Cilantro Lime Chicken

Let me start off by saying how easy and delicious this was. The flavor is vibrant and bright - and using chicken thighs really adds an intensity and depth of flavor! Prep the marinade and get the chicken in it at least 30 minutes but up to 2 hours before you make this dish.

I use my fathers cast iron to sear/bake the chicken in. It really helps to get the skin nice and crispy!

What you'll need:

  • 4-6 bone-in, skin-on chicken thighs
  • 4 tbsp extra virgin olive oil - divided
  • 2 limes juiced
  • 1/4 c fresh, chopped cilantro
  • 2 cloves minced garlic
  • 1/4 tsp crushed red pepper flake (or more if you like the heat)
  • 1/2 tsp cumin
  • 4 cups cooked white rice
  • Salt & pepper to taste
What you'll do:
  • Prep marinade by whisking together 2 tbsp olive oil, lime juice, cilantro, red pepper flakes, garlic and cumin.
  • In a gallon size freezer bag, mix the chicken and the marinade. Refrigerate for at least 30 minutes but up to 2 hours.
  • After marinating chicken, preheat the oven to 425 F.
  • Pour remaining olive oil into a large oven proof skillet (I use cast iron) and heat over medium-high heat.
  • Remove chicken from bag, place on a large platter and season with salt and pepper to your liking.
  • To the hot skillet, add the chicken (SKIN SIDE DOWN). Pour in remaining marinade. 
  • Sear the chicken undisturbed for 6 minutes, or until the skin becomes golden & crispy.
  • Flip the chicken and cook 2 minutes more (chicken will NOT be cooked all the way through yet).
  • Turn off the burner and transfer the skillet/chicken to the preheated oven. 
  • Bake until cooked through, 10-12 minutes (or until chicken reaches an internal temperature of 165 F near the bone).
  • Plate this with cooked white rice, and drizzle the pan drippings all over the place!!
I have to add that if you just can't do bone-in chicken thighs, you can probably opt for boneless-skinless breast, but you're going to lose a lot of the flavor in doing so! ENJOY!!


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