Cilantro Lime Chicken Thighs Food

CILANTRO LIME CHICKEN THIGHS

Steps:

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

EASY CILANTRO LIME CHICKEN RECIPE

Steps:

• Preheat your oven to 375 degrees F.
• In a small bowl, mix the spices. Pat the chicken thighs dry, and season each thigh on both sides with the spice mix. Be sure to season underneath the skin as well. Let the chicken thighs sit in room temperature for about 15 minutes.
• Brown the chicken. When ready, heat 1-2 tablespoons of olive oil in a cast iron skillet (with a lid). Brown the chicken thighs deeply on both sides in the heated oil. Remove from skillet and set aside briefly. Brown the chicken thighs deeply on both sides in the heated oil. Remove from skillet and set aside briefly.
• Lower the heat and deglaze the skillet with the white wine. Let cook to reduce and then add the broth. Bring the liquid to a simmer then add the lime juice and garlic.
• Now. return the chicken to the skillet and toss in the cilantro. Bring to a high-simmer for about 5 minutes or so.
• Cover the skillet with the lid and transfer to the heated oven for 45 minutes or until the chicken is fully cooked through.
• Remove from the oven and let sit for 5 minutes before serving. Garnish with more cilantro, if you like.

CILANTRO LIME CHICKEN THIGHS

Steps:

• Add all of the ingredients, except the chicken thighs, to a small mixing bowl and whisk until well combined.
• Next, add the chicken thighs to a large mixing bowl. Pour the marinade over the chicken and use kitchen tongs to toss the chicken until it is well coated in the marinade. Let the chicken marinate for 15 minutes uncovered or for up to 2 hours, covered, in the fridge.
• Heat a skillet over medium-high heat. Once the skillet is hot, add a teaspoon of oil to the pan. Next add the chicken thighs and cook for five to six minutes per side or until no longer pink and the internal temperature reaches 165 degrees.
• Once the chicken is finished cooking, transfer it to a serving dish. Squeeze extra fresh lime juice and sprinkle chopped cilantro over the chicken before serving. Enjoy!

CILANTRO LIME CHICKEN THIGHS

Steps:

• Preheat oven to 425F.
• Mix sauce ingredients together in a bowl: lime juice, 1 Tablespoon oil, garlic cloves, cilantro, sugar, and cumin.
• Sprinkle salt & pepper on both sides of chicken. Heat a pan with 2 Tablespoons of oil. Lay chicken skin down and brown 3 minutes on both sides.
• After browning chicken, in same pan, pour all of sauce over chicken thighs. Bake uncovered for 35 minutes or until crispy on top and tender on the inside. Spoon sauce over chicken and serve! Season chicken with salt & pepper as needed.

CILANTRO LIME CHICKEN

Steps:

• Preheat oven to 425°F /220°C.
• In a large bowl combine all the ingredients for marinade: vegetable oil, red chili, lime juice, cilantro, garlic , brown sugar, taco seasoning, ground cumin, salt and liquid smoke.
• Add the chicken thighs to the cilantro lime marinade and toss to coat evenly. Cover with plastic and refrigerate thighs for 30-40 minutes, the longer the better.
• In an oven safe skillet heat some vegetable oil, add the marinated chicken thighs and sear chicken skin side down , about 4 minutes per side until golden. Add the left over marinade and chicken broth to the skillet and transfer to preheated oven. Bake until the chicken is cooked through (about 15 minutes).
• Garnish with fresh cilantro leaves and lime slices.

CILANTRO LIME PAN FRIED CHICKEN THIGHS AND RICE

Steps:

• Mix all the marinade ingredients together in a resealable container before placing the chicken thighs in and covering. Refrigerate overnight, if possible.
• Microwave or cook the rice. Set aside.
• Remove the chicken thighs from the marinade and place on a paper towel to dry the surface before frying. Reserve the remaining marinade (or make fresh batch).
• Heat a large skillet over medium-high heat with the 1/2 tablespoon of oil.
• Place the chicken thighs dry-side down in the skillet. Cook for 4-6 minutes or until the bottoms are golden brown before flipping. Slowly pour the remaining marinade in the gaps around the chicken, being careful to not pour over the top of the chicken.
• Continue cooking to reduce the marinade to a thick sauce, 4-5 minutes tops, before transferring the chicken to a plate once it reaches an internal temp of 165F.**
• Add the cooked rice to the skillet and pan fry for another 4-6 minutes, stirring to incorporate any crispy bits from the skillet into the rice.
• Plate the rice with the pan fried chicken thighs, top with fresh cilantro, and enjoy!

