Cilantro Lime Chicken Thighs
2h 35m·Mexican
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Ingredients
- ¼ cup chopped fresh cilantro leaves
- 3 tablespoons extra virgin olive oil, divided
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon lime zest
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 pounds boneless, skinless chicken thighs
Instructions
5 steps
- 1
In a medium bowl, combine cilantro, 2 tablespoons olive oil, lime juice, lime zest, chili powder, cumin, salt and pepper.
- 2
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.
- 3
Heat remaining 1 tablespoon olive oil in a cast iron grill pan over medium high heat.
- 4
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.
- 5
Serve immediately.
Progress
0 / 5 steps
