Cilantro Lime Chicken Thighs

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CIlantroLimeChicken

It appears as though I have a cilantro lime obsession, this is my second recipe in 2 weeks with cilantro and lime, but what two better ingredients for the summer!  This recipe is a little time consuming, but the hardest part is mixing the spices and browning the chicken.  This recipe calls for chicken thighs, which are very forgiving since they are dark meat and are pretty hard to overcook to the point of the meat being dried out.  I halved this recipe when I made it, this was enough chicken for two people.  The chicken was really juicy and it was great over rice.  I used the juice and poured it over top of both the chicken and the rice.

This is a naturally gluten free recipe and serving over rice keeps it gluten free.  Enjoy and let me know what you think!

Cilantro Lime Chicken Thighs
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8
Ingredients
  • 8 chicken thighs, skin on and bone in
  • 2 tbsp Olive oil
  • 6 garlic cloves, chopped
  • 2 limes, juiced
  • 3 cups chicken broth
  • 1 bunch cilantro, stems removed and diced
  • Spice mix:
  • 1 tbsp seasoned salt
  • 1 tsp paprika
  • 1 tsp black pepper
  • 1 tbsp garlic powder
  • ½ tsp ground nutmeg
Instructions
  1. Preheat your oven to 375 degrees F.
  2. In a small bowl, combine the seasoned salt, paprika, black pepper, garlic powder and nutmeg.
  3. Season each of the chicken thighs with the spice mix on both sides and under the skin.
  4. Let the chicken thighs sit to come to room temperature for about 15 minutes.
  5. After the 15 minutes, add the 2 tbsp olive to a cast iron skillet or other oven safe pan, and heat over medium-high heat, until the oil is hot and appears wavy.
  6. Add the chicken thighs to the pan and brown on both sides. Once the thighs are dark in color, remove from the pan and put on a plate.
  7. Reduce the heat and stir in the 3 cups of chicken broth.
  8. Bring the liquid to a simmer and then stir in the garlic and lime juice.
  9. Add the chicken thighs back to the pan and turn up back up to a medium-high heat.
  10. Bring to a rolling boil and let it boil for 5 minutes.
  11. Cover the pan and transfer to the pre-heated oven. Cooked for about 45 minutes or until the chicken is cooked through.
  12. Remove from the oven and let the pan rest for about 5 minutes before serving.
  13. Garnish with additional cilantro.

 

 

Ingredients*:

Spice mix:
1 tbsp seasoned salt
1 tsp paprika
1 tsp black pepper
1 tbsp garlic powder
½ tsp ground nutmeg

8 chicken thighs, skin on and bone in
2 tbsp olive oil
6 garlic cloves, chopped
2 limes, juiced
3 cups chicken broth
1 bunch cilantro, stems removed and diced

*I halved this recipe when I made it for the pictures below.

Instructions:

Step 1: Preheat your oven to 375 degrees F.

Step 2: In a small bowl, combine the seasoned salt, paprika, black pepper, garlic powder and nutmeg.

DSC_0639

Step 3: Season each of the chicken thighs with the spice mix on both sides and under the skin.
Let the chicken thighs sit to come to room temperature for about 15 minutes.

Step 4: After the 15 minutes, add the 2 tbsp olive to a cast iron skillet or other oven safe pan, and heat over medium-high heat, until the oil is hot and appears wavy.

Step 5: Add the chicken thighs to the pan and brown on both sides. Once the thighs are dark in color, remove from the pan and put on a plate.

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Step 6: Reduce the heat and stir in the 3 cups of chicken broth.

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Step 7: Bring the liquid to a simmer and then stir in the garlic and lime juice.

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Step 8: Add the chicken thighs back to the pan and turn up back up to a medium-high heat.  Bring to a rolling boil and let it boil for 5 minutes.

DSC_0652

Step 9: Cover the pan and transfer to the pre-heated oven. Cook for about 45 minutes or until the chicken is cooked through.

Step 10: Remove from the oven and let the pan rest for about 5 minutes before serving.

Garnish with additional cilantro.

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I served over white rice and poured the juice over the top of the chicken and the rice.

Adapted from The Mediterranean Dish – Cilantro Lime Chicken

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