Ingredients
Chicken and Marinade
- 1 ¾ pounds boneless skinless chicken thighs
- Zest and juice of 2 limes (about 1 tablespoon zest and 1/4 cup juice, plus additional wedges for serving)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 cloves garlic, minced
- ⅓ cup roughly chopped fresh cilantro (leaves and tender stems)
- 1 tablespoon canola oil (or similar neutral oil for cooking the chicken)
Cilantro Lime Crema
- (Note: The recipe references a cilantro lime crema but does not provide ingredients; a typical crema includes sour cream or Greek yogurt, lime juice, cilantro, salt, and sometimes a little garlic or jalapeño. For completeness, you may use: ½ cup sour cream, 2 tablespoons lime juice, 2 tablespoons chopped cilantro, pinch of salt)
Instructions
- Place the chicken: Place the chicken thighs in a shallow dish or a ziptop bag for marinating.
- Make the marinade: In a bowl, combine the lime zest, lime juice, chopped cilantro, olive oil, minced garlic, honey, ground cumin, kosher salt, and ground black pepper. Stir until the mixture is fairly smooth and well combined.
- Marinate the chicken: Pour the marinade over the chicken thighs, turning them to coat evenly. Cover and refrigerate for 1 hour, or up to 8 hours for more intense flavor.
- Prep to cook: When ready, remove the chicken from the refrigerator and let stand at room temperature for at least 10 minutes while you heat the skillet.
- Heat the skillet: Heat a large cast iron or similarly sturdy skillet over medium-high heat. To test readiness, sprinkle a drop of water on the skillet; if it beads and dances, the pan is hot enough. Add 1 tablespoon canola oil and swirl to coat the surface evenly.
- Cook the chicken first side: Using tongs, remove the chicken from the marinade, shaking off excess. Place chicken smooth-side down in the hot skillet. Cook undisturbed for 4 minutes to develop a good sear.
- Cook the chicken second side: Flip the chicken thighs and continue cooking for another 3 to 5 minutes, or until the internal temperature reaches 165°F on an instant-read thermometer.
- Rest the chicken: Transfer cooked chicken to a plate, cover loosely with foil, and let rest for 5 minutes to retain juices.
- Serve: Sprinkle the chicken generously with fresh cilantro and serve with lime wedges and the cilantro lime crema on the side.
Notes
- Marinating the chicken for longer (up to 8 hours) enhances the flavor but avoid exceeding this to prevent texture changes.
- Use a cast iron skillet or similar heavy pan for best searing results.
- Letting the chicken rest after cooking keeps it juicy and tender.
- Cilantro lime crema is optional but adds a lovely creamy, tangy contrast.
- Use an instant-read thermometer to ensure the chicken is perfectly cooked and safe to eat.
- Prep Time: 10 minutes (plus 1 hour marinating)
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