CHICKEN THIGHS WITH GARLIC AND LIME

Steps:

• Preheat oven to 350 degrees F.
• In a small bowl, combine garlic, cumin, oregano, salt, pepper, and 1 tablespoons lime juice.
• Rub this mixtrue all over the chicken and place the chicken parts in an ovenproof skillet.
• In a small bowl, combine the remaining 1 tablespoons lime juice, chicken stock, and the vinegar and pour over the chicken. Bring to a boil over medium high heat.
• Remove from the heat and cover the skillet with foil and place in the oven for 30 minutes or until done (thermometer registers 180 degrees F.).
• Remove the chicken and keep warm. Place the skillet on the burner again and over medium hight heat, bring the liquid to a boil. Cook until reduced to a 1/4 cup, about 3 minutes. Spoon sauce over chicken and sprinkle with cilantro. Serve with lime wedges.

CRISPY CILANTRO LIME CHICKEN THIGHS

Steps:

• Preheat oven to 425°F (220°C).
• In a medium-sized shallow bowl, whisk together 2 tablespoons olive oil together with the lime juice, chopped cilantro, chili flakes, garlic, sugar and cumin. Add the chicken thighs to the marinade and toss to evenly coat. Cover and refrigerate thighs for 15 minutes.
• Heat the remaining one tablespoon of oil in a non stick pan or cast iron skillet over medium-high heat. Add in the thighs along with any marinade left over in the bowl, and sear chicken -- skin-side down -- for 4 minutes on each side until golden and crispy (chicken will not be fully cooked).
• Transfer to preheated oven and bake until the chicken is cooked through (about 15-20 minutes).
• Garnish with fresh cilantro leaves and lime slices or wedges.
• Serve over steamed rice or cauliflower rice, and drizzle with the pan juices.

CRISPY CILANTRO LIME CHICKEN THIGHS (WHOLE30, PALEO, KETO, GF)

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, combine all spices, minced garlic, chopped cilantro, lime juice and 1 tablespoon avocado oil. Mix well and add in chicken thighs
• Using hands, rub mixture into the chicken thighs
• Heat 2 tablespoons avocado oil on medium-high heat in a large cast-iron or oven safe skillet
• Once oil is hot, place chicken thighs into the skillet skin side down for 5 minutes. Flip chicken and cook for an additional 4-5 minutes.
• Transfer the chicken into the oven to finish cooking for an additional 15 minutes, or until fully cooked
• Remove from oven, garnish with additional cilantro and limes (or juice of limes) and serve!

WHOLE30 + KETO CILANTRO LIME CHICKEN THIGHS

Steps:

• Preheat oven to 425ºF. Line a rimmed baking sheet with parchment paper for easy cleanup. Set in the wire baking rack.
• In a bowl, combine all ingredients. Toss to combine. Marinate for at least 30 minutes (I've even skipped marinating and roasted right away on days I've been short on time, still good!) or up to 3 days covered in the refrigerator.
• Place the chicken in an even layer on the wire rack.
• Roast in the oven for 35-45 minutes, until the edges are caramelized and crispy golden brown.
• Serve warm. SO many ways you can use this chicken! Serve the thighs whole with your favorite sides, or chop and serve in tacos, in burrito bowls or on a salad.
• Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.
• As always, lots of tips, FAQs and substitution info in the Recipe Notes below!

SKILLET CILANTRO LIME CHICKEN THIGHS RECIPE

Steps:

• Combine cilantro lime sauce ingredients in a bowl, whisk until combined. Set aside.
• Season chicken thighs liberally with salt and pepper. Heat olive oil in cast iron skillet on medium heat. Once warm, add the chicken and sear for about 6-8 minutes. Flip and sear for an additional 6-8 minutes. See note below.
• Add the cilantro lime sauce, let sauce simmer until thickened, about 2-3 minutes. Flip the chicken in the sauce until well coated. Garnish with additional cilantro if desired and serve.

