Cilantro Lime Chicken Recipe

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  Olive oil(80g)

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

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  Garlic
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  Honey(15g)
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  2 teaspoons lime zest
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  Lime Juice, Fresh(60g)
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  Cilantro, Fresh(60g)
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  Chili powder(30g)
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  1 teaspoon kosher salt
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  ½ teaspoon freshly cracked black pepper
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  Chicken Thigh, Boneless Skinless(1361g)

  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, fresh lime juice, cilantro, chili powder, salt, and 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. Flip the chicken and cook for another 5–6 minutes until the internal temperature reaches 165°F on an instant-read thermometer.
5. 5Transfer the cooked chicken to a cutting board and let rest for 3 minutes. Repeat with remaining batches, allowing 3 minutes rest between batches if needed.
6. 6Once all chicken is cooked and cooled slightly, divide evenly into 6 airtight containers while still warm. Cool to room temperature before sealing and refrigerating.
7. 7Store in the refrigerator for up to 3 days, or freeze for up to 3 months.