Ingredients
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2 to 2 1/2 lbs. (900g–1.1kg) skin-on chicken thighs (bones removed)
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1/2 cup fresh lime juice
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3 teaspoons fresh lime zest
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1/4 cup olive oil
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4 tablespoons fresh cilantro, finely chopped
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2 jalapeños, finely chopped
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4 cloves garlic, finely chopped
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1 tablespoon honey
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2 teaspoons salt
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1 teaspoon chili powder (adjust to taste)
Instructions
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Rinse the chicken thighs under cold water. Remove the bones, but leave the skin on. Pat dry using paper towels.
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In a large mixing bowl, whisk together lime juice, lime zest, olive oil, cilantro, jalapeños, garlic, honey, salt, and chili powder until fully combined.
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Add chicken thighs to the bowl and mix well to coat evenly. Cover and marinate in the refrigerator for at least 2 hours.
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Preheat the grill and brush the surface with a little oil to prevent sticking.
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Place chicken skin-side down on the hot grill. Spoon some of the chopped garlic, cilantro, and jalapeños from the marinade over the top of each piece.
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Grill for about 5 minutes per side or until the chicken is golden brown, slightly charred, and cooked through.
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Remove from the grill and let rest for a few minutes before serving.
Notes
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For a milder version, reduce or omit jalapeños.
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You can substitute chicken breast or use boneless skinless thighs.
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Great served with grilled vegetables, rice, or flatbread.
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For indoor cooking, use a grill pan or oven bake at 200°C (400°F) for 25–30 minutes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes