Zesty Cilantro and Lime Chicken Thighs

• BS1 3/4 pounds boneless skinless chicken thighs
• L2 limes · zest and juice of
• EV2 tbsp extra virgin olive oil
• H1 tbsp honey
• GC1/2 tsp ground cumin
• KS1/2 tsp kosher salt
• GB1/4 tsp ground black pepper
• G2 garlic · minced
• FC1/3 cup fresh cilantro · roughly chopped
• CO1 tbsp canola oil
• CLCilantro Lime Crema · optional

Préparation

1. 1

   Place the chicken thighs in a shallow dish or a ziptop bag.

2. 2

   Combine the lime zest, lime juice, cilantro, olive oil, garlic, honey, cumin, salt, and pepper in a bowl. Whisk until fairly smooth, pour the mixture over the chicken, and turn to coat evenly. Marinate in the refrigerator for 1 to 8 hours.

3. 3

   Remove the chicken from the refrigerator and allow it to stand at room temperature for 10 minutes. Heat a large cast-iron or sturdy skillet over medium-high heat. Add the canola oil and swirl to coat the surface.

4. 4

   Remove the chicken from the marinade, shaking off any excess. Place the thighs in the skillet, smooth-side down, and cook undisturbed for 4 minutes. Flip and cook for an additional 3 to 5 minutes until the internal temperature reaches 165°F. Remove to a plate, cover, and let rest for 5 minutes before serving with additional fresh cilantro and lime wedges.