Combine oil, lime juice, and salt in small bowl. Stir to dissolve salt.

Place chicken in a large Ziploc bag. Add lime juice mixture and chopped cilantro to bag. Press out as much air as possible, and seal bag. Gently massage bag to distribute marinade over chicken.

Marinate chicken in refrigerator for 2-4 hours, or overnight.

Remove chicken from refrigerator 15-20 minutes before grilling.

Preheat grill to high.

Take chicken out of marinade and place on hot grill. (You should be able to "open" the boneless chicken thighs to lay them flat on the grill. This will give you faster, more even cooking.)

Grill chicken on high heat for 3-5 minutes per side, turning once, until internal temperature measures 165 degrees F with a meat thermometer.

Garnish with extra fresh cilantro and lime wedges if desired.