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Grilled Cilantro Lime Beer Chicken

5 from 1 vote
Servings 4 servings


  • 3 lbs chicken thighs bone in, skin on
  • 2 large limes juiced
  • ½ cup (9g) cilantro leaves, packed
  • 1 tablespoon (18g) kosher salt
  • 12 ounces pale ale
  • 2 large cloves of garlic peeled


  • Add the chicken to a large Ziplock bag or bowl with a lid.
  • Add the remaining ingredients to a blender or food processor, process on high until well combined.
  • Pour the mixture over the chicken, seal (or cover). Refridgerate for 2 to 12 hours.
  • Pre heat a grill to medium-high.
  • Remove chicken from the marinade. Grill on all sides until cooked through, about 6 minutes per side.