Grilled Honey Lime Chicken

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  Chicken Thigh, Boneless Skinless(567g)

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

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  Lime Juice, Fresh(60g)
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  Honey(45g)
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  Vegetable oil(15g)
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  Garlic powder(5g)
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  Paprika, Ground(5g)
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  Cumin, Ground(5g)
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  Chili powder(3g)
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  Oregano, Dried(3g)
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  ½ tsp salt ($0.02)
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  ¼ Tsp Black Pepper (Freshly Cracked, $0.04)
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  Cilantro, Fresh(30g)

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, and dried oregano 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. 3Heat a large skillet or cast-iron pan over medium-high heat for 2–3 minutes until a drop of water sizzles on contact.
4. 4Working in batches if needed to avoid crowding, add the chicken thighs skin-side down and cook for 6–7 minutes over medium-high heat until the skin is golden brown and releases easily from the pan.
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.
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, leaving a small amount of space at the top.
8. 8Sprinkle fresh cilantro over each portion just before serving or storing, and add cilantro to containers if storing for later reheating.