Crispy Cilantro Lime Chicken Thighs

• •
  3 tbsp Olive oil

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

• •
  0.3 cup Lime Juice, Fresh
• •
  0.3 cup Cilantro, Fresh
• •
  1 tsp Red pepper flakes
• •
  4 Garlic(12g)
• •
  2 tsp Brown sugar
• •
  0.8 tsp Cumin, Ground
• •
  6 Chicken Thigh, Bone-In, Skin-On(1158g)

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

• •
  1 1 pinch salt (to taste)
• •
  1 1 pinch pepper (to taste)
• •
  2 Lime(22g)

Instructions

1. 1In a medium bowl, whisk together the olive oil, fresh lime juice, chopped cilantro, red pepper flakes, minced fresh garlic, brown sugar, and ground cumin until combined. Add the chicken thighs and toss to coat evenly. Cover and refrigerate for 15 minutes.
2. 2Heat the remaining olive oil in a large cast iron skillet or non-stick pan over medium-high heat for 1–2 minutes until shimmering.
3. 3Place the chicken thighs skin-side down in the hot skillet and sear for 4–5 minutes over medium-high heat until the skin is golden brown and crispy. Flip and sear the other side for 4–5 minutes until golden, then pour any remaining marinade from the bowl into the skillet around the chicken.
4. 4Reduce heat to medium and continue cooking for 10–12 minutes over medium heat, turning occasionally, until the internal temperature reaches 165°F when measured at the thickest part of the thigh without touching bone.
5. 5Transfer the chicken and pan juices to a cutting board and let rest for 3–5 minutes.
6. 6Divide the chicken thighs and pan juices evenly into 6 airtight containers while still warm. Top each portion with fresh cilantro leaves and lime wedges.
7. 7Store containers in the refrigerator for up to 4 days. Reheat in a 350°F oven for 8–10 minutes until warmed through before serving over rice or cauliflower rice if desired.