Cilantro Lime Chicken Recipe

• portions: 4 servings
• temps actif: 30 minutes
• temps total: 45 minutes

Ingrédients

¼ cup olive oil

2 limes, (juice and zest)

4 cloves garlic, (minced)

3 tablespoons chopped fresh cilantro, (plus more for garnish)

1 tablespoon honey

1 tablespoon chili powder

1 teaspoon red pepper flakes, (omit if you don’t want a spicy dish)

¾ teaspoon ground cumin

½ teaspoon salt

¼ teaspoon freshly ground black pepper, (or to taste)

2 pounds boneless skinless chicken thighs

lime wedges, (for serving)

Instructions

Make the Marinade. In a mixing bowl (or a zip-top bag), combine the olive oil, juice, and zest of 2 limes, minced garlic, chopped cilantro, honey, chili powder, pepper flakes, cumin, salt, and pepper; stir or mix until well combined. Remove about 3 tablespoons of the marinade, place it in a bowl, cover it, and set it aside for later.

Marinate. Add the chicken thighs to the marinade and toss around to coat well; cover with plastic wrap and let stand at room temperature for 30 minutes or in the fridge for up to 2 hours.

Cook. Set a large cast iron skillet over medium-high heat and heat it until hot. Add the chicken thighs to the hot skillet—be careful, they will sizzle—and cook them for 5 minutes, or until nicely browned on the bottom; flip and continue to cook for 6 to 8 more minutes, or until cooked through. The chicken is done when its internal temperature registers at 165˚F.

Finish. Remove the chicken from the skillet and let it rest for a few minutes. Brush the chicken thighs with the reserved marinade, garnish it with chopped cilantro, and serve it with lime wedges.

Nutrition

• Taille de Portion: 6 ounces
• Calories: 419 kcal
• Lipides Totaux: 23 g
• Lipides Saturés: 4 g
• Acides Gras Trans: 1 g
• Cholestérol: 215 mg
• Sodium: 535 mg
• Glucides Totaux: 7 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 5 g
• Protéines: 44 g