Prep Time: 10 mins | Cook Time: 10 mins | Marinate: 30 mins | Total Time: 50 mins | Servings: 8
If you are looking for another incredible chicken meal that is paleo, keto, and whole30 diet-friendly, then you have to give this Cilantro Lime Chicken a try very soon! The chicken pieces are marinated in a simple lime juice marinade and cook either on the stovetop, oven, or grill.
Ingredients
8 Boneless skinless chicken thighs, about 2 pounds
MARINADE:
3 tablespoons olive oil
1 c. cilantro leaves, packed, measure un-chopped leaves, about 1/2 bunch
1/4 c. lime juice, about 3 limes
1 teaspoon lime zest
1 teaspoon cumin
3 cloves garlic, chopped
1 teaspoon salt
1 teaspoon black pepper
Garnish:
lime wedges
cilantro leaves
How to make Cilantro Lime Chicken
Step 1: To a blender, add the marinade ingredients, then process until smooth.
Step 2: In a bowl or Ziplock bag, place the pieces of chicken. Pour in the marinade and toss to evenly coat the chicken.
Step 3: Keep in the fridge for at least 30 minutes up to 4 hours.
To make on the Stove Top:
Step 1: Place a cast-iron grill on the stovetop over medium-high heat, then brush with olive oil.
Step 2: Place the chicken into the cast-iron grill and sear each side for about 5 minutes. The chicken is done when the internal temperature reached 165 degrees F.
Oven-Baked:
Step 1: Prepare the oven and preheat it to 375 degrees F.
Step 2: Place the marinated boneless skinless chicken thighs into the preheated oven and bake for about 25 to 30 minutes. If using bone-in thighs, bake for about 45 minutes.
To Grill:
Step 1: Over the hottest part of the grill, sear the pieces of chicken for about 2 to 3 minutes on each side.
Step 2: To finish cooking the chicken, move them to the less hot part of the grill particularly if using bone-in thighs because they take longer to cook compared to boneless skinless or pounded thin chicken breast. Note that boneless skinless thighs take about 4 to 5 minutes on each side to cook or about 15 minutes per side if using bone-in thighs.
Nutrition Facts:
Amount Per Serving (119 grams): Calories 187, Calories from Fat 90, Fat 10g15%, Saturated Fat 2g13%, Cholesterol 107mg36%, Sodium 393mg17%, Potassium 305mg9%, Carbohydrates 1g0%, Fiber 1g4%, Sugar 1g1%, Protein 22g44%, Vitamin A 162IU3%, Vitamin C 3mg4%, Calcium 16mg2%, Iron 1mg6%
Ingredients
- 8 Boneless skinless chicken thighs, about 2 pounds
- MARINADE:
- 3 tablespoons olive oil
- 1 c. cilantro leaves, packed, measure un-chopped leaves, about 1/2 bunch
- 1/4 c. lime juice, about 3 limes
- 1 teaspoon lime zest
- 1 teaspoon cumin
- 3 cloves garlic, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- Garnish:
- lime wedges
- cilantro leaves
Instructions
Step 1: To a blender, add the marinade ingredients, then process until smooth.
Step 2: In a bowl or Ziplock bag, place the pieces of chicken. Pour in the marinade and toss to evenly coat the chicken.
Step 3: Keep in the fridge for at least 30 minutes up to 4 hours.
To make on the Stove Top:
Step 1: Place a cast-iron grill on the stovetop over medium-high heat, then brush with olive oil.
Step 2: Place the chicken into the cast-iron grill and sear each side for about 5 minutes. The chicken is done when the internal temperature reached 165 degrees F.
Oven-Baked:
Step 1: Prepare the oven and preheat it to 375 degrees F.
Step 2: Place the marinated boneless skinless chicken thighs into the preheated oven and bake for about 25 to 30 minutes. If using bone-in thighs, bake for about 45 minutes.
To Grill:
Step 1: Over the hottest part of the grill, sear the pieces of chicken for about 2 to 3 minutes on each side.
Step 2: To finish cooking the chicken, move them to the less hot part of the grill particularly if using bone-in thighs because they take longer to cook compared to boneless skinless or pounded thin chicken breast. Note that boneless skinless thighs take about 4 to 5 minutes on each side to cook or about 15 minutes per side if using bone-in thighs.
