5 from 321 votes
Cilantro Lime Chicken Thighs
Cilantro Lime Chicken Thighs feature boneless skinless chicken thighs marinated in a blend of fresh cilantro, lime juice and zest, chili powder, and cumin. The chicken is cooked in a hot cast iron pan to develop a golden brown crust while maintaining juicy tenderness inside. The marinade's citrus and herb notes provide brightness and a mild spice that complements the rich chicken thighs, making a flavorful main course that works well for a casual dinner.
Prep Time
2 hrs 15 mins
Cook Time
20 mins
Total Time
2 hrs 35 mins
Servings:
6
servings
Course:
Main Course
Cuisine:
American, International
Ingredients
- ¼ cup cilantro fresh, chopped leaves
- 3 tablespoons extra virgin olive oil divided
- 2 tablespoons lime juice freshly squeezed
- 1 tablespoon lime zest
- 2 teaspoons chili powder
- 1 teaspoon cumin ground
- 1 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
- 2 pounds chicken thighs boneless, skinless
Instructions
- In a medium bowl, combine cilantro, 2 tablespoons olive oil, lime juice, lime zest, chili powder, cumin, salt and pepper.
- In a gallon size Ziploc bag or large bowl, combine chicken and cilantro mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
- Heat remaining 1 tablespoon olive oil in a cast iron grill pan over medium high heat.* Working in batches, add chicken to the grill pan in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side.
- Serve immediately.
Cup of Yum
Notes
- A cast iron grill pan produces grill marks and caramelization, but a large cast iron skillet works well as an alternative.
- Marinate the chicken for at least 2 hours or overnight to enhance flavor and tenderness.
- Cook chicken until internal temperature reaches 165°F for safe consumption and optimal juiciness.