This is just an excellent, deeply flavorful marinade for boneless skinless chicken thighs. I have made this twice, cooking the chicken in a skillet, but can’t wait to try it on the grill as well. The cilantro, lime, garlic, cumin and paprika give some nice spice and reddish color, and since some of the marinade makes it into the skillet, the chicken flavor is intensified as it cooks in the sauce. ( Watch out for splattering from the oil.) The thighs are a bit crispy on the outside and juicy inside, and leftovers would be great in tacos or a rice bowl. I think this marinade would be great also with shrimp or pork. Much credit goes to Ashlea Carver and her website All The Healthy Things for a new favorite!
2 pounds boneless, skinless chicken thighs
1/2 cup olive oil
1/4 cup chopped fresh cilantro
1/4 cup lime juice
2 cloves minced garlic
1 tsp. red pepper flakes
1 tsp. cumin
1 tsp. paprika
2 tsp. salt
1/4 tsp. black pepper
Add all of the ingredients, except the chicken thighs, to a small mixing bowl and whisk until well combined
Next, add the chicken to a large mixing bowl. Pour the marinade over the chicken and use kitchen tongs to toss the chicken until it is well coated in the marinade. Let the chicken marinate for 15 minutes uncovered or for up to 2 hours, covered in the fridge.
Heat a skillet over medium-high heat. Once the skillet is hot, add a tsp of oil to the pan. Next add the chicken thighs and cook for five to six minutes per side or until no longer pink and the internal temperature reaches 165 degrees. Once the chicken has finished cooking, transfer it to a serving dish. Squeeze extra fresh lime juice and sprinkle chopped cilantro over the chicken before serving. Serves 4.
Note: I didn’t see a need for washing two mixing bowls, so just mixed the marinade in a large one and added the chicken thighs. Cooking the thighs with the marinade coating of oil causes splattering, but this dinner is worth a bit of cleanup.
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