Description
This Cilantro Lime Chicken Thighs recipe features juicy, boneless skinless chicken thighs marinated in a zesty blend of lime juice, garlic, cumin, and cilantro, then cooked to perfection in a skillet. The marinade’s bright citrus notes paired with warm spices and a hint of honey create a flavorful and tender chicken dish that comes together quickly and easily, perfect for a weeknight dinner or meal prepping.
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 boneless skinless chicken thighs with a meat mallet until they are no thicker than 1 inch. Trim off any excess fat to ensure even cooking and better texture.
- Make Marinade: In a large bowl, whisk together the avocado oil, finely minced garlic, cumin, paprika, lime juice, lime zest, honey, salt, and black pepper. Toss in the chopped cilantro and whisk again until all ingredients are well combined.
- Marinate Chicken: Add the prepared chicken thighs to the marinade and ensure they are well coated. Refrigerate and allow to marinate for at least 30 minutes or up to overnight. If marinating for less than an hour, flip the chicken halfway through the marination time; if overnight, flip the chicken a few times to ensure even absorption.
- Heat Skillet: Place a large stainless steel or cast iron skillet over medium-high heat. Remove the chicken from the marinade letting excess drip off to avoid excess moisture in the pan. Arrange the thighs in a single layer in the skillet. They may touch slightly initially as they will shrink during cooking.
- Cook Chicken: Cover the skillet with a lid and cook the chicken for 7 to 8 minutes on one side. Then flip the chicken thighs, uncover the skillet, and continue to cook for another 7 to 8 minutes until the internal temperature reaches 165°F, indicating they are fully cooked and juicy.
- Serve: Immediately serve the chicken thighs garnished with additional fresh cilantro. Enjoy this flavorful dish paired with your favorite sides or salads.
Notes
- Pounding the chicken helps ensure even cooking and tenderness.
- The marinade can be made ahead and stored in the refrigerator for up to 2 days.
- Do not overcrowd the skillet to ensure proper searing.
- Use a meat thermometer to check doneness for the juiciest results.
- This recipe can be doubled or tripled for larger crowds.