Ingredients:

  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lime juice
  • 1 tbsp lime zest
  • 1/2 cup fresh coriander, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1.5 lbs boneless skinless chicken thighs
  • 2 whole limes, cut into wedges
  • 2 tbsp fresh coriander leaves

Instructions:

  1. In a medium bowl, whisk together the olive oil, lime juice, zest, minced garlic, cumin, salt, and pepper, then stir in the chopped coriander.
  2. Place chicken in a Ziploc bag or bowl and pour the marinade over the meat, ensuring every piece is fully coated.
  3. Seal the bag and refrigerate to marinate for at least 30 minutes (up to 4 hours).
  4. Preheat oven to 400°F (200°C) or heat a grill to medium-high.
  5. Arrange chicken on a parchment-lined tray or hot grill grates and cook for 6-8 minutes per side (or 5-7 minutes for breast cutlets).
  6. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
  7. Remove chicken from heat and let it rest on a plate for 5 minutes.
  8. Squeeze fresh lime wedges over the meat and garnish with fresh coriander leaves before serving.