Cilantro Lime Chicken

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  1.8 lbs Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  0.3 cup Lime Juice, Fresh
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 tbsp Honey
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  0.5 tsp Cumin, Ground
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  0.5 tsp ½ teaspoon kosher salt
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  0.3 tsp ¼ teaspoon ground black pepper
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  2 Garlic(6g)
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  0.3 cup Cilantro, Fresh
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  1 tbsp Canola oil

Instructions

1. 1Combine the lime juice, fresh cilantro, olive oil, honey, ground cumin, fresh garlic, salt, and pepper in a bowl and stir until fairly smooth.
2. 2Place the chicken thighs in a shallow dish or ziptop bag, pour the marinade over them, and turn to coat evenly. Refrigerate for at least 1 hour or up to 8 hours.
3. 3Remove the chicken from the refrigerator and let stand at room temperature for 10 minutes. Heat a large cast iron or sturdy skillet over medium-high heat until a drop of water beads up and dances on the surface (about 2–3 minutes).
4. 4Add canola oil to the hot skillet and swirl to coat. Remove the chicken thighs from the marinade, shaking off excess, and place skin-side down in the skillet. Cook undisturbed for 4 minutes over medium-high heat until the skin is golden brown and crispy.
5. 5Flip the chicken and cook for 3–5 minutes over medium-high heat until the internal temperature reaches 165°F on an instant-read thermometer and the flesh is no longer pink.
6. 6Remove the chicken to a plate and let rest for 5 minutes.
7. 7Divide the chicken evenly into 3 airtight containers while still warm. Top each portion with fresh cilantro and include lime wedges on the side.
8. 8Store in the refrigerator for up to 4 days.