Dinner · 30 min · mexican

Cilantro Lime Chicken Thighs

✓ USDA-verified nutrition data

Ingredients

• 7 oz Chicken thighs
• 1 Lime
• 1/2 cup Cilantro
• 3 cloves Garlic
• 1 tbsp Olive oil
• 1 tsp Cumin

Steps

1. In a bowl, toss the chicken thighs with the olive oil, minced garlic, cumin, the juice of half the lime, and a good pinch of salt. Let them marinate 10 minutes at room temperature — even 10 minutes makes a real difference.
2. Pat the thighs dry with paper towels right before cooking, leaving the marinade flavor but removing surface moisture. Dry skin crisps; damp skin just steams in the pan.
3. Heat an oven-safe skillet over medium-high heat and lay the thighs in skin-side down without crowding. Press them down gently for the first minute so the whole skin makes contact.
4. Cook undisturbed for 8 minutes, until the skin is deeply golden and crisp and releases easily from the pan. If the skin sticks when you try to lift an edge, it is not ready — give it another minute.
5. Flip the thighs and slide the whole skillet into a 400F (200C) oven for 10 minutes. The chicken is done when the juices run clear and a thermometer in the thickest part reads 165F (74C).
6. Rest the thighs 5 minutes on a cutting board, then shower with the cilantro and a squeeze of the remaining lime. Taste and add a final pinch of salt — thighs can handle it.

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