Ingredients
Scale
- 1 1/2 lbs skin-on deboned chicken thighs
- 3 tablespoons olive oil
- 4 cloves garlic (minced)
- 4 tablespoons fresh cilantro (finely chopped)
- 2 tablespoons lime juice
- 1 teaspoon red chili flakes
- Salt to taste
- Lime wedges for garnish
- Chopped cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C). In a mixing bowl, whisk together olive oil, minced garlic, chopped cilantro, lime juice, red chili flakes, and salt. Add chicken thighs to the marinade, ensuring they are well coated. Marinate for at least 15 minutes or up to 2 hours for enhanced flavor.
- Heat a skillet over medium heat and place the marinated chicken skin-side down. Cook until browned (about 5-7 minutes), then flip and brown the other side.
- Transfer the chicken to a baking dish, spooning any remaining marinade over it. Bake in the preheated oven for about 20 minutes or until cooked through.
- Remove from oven, let rest for a few minutes, garnish with lime wedges and chopped cilantro, then serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking/Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chicken thigh (approximately 140g)
- Calories: 290
- Sugar: 0g
- Sodium: 330mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 110mg