EASY CILANTRO LIME CHICKEN
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It’s sunny. Cinco de Mayo is next week, and I’m here craving bright and fresh flavors, such as lime and cilantro. I’m craving margaritas, but my body isn’t letting me drink a lot anymore. So I’m trying to try chicken instead. This simple Cilantro Lime Chicken is a quicker and simpler version of my classic recipe, Cilantro Lime Chicken Drumsticks, cooked in the oven. The skillet is faster and more straightforward, and the boneless chicken thighs I used are always juicy and tender. There are plenty of alternatives to this recipe, so be sure to check out the recipe to learn more!
CAN I USE CHICKEN BREAST?
Yes, it is possible to cook this using boneless, skinless chicken breasts. Chicken breasts are more challenging to cook, and you’ll have to take an extra step. Because chicken breasts dry out more quickly, be sure to pound your chicken breasts in a uniform thickness, not more than 3/4 inch thick, before cooking. It will guarantee that your chicken cooks throughout without drying out.
CAN I USE BONE-IN CHICKEN?
I wouldn’t recommend bone-in chicken to cook this skillet method quickly because bone-in chicken requires longer to cook. Instead, try my Cilantro Lime Chicken Drumsticks recipe (you could use drumsticks or thighs) and bake at the stove.
CAN I COOK THE CILANTRO LIME CHICKEN ON A GRILL?
Yes. Marinate the chicken as usual before cooking it on the grill until it is nicely browned and cooked perfectly on both sides. An open flame can add even more flavor depth.
WHAT TO SERVE WITH CILANTRO LIME CHICKEN
My favorite dish to serve with Cilantro lime chicken is Cowboy Caviar. Still, it is also delicious with quick Seasoned Black Beans, Taco Rice, Cumin Lime Coleslaw, Sweet Corn Salsa, or warm Corn with Avocado Salad. It is also possible to chop the chicken to make taco fillers or cut it into pieces and add flavor to your salad!
INGREDIENTS
Two tablespoons olive oil ($0.32)
Four cloves of garlic, chopped ($0.32)
1/2 teaspoon cumin ($0.05)
1/2 tsp salt ($0.02)
freshly cracked pepper ($0.05)
Two limes, split ($0.40)
1/2 bunch of cilantro, division ($0.40)
Six boneless, skinless, and skinless chicken leg thighs (1.5 to 1.75 pounds. total) ($5.11)
INSTRUCTIONS
Combine olive oil, crushed garlic, cumin salt, and a little fresh cracked black pepper (about ten cranks from a pepper mill) in the bowl of a small size.
Take one lime, and zest it before squeezing the juice. You’ll require about 3 Tbsp juice if you need to juice half of the lime. Cut the rest of the lime into wedges and serve to garnish the chicken when cooked. Cut the cilantro into small pieces.
Add one teaspoon of lime zest, 2 Tbsp of lime juice, and half the cilantro chopped to the marinade. Mix to combine. (The remaining cilantro can be added following the cooking of the chicken.)
Put the chicken thighs in a shallow dish or an enormous zip-top bag. Add the marinade to it and stir the chicken with marinade until it coats. Let the chicken rest for 30 minutes or up to eight hours (refrigerated), then turn it once or twice while it marries.
If you are, it is time to cook the bird; cook the chicken in a large skillet at medium-high temperature. Once the pan is hot, add your chicken to the skillet and allow it to cook for 5-7 minutes per side or until nicely browned and cooked to perfection. The chicken I cooked had enough oil coating due to the marinade, so I didn’t require any additional in the pan.
Sprinkle the cooked chicken with fresh cilantro and a squeeze of lime juice. Serve with additional lime wedges.