In a large bowl, whisk together olive oil, lime juice and zest, cilantro, minced garlic, honey, cumin, paprika, salt and pepper.
Pat chicken dry with paper towels, then add to the marinade. Marinade for at least 30 minutes but no more than 2 hours.
Preheat an outdoor grill to medium heat (350-450 degrees F). You can also use a grill pan on the stove.
Grill chicken with the lid closed, for 6-8 minutes per side or until fully cooked to at least 165 degrees F. Serve with cilantro garnish and lime wedges on the side.
Notes
Marinating - If you need to marinade longer than 2 hours, leave out the lime juice and add it to the marinade an hour before grilling. Leaving the chicken in the lime juice too long and the acid will begin to “cook” the chicken.
Chicken - Any cut of chicken will work with this marinade, but the time will need to be adjusted.
Storage - Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Reheating - Leftovers can be reheated in the oven at 350℉ until warmed. If you don’t want the thighs to dry out, you can cover the pan with foil and add a little water or chicken broth to the pan for steam to rehydrate.