Instructions

• Place the 2½ pounds boneless, skinless chicken thighs in a large resealable plastic bag.
• In a blender or food processor, combine ¼ cup extra virgin olive oil, ¼ cup minced garlic, and ½ bunch chopped cilantro. Process until smooth and well combined.
• Scoop the cilantro-garlic marinade into the bag with the chicken, press out excess air, and seal the bag. Knead the bag so the marinade coats the chicken evenly. Refrigerate and marinate overnight or for several hours (up to all day).
• When ready to cook, preheat the grill to medium heat and oil the grates or spray with grill spray. Remove the chicken from the refrigerator.
• Remove the chicken from the bag and discard the used marinade from the bag. Pat the chicken lightly with paper towels if desired so excess marinade does not drip on the grill.
• Grill the chicken 4 to 5 minutes on the first side, until good grill marks form. Flip and grill an additional 3 to 4 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
• Transfer the cooked chicken to a platter and brush the 1 cup sweet chili sauce over the top. Let rest 2–3 minutes before serving.