Skillet Lime Cilantro Chicken

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3 tablespoons olive oil

1.5 to 2 pounds boneless chicken thighs

kosher salt and freshly ground black pepper

3 to 5 cloves garlic, finely minced or pressed

1/4 to 1/3 cup lime juice

1 teaspoon cumin

1/2 teaspoon smoked paprika

fresh cilantro (garnishing)

lime wedges (garnishing)


1. Preheat oven to 425 degrees F. To a large oven-proof skillet, add the oil, add the chicken with the skin down (or the side down where the skin would have been if you’re using skinless), and evenly season with salt and pepper. Cook over medium-high heat until the chicken is golden browned on each side, about 4 minutes per side.

2. Add the garlic and cook until fragrant, about 1 minute; stirring nearly constantly.

3. Add the lime juice (it will bubble up vigorously when it comes into contact with the oil so use caution), evenly season with the cumin and smoked paprika.

4. Place skillet in oven and bake for about 15 to 20 minutes, or until chicken is cooked through and done (165F). Exact cooking time will vary on the size of the pieces and exactly how browned/done they were going into the oven.

Bon Appetit!

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