👩🍳 Instructions
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1
In a large bowl, whisk together the lime juice, olive oil, minced garlic, chopped cilantro, ground cumin, chili powder, salt, and black pepper to create the marinade.
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2
Add the boneless, skinless chicken thighs to the bowl, ensuring they are fully coated in the marinade. Use tongs or your hands to mix well.
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3
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. For deeper flavor, you can marinate the chicken for up to 4 hours, but avoid marinating for longer due to the acidity of the lime juice.
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4
Preheat your grill to medium-high heat (about 400-450°F / 200-230°C). Clean the grill grates thoroughly with a wire brush.
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5
Remove chicken from the marinade, letting any excess drip off. Discard the remaining marinade.
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6
Place the chicken thighs on the preheated grill. Cook for 6-9 minutes per side, depending on thickness, until deeply golden brown and cooked through.
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7
Note: Chicken is safely cooked when its internal temperature reaches 165°F (74°C) as measured with a meat thermometer at the thickest part.
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8
Remove chicken from the grill and let it rest for 5 minutes before slicing or serving. This allows the juices to redistribute, keeping the chicken tender and moist.
💡 Notes
Serve these zesty chicken thighs with grilled corn and black bean salad, a side of rice, or in tacos. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This recipe also works well with chicken breasts, but adjust cooking time accordingly to prevent drying out.
🥗 Nutrition (per serving)
Calories
350 kcal
Protein
34g
Total Fat
20g
Saturated Fat
5g
Carbs
4g
Fiber
1g
Sugar
1g
Sodium
320mg
Cholesterol
120mg
