Chicken thighs are marinated in a zesty, bold marinade of cilantro, cumin, lime juice, and garlic, then grilled. With all the fresh flavors, this makes for a quick meal in summer or on any day for that matter.
Add cilantro, garlic, cumin powder, lime zest, lime juice, oil, salt, and pepper to a food processor. Blend to make the marinade. The marinade doesn't need to be fine, a bit chunky is fine.
Place the chicken thighs in a shallow dish or a large zip-lock bag. Add the marinade and toss the chicken to coat well. Let the chicken marinate for 30 minutes or up to 6-8 hours.
When ready to cook, bring the chicken to room temperature ( if it has been refrigerated).
Heat a grill pan or Cast iron skillet. As the marinade has already oil in it, I have not added any oil to the skillet. If you wish slightly grease the pan with oil using a pastry brush.
Place chicken on the skillet a little apart (without overlapping). If the pan is too crowded, instead of a nice caramelized top, the chicken will start to steam.
Cook chicken undisturbed for 4-5 minutes on medium to high heat. Then flip and cook for another 3-4 minutes. (If you wish, brush a bit of marinade on the chicken before flipping it)
While serving garnish with more chopped cilantro and lime wedges.
Notes
1/2 bunch of cilantro leaves would be equal to 1-1.5 cups loosely packed chopped cilantro.
Roasted Cumin powder is more aromatic instead than regular cumin powder.
You could add 1/2 teaspoon of paprika for color.
You can also add 1/2 teaspoon of honey to bring balance.