Description
This Charred Cilantro Lime Chicken Thighs recipe features juicy, bone-in, skin-on chicken marinated in a zesty blend of fresh lime juice, cilantro, garlic, cumin, and paprika. Grilled to perfection with a smoky char, this dish offers vibrant flavors perfect for a quick weeknight dinner or a flavorful summer cookout.
Ingredients
Scale
Chicken
- 4 bone-in chicken thighs (skin-on)
Marinade
- 1/4 cup fresh cilantro, chopped
- 1/4 cup freshly squeezed lime juice
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Prepare the marinade: In a bowl, combine the lime juice, minced garlic, chopped cilantro, ground cumin, paprika, olive oil, salt, and pepper. Mix well to create a flavorful marinade for the chicken.
- Marinate the chicken: Place the chicken thighs in a resealable bag or shallow dish. Pour the marinade over the chicken ensuring all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or overnight for maximum flavor infusion.
- Preheat the grill or oven: If grilling, preheat your grill to medium-high heat (around 400°F). Alternatively, preheat your oven to 425°F (220°C) if you prefer baking.
- Cook the chicken: Remove the chicken from the marinade and place it on the grill grates or a baking sheet. Grill the chicken for about 7-8 minutes per side or bake in the oven until the chicken reaches an internal temperature of 165°F (75°C) and is nicely charred on the outside.
- Rest and serve: Let the cooked chicken rest for 5 minutes to allow juices to redistribute. Serve with fresh lime wedges and additional cilantro for garnish to enhance the fresh citrus flavor.
Notes
- Marinating the chicken overnight enhances the flavor even more.
- For a smoky flavor, grilling is recommended over baking.
- Use a meat thermometer to ensure the chicken is cooked safely and remains juicy.
- Skin-on thighs keep the meat moist and add crispy texture when grilled.
- For a spicier kick, add a pinch of cayenne pepper to the marinade.
