Description
This cilantro lime chicken is incredibly juicy, bursting with bright flavors, and an easy weeknight dinner everyone will love.
Ingredients
Scale
- 6 chicken thighs (bone-in and skin-on)
- 3 tablespoons olive oil (divided)
- 2 limes (zested and juiced)
- 3 cloves garlic (minced)
- 1 tablespoon honey
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup cilantro leaves (chopped)
Instructions
- Make the marinade: In a mixing bowl, whisk together two tablespoons of olive oil, lime juice and zest, cumin, chili powder, minced garlic, honey, salt, pepper, and chopped cilantro.
- Marinate the chicken: Combine the marinade and chicken thighs in a bowl or shallow dish. Marinate chicken for 30 minutes to an hour in the fridge, then let it sit for 10 to 15 minutes at room temperature.
- Sear the chicken: Preheat the oven to 425°F (220°C). Heat the remaining one tablespoon of olive oil in a large ovenproof skillet over medium-high heat. Sear the chicken for 5 to 6 minutes with the skin side down, then flip and sear the other side for 2 to 3 minutes.
- Bake the chicken: Transfer the skillet to the oven and bake the chicken thighs for 15 to 20 minutes or until the internal temperature reaches 160°F (70°C).
- Garnish and serve: Remove the chicken from the oven, let it rest for 5 minutes, and garnish with extra lime slices and cilantro leaves before serving.
Notes
Use a meat thermometer to ensure accuracy. Leftovers can be stored in the fridge for 3 to 4 days.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Searing and Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 503 mg
- Fat: 31 g
- Saturated Fat: 7 g
- Unsaturated Fat: 21 g
- Trans Fat: 0.1 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 142 mg
Keywords: cilantro lime chicken, Mexican chicken recipe, easy chicken thighs