Cilantro Lime Chicken
Juicy and ultra-flavorful, this easy cilantro lime chicken recipe is fantastic on its own, with rice, or in meal bowls, salads, and tacos!
Foto: Well PlatedBahan-bahan
- 1 ¾ pounds boneless skinless chicken thighs
- Zest and juice of 2 limes (about 1 tablespoon zest and 1/4 cup juice, plus additional wedges for serving)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 cloves garlic (minced)
- ⅓ cup roughly chopped fresh cilantro (leaves and tender stems)
- 1 tablespoon canola oil (or similar neutral oil for cooking the chicken)
- Cilantro Lime Crema
Langkah-langkah
Place the chicken thighs in a shallow dish or ziptop bag.
In a bowl, stir together the lime zest, lime juice, cilantro, olive oil, garlic, honey, cumin, salt, and pepper. Until fairly smooth. Pour over the chicken and turn to coat evenly. Refrigerate to marinade for 1 hour, or refrigerate for up to 8 hours.
When ready to cook, remove the chicken from the refrigerator and let stand at room temperature for at least 10 minutes. Heat a large cast iron on similar sturdy skillet over medium high heat. Once the skillet is hot (a drop of water should bead up and dance on the surface), add 1 tablespoon canola oil and swirl to coat.
With tongs, remove the chicken thighs from the marinade, shaking off any excess, and lower into the skillet, smooth-side down. Let cook on the first side undisturbed for 4 minutes (don't peek!). Flip the chicken and cook on the other side until the chicken reaches 165°F on an instant read thermometer, about 3 to 5 minutes more. Remove to a plate, cover, and let rest 5 minutes. Sprinkle generously with fresh cilantro and serve with lime wedges and the crema on the side
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