How To Make Best Cilantro Lime Chicken

Cilantro Lime Chicken 


·         4 tbsp. extra-virgin olive oil, divided
·         Juice of 2 limes
·         1/4 c. freshly chopped cilantro
·         2 cloves garlic, minced
·         1/2 tsp. cumin
·         Pinch crushed red pepper flakes
·         4 bone-in, skin-on chicken thighs
·         Kosher salt
·         Freshly ground black pepper
·         Cooked white rice, for serving


1.    Whisk together 2 tablespoons oil, lime juice, cilantro, garlic, cumin, and red pepper flakes. Add chicken and toss to coat. Let marinate in fridge 30 minutes and up to 2 hours. 
2.    When ready to cook, preheat oven to 425°. In a large ovenproof skillet over medium-high heat, heat remaining 2 tablespoons oil. Season chicken with salt and pepper, then add to skillet skin-side down and pour in remaining marinade. Sear until skin is golden and crispy, about 6 minutes. Flip and cook 2 minutes more. 
3.    Transfer skillet to oven and bake until chicken is cooked through, 10 to 12 minutes. 
4.    Serve over rice drizzled with pan drippings. 

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