Description
This Cilantro Lime Chicken Thighs recipe is made for busy weeknights. A quick marinade with tons of fresh herbs and lime juice elevates the humble chicken into a dinner big on flavor without much effort.
Ingredients
Units
Scale
- 1 cup lightly packed cleaned and picked cilantro leaves, finely minced (see note)
- 2 green onions, trimmed and finely sliced
- 1 clove garlic, minced or grated
- 2 tablespoons fresh-squeezed lime juice
- 2 tablespoons olive oil
- 1 teaspoon coarse kosher salt, more to taste
- 1 teaspoon crushed red pepper flakes
- 1-1/2 pounds boneless, skinless chicken thighs
Instructions
- In a small bowl, mix together cilantro, green onions, garlic, lime juice, olive oil, salt, and red pepper flakes. Taste and adjust seasoning as desired.
- In a medium bowl, combine the chicken thighs and half of the cilantro sauce. Cover and set aside the remaining cilantro sauce for serving. Marinate the chicken for a minimum of 10 minutes, or up to 1 day, covered, in the refrigerator.
- Heat a grill pan (or a grill) over medium-high heat. Once hot, add the chicken to the grill in a single layer with space in between the pieces (cooking in batches if necessary). Cook until nicely charred, 4 to 6 minutes per side, to an internal temperature of at least 175ºF.
- Transfer the chicken to a serving platter and drizzle with set-aside cilantro sauce. Serve.
Notes
The cilantro sauce can also be prepared by pulsing all of the ingredients together in a food processor or chopper.
This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.