Adapted from this recipe.
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1 bunch cilantro, roughly chopped
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4 cloves garlic
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2 oz lime juice
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1 oz olive oil
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1 tbsp salt
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1 tsp chili powder
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1 tsp ground cumin
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1 tsp onion powder
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1/2 tsp smoked paprika
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1/2 tsp pepper
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1/2 tsp cayenne or chili powder
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2 lbs chicken
Pulse in food processor until well chopped, scraping down sides when necessary. This makes enough marinade for about 2 pounds of chicken. I used boneless, skinless breasts here, cut into tenders; boneless skinless thighs would probably also work very well.
Put chicken in a gallon zip-top bag, add marinade. Remove all the air from the bag and seal, squish everything around until the chicken is well coated. Put in a drip-proof container, marinate for a couple hours (what I did) or overnight (probably even better). Every hour or so squish things around and flip over the bag.
Take the chicken out of the refrigerator a half-hour before cooking. I put a cast iron griddle on a shelf about 1/3rd of the way down from my top broiler, turned the oven on to 500 deg F and let it get very hot (about an hour). Carefully lay out the chicken on the griddle, cook for six minutes. Flip, cook for another six minutes, or until the internal temperature reaches 165 deg F. Put on the broiler for a couple minutes to add some char.
Goes pretty well with this cilantro-lime dipping sauce