Cilantro Lime Chicken Thighs

Chicken thighs are my go-to weeknight dinner protein. This recipe can be prepped the day before and then cooked when you're ready. This recipe was approved by all ages when I made this for a family dinner.

Recipe from Damn Delicious

¼ cup chopped fresh cilantro leaves

3 tablespoons olive oil, divided

2 tablespoons fresh lime juice

1 tablespoon lime zest

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon kosher salt

1 teaspoon pepper

2 pounds boneless, skinless chicken thighs

 

In a bowl, combine cilantro, 2 tablespoons olive oil, lime juice, lime zest, chili powder, cumin, salt, and pepper.

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. Heat remaining 1 tablespoon olive oil in a cast iron grill pan, skillet, or stovetop grill over medium high heat. 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 165F, about 4-5 minutes per side.

 

Alternatively, you can bake at 400F/200C for 30-40 minutes until the chicken’s internal temperature is 165F.

 

Serve immediately.

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