Cilantro Lime Chicken
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
25 mins
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Marinate
30 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
400 kcal
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Course
Main Course
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Cuisine
Mexican
Cilantro Lime Chicken
Description
This recipe prepares a flavorful chicken thigh dish by first creating a marinade with lime, garlic, honey, and spices. The chicken soaks in this mixture for up to an hour to absorb the citrusy and spicy notes. It is then seared skin-side down in olive oil to develop a golden, crisp exterior before finishing in a 425°F oven to cook through evenly.
The result is tender, juicy chicken with a crisp skin and a bright, balanced flavor profile highlighted by fresh cilantro and lime. The use of bone-in thighs ensures moisture retention while the honey and cumin add complexity alongside chili powder heat.
For serving, this chicken pairs well with many sides due to its versatile flavor. It is practical for weeknight dinners and can be adjusted by experimenting with chili powder types. A meat thermometer is recommended to check internal temperature for food safety and optimal doneness.
Leftovers store well refrigerated for several days. Allow marinated chicken to come to room temperature before cooking for even results. This recipe also provides guidance on varying chili powder types to customize heat and flavor.
Ingredients
- 6 chicken thighs bone-in and skin-on
- 3 tablespoons olive oil divided
- 2 lime zested and juiced
- 3 cloves garlic minced
- 1 tablespoon honey
- 1 teaspoon cumin ground
- ½ teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup cilantro chopped, leaves
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. You can also pulse in a food processor until it's combined.
- 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. When the chicken is done marinating, take it out of the fridge and 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, until they're golden brown. Then, flip the chicken and sear the other side for 2 to 3 minutes. The chicken will not be fully cooked at this point.
- 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
- Keep leftovers refrigerated and consume within 3 to 4 days.
- Use a meat thermometer to ensure chicken reaches safe internal temperature due to oven temperature variations.
- Experiment with different chili powder varieties like guajillo or chipotle for varied flavors and adjust heat as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Calories | 400kcal | 20% |
| Carbohydrates | 6g | 2% |
| Protein | 24g | 48% |
| Fat | 31g | 48% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 142mg | 47% |
| Sodium | 503mg | 21% |
| Potassium | 342mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 224IU | 4% |
| Vitamin C | 7mg | 8% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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