Description
A zesty Mexican-inspired one-pan chicken dish with tender thighs marinated in lime juice, garlic, and fresh cilantro. This quick-skillet recipe balances bold citrus and herb flavors without overpowering the chicken, making it an ideal weeknight meal that pairs well with rice, quinoa, or warm tortillas.
Ingredients
Chicken thighs (boneless, skinless), 1 1/2 lbs (6-8 pieces)
Extra-virgin olive oil, 2 tablespoons
Lime juice, 1/2 cup (about 3-4 limes)
Garlic, 2 cloves, minced
Cilantro, 1/4 cup, chopped (including stems)
Salt, 1 teaspoon (for marinade)
Instructions
Pat chicken thighs dry with paper towels for optimal browning.
In a large bowl, mix lime juice, 1 tablespoon olive oil, garlic, and 1 teaspoon salt.
Marinate chicken for 10-15 minutes (can be done while heating skillet).
Heat remaining 1 tablespoon olive oil in a cast-iron skillet over medium-high until shimmering.
Add marinated thighs in a single layer (do not overcrowd; cook in batches if needed).
Cook 5-6 minutes per side until golden brown and fully cooked through (internal temperature 165°F).
Top with chopped cilantro and lime slices before serving.
Notes
For best results, use fresh lime juice and avoid batting; it may oversweeten.
If overcrowding the skillet, let chicken sizzle evenly between batches for even browning.
Enhance flavor by using lime zest in the marinade.
Herb substitutions like parsley or basil work well if cilantro isn’t preferred.
Store leftovers in the refrigerator for up to 3 days; reheat gently to preserve juiciness.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 5g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg