2tablespoonCilantroFinely chopped and stems included
1JalapenoDiced and seeds removed for less spice
6Chicken ThighsI used bone in and skin on, but you can do skinless/boneless or substitute breast or legs.
Salt, Pepper, and Red Pepper Flakes
Instructions
Combine oil, minced Garlic, lime zest, lime juice, chopped cilantro, chopped jalapeno, and whisk in a bowl. Reserve a little of the marinade to pour on the chicken after it is cooked.
Season Chicken thighs with salt and pepper on both sides.
Pour marinade over chicken and coat each piece and refrigerate in a glass dish with a lid or a zip top bag. Refrigerate for at least 30 minutes or as long as overnight.
Place chicken on grill over indirect heat and cook until internal temp is 165 degrees. Or Heat a cast iron skillet over high heat and sear chicken on both sides, then finish baking in the oven for 15-20 minutes or until internal temp is 165 degrees. Once chicken is done, remove and pour with reserved marinade prior to serving. I also added some red pepper flakes for extra spice.
Notes
Serve with Arroz Rojo and Beans, or in a big delicious salad.The same marinade can be used on shrimp, but only marinate for 15 minutes since the lime juice will begin cooking the shrimp.
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.