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Per serving
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- 1
Season the chicken
Preheat the oven to 375°F. In a small bowl, mix the paprika, garlic powder, nutmeg, salt, and black pepper. Pat the 8 chicken thighs dry and season all over with the spice mix, getting some under the skin. Let them sit at room temperature for about 15 minutes while the oven heats.
- 2
Sear the thighs
Heat the olive oil in a cast iron skillet over medium-high heat. Add the thighs skin side down and sear undisturbed until the skin releases from the pan and turns deep golden, 5-7 minutes. Flip and sear the second side about 4 minutes. Remove the chicken and set aside.
- 3
Build the pan sauce
Lower the heat to medium-low. Add the white wine to deglaze, scraping up the browned bits, and let it reduce for a few minutes. Pour in the chicken broth and bring to a simmer. Stir in the chopped cilantro (reserve a little for garnish), the juice of both limes, and the roughly chopped garlic.
- 4
Simmer
Return the chicken to the skillet, nestling it into the sauce. Bring back to a simmer and cook for about 5 minutes.
- 5
Bake and rest
Cover the skillet with a lid or foil and transfer to the oven. Bake for 45 minutes, until the chicken registers 165°F at the thickest part. Rest 5 minutes, garnish with the reserved cilantro, and serve with the pan sauce spooned over top.
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Cilantro Lime Chicken Thighs
Created by: MacroMeals
Ingredients
- 8 chicken thighs
- 2 tbsp olive oil
- 1 cup dry white wine
- 2 cup chicken broth
- 1 cilantro
- 2 limes
- 6 garlic
- 1 tsp paprika
- 1 tbsp garlic powder
- 1/2 tsp nutmeg
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Season the chickenPreheat the oven to 375°F. In a small bowl, mix the paprika, garlic powder, nutmeg, salt, and black pepper. Pat the 8 chicken thighs dry and season all over with the spice mix, getting some under the skin. Let them sit at room temperature for about 15 minutes while the oven heats.
- Sear the thighsHeat the olive oil in a cast iron skillet over medium-high heat. Add the thighs skin side down and sear undisturbed until the skin releases from the pan and turns deep golden, 5-7 minutes. Flip and sear the second side about 4 minutes. Remove the chicken and set aside.
- Build the pan sauceLower the heat to medium-low. Add the white wine to deglaze, scraping up the browned bits, and let it reduce for a few minutes. Pour in the chicken broth and bring to a simmer. Stir in the chopped cilantro (reserve a little for garnish), the juice of both limes, and the roughly chopped garlic.
- SimmerReturn the chicken to the skillet, nestling it into the sauce. Bring back to a simmer and cook for about 5 minutes.
- Bake and restCover the skillet with a lid or foil and transfer to the oven. Bake for 45 minutes, until the chicken registers 165°F at the thickest part. Rest 5 minutes, garnish with the reserved cilantro, and serve with the pan sauce spooned over top.