One of the downsides of running a food blog is that you can’t share the same recipe twice….or can you?
You are not imagining; I did share this cilantro lime chicken recipe back in October. But do you recall the pictures that went along with it? I am crossing my fingers and hoping that your memory fails you, just this once.
You see, this tried-n-true recipe for cilantro lime chicken is simply epic. Lest you think my overblown confidence is speaking, I assure you that is not the case. I have heard this from many who tried this recipe. I’ve received e-mails with raving reviews. And, thousands of folks have saved it on Pinterest. All that aside, this is the chicken recipe most frequently requested by my biggest fans and critics, the family.
While the new photos provided a bit of a “face-lift,” the actual cilantro lime chicken recipe has not changed. The stars of this recipe remain, as you expect, cilantro, lime, and garlic. But before the cilantro and lime come into play, a Mediterranean spice mix gracefully covers the chicken thighs infusing them with flavor. Less than one hour in the oven and these chicken thighs are cooked to fall-off-the-bone perfect.
One last note. See the garlicy lime wine au jus in the pan? That’s liquid gold, my friend! Tastes way too good to waste. You can use it on top of some rice or a simple couscous. You can even use it as a sauce for pasta!
Here is the step-by-step for cilantro lime chicken things:
(Scroll down for the print-friendly recipe)
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.
When ready, heat 1-2 tbsp of olive oil in a cast iron skillet or French braiser. Brown the chicken thighs deeply on both sides in the heated oil (I browned mine in batches). Remove from the 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 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 and transfer to the 375 degree F-heated oven for 45 minutes or until the chicken is cooked through. Remove from oven and let sit for 5 minutes before serving. Garnish with more cilantro, if you like.