Citrus-Cilantro Chicken Thighs with Charred Lime
Ingredients
- ·chicken thighs (bone-in, skin-on)
- 3lime
- 2lemon
- 6garlic
- ·cilantro
- ¼ cupolive oil
- 1 teaspooncumin
- ¾ teaspoonsmoked paprika
- ·salt
- ·black pepper
Prep
- 01
Mince 6 cloves garlic.
- 02
Halve 3 limes and 2 lemons.
- 03
Roughly chop a handful of fresh cilantro.
Method
- 01
Preheat oven to 425°F. Pat chicken thighs dry with paper towels and season generously with salt and pepper.
- 02
Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Working in batches if needed, sear chicken skin-side down for 5–6 minutes until golden brown. Flip and sear the other side for 2–3 minutes. Transfer to a plate.
- 03
In the same skillet, add the remaining 2 tablespoons olive oil. Add minced garlic, cumin, and smoked paprika; cook for 1 minute until fragrant.
- 04
Return chicken to the skillet skin-side up. Arrange lime and lemon halves cut-side down around the chicken. Pour any collected juices into the pan.
- 05
Transfer skillet to the oven and roast for 25–30 minutes, until chicken reaches an internal temperature of 165°F and skin is crispy.
- 06
Remove from oven. Squeeze roasted citrus over chicken and scatter fresh cilantro over top. Toss to coat lightly with pan juices.
- 07
Cool to room temperature before portioning into containers for storage.
Spice Tips
For deeper warmth, add 1/2 teaspoon ground coriander or a pinch of cayenne pepper to the spice mixture. A dash of hot sauce drizzled over finished chicken adds welcome heat and brightness.
Stores in an airtight container in the refrigerator for up to 4 days. Reheats beautifully at 325°F for 10–12 minutes, or enjoy cold in salads and grain bowls. The rendered chicken fat and bright citrus juice create an excellent dressing base.