How to Make It
Stir together buttermilk, herbs, garlic, salt, and pepper in a large bowl. Add chicken, nestling in buttermilk mixture to coat. Cover and chill at least 4 hours or up to overnight.
Remove chicken from marinade, allowing excess to drip off; pat dry. (Discard marinade.)
Heat a grill pan over medium. Lightly oil grill pan; add chicken, skin side down, and loosely cover with aluminum foil. Cook chicken until a thermometer inserted in thickest portion of thighs registers 165°F, about 20 minutes, turning chicken every 3 minutes. Transfer chicken to a platter; drizzle with lime juice. Serve hot.