Grilled Cilantro Lime Chicken Thighs (Printable)

Marinated chicken thighs grilled with zesty lime, cilantro, and spices for a smoky, flavorful main dish.

# What You'll Need:

→ For the 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

→ For the Chicken

10 - 8 boneless, skinless chicken thighs (about 2 lbs)

# How to Make It:

01 - In a large bowl, whisk together lime juice, olive oil, cilantro, garlic, cumin, chili powder, paprika, salt, and pepper until well combined.
02 - Add the chicken thighs to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes, up to 4 hours for best flavor development.
03 - Preheat grill to medium-high heat, approximately 400°F.
04 - Remove chicken from marinade, allowing excess to drip off. Discard the used marinade.
05 - Grill chicken thighs for 6-8 minutes per side, or until nicely charred and internal temperature reaches 165°F.
06 - Transfer to a platter, cover loosely with foil, and let rest for 5 minutes before serving to allow juices to redistribute.
07 - Garnish with extra chopped cilantro and lime wedges if desired. Serve with Mexican rice, grilled vegetables, or in tacos.

# Expert Hacks:

01 -
  • The marinade creates this incredible caramelized crust on the grill that you just cant get any other way
  • Chicken thighs stay ridiculously juicy even with all that zesty bright flavor happening
  • Everything comes together in minutes but tastes like you put real thought into it
02 -
  • Pat the chicken dry before adding it to the marinade or the seasonings just slide right off
  • Do not reuse the marinade after the chicken has soaked in it, just toss it out
  • Letting the chicken rest after grilling makes such a huge difference in juiciness
03 -
  • Grill the extra lime wedges alongside the chicken for a warm, smoky garnish
  • If it is raining, a cast iron grill pan works almost as well as the real thing

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