4.7 from 18 votes
Chicken with Lime, Garlic and Cilantro
Chicken with lime, garlic and (optionally) cilantro is one of our favorite — and easiest — dishes. The skin turns golden brown and crispy, but the meat is tender and full of flavor. The acid in the citrus balances out the chicken and creates a tart sauce right in the pan.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings:
6
Calories:
428 kcal
Course:
Main Course
Cuisine:
South American, American
Ingredients
- 2 lbs chicken thighs bone in, skin on (about 6 thighs)
- 1 tablespoon olive oil
- 1 1/2 teaspoons cumin ground
- 1 1/2 teaspoons kosher salt to taste, coarse
- 1/2 teaspoon black pepper freshly ground
- 6 garlic roughly chopped (about 3 tablespoons, cloves
- 1 1/2 tablespoons all-purpose flour 20g
- 1 cup white wine 250ml, dry
- 1 1/2 tablespoons honey 30g
- 3 tablespoons lime juice from about 1 1/2 limes
- 2 teaspoons lime zest finely grated (from 1 1/2 limes)
- 2 cups chicken broth 475 ml
- 4 scallions sliced, white and green parts separated
- 4-5 tablespoons cilantro stems removed, chopped; more for garnish (about 1 large bunch)
- 1 lime sliced, for garnish
Instructions
- Preheat your oven to 375º F / 190º C
- Pat the chicken thighs dry, and season each thigh on both sides with cumin, salt and pepper.
- Pre-heat a heavy-bottomed skillet or dutch oven on medium-high for a minute or so and then add the oil. Add the thighs, skin-side down and cook until deeply browned (5-7 minutes). Don’t crowd the pan, work in batches if necessary. Turn and brown other side (3-5 minutes). Remove thighs to a plate and set them aside,
- Lower the heat and if there’s a lot of oil, remove most of it, leaving about a tablespoon and a half. Add flour, garlic and sliced white scallion bottoms. Stir well to coat the flour in oil and cook for 2-3 minutes. Whisk in the wine and let it simmer for 3 minutes while scraping up any brown bits with a wooden spoon. Add the broth, honey, lime juice, lime zest and half the cilantro and bring to a simmer. Add the chicken, skin-side up and place it, uncovered, into the oven. Cook for 35-40 minutes, or until chicken is cooked through (165º F / 74º C on an instant read thermometer). Garnish with sliced limes, the remaining cilantro and green scallion tops.
- Serve with rice, potatoes or lots of crusty bread for sopping up the sauce.
Cup of Yum
Nutrition Information
Calories
428kcal
(21%)
Carbohydrates
12g
(4%)
Protein
26g
(52%)
Fat
28g
(43%)
Saturated Fat
7g
(35%)
Trans Fat
1g
(50%)
Cholesterol
148mg
(49%)
Sodium
991mg
(41%)
Potassium
484mg
(10%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
243IU
(5%)
Vitamin C
14mg
(16%)
Calcium
49mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 428
% Daily Value*
| Calories | 428kcal | 21% |
| Carbohydrates | 12g | 4% |
| Protein | 26g | 52% |
| Fat | 28g | 43% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 148mg | 49% |
| Sodium | 991mg | 41% |
| Potassium | 484mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 243IU | 5% |
| Vitamin C | 14mg | 16% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.