Easy Cilantro Lime Chicken Recipe
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
45 mins
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Servings
8 pieces
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Calories
2895 kcal
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Course
Main Course
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Cuisine
Mediterranean
Easy Cilantro Lime Chicken Recipe
Description
This recipe layers flavor by seasoning chicken thighs with paprika, seasoned salt, black pepper, garlic powder, and nutmeg. The initial browning creates a crispy skin and caramelized flavor. The deglazed pan with white wine and chicken broth forms a flavorful base that simmers with garlic and lime juice to infuse the chicken with brightness and complexity. Fresh cilantro stirred in adds an herbal freshness.
The chicken finishes cooking in the oven covered to ensure tenderness and juiciness. Serving options range from rice and roasted vegetables like Greek potatoes, zucchini, cauliflower, or Brussels sprouts to fresh salads such as black bean and corn or lemon parmesan lettuce salad, accommodating a variety of palate preferences.
Leftovers store well refrigerated for up to four days and can be reheated gently on the stovetop. Slow cooker instructions allow for an alternative cooking method that maintains moisture and flavor if desired. The combination of seasonings and cooking techniques creates a dish with contrast between crispy skin and tender meat infused with citrus and herbs.
Ingredients
- 8 chicken thighs bone in, skin on
- extra virgin olive oil
- 6 garlic roughly chopped, cloves
- 1 cup white wine dry
- 2 lime juice of
- 2 cups chicken broth
- 1 cilantro stems removed, chopped; more for garnish, bunch
Spice mix:
- 1 to 1 1/2 tsp seasoned salt
- 1 tsp paprika or hot paprika, if you like, sweet, Spanish
- 1 tsp black pepper
- 1 tbsp garlic powder
- 1/2 tsp ground nutmeg
Instructions
- Preheat your oven to 375 degrees F.
- In a small bowl, mix the spices. Pat the chicken thighs dry, and season each thigh on both sides with the spice mix. Be sure to season underneath the skin as well. Let the chicken thighs sit in room temperature for about 15 minutes.
- Brown the chicken. When ready, heat 1-2 tablespoons of olive oil in a cast iron skillet (with a lid). Brown the chicken thighs deeply on both sides in the heated oil. Remove from skillet and set aside briefly.
- Lower the heat and deglaze the skillet with the white wine. Let cook to reduce and then add the broth. Bring the liquid to a simmer then add the lime juice and garlic.
- Now. return the chicken to the skillet and toss in the cilantro. Bring to a high-simmer for about 5 minutes or so.
- Cover the skillet with the lid and transfer to the heated oven for 45 minutes or until the chicken is fully cooked through.
- Remove from the oven and let sit for 5 minutes before serving. Garnish with more cilantro, if you like.
Notes
- Slow cooker option: After browning, place chicken and sauce in slow cooker and cook low 5–6 hours or high 2–3 hours until internal temperature reaches 165°F.
- Serve with sides like Greek potatoes, roasted vegetables, or fresh salads such as black bean and corn or lemon parmesan lettuce salad.
- Store leftovers in airtight container for up to 4 days; reheat gently on stovetop.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8pieces
Amount Per Serving
Calories 2895 kcal
% Daily Value*
| Calories | 289.5kcal | 14% |
| Carbohydrates | 5.1g | 2% |
| Protein | 19.2g | 38% |
| Fat | 19g | 29% |
| Saturated Fat | 5.1g | 26% |
| Cholesterol | 110.7mg | 37% |
| Potassium | 346.2mg | 7% |
| Fiber | 0.8g | 3% |
| Vitamin A | 219.7IU | 4% |
| Vitamin C | 9.7mg | 11% |
| Calcium | 24.9mg | 2% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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