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