Cilantro-Lime Chicken Recipe
Introduction
This Cilantro-Lime Chicken is bright, flavorful, and perfectly juicy with a crispy skin. Marinated in a zesty blend of lime, garlic, and fresh cilantro, it’s a simple yet impressive dish that pairs wonderfully with white rice for an easy weeknight meal.
Ingredients
- 2 garlic cloves, finely chopped
- 2 limes, juiced
- 1/4 cup finely chopped fresh cilantro
- 1/2 teaspoon cumin
- Pinch of crushed red pepper flakes
- 4 tablespoons extra-virgin olive oil, divided
- 1 1/2 pounds (or more) bone-in, skin-on chicken thighs
- Kosher salt
- Freshly ground black pepper
- Cooked white rice, for serving
Instructions
- Step 1: In a large bowl, whisk together garlic, lime juice, cilantro, cumin, red pepper flakes, and 2 tablespoons of olive oil. Add the chicken thighs and toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes and up to 2 hours to marinate.
- Step 2: Arrange a rack in the center of your oven and preheat to 425°F (220°C). In a large ovenproof skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then place them skin-side down in the skillet. Pour in any remaining marinade. Cook without moving until the skin is golden and crispy, about 6 minutes.
- Step 3: Flip the chicken and cook the other side until golden, about 2 minutes more. Then transfer the skillet to the preheated oven and bake until the chicken reaches an internal temperature of 165°F (74°C), about 10 to 12 minutes.
- Step 4: Divide the cooked white rice among serving bowls. Place the chicken on top and drizzle with the pan drippings for extra flavor. Serve immediately.
Tips & Variations
- For extra crisp skin, pat the chicken dry before adding the marinade.
- Swap bone-in thighs for boneless if you prefer quicker cooking, but adjust cooking time accordingly.
- Add a splash of honey to the marinade for a touch of sweetness.
- Serve with avocado slices or a simple green salad for a complete meal.
Storage
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to retain crispy skin, or warm in the oven at 350°F (175°C) until heated through. Rice can be stored separately and reheated in the microwave or stovetop with a splash of water.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but they tend to cook faster and can dry out more easily. Reduce cooking time and watch the temperature carefully to avoid overcooking.
Is it necessary to marinate the chicken?
Marinating for at least 30 minutes allows the flavors to penetrate and helps tenderize the chicken. If you’re short on time, even a quick 15-minute marinade will add some flavor.
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Cilantro-Lime Chicken Recipe
- Total Time: 2 hours 30 minutes (including marinating time)
- Yield: 4 servings 1x
Description
This Cilantro-Lime Chicken recipe features juicy, flavorful bone-in, skin-on chicken thighs marinated in a zesty blend of lime juice, fresh cilantro, garlic, and spices. The chicken is first seared to achieve a crispy golden skin, then oven-baked to perfection, creating a deliciously moist and tender meal served over fluffy white rice.
Ingredients
Marinade
- 2 garlic cloves, finely chopped
- 2 limes, juiced
- 1/4 cup finely chopped fresh cilantro
- 1/2 teaspoon cumin
- Pinch of crushed red pepper flakes
- 2 tablespoons extra-virgin olive oil (for marinade)
Chicken
- 1 1/2 (or more) bone-in, skin-on chicken thighs
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons extra-virgin olive oil (for cooking)
To Serve
- Cooked white rice
Instructions
- Marinate the Chicken: In a large bowl, whisk together the finely chopped garlic, lime juice from 2 limes, chopped fresh cilantro, cumin, crushed red pepper flakes, and 2 tablespoons of olive oil. Add the bone-in, skin-on chicken thighs to the marinade, tossing to coat all pieces evenly. Cover the bowl and refrigerate for at least 30 minutes and up to 2 hours to let the flavors infuse.
- Preheat the Oven & Sear Chicken: Place a rack in the center of your oven and preheat it to 425°F (220°C). Meanwhile, heat the remaining 2 tablespoons of olive oil in a large ovenproof skillet over medium-high heat. Season the marinated chicken thighs generously with kosher salt and freshly ground black pepper. Add the chicken to the skillet skin-side down along with any remaining marinade, cooking undisturbed until the skin turns golden and crispy, about 6 minutes.
- Flip and Sear Other Side: Turn the chicken thighs over and cook until the second side is also golden brown, about 2 minutes more. This step locks in the juices and creates a beautifully crisp skin all around.
- Bake the Chicken: Transfer the ovenproof skillet directly into the preheated oven. Bake the chicken until cooked through and the internal temperature reaches 165°F (74°C), approximately 10 to 12 minutes more, ensuring perfectly tender and safe-to-eat chicken.
- Serve: Divide cooked white rice among serving bowls. Place the baked cilantro-lime chicken thighs on top and drizzle with the flavorful pan drippings from the skillet for added moisture and zest. Enjoy your vibrant and aromatic meal!
Notes
- Marinating for up to 2 hours enhances the flavor but avoid going longer to prevent the lime juice from breaking down the chicken texture excessively.
- You can substitute chicken breasts if preferred, but adjust baking time accordingly to prevent drying out.
- For extra heat, increase the crushed red pepper flakes or add a dash of cayenne pepper to the marinade.
- Serve with a side of steamed vegetables or a fresh salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: Cilantro-Lime Chicken, chicken thighs, oven-baked chicken, cilantro marinade, lime chicken, quick chicken dinner, Mexican-inspired chicken
