EASY CILANTRO LIME CHICKEN

The sun is shining, and Cinco de Mayo will be next week, so I’m craving bright, fresh flavors like lime and cilantro. Ok, I admit it, I am craving margaritas. But my body won’t allow me to drink many margaritas so I will eat chicken instead. This Easy Cilantro Lime Chicken recipe is a quicker and simpler version of an old recipe, Cilantro Lime Chicken drumsticks. It’s baked in the oven. It is much quicker and easier to use the skillet. The boneless thighs that I used were always tender and juicy. This recipe has many options, so read on for more information!

Can I use chicken breast?

This can be made with boneless, skinless chicken breasts. You’ll need to add an extra step if you use chicken breasts. Chicken breasts can be a bit finicky. Chicken breasts tend to dry faster, so make sure you pound them to an even thickness before cooking. This will allow the chicken to cook quickly and without drying out.

CAN I USE BONE-IN CHICKEN?

For this quick skillet method, I do not recommend the bone-in chicken. It takes more time to cook through. Instead, try my Cilantro lime Chicken Drumsticks recipe. You can use drumsticks (or thighs), and it’s baked in the oven.

CAN I COOK THE CILANTRO-LIME CHICKEN ON A GRILL

Yes. Marinate the chicken according to the package instructions. Then, cook the chicken on the grill until golden brown and cooked on both sides. This chicken will be even more flavorful if cooked over an open flame.

WHAT TO SERVE WITH CILANTRO LIME CHICKEN

Cowboy Caviar is my favorite side dish to Cilantro Lime chicken. However, it can also be paired with Quick Seasoned Black Beans, Taco Rice, Cumin Lime Coleslaw, or Sweet Corn Salsa. You can also cut up the chicken in tacos or top your favorite salad.

EASY CILANTRO LIME CHICKEN

This easy Cilantro Lime chicken is packed with bright, fresh summer flavors. You can either cook it in a skillet, or you can grill it for a quick dinner.

Prep time: 10 minutes

Cooking Time: 15 minutes

Marinate Time: 30 minutes

Total Time: 55 minutes

Serving Size: 1 thigh per person

INGREDIENTS

  • 2 Tbsp olive oil ($0.32)
  • 4 cloves minced garlic ($0.32)
  • 1/2 teaspoon cumin ($0.05).
  • 1/2 tsp salt ($0.02)
  • Freshly cracked pepper ($0.05
  • Two limes, divided ($0.40).
  • 1/2 bunch of cilantro, divided ($0.40).
  • Six boneless, skinless chicken legs (1.5 to 1.75 pounds). total) ($5.11)

INSTRUCTIONS

  • In a small bowl, combine the olive oil, minced garlic and cumin with salt.
  • Take one lime and squeeze the juice. The juice should be 2-3 Tbsp. If you need more juice, squeeze half the second lime. Once the chicken is cooked, cut the rest of the lime into wedges. Chop the cilantro.
  • Add 1 teaspoon of lime zest to the marinade, 2-3 Tbsp lime juice, and half of the chopped cilantro. Mix well. After cooking the chicken, you can add the remaining cilantro to your dish.
  • Place the chicken thighs in a shallow dish or a large zip-top bag. Toss the chicken in the marinade. Let the chicken marinate for up to 30 minutes (refrigerated), then turn it once or twice while it marinates.
  • Heat a large skillet on medium heat until ready to cook the chicken. When the skillet is hot, add the chicken to it and cook for about 5-7 minutes until golden brown and cooked through. The marinade had sufficient oil to coat the chicken, so I didn’t need to add more to the skillet.
  • Serve the chicken with fresh cilantro and fresh lime juice. Serve with extra lime wedges.

NUTRITION

Serving Size: 1 Serving Calories: 238.82 Kilocalories Carbohydrates: 3.42 G Protein: 22.63 G Fat: 16.28g Sodium: 340.73m Fiber: 0.92g

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