Grilled Honey Lime Chicken

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  5 lbs Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  0.3 cup Lime Juice, Fresh
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  3 tbsp Honey
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  1 tbsp Vegetable oil
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  1 tsp Garlic powder
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  1 tsp Paprika, Ground
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  1 tsp Cumin, Ground
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  0.5 tsp Chili powder
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  0.5 tsp Oregano, Dried
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  0.5 tsp ½ tsp salt ($0.02)
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  0.3 tsp ¼ Tsp Black Pepper (Freshly Cracked, $0.04)
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  2 tbsp Cilantro, Fresh

Instructions

1. 1Pat the chicken thighs dry with paper towels. In a bowl, whisk together the lime juice, honey, vegetable oil, garlic powder, paprika, ground cumin, chili powder, dried oregano, salt, and black pepper until combined.
2. 2Place the chicken thighs in a large ziplock bag or bowl, pour the marinade over them, and seal or cover. Gently massage to coat evenly. Marinate at room temperature for 30 minutes.
3. 3Preheat your grill to medium-high heat (approximately 400°F) for 5 minutes until the grates are hot and a drop of water sizzles on contact.
4. 4Working in batches if needed to avoid crowding, place the chicken thighs skin-side down on the grill and cook for 6–7 minutes over medium-high heat until the skin is golden brown and releases easily from the grates.
5. 5Flip the chicken thighs and cook for an additional 6–7 minutes over medium-high heat until the internal temperature reaches 165°F when measured at the thickest part with an instant-read thermometer.
6. 6Transfer the cooked chicken to a clean cutting board and let rest for 3–5 minutes.
7. 7Divide the chicken evenly into 4 airtight containers while still warm. Top each portion with fresh cilantro.
8. 8Seal the containers and refrigerate for up to 4 days, or allow to cool completely before freezing for up to 3 months. Reheat in a 350°F oven for 8–10 minutes until warmed through.