In a mixing bowl (or a zip-top bag), combine 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 1/4-cup of the marinade and place it in a bowl; set aside for later.
Add 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.
Set a large cast iron skillet over medium-high heat. Heat it until hot.
Add the chicken thighs to the skillet - be careful, they will sizzle - discard the remaining marinade.
Cook the thighs 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. Chicken is done when internal temperature registers at 165˚F.
Remove from heat.
Brush chicken thighs with reserved marinade.
Garnish with chopped cilantro and serve chicken with lime wedges.
- NET CARBS: 6 g
- WW POINTS: NOTE that at least half of the olive oil does stay behind in the marinade, but I did calculate the entire 1/4-cup for the points.
Serving: 6 ounces | Calories: 419 kcal | Carbohydrates: 7 g | Protein: 44 g | Fat: 23 g | Saturated Fat: 4 g | Trans Fat: 1 g | Cholesterol: 215 mg | Sodium: 535 mg | Potassium: 630 mg | Fiber: 1 g | Sugar: 5 g | Vitamin A: 822 IU | Vitamin C: 1 mg | Calcium: 39 mg | Iron: 3 mg | Net Carbs: 6 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.