Description
This vibrant Cilantro Lime Chicken Thighs recipe features tender, boneless, skinless chicken thighs marinated in a zesty blend of lime juice, fresh cilantro, garlic, and spices. Quickly cooked in a skillet, this dish is perfect for a flavorful weeknight dinner that’s easy to prepare and sure to please the whole family.
Ingredients
Scale
Chicken
- 1 ½ pounds boneless skinless chicken thighs
Marinade
- 2 tablespoons avocado oil
- 4 cloves garlic, finely minced
- ½ teaspoon cumin
- ¼ teaspoon paprika
- 3 tablespoons lime juice (from 2 limes)
- 1 teaspoon grated lime zest
- ¼ cup chopped cilantro (plus more for garnish)
- 1 tablespoon honey
- ¾ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prep Chicken: Pound the chicken thighs with a meat mallet until they are no thicker than 1 inch. Trim any excess fat carefully to ensure even cooking.
- Make Marinade: In a large bowl, whisk together avocado oil, minced garlic, cumin, paprika, lime juice, lime zest, honey, salt, and black pepper. Add the chopped cilantro and whisk until fully combined.
- Marinate Chicken: Add the chicken thighs to the marinade, tossing them to coat well. Refrigerate and marinate for at least 30 minutes or up to overnight. If marinating less than an hour, flip the chicken halfway through. For overnight marinating, flip a few times to maximize flavor.
- Heat Skillet: Preheat a large stainless steel or cast iron skillet over medium-high heat. Remove chicken from the marinade, letting excess marinade drip off to prevent splattering.
- Cook Chicken: Arrange the chicken thighs in a single layer in the skillet, allowing slight touching as they will shrink while cooking. Cover with a lid and cook for 7-8 minutes. Flip the chicken and cook uncovered for an additional 7-8 minutes, until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
- Serve: Plate the chicken immediately, garnish with additional fresh cilantro, and enjoy the bright, tangy flavors.
Notes
- For best flavor, marinate overnight but at least 30 minutes if in a hurry.
- Pounding the chicken ensures even cooking and tenderness.
- Use a meat thermometer to check for doneness; 165°F is safe for poultry.
- Avocado oil is chosen for its high smoke point and mild flavor, but olive oil can be substituted.
- Leftovers can be stored in an airtight container in the refrigerator up to 3 days.
