Lime Cilantro Chicken Marinade

It’s still 90 degrees here in SoCal, so the grill isn’t getting covered up any time soon.

Make this one with boneless or bone-in whole chicken thighs, because FLAVOR.  Serve with fresh grilled veggies and mango cauliflower rice from Eat Happy Too.

Easy stuff.  I’m marinating the chicken right now…

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Lime Cilantro Chicken Marinade

(Serves 4-6)
Course Main Dishes, Sauces/Dressings/Marinades
Cuisine Carnivore, Keto, Low Carb, NSNG, Paleo

Ingredients
  

  • 1/2 cup olive oil
  • Juice of 3 limes
  • 1-2 teaspoons minced garlic
  • 1/4 cup finely chopped cilantro
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 2-3 pounds chicken thighs, bone-in or boneless

Instructions
 

  • Whisk together all marinade ingredients, dump into a plastic bag with chicken thighs. Marinate 1-3 hours. The exterior of the chicken might begin to turn white as the lime juice is a cooking agent. Discard marinade upon grilling.
  • GRILLING INSTRUCTIONS: Heat up grill to 450 degrees. Grill each side of chicken thighs, about 3-5 minutes per side for boneless, or 10-12 minutes per side for bone-in.
  • OVEN INSTRUCTIONS: Heat oven to 400 degrees. Place thighs evenly in pyrex or metal baking pan, not overlapping. Bake for 25-30 minutes for boneless and 30-40 minutes for bone-in.
  • Chicken is done when a meat thermometer inserted at thickest part reads 180 degrees.
Keyword celiac
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