Ingredients
3tbspolive oil,divided
¼cupfresh squeezed lime juice
¼cupfresh chopped cilantro
1tspred chili
4clovesgarlic,minced
2tspbrown sugar
¾tspground cumin
6chicken thighs,bone-in, skin-on or off
salt and pepper,to taste
fresh cilantro leaves,to serve
lime slices,or wedges, to serve
Preparation
Preheat oven to 425 degrees F.
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.
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.
Transfer to preheated oven and bake until the chicken is cooked through for about 15 to 20 minutes.
Garnish with fresh cilantro leaves and lime slices or wedges.
Serve over steamed rice or cauliflower rice, and drizzle with the pan juices.
