Cilantro Lime Chicken Recipe

🧂 Ingredients

• ¼ cup olive oil
• 2 limes,

  juice and zest
• 4 cloves garlic,

  minced
• 3 tablespoons chopped fresh cilantro,

  plus more for garnish
• 1 tablespoon honey
• 1 tablespoon chili powder
• 1 teaspoon red pepper flakes,

  omit if you don’t want a spicy dish
• ¾ teaspoon ground cumin
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper,

  or to taste
• 2 pounds boneless skinless chicken thighs
• lime wedges,

  for serving

Instructions

• 1 Make the Marinade. In a mixing bowl (or a zip-top bag), combine the olive oil,
  juice, and zest of 2 limes, minced garlic, chopped cilantro, honey, chili
  powder, pepper flakes, cumin, salt, and pepper; stir or mix until well combined.
  
  Remove about 3 tablespoons of the marinade, place it in a bowl, cover it, and
  set it aside for later.
• 2 Marinate. Add the chicken thighs to the marinade and toss around to coat well;
  cover with plastic wrap and let stand at room temperature for 30 minutes or in
  the fridge for up to 2 hours.
• 3 Cook. Set a large cast iron skillet over medium-high heat and heat it until hot.
  Add the chicken thighs to the hot skillet—be careful, they will sizzle—and cook
  them for 5 minutes, or until nicely browned on the bottom; flip and continue to
  cook for 6 to 8 more minutes, or until cooked through. The chicken is done when
  its internal temperature registers at 165˚F.
• 4 Finish. Remove the chicken from the skillet and let it rest for a few minutes.
  Brush the chicken thighs with the reserved marinade, garnish it with chopped
  cilantro, and serve it with lime wedges.

Nutrition Info