4 - 6 bone-in (skin on) chicken thighs
1 tbs ground cumin
1/4 cup fresh squeezed lime juice (about two limes)
1 bunch of fresh cilantro
3 cloves garlic
1/2 tsp red pepper flakes (or more if you like spice)
4 tbsp olive oil (divided)
1 tsp salt
extra lime slices (garnish)
extra cilantro (garnish)
feta cheese (garnish)
In a food processor or blender, pulse together garlic, cilantro, lime juice, 2 tbsp olive oil, and cumin and salt. In a large bowl rub the marinade all over the chicken thighs so that they are all evenly coated. Cover the bowl in saran and place in the fridge to marinate for 2 hours or overnight.
When ready to cook preheat your oven to 425 degrees. In a large cast iron skillet heat 2 tbsp olive oil. Place the chicken thighs, skin side down, evenly in the skillet so they are not touching or over crowded. Cook chicken for 3 - 4 minutes on each side. The skin should be golden and crispy, but you are not cooking the chicken all the way through. Transfer to a preheated oven and cook until the chicken is fully cooked through and the juices run clear (15 - 20 minutes). Garnish with lime slices, cilantro, and feta cheese.