Cilantro-Lime Chicken
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Cilantro and lime is a classic duo that we can't get enough of. If you're also a major fan, check out our Cilantro Lime Shrimp Lettuce Wraps. You won't be disappointed.
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- Yields:
- 4 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 55 mins
- Cal/Serv:
- 610
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
Directions
- Step 1Whisk 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.
- Step 2When 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.
- Step 3Transfer skillet to oven and bake until chicken is cooked through, 10 to 12 minutes.
- Step 4Serve over rice drizzled with pan drippings.
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