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Cilantro Lime Chicken Thighs Recipe
Ash Tyrrell

Cilantro Lime Chicken Thighs Recipe

When I first made these cilantro lime chicken thighs, I couldn’t believe how much flavor came from such simple ingredients. I loved how the marinade of lime, garlic, and cilantro soaked into the chicken, making it juicy and tender.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken thighs – thighs stay moist and juicy even after cooking, making them perfect for this recipe.
  • ¼ cup chopped fresh cilantro leaves – always use fresh; dried cilantro doesn’t bring the same vibrant flavor.
  • 3 tablespoons olive oil divided – helps carry the marinade flavors into the chicken and prevents sticking.
  • 2 tablespoons of freshly squeezed lime juice – bottled juice won’t give the same bright citrus kick.
  • 1 tablespoon lime zest – zest adds aromatic oils that boost the lime flavor without adding extra liquid.
  • 2 teaspoons chili powder – gives a smoky flavor and adds a pop of color.
  • 1 teaspoon ground cumin – adds earthy warmth that balances the brightness of lime.
  • 1 teaspoon kosher salt – enhances all the flavors; adjust to taste.
  • 1 teaspoon freshly ground black pepper – fresh grinding gives a sharper more vibrant flavor.

Method
 

  1. I start by whisking cilantro, 2 tablespoons of olive oil, lime juice, lime zest, chili powder, cumin, salt, and pepper in a bowl. Then I add the chicken thighs and coat them well. I transfer everything into a resealable bag, pressing out the air so the marinade surrounds the chicken. I let it rest in the fridge for at least 2 hours, turning the bag a couple of times.
  2. Once the chicken is marinated, I heat a cast iron grill pan over medium-high heat. I add the remaining tablespoon of olive oil and wait until it shimmers. This ensures the chicken won’t stick and will sear beautifully.
  3. I place the chicken thighs in the hot pan in a single layer, making sure not to overcrowd them. I let them cook for 4-5 minutes on each side without moving them until they develop a golden, slightly charred crust. I check the internal temperature with a thermometer—it should reach 165°F.
  4. After cooking, I set the chicken aside for about 5 minutes to rest. This step helps the juices redistribute, keeping the meat tender and flavorful. Then it’s ready to slice and serve.

Notes

  • I always pat the chicken dry before marinating so the flavors stick better.
  • I let the chicken sit undisturbed in the pan for those crispy edges.
  • I squeeze a bit of fresh lime over the chicken right before serving for an extra zing.
  • If I have time, I marinate overnight—it makes the chicken even more flavorful.
  • I cook in batches if needed, because overcrowding the pan makes the chicken steam instead of sear.