Cilantro Lime Chicken

🥄 Ingredients

• 6-8 chicken thighs, (bone-in and skin-on (see Notes for alternative cuts of chicken))
• ½ cup packed cilantro, (plus more for garnish)
• 6 tablespoons lime juice
• 7 tablespoons olive oil, (divided)
• 4 cloves garlic
• 1 tablespoon kosher salt
• 2 teaspoons onion powder
• 1 teaspoon ground cumin

👨‍🍳 Instructions

1. 1

   Poke holes all over the chicken thighs using a fork. Do not pierce the chicken skin, only the meat.

2. 2

   Add the cilantro, lime juice, 6 tablespoons olive oil, garlic, salt, onion powder, and ground cumin to a food processor or blender. Pulse until smooth.

3. 3

   Combine the marinade and chicken in a bowl or large zip-top storage bag. Marinate for 1 hour, up to 8 hours.

4. 4

   Remove the chicken from the refrigerator and let it sit on the counter to come to room temperature for about 10 minutes. Meanwhile, preheat the oven to 425°F.

5. 5

   Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.

6. 6

   Sear the chicken for 4-5 minutes with the skin side down, or until they're golden brown.

7. 7

   Flip the chicken thighs over, transfer the hot skillet to the preheated oven, and bake for 15 to 20 minutes or until the internal temperature reaches 160°F.

8. 8

   Remove the skillet from the oven and let the chicken rest in the skillet for 5 more minutes. The temperature of the chicken should reach 165°F.

9. 9

   Garnish with a sprinkle of chopped cilantro and lime wedges before serving.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.