CILANTRO LIME CHICKEN

Steps:

• In a food processor or blender, add cilantro (whole and with stems), lime juice, garlic, olive oil, cumin, salt, cayenne and black pepper. Process until marinade forms, pausing and scraping the walls.
• Add chicken in a medium bowl and poke with a fork randomly. This will allow marinade to penetrate the meat. Pour marinade on top and toss with a fork to coat well. Cover and refrigerate for 30 mins - 48 hours. The longer you marinate, deeper the flavor, but even after 30 mins cilantro chicken tastes awesome.
• To pan fry (pictured): Preheat large ceramic non-stick skillet on medium heat and swirl a bit of avocado oil to coat. Add as many chicken breasts as fit, cover and cook for 5-6 minutes. Flip and cook for another 5-6 minutes or until the thickest part juices run clear when poked with a knife or fork. Discard marinade.
• To grill: Preheat grill on medium-high (450-500 degrees F) and rub with oiled paper towel. Place chicken on the grill, close the lid and grill for 8-10 minutes turning once. Do not overcook. Discard marinade.
• To bake: Preheat oven to 450 degrees F. Rub bottom of large baking dish with oil and lay chicken breasts in a single layer. Bake uncovered for 25 minutes (thinner) to 35 minutes (2″+) or until 150 degrees F internal temperature. Discard marinade.
• For all methods: Make sure you let chicken rest. Remove from heat and cover dish with tin foil, silicone lid or paper towel. Let rest for 5 minutes. This step helps juices to settle back into the meat.

GRILLED CILANTRO LIME BONELESS CHICKEN THIGHS RECIPE

Steps:

• Blend together all marinade ingredients in a mini food processor. Pour marinade over chicken and let marinate 30 minutes or up to 2 hours.
• Preheat grill to medium high heat.
• Cook chicken on an oiled grate for 7-8 minutes. Turn over and cook an additional 7-8 minutes or until chicken reaches 165°F.
• Rest 5 minutes before serving. Serve with lime slices and chopped cilantro.

CILANTRO LIME CHICKEN

Steps:

• In a mixing bowl, whisk together two tablespoons of olive oil, lime juice and zest, cumin, chili powder, minced garlic, honey, salt, pepper, and chopped cilantro. You can also pulse in a food processor until it's combined.
• Combine the marinade and chicken thighs in a bowl or shallow dish. Marinate chicken for 30 minutes to an hour in the fridge.
• When the chicken is done marinating, take it out of the fridge and let it sit for 10-15 minutes at room temperature.
• Preheat your oven to 425 degrees fahrenheit.
• Heat the remaining one tablespoon of olive oil in a large ovenproof skillet over medium-high heat. Sear the chicken for 5-6 minutes with the skin side down, until they're golden brown.
• Then flip the chicken and sear the other side for 2-3 minutes. The chicken will not be fully cooked at this point.
• Transfer the skillet to the oven and bake the chicken thighs for 15-20 minutes or until the internal temperature reaches 160 degrees fahrenheit.
• Remove the chicken from the oven, let it rest for 5 minutes, and garnish with extra lime slices and cilantro leaves before serving.

CILANTRO LIME CHICKEN THIGHS

Steps:

• Combine marinade ingredients in a medium bowl: whisk the olive oil, lime juice (and pulp), cilantro, finely minced garlic, red pepper flakes, salt, and pepper until thoroughly combined. Place the chicken thighs into the marinade and allow to marinate for at least an hour.
• Heat a large skillet or frying pan to medium high heat. Once heated, add the marinated chicken and sear both sides for 3-4 minutes until they get a nice bit of color. When both sides have seared and have a nice golden color, cover the skillet or frying pan.
• Reduce the heat to medium and check the thighs for done-ness after about 10 - 15 minutes (our smaller pieces were done at this 10 minute mark, the largest took an additional 5 minutes cooking covered at medium heat).
• Remove from heat and serve immediately, with optional garnish of lime wedges and cilantro, if desired.

CILANTRO-LIME CHICKEN

Steps:

• Combine the first 5 ingredients; rub over chicken. Place in a 4- or 5-qt. slow cooker. Combine remaining ingredients in a blender; cover and process pureed. Pour over chicken., Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 3-4 hours.

GRILLED CILANTRO LIME CHICKEN THIGHS

Steps:

• In a large bowl, whisk the lime juice, lime zest, cilantro, olive oil, garlic, and spices. Add the chicken and combine until the chicken is coated in the marinade. Cover and chill for 30 minutes or up to overnight.
• Heat a grill or heavy-duty pan to medium-high heat and lightly oil it. Add the chicken and grill for 5-7 minutes on each side or until cooked through, reaching an internal temperature of 165F.
• Remove from heat and cover to rest for at least 5 minutes before slicing.