Cilantro Lime Chicken

Ingredients

• 1 tbsp lime zest
• 0.5 cup lime juice
• 0.25 cup olive oil
• 4 cloves garlic cloves – minced
• 0.5 cup cilantro leaves – finely chopped
• 1 small jalapeño – seeded and finely minced
• 1 tbsp honey
• 1 tsp ground cumin
• 1 tsp chili powder
• 1.25 tsp kosher salt
• 0.5 tsp black pepper
• 2 pounds boneless skinless chicken thighs – patted dry
• 1 tbsp vegetable oil
• cilantro leaves – chopped (for serving)
• limes – cut into wedges (for serving)

Instructions

1. Pat the chicken thighs dry with paper towels and set aside.
2. In a large bowl, whisk together the lime juice, lime zest, olive oil, minced garlic, finely chopped cilantro, minced jalapeño, honey, ground cumin, chili powder, kosher salt, and black pepper until emulsified.
3. Add the chicken to the bowl, turn to coat well, and press into a single layer. Cover and refrigerate to marinate for 30–120 minutes; 60 minutes is a good target. Do not marinate longer than 2 hours to avoid mushy texture.
4. Heat the vegetable oil in a large skillet (preferably cast iron) over medium-high heat until shimmering.
5. Lift the chicken from the marinade, letting excess drip back into the bowl, and add the pieces to the hot skillet in a single layer; discard any remaining marinade.
6. Cook without moving until well browned on the first side, 6–7 minutes. Flip and cook until the second side is browned and the thickest part reaches 165°F, 5–7 minutes more; reduce heat if browning too quickly.
7. Transfer to a plate and rest 5 minutes to reabsorb juices.
8. Sprinkle with chopped cilantro and serve with lime wedges.