Grilled Cilantro Lime Chicken Thighs (Printable)

Juicy chicken thighs marinated in zesty lime and fresh cilantro, grilled to perfection for a vibrant entrée.

# 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)

# How to Make:

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 all surfaces evenly. Cover bowl and refrigerate for at least 30 minutes, up to 4 hours for optimal flavor absorption.
03 - Preheat grill to medium-high heat, approximately 400°F.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Discard used marinade.
05 - Place chicken on preheated grill. Cook for 6-8 minutes per side, until nicely charred and internal temperature reaches 165°F.
06 - Transfer grilled chicken to a serving platter. Cover loosely with foil and let rest for 5 minutes to allow juices to redistribute.
07 - Serve immediately, garnished with additional chopped cilantro and fresh lime wedges if desired.

# Helpful Tips:

01 -
  • The marinade comes together in under five minutes using ingredients you probably already have
  • Chicken thighs stay incredibly juicy even after developing gorgeous charred edges
  • Leftovers make the most amazing tacos for lunch the next day
02 -
  • Do not skip the resting step or all those juices will run out onto the cutting board
  • Patting the chicken dry before grilling helps develop better char marks
  • A meat thermometer takes all the guesswork out of doneness
03 -
  • Oil your grill grates right before putting the chicken down
  • Keep a spray bottle of water handy for flare-ups
  • Make double the marinade and use half as a basting sauce

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