Cilantro Lime Chicken
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
3 people
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Calories
631 kcal
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Course
Main Course
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Cuisine
Mexican
Cilantro Lime Chicken
Description
The Cilantro Lime Chicken recipe starts with marinating deboned, skin-on chicken thighs in a mixture of olive oil, minced garlic, finely chopped cilantro stems and leaves, lime juice, red chili flakes, and salt. This marinade infuses the meat with fresh, zesty, and slightly spicy flavors. Pan-frying the chicken skin-side down first creates a browned, crispy exterior. Baking the chicken with reserved marinade finishes the cooking while keeping the chicken moist. Serving involves squeezing fresh lime juice and garnishing with chopped cilantro, which enhance the bright, herbaceous taste. The method produces juicy thighs with crispy skin and a balance of citrus and spice.
This chicken is well-suited to be served immediately as a main dish alongside rice, grains, or steamed vegetables, where the citrus and chili notes complement the sides. The combination of pan-frying and baking ensures tender meat with a crisp skin texture, offering a well-rounded eating experience.
Using an oven-safe skillet streamlines the process, and marinating for up to two hours deepens the flavor. Utilizing both cilantro stems and leaves leverages the full flavor potential of the herb. Reapplying the marinade before baking adds moisture and intensity. Opting for freshly squeezed lime juice lends a superior citrus aroma and freshness rather than bottled alternatives.
Ingredients
- 1 1/2 lbs. (700g) chicken thigh skin-on, deboned
- lime for garnishing, wedges
- cilantro for garnishing, chopped
Marinade:
- 3 tablespoons olive oil
- 4 cloves garlic minced
- 4 tablespoons cilantro finely chopped, stems and leaves
- 2 tablespoons lime juice
- 1 teaspoon red chili flakes or more to taste
- 1/2 teaspoon salt or more to taste
Instructions
- Preheat the oven to 375°F (190°C). In a large bowl, whisk all the Marinade ingredients together until well combined. Add the chicken to the marinade, stirring to coat evenly. Allow the chicken to marinate for 15 minutes; for optimal flavor, marinate for up to 2 hours.
- Heat a skillet and pan-fry the chicken skin-side down until it is slightly browned. Then, turn it over and pan-fry the other side until it is also slightly browned.
- Spoon the remaining marinade over the chicken before baking. Bake the chicken for 20 minutes.
- Transfer the chicken to a serving platter, discarding the oily drippings. Squeeze fresh lime juice over the chicken, garnish with cilantro, and serve immediately.
Notes
- Use an oven-safe skillet to marinate and bake the chicken for easy preparation and cleanup.
- Grilling the chicken thigh alternative works well if an oven-safe pan is unavailable.
- Choose bone-in, skin-on chicken thighs and debone them to retain moisture while achieving tenderness.
- Employ fresh lime juice to maximize aromatic and citrusy notes in the final dish.
- Include cilantro stems along with leaves in the marinade, as the stems contribute significant flavor.
- Pan-fry the chicken skin-side first to achieve a crispy skin layer before baking.
- Spoon leftover marinade over the chicken before baking for enhanced moisture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3people
Amount Per Serving
Calories 631 kcal
% Daily Value*
| Serving | 3people | |
| Calories | 631kcal | 32% |
| Carbohydrates | 3g | 1% |
| Protein | 37g | 74% |
| Fat | 52g | 80% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 26g | 130% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 222mg | 74% |
| Sodium | 575mg | 24% |
| Potassium | 509mg | 11% |
| Fiber | 0.4g | 2% |
| Sugar | 0.3g | 1% |
| Vitamin A | 416IU | 8% |
| Vitamin C | 4mg | 4% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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