Cilantro Chicken
Juicy finger-licking chicken thighs bursting with bright, Latin flavors. An easy Super Bowl meal to wow the crowd.
SERVING: 6
Ingredients
· 6 chicken thighs bone-in and skin-on
· 3 tablespoons olive oil, divided
· 2 limes zested and juiced
. 1 teaspoon rice vinegar
· 3 cloves garlic minced
· 1 tablespoon honey
· 1 teaspoon ground cumin
· 1/2 teaspoon chili powder
. 1/2 teaspoon ground ginger
· 1 teaspoon salt
· 1/2 teaspoon black pepper
· 1/4 cup cilantro leaves chopped (can be substituted with basil, parsley or dill)
Instructions
1. In a mixing bowl, whisk together two tablespoons of olive oil, lime juice and zest, rice vinegar, cumin, chili powder, ground ginger, minced garlic, honey, salt, pepper, and chopped cilantro. You can also pulse in a food processor until it's combined.
2. Combine the marinade and chicken thighs in a bowl or shallow dish. Cover and marinate chicken for 1 hour (or overnight) in the fridge.
3. After marinating, bring chicken to room temperature 15 minutes before cooking.
4. Preheat oven to 425 degrees, F.
5. Remove the chicken from marinade, discarde marinade.
6. Heat the remaining one tablespoon of olive oil in a large 12- inch ovenproof skillet over medium-high heat. Sear the chicken for 5-6 minutes with the skin side down, until golden brown.
7. Flip the chicken and sear the other side for 2-3 minutes. The chicken will not be fully cooked at this point.
8. Transfer the skillet to the oven and bake the chicken thighs for 15-20 minutes or until the internal temperature reaches 160 degrees, F.
9. Remove the chicken from the oven, let rest for 5 minutes. Garnish with extra lime slices and cilantro leaves before serving.