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Author: Ann Timm


  • 2.5 lbs boneless skinless chicken thighs
  • 3 cups firm-packed fresh cilantro leaves
  • 1 medium jalapeƱo pepper seeded and chopped
  • 3 garlic cloves peeled and smashed
  • 1 Tbsp lime zest about 2 limes
  • 2 Tbsp lime juice about 2 limes
  • 1 Tbsp red wine vinegar
  • 1 tsp dijon mustard
  • 1/2 tsp ground ginger
  • 1 tsp salt


  • Place chicken thighs in a 9x9-inch baking dish; set aside.
  • Place remaining ingredients into a blender or food processor in the order given. Cover and process on low until fine chopped and blended.
  • Transfer 1/2 cup of the cilantro-lime marinade to a small bowl. Evenly distribute the remaining marinade over the chicken, making sure to well coat.
  • Cover chicken and refrigerate for 30 minutes to one hour. Then remove from fridge and pre-heat grill to medium-high heat.
  • Grill chicken about 3-4 minutes, until the edges become opaque. Then flip the chicken over and brush with reserved marinade. Reduce heat to medium and cover grill. Continue cooking until chicken is cooked through. Enjoy!