Cilantro-Lime Chicken with Charred Jalapeños and Crispy Skin
Ingredients
- 4 wholechicken thighs (bone-in, skin-on)
- 3 wholejalapeño
- 2 wholelime
- 4 clovesgarlic
- ½ cupcilantro
- 3 tablespoonolive oil
- 1 teaspooncumin
- ½ teaspoonsmoked paprika
- ¼ teaspooncayenne pepper
- 1 teaspoonsalt
- ½ teaspoonblack pepper
Prep
- 01
Mince 4 cloves garlic.
- 02
Halve 3 jalapeños lengthwise and remove seeds if you prefer less heat.
- 03
Juice 2 limes.
- 04
Roughly chop 1/2 cup cilantro.
Method
- 01
Pat the chicken thighs dry and season all over with salt, black pepper, cumin, smoked paprika, and cayenne pepper.
- 02
Heat 2 tablespoons of olive oil in a large cast-iron or heavy skillet over medium-high heat until shimmering.
- 03
Place chicken thighs skin-side down in the hot pan and cook without moving for 8–10 minutes, until the skin is deeply browned and crispy. Flip and cook for another 6–8 minutes until the second side is golden and the internal temperature reaches 165°F at the thickest part.
- 04
Transfer the cooked chicken to a plate. Add the remaining 1 tablespoon olive oil to the pan, then add the charred jalapeños and minced garlic. Cook for 1–2 minutes, stirring, until fragrant.
- 05
Squeeze the juice from both limes into the pan and add the chopped cilantro. Stir to combine and cook for 30 seconds.
- 06
Return the chicken to the pan, toss gently to coat with the cilantro-lime sauce, and serve immediately.
Spice Tips
The cayenne and jalapeños deliver a moderate heat. For milder flavor, remove all jalapeño seeds and reduce cayenne to 1/8 teaspoon. For serious fire, add 1/4 teaspoon more cayenne or a pinch of habanero powder, and leave jalapeño seeds intact. Fresh serrano peppers are an even hotter swap for jalapeños if you want to turn up the intensity.
For deeper char on the jalapeños, you can broil them separately for 2–3 minutes before adding to the sauce. Serve with cauliflower rice, roasted vegetables, or crispy-skin chicken over mixed greens.