Ingredients
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4 Chicken Thighsbone-in and skin-on
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4 tablespoons Olive Oil
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1/4 cup Lime Juice
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1/4 cup Fresh Cilantrochopped
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2 Garlic Clovesminced
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1/2 teaspoon Cumin
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a pinch Red Pepper Flakes
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to taste Salt
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to taste Black Pepper
Directions
Steps
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1
Done
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Combine 3 tablespoons of olive oil, minced garlic, cumin, salt, black pepper and red pepper flakes in a small bowl. Add 2-3 Tbsp of the lime juice, and half of the chopped cilantro to the marinade. Stir to combine. Add chicken and toss to coat. Let marinate in fridge 30 minutes and up to 2 hours. |
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2
Done
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Preheat your oven to 425°F. In a large ovenproof skillet over medium-high heat, heat remaining 1 tablespoon oil. Sear the chicken for 5-6 minutes with the skin side down, until they're golden brown. Then flip the chicken and sear the other side for 2-3 minutes. |
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3
Done
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Transfer the skillet to the oven and bake the chicken thighs for 15-20 minutes. |
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4
Done
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Remove the chicken from the oven, let it rest for 5 minutes, and garnish with extra lime slices and cilantro leaves before serving. |
