Cilantro Lime Chicken

5 from 1 vote

Cilantro Lime Chicken

Looking for a delicious and easy-to-make chicken recipe? Try our cilantro lime chicken! Made with a simple yet flavorful marinade of lime juice, cilantro, garlic, cumin, chili flakes, and honey, this dish is perfect for any occasion. Whether you're cooking for a weeknight dinner or a special event, this recipe is sure to impress.

Prep Time10

Cook Time25

Total Time35

Course: Chicken recipes

Cuisine: Mexican

Keyword: baked chicken thighs, chicken, chicken recipes, cilantro chicken, cilantro lime chicken

Servings:

Author: Chefjar

Ingredients

4 tablespoons olive oil divided
1/4 cup fresh lime juice about 2 limes
1/4 cup fresh chopped cilantro
1 teaspoon red chili flakes
4 garlic cloves minced
1 tablespoon honey
3/4 teaspoon cumin powder
1/8 teaspoon liquid smoke optional
6 chicken thighs skin-on and bone-in
Salt and pepper to taste
Fresh cilantro leaves and lime slices to garnish

Instructions

Preheat your oven to 425°F (220°C).
In a medium-sized shallow bowl, combine 2 tablespoons of olive oil with lime juice, chopped cilantro, chili flakes, garlic, honey, cumin and smoke liquid. Whisk the mixture together thoroughly.
Add the chicken thighs to the marinade and toss to coat them evenly. Cover the bowl with plastic wrap and place it in the refrigerator for 10-15 minutes.
Heat the remaining two tablespoons of oil in a non-stick pan or a cast-iron skillet over medium-high heat.
Add the chicken thighs along with any leftover marinade from the bowl. Proceed to sear the chicken on each side, starting with the skin-side down, for 4 minutes per side or until they turn golden and crispy. The chicken will not be fully cooked at this point.
Transfer the chicken to the preheated oven and bake until the chicken is fully cooked, which typically takes around 15-20 minutes.
Garnish with some fresh cilantro leaves and lime slices or wedges.
Serve over a bed of steamed rice or cauliflower rice, and drizzle it with the pan juices for added flavor.

Notes

Storage: Let it cool down to room temperature before transferring it to an airtight container. You can store it in the refrigerator for up to 4 days. For longer storage, you can freeze it for up to 3 months. Make sure to thaw it in the refrigerator before reheating it.

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