Ingredients
Scale
- 4 tbsp olive oil (extra virgin, divided)
- 1 lemon (juiced and zested)
- 1/4 cup cilantro (fresh, chopped)
- 4 cloves garlic (minced)
- 1 tbsp bouillon (granulated)
- 1 tsp chili powder
- 1 tsp chili flakes
- 1 tsp cumin
- to taste salt
- to taste pepper
- 1.5 lbs chicken thighs (boneless and skinless)
Instructions
- Combine cilantro, 4 tablespoons of olive oil, lemon juice, lemon zest, minced garlic, bouillon, chili powder, chili flakes, cumin, salt, and pepper to create a zesty marinade.
- Place the chicken thighs in a resealable bag or a bowl. Pour half of the marinade over the chicken, seal or cover, and refrigerate for at least 120 minutes. For even better flavor, marinate overnight.
- Preheat a cast-iron grill pan over medium-high heat with 1 tablespoon of olive oil until shimmering but not smoking.
- Remove the chicken from the marinade. Cook it in the hot pan in a single layer for 4–5 minutes on each side. The chicken should reach an internal temperature of 165°F and be golden brown and sizzling.
- Transfer the cooked chicken to a plate and drizzle it with the remaining marinade to enhance the flavor and add a fresh finish before serving.
Notes
For even more flavor, try adding different herbs like parsley or thyme to the marinade.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg