Grilled Cilantro Lime Chicken Thighs are juicy, flavorful, and simple to prepare. A bright, citrusy marinade made with just a few ingredients (plus salt and pepper) comes together in minutes and yields tender chicken thighs with beautiful grill marks.
These grilled chicken thighs are endlessly versatile and make a summer weeknight dinner the whole family will love. Leftovers store well, so double the batch for easy meal prep during the week. If you prefer lemon over lime, try a lemon variation. The same cilantro-lime marinade also works great on vegetables and other proteins; adjust marinating times accordingly.
Ingredients You’ll Need:
A handful of fresh ingredients goes a long way to make this flavorful cilantro-lime marinade. You’ll need:
- Boneless, Skinless Chicken Thighs – Thighs stay juicy on the grill, but you can substitute breasts if you prefer.
- Fresh Cilantro – Adds bright, herbal flavor.
- Fresh Limes – Use both zest and juice for maximum citrus aroma.
- Minced Garlic – Fresh is best, but jarred minced garlic works in a pinch.
- Olive Oil – Helps the marinade coat the chicken and encourages browning.
- Ground Cumin – Adds a warm, earthy note.
- Salt and Pepper – To taste.
Step by step instructions
Even if you’re new to grilling, these thighs are forgiving and easy to cook. Follow these steps:
- Marinate the chicken: In a medium or large bowl, whisk together olive oil, lime zest and juice, minced garlic, ground cumin, salt, and pepper. Stir in chopped cilantro. Add the chicken thighs and toss to coat. Marinate at least 20 minutes (a convenient amount of time to preheat the grill) or up to one hour in the refrigerator.
- Preheat the grill: Heat the grill to medium-high, about 450–500°F, for direct grilling so the chicken cooks evenly and gets good sear marks.
- Grill: If you like, grease the grates with a little vegetable oil on a paper towel held with tongs. Place the marinated thighs directly over the heat. Close the lid and grill 4–5 minutes per side (8–10 minutes total) until the internal temperature reaches 165°F. Wait to flip until the chicken releases easily from the grates. Discard any excess marinade that contacted raw chicken.
- Rest and serve: Remove the chicken from the grill and let it rest a few minutes. Finish with a squeeze of fresh lime and a sprinkle of extra chopped cilantro if desired.
Frequently Asked Questions
Boneless, skinless chicken thighs typically take about 8–10 minutes total on a hot grill — roughly 4–5 minutes per side.
Use medium-high heat (around 450–500°F). This is hot enough to sear and create grill marks without burning the exterior before the interior is cooked through.
Greasing the grates lightly with oil before cooking helps. Also, avoid flipping the chicken too soon — once it has a proper sear it will release more easily.
The safest method is an instant-read thermometer; the internal temperature should reach 165°F. If you don’t have a thermometer, cut into the thickest part to ensure there’s no pink and the juices run clear.
Leftovers and Storage
Grilled chicken keeps well and is ideal for meal prep.
Storage: Store leftovers in an airtight container in the refrigerator for up to five days. Reheat gently to avoid drying the meat.
Serving Ideas:
These cilantro-lime thighs pair nicely with many sides. A few favorite serving suggestions:
- Rice and beans: Build a burrito bowl with rice, beans, salsa, and avocado for a flavor-packed meal.
- On a salad: Slice the chicken over crisp romaine or mixed greens for a hearty salad. A creamy avocado dressing complements the flavors well.
- Grilled veggies and potatoes: If the grill is on, toss on some vegetables or potatoes for an easy, complete plate.
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Recipe
Grilled Cilantro Lime Chicken Thighs
Grilled Cilantro Lime Chicken Thighs are juicy, flavorful, and easy to make. A zesty citrus marinade with minimal ingredients comes together quickly for a delicious, family-friendly meal.
- Author: Kathleen
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Grilling, Mains
- Method: Grilling
- Cuisine: Mexican
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs
- 2 limes, zested and juiced
- 1 teaspoon minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil
- ¼ cup chopped cilantro
- Vegetable oil, optional for greasing the grill
- Extra limes and chopped cilantro, optional for topping
Instructions
- Marinate Chicken Thighs: In a medium or large bowl, combine olive oil, lime zest and juice, minced garlic, ground cumin, salt, and pepper. Stir in chopped cilantro. Add the chicken thighs and toss to coat. Marinate at least 20 minutes or up to one hour in the refrigerator.
- Preheat Grill: Heat the grill to medium-high (about 450–500°F) for direct grilling.
- Grill: Lightly oil the grates if desired. Place chicken over the heat and close the lid. Grill 4–5 minutes per side until the internal temperature reaches 165°F. Discard any excess marinade that touched raw chicken.
- Serve: Let the chicken rest a few minutes, then finish with extra lime juice and chopped cilantro if you like.
Notes
Leftover chicken stores well in an airtight container in the refrigerator for up to five days. Reheat gently to preserve juiciness.
Nutrition
- Serving Size: ¼ of recipe
- Calories: 275
- Sugar: 0.4 g
- Sodium: 473.5 mg
- Fat: 14.2 g
- Carbohydrates: 2.5 g
- Fiber: 0.3 g
- Protein: 33.7 g
- Cholesterol: 159.8 mg