Table of Contents
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Ingredients
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- 3 tablespoons olive oil divided
- ¼ cup lime juice fresh squeezed, juice of 2 limes
- ¼ cup fresh cilantro chopped
- 1 teaspoon red chili flakes or pepper flakes
- 4 cloves garlic minced
- 2 teaspoons brown sugar
- ¾ teaspoon ground cumin
- 6 bone-in skin-on chicken thighs or bone-off
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 1 pinch fresh cilantro leaves to serve
- 2 lime slices or wedges, to serve
Instructions
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Preheat oven to 425°F (220°C).
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In a medium-sized shallow bowl, whisk together 2 tablespoons olive oil together with the lime juice, chopped cilantro, chili flakes, garlic, sugar and cumin. Add the chicken thighs to the marinade and toss to evenly coat. Cover and refrigerate thighs for 15 minutes.
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Heat the remaining one tablespoon of oil in a non stick pan or cast iron skillet over medium-high heat. Add in the thighs along with any marinade left over in the bowl, and sear chicken — skin-side down — for 4 minutes on each side until golden and crispy (chicken will not be fully cooked).
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Transfer to preheated oven and bake until the chicken is cooked through (about 15-20 minutes).
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Garnish with fresh cilantro leaves and lime slices or wedges.
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Serve over steamed rice or cauliflower rice, and drizzle with the pan juices.
Notes
Tip: We always tend to use fresh lime in our recipes, rather than the bottled stuff for a fresh, zesty flavour.
Nutrition
Calories: 392kcal | Carbohydrates: 4g | Protein: 24g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 125mg | Potassium: 336mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 277IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 1mg
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