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Grilled Cumin-Lime Chicken Thighs with Fresh Green Cilantro Sauce Recipe

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4 from 28 reviews

This flavorful chicken recipe features juicy boneless, skinless thighs marinated in a savory blend of garlic, soy sauce, lime juice, and spices, then grilled to perfection or oven-roasted. Served with a fresh and creamy cilantro green sauce, this dish offers a vibrant and balanced meal perfect for any occasion.

  • Total Time: 8 hours 50 minutes (including marinating time)
  • Yield: 4 servings

Ingredients

Chicken and Marinade

  • 2 pounds chicken thighs (boneless, skinless)
  • 5 cloves garlic (peeled)
  • 1/3 cup soy sauce
  • 2 Tablespoons lime juice
  • 1 Tablespoon extra virgin olive oil
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • Black pepper, to taste

Green Sauce

  • 3 jalapeños (seeded, ribs removed and roughly chopped)
  • 1 cup fresh cilantro leaves
  • 2 green onions (chopped, green parts only)
  • 2 cloves garlic (peeled)
  • 1/2 cup mayonnaise
  • 1/4 cup Greek yogurt
  • 1 Tablespoon lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 Tablespoons extra virgin olive oil

Instructions

  1. Prepare the marinade: In a blender, puree 5 cloves of garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and a pinch of black pepper until smooth to create the marinade.
  2. Marinate the chicken: Place the chicken thighs in a large ziplock bag and pour the marinade over them. Seal the bag, ensuring the chicken is well-coated, and refrigerate for 8 to 24 hours to enhance flavor and tenderness.
  3. Make the green sauce: Combine jalapeños, cilantro, green onions, 2 cloves of garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper in a blender. Process until smooth. With the blender running, slowly drizzle in olive oil until fully incorporated. Transfer the sauce to a bowl and refrigerate until ready to serve.
  4. Grill the chicken: Preheat the grill to medium-high heat (around 350°F). Remove chicken from the marinade and shake off any excess. Place thighs on the grill grates and cover. Cook for 5-6 minutes, then flip using tongs and grill for another 5-6 minutes. Use a digital meat thermometer to ensure the internal temperature reaches 165°F, indicating doneness.
  5. Oven option – roast the chicken: Preheat the oven to 500°F. Place chicken pieces in a 13×9 inch roasting pan and add 1 cup of water to the pan. Bake uncovered for 30 minutes, then tent the pan with foil and continue cooking for an additional 15 minutes, or until the chicken is fully cooked through.
  6. Serve: Serve the grilled or roasted chicken hot, accompanied by the chilled green cilantro sauce for a bright, creamy contrast.

Notes

  • For best flavor, marinate the chicken for at least 8 hours but no more than 24 hours.
  • When grilling, keeping the grill covered helps maintain even cooking and moisture.
  • Using a meat thermometer ensures the chicken is perfectly cooked and safe to eat.
  • You can adjust the number of jalapeños in the green sauce according to your preferred spice level.
  • If you don’t have Greek yogurt, sour cream can be used as a substitute.
  • This recipe works well with bone-in chicken thighs, but cooking times will be longer.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes (grilling) or 45 minutes (roasting)
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American

Find it online: https://yourdailycook.com/grilled-cumin-lime-chicken-thighs-with-fresh-green-cilantro-sauce-recipe/