Step 1: Prepare the Marinade: In a medium bowl, combine the chopped fresh cilantro, 2 tablespoons of extra virgin olive oil, freshly squeezed lime juice, lime zest, chili powder, ground cumin, kosher salt, and freshly ground black pepper. Whisk all ingredients together until well combined. This vibrant green mixture is the key to infusing the chicken with that signature cilantro-lime flavor. Taste the marinade and adjust seasonings as needed. If you prefer a spicier kick, add a pinch of cayenne pepper or a dash of your favorite hot sauce.

Step 2: Marinate the Chicken: Place the boneless, skinless chicken thighs in a gallon-size Ziploc bag or a large bowl. Pour the cilantro-lime marinade over the chicken, ensuring that each piece is thoroughly coated. Seal the bag or cover the bowl with plastic wrap. Marinate the chicken in the refrigerator for at least 2 hours, or preferably overnight, turning the bag or stirring the chicken occasionally to ensure even marination. The longer the chicken marinates, the more flavorful and tender it will become. I often prepare the marinade in the morning and let the chicken marinate all day for maximum flavor.

Step 3: Prepare for Cooking: Remove the chicken from the refrigerator and let it sit at room temperature for about 15 minutes before cooking. This will help the chicken cook more evenly. Drain the chicken from the marinade and discard the marinade. Pat the chicken thighs dry with paper towels. This step is important to ensure that the chicken browns properly and doesn't steam.

Step 4: Cook the Chicken: Heat the remaining 1 tablespoon of olive oil in a cast iron grill pan or a large skillet over medium-high heat. Once the pan is hot, carefully add the chicken thighs to the pan in a single layer, making sure not to overcrowd the pan. Working in batches will help the chicken brown more evenly. Cook the chicken for about 4-5 minutes per side, or until it is golden brown and cooked through, reaching an internal temperature of 165 degrees F (74 degrees C). Use a meat thermometer to ensure accurate doneness.

Step 5: Serve Immediately: Once the chicken is cooked through, remove it from the pan and let it rest for a few minutes before serving. This will allow the juices to redistribute, resulting in even juicier chicken.