Cilantro-Lime Chicken

Cilantro and lime is a classic duo that we can't get enough of. If you're also a major fan, check out our Cilantro Lime Shrimp Lettuce Wraps. You won't be disappointed.
Cilantro-Lime Chicken


  1. 4 tbsp. extra-virgin olive oil, divided
  2. Juice of 2 limes
  3. 1/4 c. freshly chopped cilantro
  4. 2 cloves garlic, minced
  5. 1/2 tsp. cumin
  6. Pinch crushed red pepper flakes
  7. 4 bone-in, skin-on chicken thighs
  8. Kosher salt
  9. Freshly ground black pepper
  10. Cooked white rice, for serving


  • Whisk together 2 tablespoons oil, lime juice, cilantro, garlic, cumin, and red pepper flakes. Add chicken and toss to coat. Let marinate in fridge 30 minutes and up to 2 hours. 
  • When ready to cook, preheat oven to 425°. In a large ovenproof skillet over medium-high heat, heat remaining 2 tablespoons oil. Season chicken with salt and pepper, then add to skillet skin-side down and pour in remaining marinade. Sear until skin is golden and crispy, about 6 minutes. Flip and cook 2 minutes more.