Cilantro Lime Chicken
The key to this zippy cilantro lime chicken recipe is the golden skin. Avoid the temptation to nudge it before it releases from the pan, then allow it to get deeply golden before flipping. (And if you'd prefer to use skinless, boneless thighs that's fine too, just adjust the cooking time as they will cook faster.)
Servings: 8 pieces
Ingredients
- 8 bone in, skin on chicken thighs
- Extra virgin olive oil
- 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. Mix the spices in a small bowl. Pat the chicken thighs dry, then season all over with the spice mix. Be sure to season underneath the skin as well. Let the chicken thighs sit at room temperature for about 15 minutes while your oven heats.
- Sear the chicken. Add 1-2 tablespoons of olive oil to a cast iron skillet over medium-high heat. When the oil is hot, add the chicken thighs with the skin side down and wait until the skin releases from the pan and turns golden, 5-7 minutes. Flip and wait until the second side is golden, about 4 minutes. Remove the chicken from skillet and set aside briefly.
- Make the cilantro lime sauce. Lower the heat to medium low and add the white wine to deglaze the skillet. Let cook for a few minutes to reduce, then add the broth. Bring the liquid to a simmer. Stir in the cilantro (save a little for garnish), lime juice, and garlic.
- Simmer the chicken in the cilantro lime sauce. Return the chicken to the skillet and bring to a simmer once more. Simmer for about 5 minutes or so.
- Bake the chicken. Cover the skillet with the lid (or foil if you don’t have one). 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.
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
- Storage: Store in an airtight container for up to 4 days. The pan sauce may solidify in your fridge; simple reheat over low heat. Alternatively, shred the chicken and into a healthy chicken salad, wrap, or as a topping for Caesar salad.
- Slow Cooker/Crockpot Instructions: Once you've browned the chicken and prepared the sauce, transfer the sauce to the bottom of a large slow cooker or crockpot. Nestle the chicken into the sauce and add the fresh cilantro. Cover and cook on low for 5 to 6 hours or high for 2 to 3 hours (internal temperature should register 165 degrees F).
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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