• Pat Browne

Cilantro Lime Chicken Thighs

from Susan Lee-Macdonald https://damndelicious.net/2019/03/30/cilantro-lime-chicken-thighs/


The marinade is made with fresh cilantro, olive oil, lime zest, chili powder, cumin, salt and pepper. It’s simple, it’s quick, and it yields the most flavourful, zesty chicken thighs one can ask for. Simply throw these bad boys on a grill pan or a hot grill (for those of you with actual Spring weather!) and serve with rice or use for tacos, bowls, or salads.


INGREDIENTS:

  • 1/4 cup chopped fresh cilantro leaves

  • 3 tablespoons extra virgin olive oil, divided

  • 2 tablespoons freshly squeezed lime juice

  • 1 tablespoon lime zest

  • 2 teaspoons chili powder

  • 1 teaspoon ground cumin

  • 1 teaspoon kosher salt

  • 1 teaspoon freshly ground black pepper

  • 2 pounds boneless, skinless chicken thighs

DIRECTIONS:

  1. In a medium bowl, combine cilantro, 2 tablespoons olive oil, lime juice, lime zest, chili powder, cumin, salt and pepper.

  2. In a gallon size Ziploc bag or large bowl, combine chicken and cilantro mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.

  3. Heat remaining 1 tablespoon olive oil in a cast iron grill pan over medium-high heat.* Working in batches, add chicken to the grill pan in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side.

  4. Serve immediately.


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