Crispy Cilantro Lime Chicken Thighs Recipes

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!

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:

• Preheat the oven to 450 degrees F (230 degrees C). Wrap garlic cloves in a piece of aluminum foil.
• Roast in the preheated oven until softened and fragrant, about 15 minutes.
• While garlic is roasting, season chicken with onion powder, salt, and pepper.
• Heat olive oil in a saute pan over medium heat. Add chicken and cook, turning halfway though, until browned, about 8 minutes. Add roasted garlic to the pan, mashing the cloves as you stir. Add lime juice, chicken stock, and cilantro.
• Stir until chicken is coated with the sauce. Reduce heat to low and simmer until chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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.

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.

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!

CRISPY CILANTRO LIME CHICKEN

Steps:

• Add all of the ingredients, except the chicken, to a shallow bowl or ziplock bag and whisk or shake well to combine. Add the chicken thighs and turn to fully coat the chicken. If you used a bowl, cover it tightly with plastic wrap then place the chicken in the fridge for at least 30 minutes to marinade (or up to 8 hours if you want to make it in advance).
• When you're ready to cook, preheat the oven to 425°F and heat a large, oven-safe skillet over medium-high heat on the stove. Use tongs to transfer the marinated chicken to the hot pan. You do not need to grease or oil the pan because there's enough oil in the marinade. Discard remaining marinade. *See notes for grilling
• Sear on each side for 1-2 minutes, until golden brown. Try not to move the chicken at all so it can sear and the outsides of the chicken get really brown and crispy. Once both sides are crispy, carefully transfer the chicken to the preheated oven and bake for 14-16 minutes. The best way to determine if they're done is by using a meat thermometer to check the internal temperature. I recommend checking the temp around 14 minutes to ensure the chicken doesn't overcook. To do this, place the thermometer in the thickest part of the chicken (not touching any bone). If it reads 160°F it is done. Allow for 5° of carry-over cooking (chicken should reach 165°F total). Serve with a fresh squeeze of lime juice and additional cilantro.

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.

ONE-POT CHICKEN & CILANTRO LIME RICE RECIPE

Steps:

• Pat chicken dry and season liberally all over with salt and pepper. Add 2-3 tablespoons of oil to a cold dutch oven. Swirl to coat the bottom of the pot. Arrange chicken, skin side down, and turn to medium heat.
• Cook chicken, undisturbed, until the skin is golden and easily releases from the pot, about 8-10 minutes. Flip thighs and cook 3-5 minutes longer. Transfer chicken to a plate and remove pot from the heat for 2-3 minutes to cool. If there is a lot of excess juice and oil in the pot, you can discard some if you'd like. Leave a little behind for flavor.
• Return dutch oven to the heat and turn to low. Melt butter and then add garlic, simmering for 1 minute. Add rice and stir to coat in butter. Season with salt and pepper to taste.
• And 3 cups of water and mix. Nestle chicken back into the rice mixture skin side up. Increase heat to medium and bring liquid to a simmer. As soon as it bubbles, cover pot, reduce heat to low, and cook for 25 minutes. Remove from heat and let chicken and rice sit for 10 minutes with the lid on.
• Remove chicken from the pot and add lime juice and cilantro. Mix well with a fork and serve with chicken.

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.

KETO CILANTRO LIME CHICKEN THIGHS WITH AVOCADO SALSA

Steps:

• In a blender or food processor combine the marinade ingredients. Blend or process until combined. If you want to skip blending it will still turn out fine! Just be sure to very finely chop the cilantro.
• Place the chicken in a large baggie or container with a lid. Pour the marinade over the chicken and mix to combine. Place the chicken in the fridge for 2 to 6 hours.
• Preheat the oven to 425 degrees. Line the bottom of a broiler pan with foil (if desired) and grease the top with oil. If you don't have a broiler pan, you can place a folded cooling rack on a baking sheet. Place the chicken on the prepared pan and discard the remaining marinade.
• Lightly sprinkle the chicken with sea salt and bake for 40 - 45 minutes, or until cooked through and tops are golden.
• Spoon the tomato-avocado salsa over the chicken and serve.
• Leftovers can be stored in the fridge for 3 to 5 days.

CHICKEN THIGHS WITH COUSCOUS AND OLIVES

Steps:

• Preheat oven to 425°F with rack 8 inches from heat. Sprinkle skin of chicken thighs with ½ teaspoon salt. Place chicken, skin side down, in a large, broiler-safe skillet. Cook over medium, undisturbed, until chicken skin is crisp and light golden, 12 to 15 minutes. Remove from heat. Transfer chicken, skin side up, to a plate. Discard drippings in skillet.
• Add couscous, shallots, olives, dates, cumin, cinnamon, and remaining 1 teaspoon salt to skillet. Stir in 1⅓ cups water and bring to a simmer over medium-high. Nestle chicken, skin side up, in couscous mixture. Cover skillet with aluminum foil and transfer to oven. Bake until chicken is cooked through, a thermometer inserted in thickest portion of thighs registers at least 165°F, and couscous is tender, 15 to 20 minutes.
• Increase oven temperature to broil. Uncover skillet; broil until chicken skin is crisp, about 5 minutes. Top with cilantro and pomegranate arils.

