Servings: 4 servings
3 lbs chicken thighs bone in, skin on
2 large limes juiced
½ cup cilantro leaves, packed
1 tablespoon kosher salt
12 ounces White Claw Natural Lime
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). Refrigerate 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.