Name: Cilantro-Lime Chicken
Prep time: 10 min
Total time: 55 min
Yield: 4 servings
Ingredients: 2 garlic cloves, finely chopped; Juice of 2 limes; 1/4 cup (10 g approx.) finely chopped fresh cilantro; 1/2 tsp (2.5 mL) ground cumin; Pinch crushed red pepper flakes; 4 tbsp (60 mL) extra-virgin olive oil, divided; 4 bone-in, skin-on chicken thighs; Kosher salt and freshly ground black pepper; Cooked white rice, for serving

Ingredients

2 garlic cloves, finely chopped
Juice of 2 limes
1/4 cup (10 g approx.) finely chopped fresh cilantro
1/2 tsp (2.5 mL) ground cumin
Pinch crushed red pepper flakes
4 tbsp (60 mL) extra-virgin olive oil, divided
4 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
Cooked white rice, for serving

Instructions

Whisk garlic, lime juice, cilantro, cumin, red pepper flakes, and 2 tbsp (30 mL) oil in a large bowl. Add chicken and coat well. Cover and refrigerate for at least 30 minutes and up to 2 hours.
Place an oven rack in the center and preheat to 425°F (220°C). Heat the remaining 2 tbsp (30 mL) oil in a large ovenproof skillet over medium-high heat.
Season chicken with salt and pepper. Add skin-side down and pour in the remaining marinade. Cook without moving until the skin is golden and crisp, about 6 minutes. Turn and cook 2 minutes more.
Transfer the skillet to the oven and bake until the thickest part reaches 165°F (74°C), about 10-12 minutes.
Serve over rice and spoon over the pan drippings.

Notes

Marinating for the full 2 hours gives stronger flavor. Refrigerate leftovers in an airtight container for up to 3 days.
Scaling: ingredients can be multiplied proportionally. Use a second skillet or cook in batches when doubling so the skin browns rather than steams. Oven temperature remains unchanged.

Cilantro-Lime Chicken

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