Easy Lime Chicken

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  2 lbs Chicken Thigh, Boneless Skinless

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

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  0.5 cup Lime Juice, Fresh
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  2 Garlic(6g)
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  1 tbsp Worcestershire Sauce
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  1 tsp 1 tsp. salt
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  1 tsp 1 tsp. black pepper
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  2 tbsp Unsalted Butter
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  zest of two limes
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  0.5 cup Cilantro, Fresh
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  additional lime wedges (for garnish)

Instructions

1. 1Combine the chicken thighs, fresh lime juice, minced garlic, Worcestershire sauce, salt, and black pepper in a large ziplock bag. Seal and toss until evenly coated. Refrigerate for at least 30 minutes or up to 8 hours.
2. 2Remove the chicken from the bag with a slotted spoon, reserving the marinade. Arrange the chicken skin-side up in a large skillet over medium-high heat. Cook 6–8 minutes until the skin is golden brown and releases easily from the pan.
3. 3Flip the chicken and cook 5–6 minutes more over medium-high heat until the underside is golden brown. Pour the reserved marinade over the chicken.
4. 4Reduce heat to medium and continue cooking 12–15 minutes, basting the chicken with the pan liquid halfway through, until the internal temperature reaches 165°F at the thickest part of the thigh.
5. 5Remove the skillet from heat. Stir in the unsalted butter until melted and fully incorporated into the pan sauce.
6. 6Divide the chicken and sauce evenly into 6 airtight containers while hot. Top each portion with fresh cilantro, lime zest, and a lime wedge before sealing.
7. 7Store in the refrigerator for up to 4 days. Reheat in a skillet over medium heat for 4–5 minutes until warmed through, or microwave at 50% power for 3–4 minutes, stirring halfway through.