Mojo-Marinated Chicken Thighs with Garlic and Cilantro
Chicken thighs infused with a bright garlic-cilantro marinade, then grilled to golden perfection with a tangy, herbaceous finish. This Mexican recipe, ready in about 40 minutes, pairs chicken thighs, olive oil, and garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs chicken thighs, skin-on and bone-in
- 1/4 cup olive oil
- 6 cloves garlic, minced
- 1/4 cup fresh cilantro, finely chopped
- 2 tbsp lime juice
- 1/2 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Whisk together 1/4 cup olive oil, 6 minced garlic cloves, 1/4 cup chopped cilantro, 2 tbsp lime juice, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl to create a smooth marinade.
- Step 2: Place chicken thighs in a resealable bag, pour marinade over them, and massage to coat evenly. Refrigerate for 2 hours (minimum) to marinate.
- Step 3: Preheat grill to 375°F. Remove chicken from marinade, shaking off excess, and place skin-side down on the grill. Cook for 6-7 minutes until golden, then flip and cook for another 6-7 minutes until internal temperature reaches 165°F.
