Cilantro and Lime……..what a perfect combination. Now turn that into a Mexican-inspired crispy chicken thigh dinner and you’ll be licking your plate clean! These marinated chicken thighs roast on top of onions, garlic cloves, and quartered limes, creating the most enticing aroma as they cook. No need to ring the dinner bell because everyone will be gathering to see what is coming out of the oven.
Serve with rice and a side of black beans and you have an easy weeknight dinner. Winner, winner……………………………………….come on, you KNOW you want to say it with me.
Cilantro Lime Chicken Thighs
Description
Marinated chicken thighs roasted on top of onions, garlic cloves, and quartered limes.
Ingredients
2 lbs chicken thighs
3 tablespoons Olive oil
2 limes, (zest of 1), juice of both
1 tablespoon honey
1 teaspoon kosher salt
½ teaspoon black pepper
2 teaspoons chipotle chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
¼ cup cilantro leaves, chopped
1 onion, sliced
6 garlic cloves
½ bunch cilantro
2 limes, quartered
Instructions
Whisk the olive oil, lime zest and juice, honey, salt, black pepper, chipotle chili powder, cumin, paprika, and garlic powder together. Add the chopped cilantro and stir to combine. Place the chicken thighs in a resealable bag and pour the marinade over the top, sealing well. Put chicken in the refrigerator for at least 1 hour, but up to overnight.
When ready to bake, preheat oven to 425 degrees. In a baking dish, lay the sliced onions, lime wedges, garlic cloves, and cilantro. Remove the chicken from the marinade and place the chicken thighs over the lime mixture, skin side up, in a single layer. Drizzle the thighs with the remaining marinade. Roast for about 30-45 minutes, or until a thermometer reads an internal temp of 160-165 degrees, and the chicken is nicely browned. Remove and let rest for 5-10 minutes.
Sprinkle with more chopped cilantro and serve with cilantro lime rice and black beans.
