Cilantro Lime Chicken Thighs

Anything with cilantro in it is right up my alley. But these cilantro lime chicken thighs have become part of my weekly meal rotation. They are easy to make, and I’m not exaggerating, all you gotta do is marinate and cook. They are incredibly flavorful and versatile. You can serve these a multitude of ways and never have a boring meal again.

Now, to make cilantro lime chicken, you gotta start with a bomb ass marinade. Let me tell you, this marinade it where it’s at! The flavors all compliment each other so nicely. In turn creating a flavor base that pairs well with an array of meals and dishes.

CILANTRO LIME CHICKEN THIGHS MARINADE:

• Cilantro (of course)
• lime juice and zest
• coconut aminos
• olive oil
• salt
• garlic

To cook the chicken, I used a grill pan because I live in an apartment. But you can certainly use an outdoor grill. One thing about using a grill pan, if your pan is too small to cook all the chicken at the same time, cook them in batches. Do not overcrowd your pan. You want to make sure you get nice grill marks and sear on the chicken.

Like I stated before, I love serving these chicken thighs in a multitude of ways. But my my favorites include over a loaded taco salad and inside taco shells. Taco Tuesdays will never be boring again when you have this recipe in your arsenal.

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Cilantro Lime Chicken Thighs

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• Author: Charlotte Smythe
• Prep Time: 2 hours 10 mins
• Cook Time: 15 mins
• Total Time: 2 hours 25 mins
• Yield: 4 1x

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Description

Chicken thighs are marinated then perfectly grilled. Serve over a salad, inside taco shells or over cauliflower rice. 

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Ingredients

1/4 cup finely chopped cilantro leaves 

1/4 cup olive oil 

2 tbsp coconut aminos 

4 cloves garlic, finely minced 

1 tsp lime zest 

juice of 1 lime 

1/2 tsp sea salt 

1/2 tsp ground cumin

1 1/2 lbs boneless, skinless chicken thighs 

lime wedges to serve 

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Instructions

To begin, add the cilantro, olive oil, coconut aminos, garlic, lime zest, lime juice, salt and cumin into a large bowl and stir to combine. Pour about 2 tablespoons of the marinade into a separate bowl and set it aside for later. 

Now, trim the chicken thighs of any extra fat and transfer them into the large bowl of marinade. Toss the chicken to make sure its well coated with the marinade. Cover the bowl and let the chicken marinate for at least 2 hours to overnight.

Now, Heat a grill pan until it starts to smoke a little. Brush a little ghee onto the grill pan. If you are using an outdoor grill, heat it accordingly and move on to the next step.

Gently shake the chicken thighs to remove any access marinade and add the chicken to the grill pan/grill skin side down. Cook the chicken thighs for 4-5 minutes per side or until the internal temperature of the chicken reaches 165˚F. Transfer the chicken to a serving dish to rest.

Drizzle the untouched leftover marinade over the chicken and serve with lime wedges.

 

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Notes

If you’re using a grill pan and it’s not large enough to accommodate all the chicken thighs at the same time, make sure you cook them in batches. You want the chicken to having beautiful grill marks and if the pan so crowded, you will end up sautéing the chicken instead of getting a nice sear in them.

Keywords: Cilantro lime chicken, grilled chicken thighs

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