Cilantro Lime Thighs (Printable Version)
Juicy chicken thighs turned golden with a punchy cilantro-lime soak.
# What You'll Need:
→ Marinade
01 -
60 ml fresh cilantro leaves, finely chopped
02 -
30 ml extra virgin olive oil, divided
03 -
30 ml freshly squeezed lime juice
04 -
1 tablespoon lime zest
05 -
2 teaspoons chili powder
06 -
1 teaspoon ground cumin
07 -
1 teaspoon kosher salt
08 -
1 teaspoon freshly ground black pepper
→ Main
09 -
900 g boneless, skinless chicken thighs
# Steps to Follow:
01 -
In a medium bowl, whisk together the cilantro, 20 ml olive oil, lime juice, lime zest, chili powder, ground cumin, salt, and black pepper until well combined.
02 -
Place the chicken thighs in a large food-safe resealable bag or bowl. Pour the cilantro-lime marinade over the chicken, ensuring all pieces are thoroughly coated. Seal or cover, and marinate in the refrigerator for a minimum of 2 hours, turning occasionally.
03 -
Remove chicken thighs from the marinade, discarding excess marinade. Allow to come to room temperature while preparing the grill pan.
04 -
Heat the remaining 10 ml olive oil in a cast iron grill pan over medium-high heat. Arrange chicken thighs in a single layer and cook in batches, turning once, until golden brown and cooked through (internal temperature reaches 74°C), approximately 4–5 minutes per side.
05 -
Transfer the chicken thighs to a serving platter and serve immediately.
# Additional Notes:
01 -
A large cast iron skillet can be used if a grill pan is unavailable.