Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs (about 1/2-inch thick)
- 1/2 cup fresh cilantro, chopped (including tender stems)
- 1/4 cup olive oil (extra virgin preferred)
- 3 cloves garlic, minced
- 2 limes, juiced (about 1/4 cup)
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- In a large bowl or resealable bag, whisk together olive oil, cilantro, garlic, lime juice, cumin, chili powder, salt, and black pepper.
- Add chicken thighs and coat thoroughly. Refrigerate for at least 30 minutes, ideally 2–4 hours (do not exceed 4 hours).
- Preheat grill to medium-high or oven to 400°F (205°C). Lightly oil grill grates if needed.
- For grilling: cook chicken 5–7 minutes per side until internal temperature reaches 165°F. For baking: place on parchment-lined sheet and bake 20–25 minutes, flipping halfway.
- Let chicken rest 5 minutes before slicing or serving.
Notes
- Marinate 2–4 hours for best flavor, but no longer than 4 hours to avoid mushy texture.
- Chicken thighs remain juicier than breasts.
- Store leftovers in airtight container up to 4 days or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Grill or Bake
- Cuisine: American, Mexican