Cilantro Lime Chicken
Tools You'll Need
- Measuring Cups
- Measuring Spoons
- Chef’s Knife
- Cutting Board
- Shallow Baking Dish
- Food Processor or Blender
- Plastic Wrap
- 3 lbs. boneless skinless chicken thighs
- 4 limes, zested and juiced
- 1 cup cilantro leaves and stems, roughly chopped
- ½ cup extra virgin olive oil
- 2 tablespoons honey
- 1 tablespoon cumin
- ¼ teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- Extra cilantro and lime wedges for garnish
Place chicken in a shallow baking dish.
Using a food processor or blender, add the lime zest, lime juice, cilantro, olive oil, honey, cumin, salt, and pepper, turn on and run about 30–45 seconds until ingredients are well combined.
Reserve ¼ cup of the marinade and pour the rest over the chicken. Cover with plastic wrap and refrigerate for 30 minutes up to overnight.
Turn on grill
Turn on grill to medium-high heat, leaving one side of the grill on low or off.
Cover and let grill get hot for approximately 5 minutes.
Place chicken on the grill and cook about 6–8 minutes per side or until an instant-read thermometer registers 165º.
If the chicken pieces seem to be getting too charred, move the chicken pieces to the cooler side of the grill to finish cooking.
Place chicken on platter
Place chicken on a platter and drizzle the ¼ cup reserved marinade over.
Garnish with lime wedges and cilantro.