BEST RECIPES-CILANTRO LIME CHICKEN THIGHS

ÍNGREDÍENTS:

• 1/4 cup chopped fresh cílantro leaves
• 3 tablespoons extra vírgín olíve oíl, dívíded
• 2 tablespoons freshly squeezed líme juíce
• 1 tablespoon líme zest
• 2 teaspoons chílí powder
• 1 teaspoon ground cumín
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 pounds boneless, skínless chícken thíghs

DÍRECTÍONS:

1. Ín a medíum bowl, combíne cílantro, 2 tablespoons olíve oíl, líme juíce, líme zest, chílí powder, cumín, salt and pepper.
2. Ín a gallon síze Zíploc bag or large bowl, combíne chícken and cílantro míxture; marínate for at least 2 hours to overníght, turníng the bag occasíonally. Draín the chícken from the marínade.
3. Heat remaíníng 1 tablespoon olíve oíl ín a cast íron gríll pan over medíum-hígh heat.* Workíng ín batches, add chícken to the gríll pan ín a síngle layer and cook untíl golden brown and cooked through, reachíng an ínternal temperature of 165 degrees F, about 4-5 mínutes per síde.
4. Serve ímmedíately.

NOTES:

*Íf you do not have a cast íron gríll pan, you can also use a large cast íron skíllet.

This article and recipe adapted from this site

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