juicy, flavorful boneless chicken thighs marinated in a vibrant blend of cilantro, lime, and spices, then grilled to perfection in a cast iron pan. This easy-to-make dish delivers a tangy, slightly spicy profile, perfect for a quick weeknight dinner or casual gathering.
Ingredients
Marinade
- ¼ cup chopped fresh cilantro leaves
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lime zest
- 2 tablespoons freshly squeezed lime juice
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Chicken
- 3 tablespoons extra virgin olive oil, divided (2 tablespoons for marinade, 1 tablespoon for cooking)
- 2 pounds boneless, skinless chicken thighs
Instructions
- Prepare the marinade: In a medium bowl, combine chopped cilantro, 2 tablespoons of olive oil, lime zest, lime juice, chili powder, cumin, kosher salt, and freshly ground black pepper. Mix thoroughly to create a vibrant and flavorful marinade.
- Marinate the chicken: Place the chicken thighs into a gallon-size Ziploc bag or large bowl. Pour the cilantro-lime marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the bowl and refrigerate for at least 2 hours, ideally overnight, turning the bag occasionally to evenly distribute the marinade.
- Heat the cooking oil: When ready to cook, heat the remaining 1 tablespoon of olive oil in a cast iron grill pan over medium-high heat until shimmering but not smoking. This ensures a good sear on the chicken.
- Cook the chicken: Remove chicken thighs from the marinade, letting excess drip off. In batches, place chicken thighs in a single layer on the hot grill pan. Cook for about 4-5 minutes per side, until golden brown and cooked through, with an internal temperature of 165°F (74°C). Avoid overcrowding the pan to maintain even cooking and a proper sear.
- Serve immediately: Once cooked, transfer the chicken to a serving platter and serve hot. This dish pairs wonderfully with rice, grilled vegetables, or a fresh salad.
Notes
- For best flavor, marinate the chicken overnight.
- If you don’t have a cast iron grill pan, a heavy-bottomed skillet or outdoor grill can be used.
- Be careful not to overcook; use a meat thermometer to ensure the chicken reaches 165°F for safety and juiciness.
- Adjust chili powder quantity if you prefer less or more heat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
