Cilantro Lime Chicken Thighs (Print Version)
# Ingredients:
01 -
1 ½ lbs. boneless, skinless chicken thighs
02 -
2 Tbsp. avocado oil
03 -
4 cloves garlic, finely minced
04 -
½ tsp. ground cumin
05 -
¼ tsp. paprika
06 -
3 Tbsp. fresh lime juice (from 2 limes)
07 -
1 tsp. lime zest
08 -
¼ cup fresh cilantro, chopped, plus more for garnish
09 -
1 Tbsp. honey
10 -
¾ tsp. salt
11 -
¼ tsp. black pepper
# Instructions:
01 -
Pound chicken thighs with a meat mallet until no thicker than 1-inch. Carefully trim any excess fat.
02 -
In a large bowl, whisk together the avocado oil, minced garlic, cumin, paprika, lime juice, lime zest, honey, salt, and black pepper. Add the chopped cilantro and whisk until combined.
03 -
Add the chicken to the marinade and refrigerate for at least 30 minutes or up to 12 hours. If marinating for less than an hour, flip the chicken halfway through; if overnight, flip a few times during marination.
04 -
Heat a large stainless steel or cast iron skillet over medium-high heat. Let excess marinade drip off chicken before placing it in a single layer in the skillet, avoiding overlap when possible.
05 -
Cover the skillet with a lid and cook for 7-8 minutes. Flip the thighs over and continue cooking, uncovered, for another 7-8 minutes until the internal temperature reaches 165°F (74°C).
06 -
Serve immediately garnished with additional fresh cilantro.
# Notes:
01 -
Be sure to measure the cilantro after chopping for accurate flavor balance.
02 -
Do not marinate the chicken longer than 12 hours as the acid in the lime juice can break down the proteins and make the meat tough.
03 -
Leftover chicken can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 4 months.
04 -
When reheating, cover the chicken and add a small amount of water or chicken stock to prevent drying out.