Cilantro Lime Chicken
The key to this zippy cilantro lime chicken is letting the skin become deeply golden before you turn it. A warming spice mixture and a garlicky pan sauce made with white wine, lime, and cilantro give the chicken plenty of flavor without an overnight marinade.
Servings: 8 pieces
Ingredients
- 8 bone-in, skin-on chicken thighs
- 1 to 2 tablespoons extra virgin olive oil
For the Sauce
- 1 cup dry white wine
- 2 cups chicken broth
- 1 bunch cilantro, leaves and tender stems, chopped
- 2 limes, juiced
- 6 garlic cloves, roughly chopped
For the Spice Mix
- 1 teaspoon sweet Spanish paprika, or hot paprika, if you like
- 1 tablespoon garlic powder
- 1/2 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- Get ready. Preheat your oven to 375°F.
- Season the chicken. In a small bowl, combine the sweet paprika, garlic powder, nutmeg, salt, and pepper. Pat the chicken thighs dry, then season them all over, including underneath the skin. Let the chicken sit at room temperature for about 15 minutes while the oven heats.
- Sear the chicken. Heat 1 to 2 tablespoons of olive oil in a cast-iron skillet over medium-high heat. Add the chicken skin-side down and leave it undisturbed until the skin releases easily and turns deeply golden, 5 to 7 minutes. Flip and brown the second side for about 4 minutes. Transfer the chicken to a plate.
- Make the cilantro lime sauce. Lower the heat to medium-low and add the white wine. Let it cook for a few minutes to reduce, gently scraping up any browned bits from the bottom of the skillet. Add the chicken broth and bring to a simmer. Stir in the garlic, lime juice, and most of the cilantro, reserving a little for garnish.
- Simmer the chicken in the cilantro lime sauce. Return the chicken to the skillet and bring the sauce back to a simmer. Simmer for about 5 minutes.
- Bake. Cover the skillet with a lid or foil and transfer it to the oven. Bake for 45 minutes, or until the chicken is cooked through and registers 165°F at the thickest part.
- Rest and serve. Let the chicken rest for 5 minutes. Garnish with the reserved cilantro and serve with plenty of the pan sauce.
Video
Notes
- Boneless chicken thighs: Boneless, skinless thighs can also work, but they will cook faster. Adjust the cooking time accordingly.
- Storage: Store the chicken and sauce in an airtight container in the refrigerator for up to 4 days. The sauce may solidify when chilled; reheat it gently over low heat.
- Slow cooker instructions: Brown the chicken as directed. Prepare the sauce through bringing the broth to a simmer, then transfer it to the bottom of a large slow cooker. Nestle the chicken into the sauce and add the cilantro. Cover and cook on low for 5 to 6 hours or on high for 2 to 3 hours, until the chicken registers 165°F.
- Shop this recipe: Visit The Mediterranean Dish Shop for extra virgin olive oil and sweet Spanish paprika.
Nutrition
Calories: 358.3kcal | Carbohydrates: 5g | Protein: 24.4g | Fat: 24.3g | Saturated Fat: 6.5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 142.8mg | Sodium: 623.1mg | Potassium: 377mg | Fiber: 0.8g | Sugar: 0.9g | Vitamin A: 264IU | Vitamin C: 5.7mg | Calcium: 29.3mg | Iron: 1.4mg
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