Ingredients
Scale
- 1 1/2 lbs. (700g) skin-on deboned chicken thighs
- 3 tablespoons olive oil
- 4 cloves garlic (minced)
- 4 tablespoons cilantro stems and leaves (finely chopped)
- 2 tablespoons lime juice
- 1 teaspoon red chili flakes (or more to taste)
- 1/2 teaspoon salt (or more to taste)
- lime wedges (for garnishing)
- chopped cilantro (for garnishing)
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 to create the marinade.
- Add chicken thighs to the marinade and stir well to coat. Allow marinating for at least 15 minutes (up to 2 hours for best flavor).
- Heat a skillet over medium-high heat and pan-fry the chicken skin-side down until golden brown. Flip and brown the other side.
- Transfer the skillet to the preheated oven and bake for about 20 minutes or until cooked through.
- Serve garnished with fresh lime wedges and chopped cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking/Pan-frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chicken thigh (about 140g)
- Calories: 305
- Sugar: 0g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 110mg