Lime & Cilantro Grilled Chicken Thighs Recipe – Easy Indian Flavors

Last Updated on 2 months by Neha Deshmukh

Lime & Cilantro Grilled Chicken Thighs Recipe – Easy Indian Flavors

Hey everyone! I’m so excited to share this recipe with you – it’s become a real weeknight staple in my kitchen. These Lime & Cilantro Grilled Chicken Thighs are bursting with fresh flavor, super easy to make, and have a lovely hint of Indian-inspired spices. Honestly, it’s the kind of dish that always disappears quickly!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s quick – ready in under 30 minutes! It’s flavorful – the lime and cilantro marinade is seriously addictive. And it’s versatile – perfect for a casual dinner, a BBQ with friends, or even a festive gathering. Plus, the simple marinade really lets the quality of the chicken shine through.

Ingredients

Here’s what you’ll need to make these amazing chicken thighs:

• 6 chicken thighs (bone-in, skinless or skin-on)
• Salt to taste
• Black pepper to taste
• ½ cup lime juice (about 4-5 limes)
• 1 tbsp lime zest
• 2 cups fresh cilantro (loosely packed)
• 2 tbsp extra-virgin olive oil
• 1 tbsp cumin powder
• 1 tsp salt

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Lime Juice & Zest: Selecting the Best

Freshly squeezed lime juice is essential here. Bottled just doesn’t compare. Look for limes that feel heavy for their size – that means they’re juicy! And don’t forget the zest – it packs a serious flavor punch.

Cilantro: Freshness and Regional Variations

Cilantro (or dhaniya as we call it in India) is key to this recipe. Make sure it’s bright green and smells fresh. Some people have a genetic predisposition to dislike cilantro – if that’s you, you could try substituting with parsley, though the flavor will be different.

Cumin Powder: Exploring Different Varieties

Cumin powder (jeera powder) is a staple in Indian cooking. You can find it easily in most supermarkets. For a more intense flavor, you can lightly toast cumin seeds in a dry pan and then grind them yourself.

Olive Oil: Choosing the Right Type

Extra-virgin olive oil is best for this marinade. It has a lovely fruity flavor that complements the lime and cilantro.

Chicken Thighs: Bone-in vs. Skinless Options

I prefer bone-in, skin-on thighs for maximum flavor and juiciness. But skinless, boneless thighs work great too – just adjust the cooking time slightly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, prepare the marinade. In a blender, combine the lime juice, lime zest, cilantro, olive oil, cumin powder, and salt. Blend until everything is nice and smooth.
2. Now, season the chicken thighs with salt and pepper. Then, coat them generously with about two-thirds of the marinade, making sure every piece is covered. Reserve the remaining marinade for later – we’ll use it for basting and serving.
3. Pop the marinated chicken into a bowl or zip-lock bag and let it marinate in the refrigerator for at least 2-4 hours. The longer it marinates, the more flavorful it will be! I often marinate it overnight for the best results.
4. Preheat your grill pan over medium heat and lightly oil the surface. You want it hot enough to get a nice sear, but not so hot that the chicken burns.
5. Place the chicken thighs on the grill pan and cook for 10-15 minutes per side, brushing with a little extra olive oil when you flip them.
6. To check if the chicken is done, make sure there’s no pink remaining inside, or use a meat thermometer – it should register 165°F (74°C).
7. Finally, serve the chicken thighs drizzled with the reserved marinade and a wedge of lime. Enjoy!

Expert Tips

Here are a few tips to help you make the perfect Lime & Cilantro Grilled Chicken Thighs:

Marinating Time: Optimizing Flavor

Don’t rush the marinating process! At least 2 hours is good, but 4-8 hours (or even overnight) is even better.

Grilling Temperature: Achieving Perfect Doneness

Medium heat is your friend. Too high, and the outside will burn before the inside is cooked through.

Preventing Chicken from Sticking to the Grill

Make sure your grill pan is well-oiled and hot before adding the chicken.

Using a Meat Thermometer for Accuracy

A meat thermometer is the best way to ensure your chicken is cooked to a safe internal temperature.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation (using Tofu or Seitan)

Swap the chicken thighs for firm or extra-firm tofu (pressed to remove excess water) or seitan. Marinate and grill as directed.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your cumin powder hasn’t been processed in a facility that also handles gluten.

Spice Level Adjustment (Adding Chili Powder or Green Chilies)

If you like a little heat, add a pinch of chili powder or a finely chopped green chili to the marinade. My friend, Priya, loves adding a whole finely chopped Serrano pepper!

Festival Adaptation (Serving during Eid or Diwali)

This dish is fantastic for festive occasions! Serve it with saffron rice and a side of raita for a complete Indian-inspired meal.

Serving Suggestions

These chicken thighs are delicious with:

• Saffron Rice
• Raita (yogurt dip)
• A simple salad
• Grilled vegetables
• Warm naan bread

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.

FAQs

Let’s answer some common questions:

How long can marinated chicken be stored in the refrigerator?

Marinated chicken can be stored in the refrigerator for up to 24 hours.

Can I use this marinade with other types of meat?

Absolutely! This marinade is also delicious with fish, shrimp, or pork.

What if I don’t have a grill pan – can I bake the chicken?

Yes, you can! Bake the chicken in a preheated oven at 375°F (190°C) for 25-30 minutes, or until cooked through.

What side dishes pair well with these chicken thighs?

Saffron rice, raita, and a simple salad are all great options.

Is it necessary to use fresh cilantro, or can I use dried?

Fresh cilantro is highly recommended. Dried cilantro just doesn’t have the same bright, vibrant flavor.