Monday Recipe

| August 24, 2020

Cilantro and Lime Chicken

Sort of Tex-Mex spin on yard bird, this flavorful one-skillet dish is easy and goes with just about anything. I like thighs as they’re generally uniform in size and cook evenly, but it’s up to the chef to decide.

Cilantro-Lime Chicken

You’ll Need:
4 tbsp. extra-virgin olive oil, divided
Juice of 2 limes
1/4 c. freshly chopped cilantro
2 cloves garlic, minced
1/2 tsp. cumin
Pinch crushed red pepper flakes
4 bone-in, skin-on chicken thighs
Kosher salt
Freshly ground black pepper
You’ll Do:
1) Whisk together 2 tablespoons oil, lime juice, cilantro, garlic, cumin, and red pepper flakes. Add chicken and toss to coat. Let marinate in fridge 30 minutes and up to 2 hours.
2) When ready to cook, preheat oven to 425°. In a large ovenproof skillet over medium-high heat, heat remaining 2 tablespoons oil. Season chicken with salt and pepper, then add to skillet skin-side down and pour in remaining marinade. Sear until skin is golden and crispy, about 6 minutes. Flip and cook 2 minutes more.
3) Transfer skillet to oven and bake until chicken is cooked through, 10 to 12 minutes.

Hat tip to LAUREN MIYASHIRO.

Serve with black beans and rice, drizzled with pan drippings or a simple pan sauce.

Pan Sauce
Remove chicken.
Bring pan to medium heat.
Deglaze with white wine, chicken stock or water. Not a lot of liquid, enough to cover.
Scrape all the brown bits up with a wooden spoon or the like.
Add a couple fat tablespoons of butter, stir to melt.
Let reduce to desired thickness.
Adjust seasonings, enjoy!

Category: Cooking

9 Comments
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5th/77th FA

I generally like thighs myself, they’re more naturally juicy and not artificial like breasts. Been a while since I oiled up any that were virgin but I hope to before o’leeve.

Read ovenproof skillet as to saying CAST IRON!

Make sure you have enough liquid white wine to not only deglaze the skillet (cast iron) be to also put a glaze in her eyes. Makes it easier to oil them thighs. The crusty bread makes for good sopping on the pot likker.

Looking good Bro, we wuz getting a little hungry, hi-jacking Ex’s Bit-Coin Thread from yesterday pm and making it all about the Bit-Cookies…and tea cakes…and fried chicken with all the trimmings…and BBQ.

Ex-PH2

Is very, very good, but no cilantro. Lots of lime and some parsley.

Poetrooper

NO CILANTRO!!! Ex, you just ruined Ed’s fine recipe. You simply cannot have authentic Mexican cooking without cilantro–it is used in everything there from egg dishes to seafood. It provides the quintessential flavor in the very best of salsas.

You may be one of the latter group of folks in this notation from Wikipedia:

“Most people perceive the taste of coriander leaves as a tart, lemon/lime taste, but depending on ethnicity, 3–21% of people tested think the leaves taste like dish soap, linked to a gene which detects some specific aldehydes that are also used as odorant substances in many soaps and detergents.”

I think I’ve mentioned here before that back in the old days before breath mints became so widely available, Mexicans chewed cilantro as a breath freshener. The poorer ones probably still do. It is the universal and ubiquitous herb in that culture.

Poetrooper

Should have noted that coriander and cilantro are one and the same. Cilantro is also known as Chinese parsley.

Ex-PH2

I know, and I’m one of those (few) who find that the greenery tastes like soap.

Sea Dragon

Same here.

11B-Mailclerk

Great I just ate a big lunch, and now I am hungry again for some reason.

USAF RET

I introduced Brit-wife to shake and bake…..smartest thing i have ever done

Poetrooper

To really cap off this meal, mash up an avocado with tomato and onion, lemon, garlic, and yes, cilantro, for fresh guacamole, to be eaten with home-fried tortilla chips.

Oh, and wash it down with that traditional Mexican cerveza, Yuenglings… 😜