Ingredients
Marinade:
- 1/2 cup olive oil
- 1/4 cup chopped fresh cilantro
- 1/4 cup lime juice (about 2 limes)
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 teaspoons salt
- 1/4 teaspoon black pepper
Chicken:
- 2 pounds boneless, skinless chicken thighs
- 1 teaspoon olive oil (for cooking)
Instructions
- Prepare the Marinade: In a small mixing bowl, whisk together olive oil, chopped cilantro, lime juice, minced garlic, red pepper flakes, cumin, paprika, salt, and black pepper until well combined.
- Marinate the Chicken: Place the chicken thighs in a large mixing bowl. Pour the marinade over the chicken and use kitchen tongs to toss and coat evenly. Let the chicken marinate uncovered for 15 minutes at room temperature, or for up to 2 hours covered in the refrigerator for deeper flavor.
- Heat the Skillet: Place a skillet over medium-high heat and allow it to get hot. Add a teaspoon of olive oil to the pan to prevent sticking and aid in browning.
- Cook the Chicken: Add the marinated chicken thighs to the hot skillet. Cook for 5 to 6 minutes per side, or until the chicken is no longer pink inside and reaches an internal temperature of 165°F (74°C). The outside should be nicely seared and flavorful.
- Finish and Serve: Transfer the cooked chicken to a serving dish. For extra freshness, squeeze additional lime juice over the chicken and sprinkle with chopped cilantro. Serve immediately and enjoy!
Notes
- Marinating the chicken longer in the fridge (up to 2 hours) enhances the flavor.
- Use a meat thermometer to ensure chicken is fully cooked and safe to eat.
- Boneless, skinless chicken thighs keep the meat tender and juicy during cooking.
- This recipe pairs well with Mexican rice, grilled vegetables, or in tacos.
- Adjust the amount of red pepper flakes to control the heat level.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
