Cilantro Lime Chicken Thighs
Sheet Pan Chicken Shawarma
30 Minute Sheet Pan Chicken Fajitas
15-Minute Garlic-Butter Chicken Thighs
- 4 tbsp chopped fresh cilantro leaves
- 5 tbsp extra virgin olive oil, divided
- Juice from 2 limes
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 ½ tsp kosher salt
- 3 lbs boneless, skinless chicken thighs
In a medium bowl, combine cilantro, 4 tablespoons olive oil, lime juice, garlic, cumin and salt.
In a gallon size Ziploc bag or large bowl, combine chicken and cilantro mixture; marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the chicken from the marinade.
Heat remaining 1 tablespoon olive oil in a cast pan over medium high heat. Working in batches, add chicken to the pan in a single layer and cook until golden brown and cooked through, about 4-5 minutes per side.
Serve immediately garnished with additional chopped cilantro and fresh lime juice!
The post Cilantro Lime Chicken Thighs appeared first on Gourmet Mami.