HONEY LIME CHICKEN

Steps:

• Preheat the oven to 400°F (207°C).
• To debone the chicken thighs but keep the skin on, please refer to this video and post for the step-by-step. The skin makes this recipe extremely delicious.
• Rub the minced garlic on the chicken thighs with your hands. Add honey, soy sauce, lime juice, cayenne pepper and salt to the chicken. (Double the marinade if you want it to be more "saucy"). Stir to combine well. Transfer the chicken and the honey mixture to a baking sheet lined with aluminum foil. Cover the chicken with aluminum foil to prevent burning.
• Bake the chicken for 20 minutes, or until cooked. If the sauce pools at the bottom of the foil, spoon and brush the sauce over the chicken. Broil the chicken for 1 minute or until the chicken skin is charred. Remove from heat, garnish with parsley. Squeeze the lime wedges over the chicken before serving.

KETO SHEET PAN CILANTRO LIME CHICKEN THIGHS

Steps:

• Preheat oven to 400F / 200c / 180 fan.
• Season chicken thighs with salt and pepper.
• Heat 1 tbsp of olive oil in large non-stick frying pan. Cook the thighs skin side down for about 4 - 5 minutes on a medium heat or until the skin is golden and crisp and the meat is nicely seared. Note: the thighs will not be cooked through at this stage.
• Transfer the thighs to a non-stick baking tray, skin side up. Cook for 20 minutes.
• Meanwhile, place all the ingredients for the cilantro lime sauce into a small food processer blender and blitz until smooth. Set aside.
• Chop all the vegetables. Drizzle in 1 tbsp of olive oil. Once the chicken has been in the oven for 20 minutes, add the cauliflower, peppers and fennel and roast for a further 5 minutes.
• Add about half the sauce to the chicken, basting the top and bottom, tossing a little through all the veggies too. Add the zucchini and tomatoes. Roast 25- 30 minutes. Add the artichokes for 5 further minutes or until the chicken is fully cooked through and the veggies are soft.
• Brush with a little more sauce to serve and serve the rest on the side.
• RECIPE NOTE: Cooking times will vary slightly depending on how big your chicken thighs are. Option to cook for slightly less if your thighs are on the small side or shred the meat and crisp it up if you like your meat super well done and crispy.
• Storage: Tupperware for up to 3 days

CRISPY CILANTRO LIME CHICKEN THIGHS RECIPE

Steps:

• Preheat oven to 425 degrees F.
• 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.
• Transfer to preheated oven and bake until the chicken is cooked through for about 15 to 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.

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!

CRISPY CILANTRO LIME CHICKEN THIGHS

Steps:

• In a mixing bowl or Ziploc bag, add all the ingredients and mix well. Marinate in the fridge for one hour or overnight.
• Air Fryer: Place the chicken in the air fryer skin side down and cook at 400°F for 15 minutes. Flip the chicken over to skin side up halfway through cooking. If needed, air fry for an additional 3-5 minutes until desired crispiness.
• Oven: Preheat oven to 400°F. Bake the chicken skin side up for 20 minutes in a baking dish. Broil on high until the skin is golden brown and slightly charred about 3-5 minutes. Watch closely so it doesn't burn.
• Grill: Preheat the grill to about 375°F. Pat the chicken skin dry with a paper towel. Grill skin side down for 6-8 minutes. Flip and cook for another 5 minutes or until cooked through.
• Chicken is cooked when it reaches 165°F. Garnish with lime wedges and cilantro. Happy nomming!

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.

BLACKENED CRISPY CILANTRO LIME CHICKEN THIGHS

Steps:

• Review all recipe notes and instructions before beginning.
• In a sealable large bag, combine chicken, salt, cumin, honey, and pesto. Marinate the chicken for at least 30 minutes or up to 10 hours.
• Preheat the oven to 425°.
• After the chicken has marinated, heat olive oil in a large oven safe skillet over medium high heat. When the skillet is hot, add the chicken and sear for 3-4 minutes or until browned on each side.
• Finish the chicken in the oven for 10-15 minutes or until the chicken is completely cooked through. Brush the seared chicken with additional pesto before serving.

CILANTRO LIME CHICKEN

Steps:

• Add all the marinade ingredients to a blender, and pulse until smooth.
• Place the chicken pieces in a bowl or ziplock bag and add in the marinade and ensure that the chicken is evenly coated.
• Let it marinate in the fridge for 30 minutes or up to 4 hours.