1/3cupFresh Squeezed Lime Juice (Juice of 4-5 limes)
1/3cupFresh Cilantro, roughly chopped
6Garlic Cloves, minced
1tspRed Chili Flakes
Salt and Pepper, to taste
For Cilantro Lime Rice
1 1/2cupCooked Basmati Long Grain Rice
115 oz can Black Beans
3tbspFresh Squeezed Lime Juice (about 2 limes)
1/3cupCilantro, roughtly chopped
In a small bowl, whisk together the ingredients for the marinade. Add the chicken thighs to the marinade and toss to evenly coat. Cover and let the chicken marinate in the fridge for at least 30 minutes.
When ready to cook, preheat the oven to 425°F.
In a large oven-safe cast-iron skillet or pan over medium-high heat, add the cooking oil. Remove the chicken from the marinade and season the chicken with salt and pepper. Place the chicken on the skillet skin-side down and sear for 5-6 minutes, or until the skin is golden and crispy. Flip the chicken and cook for 3-4 more minutes. Be sure to baste the chicken with the marinade while it is cooking.
Transfer to the skillet into the preheated oven and bake until the chicken is cooked through, about 10-12 minutes.
Garnish with fresh cilantro leaves and lime slices or wedges. Serve with rice or cauliflower rice.
If making Cilantro Lime Chicken with Rice and Beans
(Cook 1 1/2 cup rice according to package instructions). Follow the instructions above to cook the chicken. When the chicken is fully cooked, remove the chicken from the skillet and wipe out any excess oil. Add cooked rice, beans, and cilantro to the skillet.
Season the rice and beans with cumin, salt, and lime. Over medium heat, saute the rice for 5 minutes or until the rice is golden and the ingredients are thoroughly mixed together. Add the chicken back to the skillet. Garnish with cilantro and lime slices. Enjoy!
*Nutrition Facts are for 1 serving of cilantro lime chicken