Cilantro Lime Chicken
INGREDIENTS
·
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
INSTRUCTIONS
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.
Previous
« Prev Post
« Prev Post
Next
Next Post »
Next Post »