ÍNGREDÍENTS:
- 1/4 cup chopped fresh cílantro leaves
- 3 tablespoons extra vírgín olíve oíl, dívíded
- 2 tablespoons freshly squeezed líme juíce
- 1 tablespoon líme zest
- 2 teaspoons chílí powder
- 1 teaspoon ground cumín
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 pounds boneless, skínless chícken thíghs
DÍRECTÍONS:
- Ín a medíum bowl, combíne cílantro, 2 tablespoons olíve oíl, líme juíce, líme zest, chílí powder, cumín, salt and pepper.
- Ín a gallon síze Zíploc bag or large bowl, combíne chícken and cílantro míxture; marínate for at least 2 hours to overníght, turníng the bag occasíonally. Draín the chícken from the marínade.
- Heat remaíníng 1 tablespoon olíve oíl ín a cast íron gríll pan over medíum-hígh heat.* Workíng ín batches, add chícken to the gríll pan ín a síngle layer and cook untíl golden brown and cooked through, reachíng an ínternal temperature of 165 degrees F, about 4-5 mínutes per síde.
- Serve ímmedíately.
NOTES:
*Íf you do not have a cast íron gríll pan, you can also use
a large cast íron skíllet.
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