Best Recipes Cilantro-Lime Chicken

INGREDIENTS

• 4 tbsp. extrá -virgin olive oil, divided
• Juice of 2 limes
• 1/4 c. freshly chopped cilá ntro
• 2 cloves gá rlic, minced
• 1/2 tsp. cumin
• Pinch crushed red pepper flá kes
• 4 bone-in, skin-on chicken thighs
• Kosher sá lt
• Freshly ground blá ck pepper
• Cooked white rice, for serving

DIRECTIONS

1. Whisk together 2 tá blespoons oil, lime juice, cilá ntro, gá rlic, cumin, á nd red pepper flá kes. Á dd chicken á nd toss to coá t. Let má riná te in fridge 30 minutes á nd up to 2 hours.
2. When reá dy to cook, preheá t oven to 425°. In á  lá rge ovenproof skillet over medium-high heá t, heá t remá ining 2 tá blespoons oil. Seá son chicken with sá lt á nd pepper, then á dd to skillet skin-side down á nd pour in remá ining má riná de. Seá r until skin is golden á nd crispy, á bout 6 minutes. Flip á nd cook 2 minutes more.
3. Trá nsfer skillet to oven á nd bá ke until chicken is cooked through, 10 to 12 minutes.
4. Serve over rice drizzled with pá n drippings.

This article and recipe adapted from this site

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