Cilantro Lime Chicken Recipe
This cilantro lime chicken soaks in a marinade bursting with flavors, and it all cooks together in only one pan!
Servings: 4
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
- 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.
- 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.
- 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.
- 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
Serving: 6ounces | Calories: 419kcal | Carbohydrates: 7g | Protein: 44g | Fat: 23g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 535mg | Potassium: 630mg | Fiber: 1g | Sugar: 5g | Vitamin A: 822IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 3mg
