Zesty Cilantro Lime Chicken (Print Version)
# Ingredients:
01 -
1 pound and 8 ounces boneless chicken thighs, no skin
02 -
2 tablespoons avocado oil
03 -
4 garlic cloves, minced finely
04 -
Half a teaspoon of ground cumin
05 -
A quarter teaspoon of paprika
06 -
Juice from 2 limes, 3 tablespoons
07 -
1 teaspoon lime peel, finely grated
08 -
4 tablespoons fresh cilantro, chopped, and extra for topping
09 -
1 tablespoon honey
10 -
Three-quarters teaspoon salt
11 -
A quarter teaspoon black pepper
# Instructions:
01 -
Use a meat mallet to pound the chicken pieces evenly until they're no more than an inch thick. Trim off extra fat you see.
02 -
In a big mixing bowl, stir together avocado oil, garlic, cumin, paprika, lime juice, lime zest, honey, salt, and black pepper. Toss in the cilantro and whisk until smooth.
03 -
Place the chicken into the marinade and keep it in the fridge for at least half an hour—up to 12 hours. Flip the chicken once if marinating for less than an hour, and several times if marinating overnight.
04 -
Warm a large skillet (cast iron or stainless steel works well) on medium-high heat. Let the extra marinade drip off the chicken, then lay it flat in the skillet, keeping pieces from overlapping.
05 -
Put the lid on the skillet, cooking for 7-8 minutes. Flip the chicken, remove the lid, and cook another 7-8 minutes. Internal temperature should hit 165°F (74°C).
06 -
Serve hot, adding more fresh cilantro for a little extra flavor if you'd like.
# Notes:
01 -
Measure the cilantro after chopping to keep the flavors balanced.
02 -
Don’t leave chicken in the marinade over 12 hours. Lime juice can toughen it up by breaking down proteins.
03 -
Store any leftover chicken in a tightly sealed container in the fridge for 3-4 days, or freeze for up to 4 months.
04 -
Reheat with a bit of water or broth to keep the chicken from drying out.