Chicken
2 1/2 lbs. boneless, skinless, chicken thighs
3 Tbsp. cilantro
3 Tbsp. lime juice (1 1/2 limes)
2 Tbsp. extra-virgin olive oil
3 large garlic cloves, pressed
1/2 tsp. sea salt
fresh ground pepper
Salsa
1 cup chopped tomatoes
2 avocados, diced
3 Tbsp. chopped cilantro
2 Tbsp. extra-virgin olive oil
1 1/2 Tbsp. red onion, finely chopped
1 tsp. lime juice
sea salt and fresh ground pepper
Chicken
In a medium bowl, combine the cilantro, lime juice, extra-virgin olive oil, garlic, and sea salt. Season with fresh ground black pepper. Add chicken to the bowl and marinade in the refrigerator for 5 minutes.
Pre-heat the grill on high heat. Add the chicken and grill for 10-12 minutes (about 5 minutes per each side). You will notice that the thighs will start to shrink and plump up a bit when they are done.
Salsa
Combine the salsa ingredients in a small bowl. Season with salt and pepper. Serve with chicken. Enjoy!