Grilled Cilantro Lime Chicken Thighs (with Mango Avocado Salad)

Grilled chicken thighs glazed with sauce, garnished with chopped cilantro, and served on a white plate with fresh lime slices.

Grilled Cilantro Lime Chicken Thighs (with Mango Avocado Salad)

Juicy grilled cilantro-lime chicken thighs marinated in fresh lime juice and zest, cilantro, honey, and smoked paprika, then glazed with the reserved marinade on the grill. Served with a cucumber-avocado-mango salad in honey-lime dressing. Perfect for outdoor cookouts, Memorial Day, 4th of July, Labor Day, or an easy weeknight dinner. Works on an outdoor grill or a stovetop grill pan. Gluten-free, dairy-free, high-protein.

Course Main Course

Cuisine American

Keyword chicken marinade, cilantro lime chicken, cilantro lime chicken thighs, grilled chicken thighs

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 508kcal

Author Julia

Equipment

Outdoor grill
stovetop grill pan
Large ziploc bag
Instant-read meat thermometer

Ingredients

For the Cilantro Lime Chicken Thighs:

2 pounds skinless boneless chicken thighs
⅓ cup fresh cilantro finely chopped
¼ cup extra virgin olive oil
3 medium limes juice and zest
2 tablespoons honey
¾ teaspoon smoked paprika
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon salt or to taste
½ teaspoon freshly ground black pepper

For the Cucumber-Avocado-Mango Salad:

2 medium ripe avocados peeled, pitted, and cut into slices
1 large ripe mango peeled and sliced
1 large English cucumber sliced into half-moons
2 tablespoons fresh cilantro finely chopped

For the Honey-Lime Dressing:

3 tablespoons extra virgin olive oil
1½ tablespoons honey
1½ tablespoons lime juice freshly squeezed
Salt to taste
Pepper to taste

US Customary - Metric

Instructions

Marinate the chicken thighs

In a medium bowl, whisk together the olive oil, honey, cilantro, lime juice, lime zest, smoked paprika, chili powder, garlic powder, onion powder, salt, and pepper until well combined. Taste the marinade and adjust the seasonings. If needed, add more salt, chili powder, lime juice, or honey to balance it to your liking.
Reserve a few tablespoons in a separate bowl. Use this reserved marinade to brush over the chicken thighs in the last minute of grilling for extra flavor and a beautiful glaze.
Place the skinless, boneless chicken thighs in a large ziploc bag. Pour the remaining marinade over the chicken. Seal the bag, pressing out as much air as possible, then gently massage or shake the bag so the thighs are evenly coated. Refrigerate for at least 4 hours or overnight.
Remove the chicken from the fridge and let it sit at room temperature for about 20 to 30 minutes.

Grill the chicken thighs (outdoor grill)

Preheat the grill to medium-high heat, about 400°F to 450°F (200°C to 230°C). Grill the chicken thighs for about 5 to 7 minutes per side, or until nicely charred and cooked through.
In the last minute of grilling, brush the thighs with the reserved marinade on both sides. Grill just until the glaze is slightly caramelized. Check for doneness with a meat thermometer. The internal temperature should reach 165°F (74°C).

Grill the chicken thighs (stovetop grill pan)

Heat the grill pan over medium-high heat. Lightly brush the pan with olive oil. Cook the chicken thighs for about 6 to 8 minutes per side, until golden brown and fully cooked. Press the thighs gently with a spatula for even searing.
In the last minute, brush the thighs with the reserved marinade on both sides, letting it caramelize slightly. Check for doneness with a meat thermometer. The internal temperature should reach 165°F (74°C).

Rest the chicken

When done, transfer the chicken thighs to a plate and cover with foil. Let rest for 5 minutes before serving or slicing.

Make the salad and honey-lime dressing

In a large bowl, add the avocado, mango, cucumber, and cilantro.
In a small bowl, whisk together the olive oil, honey, lime juice, salt, and pepper. Pour over the salad and toss gently to coat.

Assemble

Arrange the chicken over or beside the salad. If desired, drizzle with any remaining dressing or an extra squeeze of lime. For garnish, sprinkle with fresh cilantro.

Notes

Reserved marinade: Set it aside before the raw chicken goes in the bowl. It is safe to brush on at the end because it never touched raw meat. Never brush on marinade that touched raw chicken unless you boil it first.
Marinating time: At least 4 hours; overnight is preferred (in the fridge). Do not go past 24 hours, since the lime juice will start softening the meat's texture.
Let the chicken come to room temperature. Twenty to thirty minutes on the counter helps it cook evenly instead of charring outside while the center lags behind.
Thigh temperature. Use an instant meat thermometer. 165°F (74°C) is the standard, but I pull my thighs closer to 175°F (79°C). They stay juicy at that temperature, and the texture is better.
Watch the honey. Honey caramelizes fast. If your grill runs hot, move the thighs to a cooler zone once they have color and finish them there.
Chicken breasts: Substitute boneless, skinless breasts pounded to even thickness. Grill for about 4 to 6 minutes per side, until the internal temperature reaches 165°F (74°C).
Oven method: Bake marinated thighs at 425°F (220°C) for 20 to 25 minutes, then brush with reserved marinade and broil 2 to 3 minutes for color. Broil 2 to 3 minutes for color.
Step-by-step photos and tips. Step-by-step photos are above the recipe card, along with my testing notes and grilling tips.

Storage & Make-Ahead Instructions

Refrigerator: Store the grilled cilantro-lime chicken in an airtight container for up to 4 days in the fridge. Store the salad separately and eat it within 1 day, since avocado and cucumber don't hold well.
Reheating: Warm the chicken in a skillet over medium heat for a few minutes per side or in a 300°F (150°C) oven. Avoid the microwave, which toughens the edges. You can also eat it cold straight from the fridge, sliced over greens.
Freezer: Freeze the cooked chicken for up to 2 months.
Make ahead: You can whisk the marinade up to 3 days in advance and refrigerate. Slice the cucumber and mango a day ahead and keep it in the fridge, but add avocado and dressing only right before serving.

Nutrition