Ingredients
Marinade Ingredients
- 1/4 cup olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 3 garlic cloves, minced
- 2 Tbsp fresh lime juice
- 1 Tbsp honey
- 1 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh cilantro, plus extra for garnish
Main
- 2 lbs boneless, skinless chicken thighs
Instructions
- Prepare the Marinade: Whisk together olive oil, chili powder, ground cumin, minced garlic, fresh lime juice, honey, kosher salt, black pepper, and chopped fresh cilantro in a bowl until well combined.
- Marinate the Chicken: Place the chicken thighs into a resealable plastic bag and pour the marinade over them. Seal the bag after squeezing out excess air, ensuring all pieces are thoroughly coated with the marinade.
- Refrigerate: Let the chicken marinate in the refrigerator for at least 2 hours to allow flavors to penetrate, though marinating for up to 24 hours will enhance the taste further.
- Preheat the Grill: When ready to cook, preheat your grill to medium-high heat.
- Grill the Chicken: Place the marinated chicken thighs on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) to ensure they are fully cooked.
- Rest the Chicken: Remove the chicken from the grill and tent it loosely with aluminum foil. Let it rest for about 5 minutes to redistribute juices and keep it moist.
- Serve: Garnish with additional cilantro leaves and serve warm.
Notes
- For best results, marinate the chicken for 24 hours, but a minimum of 2 hours is acceptable.
- If grilling is not an option, you can cook the marinated chicken in a hot skillet or bake at 400°F for 20-25 minutes.
- Use fresh lime juice for the most vibrant flavor.
- Adjust chili powder according to your preferred spice level.
- Leftover chicken can be refrigerated for up to 3 days and used in salads or tacos.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
