Zesty Cilantro Lime Grilled Chicken Thighs
40 min
|
intermediate
|
Mediterranean diet
Recipe by Eunice
Introduction
I dont do bland chicken; these zesty cilantro lime thighs bring bright citrus, garlicky heat, cumin and smoked paprika, plus a pinch of bouillon for that savory snap, so the skin crisps and the meat stays juicy.
Perfect for weeknight dinners, backyard grilling, or meal-prep for tacos and rice bowls, they shine on a hot grill or in cast-iron when the weather plays games.
Ingredients (4 servings)
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Ingredients
- 2½ lb bone-in, skin-on chicken thigh bone-in, skin-on chicken thighs 2.5 lb
- ⅓ cup freshly squeezed lime juice limes 2.64 ct (for freshly squeezed lime juice)
- 2 Tbsp lime zest limes 1.6 ct (for lime zest)
- ¼ cup olive oil olive oil
- ¼ cup fresh cilantro leaves, chopped fresh cilantro leaves 0.25 oz
- 4 cloves garlic, minced garlic 0.36 head (for garlic clove)
- 1 Tbsp honey (optional for a hint of sweetness) honey 0.74 oz
- 1 tsp granulated chicken bouillon chicken bouillon powder 0.17 oz
- 1½ tsp salt salt
- 1 tsp black pepper black peppercorns (for black pepper)
- 1 tsp ground cumin ground cumin 0.08 oz
- ½ tsp smoked paprika smoked paprika 0.04 oz
How to Make Zesty Cilantro Lime Grilled Chicken Thighs
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Make the marinade
In a glass bowl or container, whisk lime juice, lime zest, olive oil, cilantro, garlic, honey, chicken bouillon powder, salt, black pepper, cumin, and smoked paprika until the bouillon dissolves.
Reserve 2 tablespoons of this marinade in a small saucepan for later glazing so it never touches raw chicken.
-
Season and marinate the chicken
Pat the chicken thighs dry with paper towels so the skin can crisp instead of steam.
Lift the skin gently and rub some marinade directly onto the meat, then pull the skin back over and coat the outside lightly.
Marinate 30 minutes at room temp if you are cooking soon, or up to 12 hours covered in the fridge for deeper flavor.
-
Prep the grill for two-zone heat
Preheat your grill to medium-high, setting up a hot direct side and a cooler indirect side, aiming for about 425 to 450 F on the grates.
Clean and oil the grates by rubbing them with a folded oiled paper towel held with tongs to prevent sticking.
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Sear skin-side down
Shake off excess marinade and place thighs skin-side down over direct heat.
Do not move them for 4 to 6 minutes until the skin releases easily and is deep golden with charred edges, moving pieces to the cooler zone if flare-ups get wild.
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Finish over indirect heat
Flip the thighs and move them to the indirect side, close the lid, and cook 12 to 18 minutes until a thermometer reads 175 to 185 F in the thickest part, avoiding the bone.
Simmer the reserved clean marinade in its saucepan for 2 minutes to make a safe glaze, then brush it on during the last 2 minutes of cooking.
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Rest and serve
Let the chicken rest 5 to 8 minutes on a wire rack so the skin stays crisp and juices settle.
Finish with a squeeze of fresh lime and a sprinkle of cilantro, then bring it to the table while that skin still crackles.
Substitutions
- Cilantro -> Parsley + Mint (3:1)
- A handful of flat-leaf parsley with a little mint keeps the fresh green vibe without cilantro’s citrusy bite, giving you a bright, herbaceous finish that still plays nice with lime.
- Lime -> Lemon plus a splash of orange
- Use lemon juice and zest, then add 1 to 2 teaspoons of orange juice for the missing roundness, landing you in the same zesty, aromatic zone without losing balance.
- Honey -> Agave or pineapple juice
- Agave caramelizes similarly but is a touch milder, while a tablespoon of pineapple juice adds tropical acidity and subtle sweetness that loves the smoky grill.
Tips
- Crispy skin starts with dry skin
- Pat the thighs dry and scrape off excess marinade from the skin so it sears instead of steams; keep the flavor under the skin and on the meat.
- Two-zone fire is non-negotiable
- Sear hard over direct heat for color, then finish on the cool side so the fat renders and the meat hits 175 to 185 F without burning.
- Reserve and boil your glaze
- Always set aside clean marinade before touching raw chicken, then simmer it for 2 minutes so you can brush it on safely for a glossy finish.
- Thermometer equals juicy thighs
- Thighs shine past 165 F; pulling them at 180 F gives silky, tender meat and fully rendered fat while the skin stays crisp.
- Lift the skin and season the meat
- A little marinade directly on the meat gives deeper flavor than coating the skin alone, so get under that flap like a pro.
- Zest like you mean it
- Use a fine rasp and take only the bright green part of the lime; the white pith turns bitter on a hot grill and will fight your hard work.
- Rest on a rack, not a plate
- A rack keeps air circulating so the skin stays shatter-crisp instead of steaming in its own heat.
Nutrition Facts *
| Energy | 423 | kcal |
|---|---|---|
| Protein | 38 | g |
| Total Fat | 25 | g |
| Carbohydrates | 2 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My chicken sticks to the grill. What am I doing wrong?
- The grates are either dirty, not hot enough, or the skin is too wet. Preheat fully, oil the grates, pat the skin very dry, and do not move the chicken until it releases easily.
- Can I cook this in the oven?
- Yes. Roast at 425 F skin-side up on a rack-lined sheet for 35 to 45 minutes to 175 to 185 F, then broil 1 to 2 minutes if you want extra blistered skin.
- How long should I marinate?
- Thirty minutes gives good flavor, and 4 to 12 hours is ideal. Do not go past 24 hours or the acid can make the surface mushy.
- Can I use boneless, skinless thighs?
- Yes, but reduce grilling time to about 12 to 16 minutes total and grill over medium to avoid drying; you will lose the crispy skin factor.
- The skin burned before the meat was done. How do I fix that?
- Your fire was too hot or you left it over direct heat too long. Sear for color, then move to indirect heat and close the lid to finish gently.
- Can I meal prep this and reheat?
- Absolutely. Chill uncovered 15 minutes to set the skin, then wrap. Reheat on a rack at 375 F for 10 to 12 minutes to bring back crispness.
Serving Suggestions
Charred corn salad, coconut rice, or black beans with a quick mango salsa will make this chicken sing, and a final squeeze of lime at the table keeps it bright and punchy.
Leftovers are lethal in tacos with cabbage and crema or over rice with avocado, and if you are feeling extra, whisk a spoon of sofrito into the reserved glaze for a deeper, garlicky kick.
More pairings:
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