Cilantro Lime Chicken Recipe

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  0.3 cup Olive oil

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

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  6 Garlic(18g)
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  1 tbsp Honey
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  2 tsp 2 teaspoons lime zest
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  0.3 cup Lime Juice, Fresh
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  0.3 cup Cilantro, Fresh
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  2 tbsp Chili powder
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  1 tsp 1 teaspoon kosher salt
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  0.5 tsp ½ teaspoon freshly cracked black pepper
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  3 lbs Chicken Thigh, Boneless Skinless

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

Instructions

1. 1Mince the fresh garlic and roughly chop the fresh cilantro. In a large bowl, whisk together the olive oil, garlic, honey, lime zest, fresh lime juice, cilantro, chili powder, kosher salt, and freshly cracked black pepper until combined.
2. 2Add the chicken thighs to the marinade and turn to coat well on all sides. Let marinate at room temperature for 15 minutes, or cover and refrigerate for up to 2 hours.
3. 3Heat a large nonstick skillet over medium-high heat and add a thin coating of olive oil. Once the oil shimmers, working in batches to avoid crowding, place the chicken thighs skin-side down in a single layer.
4. 4Cook undisturbed for 6 minutes over medium-high heat until the skin is golden brown and releases easily from the pan.
5. 5Flip the chicken thighs and cook for another 5–6 minutes over medium-high heat until the internal temperature reaches 165°F on an instant-read thermometer.
6. 6Transfer the cooked chicken to a cutting board and let rest for 3 minutes. Repeat steps 3–5 with remaining batches.
7. 7Once all chicken is cooked and cooled slightly, divide evenly into 6 airtight containers while still warm. Cool to room temperature before sealing and refrigerating.
8. 8Store in the refrigerator for up to 3 days, or freeze for up to 3 months.