Cinco De Mayo may be over, but does Mexican really ever go out of style?
Now these marinated cilantro lime chicken thighs may not exactly fall into the category of Mexican food, but they utilize a lot of staple Mexican flavors. One being cilantro. I used to despise cilantro. I think every human did at a point in their life. Now, I can't get enough of it and I continue on my trek to find a food that I do not like. I heard that one of the ancestry DNA tests will actually tell you if you have some sort of genetic aversion to cilantro. I kind of want to take the test just to find that out if I had that predisposition and overcame it through my own strength. The next thing is the limes. Do you know why limes are superior to lemons? Because they don't have those pesky seeds. Seriously, have you ever realized how much more convenient limes are. Why doesn't lime water become a thing. I'm joking slightly, but I do really love limes. The key to these chicken thighs is that you need to let them marinate. I'm super guilty of marinading my chicken for the minimum 30 minutes, because I usually just don't have the time. If you want these to be super delicious and flavorful, make the marinade the night before and keep them in the fridge overnight. Trust me, it will be worth it.
Ingredients:
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.
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.
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