How To Make Crispy Cilantro Lime Chicken Thighs
Prepare these chicken thighs for the family dinner and make it flavorful by applying lime juice and baked just right for it to become crispy.
- 3tbspolive oil,divided
- ¼cupfresh squeezed lime juice
- ¼cupfresh chopped cilantro
- 1tspred chili
- 2tspbrown sugar
- ¾tspground cumin
- 6chicken thighs,bone-in, skin-on or off
- salt and pepper,to taste
- fresh cilantro leaves,to serve
- lime slices,or wedges, to serve
Preheat oven to 425 degrees F.
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.
Transfer to preheated oven and bake until the chicken is cooked through for about 15 to 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.
- Calories: 501.03kcal
- Fat: 38.94g
- Saturated Fat: 9.68g
- Trans Fat: 0.16g
- Monounsaturated Fat: 18.37g
- Polyunsaturated Fat: 7.43g
- Carbohydrates: 4.38g
- Fiber: 0.57g
- Sugar: 1.33g
- Protein: 32.29g
- Cholesterol: 189.14mg
- Sodium: 520.91mg
- Calcium: 29.32mg
- Potassium: 451.77mg
- Iron: 1.74mg
- Vitamin A: 54.95µg
- Vitamin C: 6.65mg
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