Crispy Cilantro Lime Chicken Thighs
A burst of flavor with crispy skin and zesty marinade, perfect for a weeknight dinner or a gathering.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Paleo
Ingredients
- 4 pieces skin-on chicken thighs
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper, to taste
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 425°F (220°C) to ensure a crispy finish.
- Combine chopped cilantro, lime juice, minced garlic, cumin, paprika, salt, and pepper in a mixing bowl. Mix well until fully blended.
- Rub the cilantro-lime mixture generously over the chicken thighs, making sure every piece is well coated.
- Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, place the chicken thighs skin-side down into the skillet. Sear for about 5-7 minutes or until the skin turns golden brown and crispy.
- Flip the chicken thighs over and place the skillet in the preheated oven. Bake for 20-25 minutes or until the chicken is cooked through and juices run clear when pierced.
- Let the chicken rest for a few minutes before serving to keep the juices inside.
Notes
Use fresh ingredients for the best flavor, avoid overcrowding the skillet, and ensure chicken is cooked to an internal temperature of 165°F.