Ingredients

The following ingredients have 11 Servings
  • 3 pounds skinless chicken thighs
  • 4 limes (, zested and juiced)
  • 1 cup roughly chopped cilantro leaves and stems
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons honey
  • 1 tablespoon cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • extra cilantro (, for garnish)

Instruction

  • Trim any fat from the chicken thighs and place in a large freezer bag. To the bowl of a food processor, add the lime juice, lime zest, cilantro, olive oil, honey, cumin, salt and pepper and whiz to combine, about 30 seconds. Reserve 1/3 cup of the marinade and pour the rest into the bag with the chicken. Refrigerate for 30 minutes up to overnight.
  • Prepare a grill on medium high at 450°F, leaving one side of the grill on low or off. Grill the chicken for 5-6 minutes per side, basting each side the last time it's turned. Once each side has seared, if the chicken pieces seem to be getting too charred, move the chicken pieces to the cooler side of the grill to cook.
  • To redistribute the juices, let the chicken sit for 5 minutes before serving. Serve with lime wedges and additional cilantro and drizzle the rest of the reserved marinade before serving.