Bright lime juice, garlic, and a generous handful of cilantro come together into a zesty marinade that seeps into every bite of these boneless chicken thighs, while cumin and chili powder add warmth and depth. Marinating first, then patting the chicken dry before it hits a hot skillet, is the trick to getting that deep golden, deeply seared crust instead of a steamed exterior. A quick sear on each side and a few minutes of rest lock in juicy, tender chicken with a bold citrusy punch in every forkful. Finished with extra lime wedges and fresh cilantro, this one is fast enough for a weeknight but flavorful enough to serve for company. Clean ingredients and simple technique make this a reliable go-to for a Paleo dinner rotation.
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In a large zip-top bag or shallow dish, whisk together the lime juice, 2 tbsp olive oil, garlic, cilantro, cumin, chili powder, salt, and pepper until combined.
Add the chicken thighs to the marinade, turning to coat evenly. Seal the bag (or cover the dish) and marinate at room temperature for 20 minutes, or refrigerate for up to 4 hours.
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