This really is the most awesome Cilantro and lime Marinade ever. And the chicken comes out perfectly juicy and tender.

It was 25 degrees F this morning. I’m seriously over this.

I mean, we’re about to enter April! And it was 60 degrees a few days ago. Where is the spring weather, Chicago? I’m ready for grilling season!

But I think for now, I have to make do with the grill pan.

Because these cilantro and lime chicken thighs can’t wait for this hot weather in Chicago, everyone promised this Los Angeles native.

No. This Marinade is too epic to wait. The Marinade is made with fresh coriander, olive oil, lime zest, chili powder, cumin, salt and pepper.

It’s easy, it’s quick and it results in the tastiest, tastiest chicken thighs you could ask for.

Just throw these bad boys on a broiler pan or a hot grill (for those of you who have real spring weather!) and serve with rice or use for Tacos, bowls or salads.


  • ΒΌ Cup chopped fresh coriander leaves
  • 3 tablespoons extra virgin olive oil, divided
  • 2 tablespoons freshly squeezed lime juice

  • 1 Tablespoon Of Lime Zest
  • 2 Teaspoons Of Chili Powder
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 pounds boneless, skinless chicken thighs


  • In a medium bowl, combine the cilantro, 2 tablespoons of olive oil, lime juice, lime zest, chili powder, cumin, salt and pepper.

  • In a gallon-sized Ziploc bag or large bowl, combine the chicken and cilantro mixture. leave to marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the Marinade.
  • Heat the remaining 1 tablespoon of olive oil in a cast iron skillet over medium heat.* Working in batches, add the chicken to the grill pan in a single layer and cook until browned and cooked through, until it reaches an internal temperature of 165 degrees F, about 4 to 5 minutes per side.
  • Serve immediately.

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