Crispy Cilantro Lime Chicken
This cilantro lime chicken recipe is marinated with flavor-packed ingredients then seared for a crispy outside and baked to perfection so the chicken is tender and delicious. This healthy dinner is done in under 30 minutes!
Servings: 6 people
Ingredients
- 1/4 cup olive oil (or avocado oil)
- 1/3 cup lime juice (about 2 limes) plus more to garnish
- 2 tablespoons raw honey
- 3 cloves garlic minced
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup chopped cilantro leaves plus more to garnish
- 6 bone-in skin-on chicken thighs (see notes for chicken breast)
Instructions
- Add all of the ingredients, except the chicken, to a shallow bowl or ziplock bag and whisk or shake well to combine. Add the chicken thighs and turn to fully coat the chicken. If you used a bowl, cover it tightly with plastic wrap then place the chicken in the fridge for at least 30 minutes to marinade (or up to 8 hours if you want to make it in advance).
- When you’re ready to cook, preheat the oven to 425°F and heat a large, oven-safe skillet over medium-high heat on the stove. Use tongs to transfer the marinated chicken to the hot pan. You do not need to grease or oil the pan because there’s enough oil in the marinade. Discard remaining marinade. *See notes for grilling
- Sear on each side for 1-2 minutes, until golden brown. Try not to move the chicken at all so it can sear and the outsides of the chicken get really brown and crispy. Once both sides are crispy, carefully transfer the chicken to the preheated oven and bake for 14-16 minutes. The best way to determine if they’re done is by using a meat thermometer to check the internal temperature. I recommend checking the temp around 14 minutes to ensure the chicken doesn’t overcook. To do this, place the thermometer in the thickest part of the chicken (not touching any bone). If it reads 160°F it is done. Allow for 5° of carry-over cooking (chicken should reach 165°F total). Serve with a fresh squeeze of lime juice and additional cilantro.
Video
Notes
To grill the chicken: Heat the grill to medium-high (450-500°F), only lighting 2/3 of the grill. Place the chicken, skin-side-down, directly over the flame and close the lid. Cook for 4-5 minutes then carefully flip the chicken and cook, with the lid closed, for another 5 minutes. Transfer the chicken to the side of the grill that's not ignited to finish cooking the chicken over indirect heat. Close the lid and cook for another 10-15 minutes, until the chicken reaches an internal temperature of 165°F.
For boneless chicken thighs or chicken breasts: start checking the internal temperature sooner than 14 minutes. Boneless cuts take less time to cook. Cook time will vary on the size of your chicken.
Nutrition
Serving: 1piece of chicken | Calories: 288kcal | Carbohydrates: 2.3g | Protein: 41.2g | Fat: 12g | Cholesterol: 132.4mg | Sodium: 484mg | Fiber: 0.4g | Sugar: 0.3g