Dinner

Grilled Cilantro Lime Chicken Thighs Recipe

ByLuna Ryder October 23, 2025October 23, 2025

Introduction

Grilled Cilantro Lime Chicken Thighs offer a vibrant and zesty flavor that’s perfect for a quick weeknight dinner or a weekend barbecue. Tender chicken thighs marinated in a bright blend of lime, cilantro, and spices deliver a juicy and satisfying meal everyone will love.

A white oval plate filled with several pieces of grilled chicken, each piece light brown with darker char marks and a slightly rough texture. The chicken pieces are garnished with bright green cilantro leaves scattered on top and around. Lime wedges, light green with juicy texture, are placed between the chicken pieces. A gold spoon and fork with dark brown handles rest at the side of the plate. The plate is set on a white marbled surface, with a light beige cloth partially visible at the edge. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¼ cup olive oil
¼ cup lime juice (freshly squeezed)
Zest of 1 lime
1 ½ tablespoons honey
6 cloves garlic (minced)
1 ½ teaspoons cumin
2 ½ teaspoons kosher salt
¼ cup cilantro (finely chopped, plus extra for serving)
2 pounds chicken thighs (boneless and skinless)
1 lime (cut into wedges)

Instructions

Step 1: In a large bowl, whisk together the olive oil, lime zest, lime juice, honey, minced garlic, cumin, salt, and chopped cilantro until well combined.
Step 2: Cut the chicken thighs in half and trim any excess fat. Using a fork, prick the chicken all over to help the marinade penetrate faster. Add the chicken to the bowl and toss to coat. Let marinate for at least 15 minutes, or up to overnight in the refrigerator.
Step 3: Heat a grill, cast iron griddle pan, or cast iron skillet over medium-high heat until hot.
Step 4: Place the chicken on the hot surface and cook for 5-6 minutes per side. Use a meat thermometer to check the internal temperature; it should read 165°F for safe consumption.
Step 5: Serve the grilled chicken thighs with lime wedges and your favorite side dishes. Garnish with extra cilantro leaves and enjoy.

Tips & Variations

For extra smoky flavor, grill the chicken over charcoal or wood chips if using an outdoor grill.
If you prefer a spicier kick, add a pinch of chili flakes or cayenne pepper to the marinade.
Substitute chicken thighs with chicken breasts, but reduce cooking time slightly to avoid drying out.
Marinate the chicken overnight for deeper flavor and more tender meat.

Storage

Store any leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through to avoid drying out the chicken. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white oval plate holds a pile of grilled chicken pieces with light brown and slightly charred marks, topped with fresh bright green cilantro leaves. Around and on top of the chicken are several lime wedges with a glossy green rind and pale green inside, adding pops of color. The plate sits on a white marbled surface, with a gold knife and fork partially visible on the right side. A soft beige cloth is loosely arranged in the top right corner. The lighting is bright and natural, highlighting the texture and color contrast of the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lime juice instead of fresh?

While fresh lime juice offers the brightest and freshest flavor, bottled lime juice can be used in a pinch. Adjust the quantity to taste, as bottled juice is often more concentrated or tart.

How do I know when the chicken is fully cooked?

The best way to ensure the chicken is cooked safely is to use a meat thermometer. The internal temperature should reach 165°F (74°C). The juices should run clear, and the meat should no longer be pink inside.