Description
Cilantro Lime Chicken Thighs is a flavorful and zesty recipe featuring juicy chicken thighs marinated in a bright blend of lime juice, fresh cilantro, garlic, and spices. Perfectly grilled or pan-cooked, this dish offers a vibrant and tender meal ready in under an hour, ideal for family dinners or casual gatherings.
Ingredients
Scale
Marinade and Chicken
- 6–8 chicken thighs (boneless or bone-in, skin-on or skinless)
- 3 tablespoons olive oil
- Juice of 2 limes
- Zest of 1 lime
- 3 cloves garlic, minced
- ½ cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon black pepper
- Optional: pinch of chili flakes for heat
Instructions
- Prepare the Marinade: In a bowl, whisk together olive oil, lime juice, lime zest, minced garlic, chopped cilantro, ground cumin, paprika, black pepper, and chili flakes if using, to create a bright, aromatic marinade.
- Coat the Chicken: Add the chicken thighs to the marinade bowl, ensuring each piece is thoroughly coated with the mixture for maximum flavor infusion.
- Marinate: Cover the bowl and marinate the chicken in the refrigerator for at least 30 minutes. For deeper flavors, marinate overnight.
- Preheat Cooking Surface: Heat a grill or skillet over medium-high heat, preparing it to sear the chicken to a golden brown.
- Cook the Chicken: Place the marinated chicken thighs on the hot grill or skillet and cook for 5 to 7 minutes on each side, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Garnish and Serve: Garnish the cooked chicken with additional fresh cilantro and lime wedges, then serve hot for a fresh and vibrant meal.
Notes
- For best results, marinate the chicken overnight to enhance the flavors.
- Bone-in, skin-on thighs will be juicier and more flavorful but can be substituted with boneless, skinless for a leaner option.
- If grilling is not available, a skillet or grill pan on the stovetop works perfectly.
- Adjust chili flakes according to your spice preference or omit for mild flavor.
- Ensure chicken reaches a safe internal temperature of 165°F (74°C) before serving.
