Description
Tender and flavorful Cilantro Lime Chicken Thighs marinated in a vibrant citrusy blend. Perfect for grilling, baking, or pan-frying!
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 1 cup fresh cilantro, roughly chopped
- 4 large limes, juiced (about ½ cup juice) and zest of 2 limes
- 4 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- ½ teaspoon red pepper flakes (optional, for heat)
Instructions
- Prepare the Marinade: In a medium bowl, combine chopped cilantro, minced garlic, lime zest, lime juice, chili powder, cumin, salt, black pepper, and red pepper flakes (if using). Whisk in olive oil. Taste and adjust seasonings as needed.
- Marinate the Chicken: Place chicken thighs in a large resealable bag or shallow dish. Pour marinade over chicken, ensuring even coating. Massage marinade into the chicken. Seal and refrigerate for at least 30 minutes, preferably 4 hours or overnight.
- Choose Your Cooking Method:
- Grilling: Preheat grill to medium-high heat (375-450°F). Remove chicken from marinade (discard marinade). Grill for 5-7 minutes per side, or until internal temperature reaches 165°F (74°C).
- Baking: Preheat oven to 400°F (200°C). Lightly grease a baking dish. Remove chicken from marinade (discard marinade). Arrange chicken in a single layer. Bake for 20-25 minutes, or until internal temperature reaches 165°F (74°C). Broil for 1-2 minutes for extra color (optional).
- Pan-Frying: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Remove chicken from marinade (discard marinade). Sear chicken for 3-4 minutes per side, until browned. Reduce heat to medium and cook for another 5-7 minutes, or until internal temperature reaches 165°F (74°C).
- Rest and Serve: Remove chicken from heat and let rest for 5-10 minutes before slicing and serving. Serve over rice, with beans, salad, grilled vegetables, tortillas, and your favorite toppings.
Notes
- Marinating the chicken for a longer period (4 hours or overnight) will result in more flavorful and tender chicken.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F (74°C).
- Don’t overcrowd the pan when pan-frying the chicken; cook in batches if necessary.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
- Freshly squeezed lime juice is recommended for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes