Ingredients:

  • 80 ml fresh lime juice (about 3 limes)
  • 6 g lime zest (about 2 limes)
  • 60 ml olive oil
  • 30 g fresh cilantro leaves and tender stems (1 packed cup)
  • 9 g garlic (3 cloves)
  • 2.5 g ground cumin (1 tsp)
  • 2.5 g chili powder (1 tsp)
  • 5 g kosher salt (1 tsp)
  • 1.2 g black pepper (½ tsp)
  • 7 g honey (1 tsp), optional
  • 680 g boneless, skinless chicken thighs (about 6 thighs), trimmed of excess fat
  • 1 lime, cut into wedges, for serving

Instructions:

  1. In a blender, combine the cilantro, garlic, lime juice, lime zest, olive oil, cumin, chili powder, salt, pepper, and honey (if using). Blend for 20 to 30 seconds until smooth and bright green with a few small flecks of herb.
  2. Pour 60 ml (¼ cup) of the marinade into a small bowl and set it aside for drizzling over the finished chicken.
  3. Trim any excess fat from the 680 g (about 6) boneless, skinless chicken thighs. Place them in a zip-top bag or shallow dish and pour the remaining marinade over them. Press out excess air, seal, and massage the bag so every thigh is coated.
  4. Refrigerate for at least 30 minutes and no longer than 4 hours.
  5. Preheat the oven to 425°F (220°C) and line a rimmed sheet pan with parchment paper.
  6. Lift the thighs from the marinade and let the excess drip off. Arrange them in a single layer on the pan with space between each piece.
  7. Bake for 18 to 22 minutes, until the edges are caramel-brown and the thickest part of a thigh reads 165°F (74°C) on an instant-read thermometer.
  8. Transfer the chicken to a cutting board and rest, loosely tented with foil, for 5 minutes.
  9. Slice across the grain or serve whole. Drizzle with the reserved marinade and squeeze fresh lime wedges over the top.