Crispy Cilantro Lime Chicken Thighs
User Reviews
4.8
Crispy Cilantro Lime Chicken Thighs
Description
The recipe starts by whisking olive oil with fresh lime juice, chopped cilantro, red chili flakes, minced garlic, brown sugar, and ground cumin to create a zesty marinade. Chicken thighs are coated and left to rest for 15 minutes to absorb the flavors. The thighs are quickly seared skin-side down in hot oil until golden and crispy, but not fully cooked through.
Then, the skillet is transferred to a preheated oven to finish cooking gently, ensuring the chicken remains juicy with a satisfying crispy skin. The combination of lime and cilantro produces a bright, fresh taste balanced by the subtle heat of chili flakes and caramel notes from the sugar. Garlic and cumin add aromatic depth.
Serving suggestions include placing the chicken over steamed rice or cauliflower rice, using the pan juices to enhance flavor. Garnishing with fresh cilantro leaves and lime wedges adds freshness and invites customization of citrus tang per bite.
The note emphasizes using fresh lime juice instead of bottled for a more vibrant, authentic flavor in the marinade.
Ingredients
- 3 tablespoons olive oil divided
- ¼ cup lime juice fresh squeezed, juice of 2 limes
- ¼ cup cilantro chopped, fresh
- 1 teaspoon red chili flakes or pepper flakes
- 4 cloves garlic minced
- 2 teaspoons brown sugar
- ¾ teaspoon cumin ground
- 6 chicken thighs or bone-off, bone-in, skin-on
- 1 pinch salt to taste
- 1 pinch black pepper to taste
- 1 pinch cilantro to serve, fresh leaves
- 2 lime or wedges, to serve, slices
Instructions
- Preheat oven to 425°F (220°C).
- In a medium-sized shallow bowl, whisk together 2 tablespoons olive oil together with the lime juice, chopped cilantro, chili flakes, garlic, sugar and cumin. Add the chicken thighs to the marinade and toss to evenly coat. Cover and refrigerate thighs for 15 minutes.
- Heat the remaining one tablespoon of oil in a non stick pan or cast iron skillet over medium-high heat. Add in the thighs along with any marinade left over in the bowl, and sear chicken -- skin-side down -- for 4 minutes on each side until golden and crispy (chicken will not be fully cooked).
- Transfer to preheated oven and bake until the chicken is cooked through (about 15-20 minutes).
- Garnish with fresh cilantro leaves and lime slices or wedges.
- Serve over steamed rice or cauliflower rice, and drizzle with the pan juices.
Notes
- Use fresh lime juice for a brighter, more zesty flavor than bottled lime juice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Calories | 392kcal | 20% |
| Carbohydrates | 4g | 1% |
| 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 | 125mg | 5% |
| Potassium | 336mg | 7% |
| Fiber | 0.3g | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 277IU | 6% |
| Vitamin C | 5mg | 6% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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