Cilantro Lime Chicken I
Lime and cilantro with chicken sounds very good! This I will be trying soon.
Ingredients
- 4 chicken thighs, bone in and skin on
- 1/4 cup cilantro, chopped
- 2 limes, juice from 2 limes
- pinch red pepper flakes
- 2 cloves garlic, smashed and minced
- 1/2 teaspoon cumin
- olive oil, as needed
- cooked rice, for serving
- chicken stock, as needed
Instructions
- Make the marinade by whisking together 2 tablespoons olive oil, cilantro, lime juice, red pepper flakes, garlic, and cumin. Add chicken and toss to evenly coat with the marinade. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 2 hours.
- Pour olive oil into a large skillet, cast iron would be perfect, to just cover the bottom of the pan. Heat over medium high heat. Season each side of marinated chicken with salt and pepper. Add chicken skin side down and pour in the marinade. Sear until the skin becomes golden and crispy, about 6 minutes. Flip the chicken over, reduce heat to a low simmer and cover the pan. Cook for another 20 minutes or so, moving the chicken around once in a while to prevent sticking, add chicken stock as needed, until cooked through and juices run clear.
- Serve over rice along with the drippings from the pan.
Notes
Chicken thighs run about 75 Baht/kilo, quarters run about 71 Baht/kilo. Quarters will give you the largest thighs and it takes just seconds to separate the thigh from the leg. I will go with just 75 Baht (on the high side for 4 thighs), everything else is minimal. For 4 servings, this would be about 55 cents per meal.
Adapted from an internet recipe.
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