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Easy Cilantro Lime Chicken

Easy Cilantro Lime Chicken

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Make this summery dish in under an hour! Lots of cilantro and tart lime combine for a plate full of tangy goodness. A perfect weeknight recipe for family or easy weekend fare for guests, it will become your go-to recipe for taco fillings and salad toppings, too.

Ingredients

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Instructions

  1. Combine the olive oil, minced garlic, cumin, salt, and some freshly cracked pepper (about 10 cranks of a pepper mill) in a small bowl.
  2. Zest one of the limes and then squeeze the juice. You’ll need 2 to 3 tablespoons of juice, so, if needed, juice half of the second lime. Cut the remaining lime into wedges to garnish the chicken once cooked. Roughly chop the cilantro.
  3. Add 1 teaspoon of the lime zest, 2 to 3 tablespoons of the lime juice, and half of the chopped cilantro to the marinade. Stir to combine. (The remaining cilantro will be added fresh after cooking the chicken.)
  4. Place the chicken thighs in a shallow dish or a large zip top bag. Add the marinade and toss the chicken to coat. Allow the chicken to marinate for 30 minutes or up to 8 hours (refrigerated), turning it once or twice as it marinates.
  5. When ready to cook the chicken, heat a large skillet over medium-high heat. Once hot, add the chicken and cook for 5 to 7 minutes on each side, or until well-browned and cooked through. The chicken should have enough of an oil coating from the marinade that you will not need to add any extra to the skillet.
  6. Top the cooked chicken with more fresh cilantro and a squeeze of fresh lime juice. Serve with any extra lime wedges.

Find it online: https://foodgardening.mequoda.com/recipe/easy-cilantro-lime-chicken/