- 8 chicken thighs, skin on
- 2 1/2 Tbsp. olive oil, divided
- 2 garlic cloves, minced
- 1/2 teaspoon ground cumin
- 1/2 cup fresh lime juice (from about 7 limes)
- Kosher salt and black pepper (to taste)
Preheat grill to medium-high heat, about 350° to 400° F. Season chicken generously with kosher salt and freshly ground black pepper. Brush chicken lightly with 1 tablespoon oil and grill, with lid closed, about 5 minutes per side or until meat thermometer inserted in thickest part registers 165° F.
While chicken cooks, heat oil in a small skillet over medium heat. Add garlic and cumin and cook until fragrant, about 30 seconds. In a large glass baking dish, combine garlic mixture and lime juice; season with black pepper.
Place cooked chicken thighs in glass dish, turning to coat chicken with lime mixture. Tent with foil and let rest 10 minutes before serving.
From Southern My Way: Food & Family (Gena Knox Media) by Gena Knox.