Ingredients
Scale
- 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
- In a medium bowl, combine cilantro, 2 tbsp olive oil, lime juice, lime zest, chili powder, cumin, salt, and pepper.
- In a Ziploc bag or large bowl, combine chicken and cilantro mixture; marinate 2 hours to overnight, turning occasionally. Drain chicken.
- Heat remaining 1 tbsp olive oil in a cast iron grill pan over medium-high heat. Cook chicken in batches 4–5 min per side until golden and internal temperature reaches 165°F. Serve immediately.
Notes
- If you don’t have a cast iron grill pan, a large cast iron skillet works as well.
- Prep Time: 2 hours 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg